Enjoy all the amazing flavors of Jambalaya in one bite with this easy, family-friendly Instant Pot jambalaya!
Ingredients
1 tbsp (18 grams) unsalted butter + 1 tablespoon olive oil (or 2 tbsp olive oil)
1¼ lb (565 grams) chicken thighs
½ – 1 lb shrimps, thawed (we used 10 16/20 shrimps)
1 pound (454g) Andouille sausages or Kielbasa sausages, ¼-inch slices
2 c. (440 grams) Jasmine rice
2 ribs (195 grams) of celery, diced
1 (190 grams) bell pepper, diced
1 can (14.5oz) crushed or diced tomatoes
1 (211 grams) onion, diced
1 tsp (5.8 grams) tomato paste
1½ tbsp (22.5ml) regular soy sauce
8 (32 grams) garlic cloves, minced
2 c. (500ml) unsalted chicken stock
½ – 1 tsp (1.2 grams) cayenne pepper (adjust depending on your liking)
¼ tsp (0.2 grams) dried thymes
¼ tsp (0.25 grams) dried oregano
1 tsp (3 grams) smoked paprika
Garnish:
2 stalks green onion, thinly sliced
How to make Instant Pot Jambalaya
Step 1: To heat the Instant Pot, press saute or saute more button. Once the monitor indicates “HOT”, throw in 1 tbsp unsalted butter to the pot and drizzle 1 tbsp olive oil.
Step 2: Using paper towels, pat dries the chicken thighs and season all sides with kosher salt and black pepper.
Step 3: On one side of the IP, place 1 ¼ pound chicken, seasoned side face down. On the other side, place the shrimps. Cook for 3.5 minutes until brown. With salt and black pepper, season the other side of the chicken and shrimp. Flip and continue to cook the other side for 3.5 minutes more.
Step 4: Remove the browned chicken and set aside. Saute the shrimp for an additional 30 seconds to a minute. Then, set aside.
Step 5: In the IP, add 1 pound of sliced sausages and cook for 3 minutes. Then, add the diced onions along with the green bell peppers, and celery. Saute for another 2 minutes. Next, add the minced garlic, 1 tsp tomato paste, ¼ tsp dried thyme, ¼ tsp dried oregano, 1 tsp smoked paprika, and ½-1 tsp cayenne pepper. Continue to saute for a minute more.
Step 6: To deglaze the pot, pour in half a cup of unsalted chicken stock and scrape the bottom of the pot to release the browned bits.
Step 7: Stir in 1.5 tbsp regular sauce.
Step 8: To one side, push all the ingredients. On the other side, place the browned chicken with all the juices. Then, add 2 c well-drained jasmine rice. Pour in 1 ½ c unsalted chicken stock, making sure the rice is completely submerged. On top, layer 14.5 ounces of crushed or diced tomatoes. DO NOT STIR!
Step 9: Close the lid and seal.
If using chicken thighs, pressure cook for 7 minutes at High pressure, then do a 10-minute natural release.
For Chicken Drumsticks, pressure cook for 8 minutes at High pressure, then a 10-minute natural release.
Step 10: Release the rest of the pressure after 10 minutes by turning the venting Knob to Venting Position. Then, carefully open the lid.
Step 11: Next, add the shrimp and adjust the seasoning according to your liking.
Step 12: Before serving, garnish the Jambalaya with some sliced green onions. Enjoy!
Note:
Depending on your reference, you can add more or less cayenne pepper. For mild-medium spiciness, add half a tsp of cayenne pepper.
Nutrition Facts:
Calories: 547 kcal | Carbohydrates: 43g | Protein: 31g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 171mg | Sodium: 967mg | Potassium: 699mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1158IU | Vitamin C: 37mg | Calcium: 101mg | Iron: 3mg
