Instant Pot Jambalaya

by Sheryl

Total: 50 minutes | Servings: 4 – 6

Savoury Jambalaya that is bursting with mouthwatering flavours! Spicy, tangy, and sweet that will leave you craving for more! Super satisfying one-pot meal, comforting, and family-friendly!

Ingredients

1¼ lb (565g) chicken thighs
2 c (440g) Jasmine rice
½ – 1 lb shrimps, thawed (we used 10 16/20 shrimps)
1 lb (454g) Andouille sausages or Kielbasa sausages, ¼” slices
2 ribs (195g) celery, diced
1 (190g) bell pepper, diced
1 tbsp (18g) unsalted butter + 1 tbsp olive oil (or 2 tbsp olive oil)
1 can (14.5oz) crushed or diced tomatoes
1 (211g) onion, diced
8 (32g) garlic cloves, minced
1 tsp (5.8g) tomato paste
1½ tbsp (22.5ml) regular soy sauce
2 c (500ml) unsalted chicken stock
¼ tsp (0.2g) dried thyme
¼ tsp (0.25g) dried oregano
1 tsp (3g) smoked paprika
½ – 1 tsp (1.2g) cayenne pepper (adjust according to your spicy preference)

Garnish:

2 stalks green onion, thinly sliced

How to make Instant Pot Jambalaya

Step 1: Set the function of your Instant Pot into “Saute More”. Once it flashes “HOT’ on the screen (about 8 minutes), add in a tablespoon unsalted butter with a tablespoon olive oil.

Step 2: Use paper towels to pat dry the chicken thighs and season with kosher salt and black pepper the one side of the thighs. On one side of the Instant Pot, add 1¼ lb (565g) chicken seasoned side face down followed by shrimps on one side. Cook for about 3.5 minutes or until brown.

Step 3: Season the chicken and shrimps with salt and pepper and turn them on the other side. Continue to cook for 3.5 minutes more or until brown.

Step 4: Take the chicken thighs out of the pot and saute the shrimps for 30 seconds to a minute more. Set aside.

Step 5: Into the pot, saute 1 pound (454g) sliced sausages for about 3 minutes.

Step 6: Add the diced onions, green bell peppers, and celery into the pot and saute for another 2 minutes.

Step 7: And saute the minced garlic cloves, 1 tsp (5.8g) tomato paste, ¼ tsp (0.2g) dried thyme, ¼ tsp (0.25g) dried oregano, 1 tsp (3g) smoked paprika, and ½ – 1 tsp (1.2g – 2.4g) cayenne pepper for a minute more.

Step 8: Pour half a cup (125ml) of unsalted chicken stock into the pot and scrub the bottom to deglaze. You can add and stir quickly 1.5 tbsp (22.5ml) regular soy sauce to deglaze well.

Step 9: Push the ingredients to one side of the pot and place the browned chicken with its juice back into the pot followed by 2 cups (440g) well-drained jasmine rice.

Step 10: To avoid burn error, make sure to add the chicken first, then, the rice over it. Pour in 1½ cup (375ml) unsalted chicken stock making sure that the rice is submerged.

Step 11: On the very top, layer 14.5oz crushed or diced tomatoes. DON’T MIX!

Step 12: Cover and seal. For Chicken Thighs, pressure cook for about 7 minutes at High Pressure and natural release for 10 minutes. Or Chicken Drumsticks for about 8 minutes at High pressure and natural release for 10 minutes. Turn the venting knob to the venting position to release the rest of the pressure and carefully open the lid.

Step 13: Add in the shrimps and mix. Adjust according to taste.

Step 14: Before serving, garnish with sliced green onion. Enjoy!

Note:

You can adjust the kick by adding more or less cayenne pepper depending on your preference. For mild-medium spiciness, use half a tsp or 1.2g cayenne pepper.

Nutrition Facts:

Calories: 547kcal (27%) | Carbohydrates: 43g (14%) | Protein: 31g (62%) | Fat: 27g (42%) | Saturated Fat: 9g (56%) | Cholesterol: 171mg (57%) | Sodium: 967mg (42%) | Potassium: 699mg (20%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 1158IU (23%) | Vitamin C: 37mg (45%) | Calcium: 101mg (10%) | Iron: 3mg (17%)

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