Description
This Instant Pot Jambalaya recipe is a flavorful and hearty dish combining smoky andouille sausage, tender chicken thighs, and aromatic vegetables with a blend of Cajun spices. Made easy with the pressure cooker, it delivers a perfectly cooked, comforting meal in just under an hour, ideal for family dinners and gatherings.
Ingredients
Scale
Meat
- 12 oz. andouille sausage, cut into bite-sized pieces
- 1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 green bell pepper, finely chopped
- 1 small sweet onion, finely chopped
- 3 stalks celery, finely chopped
- 4 garlic cloves, finely minced
Liquids & Staples
- 2 Tbsp. oil (divided)
- 1 ¾ cups chicken broth
- 1 ½ cups long grain white rice, rinsed and drained
- 14.5 oz. can diced tomatoes (regular or fire roasted)
Spices & Seasonings
- 2 tsp. Cajun seasoning (to taste)
- 2 bay leaves
- ¾ tsp. dried basil
- ¾ tsp. dried oregano
- 1 – 1 ¼ tsp. salt (to taste)
- ½ tsp. black pepper (to taste)
Instructions
- Sear the Sausage: Add 1 tablespoon of oil to a 6-quart Instant Pot set to the sauté function along with the cut sausage. Sauté for 4-5 minutes, or until browned. Remove from the pot and let drain on a paper towel-lined plate.
- Sear the Chicken: Add another tablespoon of oil to the pot along with the cubed chicken and sauté for 2-3 minutes, or until browned on both sides. Remove from the pot and let drain on a paper towel-lined plate.
- Sauté the Veggies: Add bell pepper, onion, and celery to the pot and sauté for 2 minutes. Then add garlic and continue sautéing for another minute until fragrant and soft.
- Add Everything to the Pot: Pour in the chicken broth and scrape the bottom of the pot to loosen any stuck bits. Stir in the cooked sausage, chicken, rinsed white rice, diced tomatoes, Cajun seasoning, dried basil, dried oregano, salt, black pepper, and bay leaves until well combined.
- Pressure Cook: Close the Instant Pot lid securely and ensure the pressure release valve is set to the sealed position. Set the Instant Pot to cook on high pressure for 5 minutes. After cooking, allow for a natural pressure release for 5 minutes before carefully opening the valve to release any remaining pressure.
- Serve: Open the lid, remove bay leaves, and serve the jambalaya hot with an optional garnish of finely chopped fresh parsley for a burst of color and fresh flavor. Enjoy your comforting and spicy meal!
Notes
- For best results, use rinsed and drained rice to prevent clumping during pressure cooking.
- Adjust Cajun seasoning and salt to taste depending on your spice preference.
- Fire-roasted diced tomatoes add a smoky depth but regular diced tomatoes work just as well.
- Make sure the pressure release valve is securely sealed before cooking to ensure proper pressure build-up.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
