2 boneless chicken breasts, cut into bite-sized pieces
1.5 cups white, long-grain rice
3 cloves garlic, peeled and chopped
1 medium yellow onion, chopped
1 red bell pepper, diced
3 medium-sized celery stalks, chopped
2.5 cups chicken broth
1 can diced tomatoes, 14.5 oz.
3 tsp Cajun seasoning
0.5 tsp red chilli powder (cayenne)
1 tsp paprika powder
0.5 tsp black pepper powder
0.5 tsp dried thyme
2 or 3 sprigs fresh parsley, chopped
Sea salt, to taste
Switch on your instant pot, press sauté and add half the oil to the inner steel pot. Add the sausages and fry until lightly browned (2 minutes). Take them out on a platter and set aside.
In the same oil, add the chicken pieces and fry until lightly browned and cooked through (5 minutes). Take them out and keep in the same platter as the sausages.
Add the remaining 2 tbsp oil to the pot and add the onion, red pepper, celery and garlic. Follow immediately with all the spices and seasonings – Cajun, cayenne, paprika, black pepper, thyme and salt. Sauté for 2 minutes until aromatic. Cancel sauté.
Add the canned tomatoes, sausages, chicken, shrimp, broth and white rice. Stir everything well and close the lid of the instant pot. Make sure the steam release handle is sealed, hit the pressure-cooking button and set the timer to 4 minutes.
After the timer beeps, wait for 10 minutes, then open the pot and fluff the rice. Garnish with chopped parsley and serve hot.
Omit the cayenne if you want a less hot Jambalaya. If you want it more hot, add a jalapeño or two to the pot before pressure cooking it the contents.
Use one, two or all three types of meat mentioned in the recipe, according to what you like or prefer.
Serve Jambalaya with a fresh salad without dressings if you wish to. This is optional as Jambalaya is a complete meal in itself.
Keywords: Jambalaya, instant pot jambalaya, instant pot rice and meat
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