Instant Pot® Cajun Jambalaya recipe
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Ingredients
- 1 cup uncooked white rice 1 cup chicken broth 1 tablespoon grapeseed oil 2 chicken breasts, chopped in small pieces 2 andouille sausages, sliced 2 ribs celery, chopped 1 small green bell pepper, seeded and chopped 1 small onion, chopped 1 (14.5 ounce) can fire-roasted tomatoes 2 teaspoons Creole seasoning 1 teaspoon Cajun seasoning 12 large shrimp, peeled and deveined
Nutrition Info
- 380 caloriescarbohydrate: 47.5 gcholesterol: 133.1 mgfat: 7.9 gfiber: 2.9 gprotein: 27.9 gsaturatedFat: 1.6 gservingSize: -sodium: 1016 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Cajun Jambalaya
Directions
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Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage, saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.