Instant Pot Jambalaya

Prep

15 min

Pressure

5 min

Release

10 min natural

Amounts are written for a 6-quart cooker. Total time includes estimated pressurization and release.

Ingredients

• 1 tbsp olive oil
• 12 oz andouille sausage, sliced in rounds
• 1 lb boneless skinless chicken thighs, cut in chunks
• 1 yellow onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1½ cups long grain white rice, rinsed
• 1 14 oz can diced tomatoes
• 1½ cups chicken broth
• 1 bay leaf
• salt to taste

Instructions

1. Switch to Sauté and heat the oil. Brown the sausage rounds, then move them to a plate.
2. Add the chicken to the drippings and cook until it picks up colour on the outside.
3. Add the onion, pepper, and celery and cook until soft. Stir in the garlic and Cajun seasoning and cook for a minute.
4. Stir the rice through, then add the tomatoes and broth. Scrape the bottom of the pot well.
5. Drop in the bay leaf. Lock the lid and pressure cook for 5 minutes.
6. Let the pot sit for 10 minutes, then open the valve to let out any steam left.
7. Take out the bay leaf, stir the sausage back in, and fluff the rice. Let it rest for 5 minutes before serving. Taste and salt if it needs it.