Instant Pot Chicken and Sausage Jambalaya (Print version)
A bold one-pot jambalaya with smoky sausage, tender chicken, seasoned rice, tomatoes, and the Cajun trinity.
# Ingredients:
For the meat
01 -
12 oz (340 g) andouille sausage, sliced into 1/4-inch rounds
02 -
1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
03 -
1 tablespoon olive oil
04 -
1/2 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
For the rice
06 -
1 medium yellow onion, diced
07 -
1 green bell pepper, diced
08 -
2 celery ribs, diced
09 -
4 cloves garlic, minced
10 -
2 teaspoons Cajun or Creole seasoning, preferably low-salt
11 -
1 teaspoon smoked paprika
12 -
1/2 teaspoon dried thyme
13 -
1 bay leaf
14 -
1 1/2 cups (285 g) long-grain white rice, rinsed and drained
15 -
1 1/2 cups (360 ml) low-sodium chicken broth
16 -
1 can (14.5 oz / 411 g) diced tomatoes, undrained
17 -
2 green onions, sliced
18 -
2 tablespoons chopped fresh parsley
19 -
Hot sauce, for serving
# Instructions:
01 -
Set the Instant Pot to Saute. Add olive oil and sausage, then cook for 3-4 minutes until browned at the edges. Transfer the sausage to a plate.
02 -
Season the chicken with salt and pepper. Add it to the pot and cook for 2-3 minutes, stirring once, until lightly browned but not cooked through.
03 -
Add onion, bell pepper, and celery. Cook for 3 minutes until slightly softened. Stir in garlic, Cajun seasoning, smoked paprika, thyme, and the bay leaf for 30 seconds.
04 -
Pour in the chicken broth and scrape the bottom of the pot until all browned bits are loosened. Turn off Saute.
05 -
Stir in the rinsed rice and return the sausage to the pot. Spoon the diced tomatoes and their juices over the top without stirring them into the bottom.
06 -
Lock the lid and cook on high pressure for 7 minutes. Let the pressure release naturally for 5 minutes, then carefully quick release the remaining pressure.
07 -
Remove the bay leaf. Gently fluff the jambalaya and let it stand uncovered for 5 minutes. Fold in green onions and parsley, then serve with hot sauce.
# Good to know:
01 -
Rinse the rice until the water runs mostly clear for a less sticky pot.
02 -
Use low-sodium broth if your sausage or Cajun seasoning is salty.
03 -
Chicken should reach 165 F before serving.