INSTANT POT® CAJUN JAMBALAYA
Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
- Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.
Nutrition Facts : Calories 380 calories, Carbohydrate 47.5 g, Cholesterol 133.1 mg, Fat 7.9 g, Fiber 2.9 g, Protein 27.9 g, SaturatedFat 1.6 g, Sodium 1016 mg, Sugar 4.7 g
INSTANT POT CAJUN JAMBALAYA
If you're looking for an easy Jambalaya Recipe, you've come to the right place. This is the easiest and tastiest authentic Cajun Jambalaya!
Provided by Jenn
Categories Dinner
Time 25m
Number Of Ingredients 17
Steps:
- Set the Instant Pot to Saute, add the olive oil and sausage, cook until browned. Remove to a paper towel.
- Add the chicken and cook for about 3-4 minutes or until no longer pink - doesn't have to be cooked all the way. Add the garlic and veggies and cook for about 2 minutes.
- Add the Creole/Cajun seaoning, salt, basil and thyme, stir.
- Add the crushed tomatoes, broth, Worcestershire, and sugar, stir.
- Add the sausage back in and stir.
- Add the rice and give a quick stir UNLESS you often receive the BURN error - if that is the case, leave the rice on top and don't stir.
- Set the vent to seal - cook on High Pressure for 5 minutes - when finished, leave for 5 minutes then CAREFULLY manual release.
- Open the lid, stir the rice into the broth if haven't already, then add the raw shrimp and stir again.
- Cover, let sit on warm for about 10 more minutes.
- Remove lid, stir, and serve!
Nutrition Facts : Calories 555 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 205 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 47 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 2507 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
INSTANT POT JAMBALAYA
If you haven't made jambalaya in an Instant Pot, give this recipe a try. Our Test Kitchen said it was one of the best jambalayas they have ever tasted, and were surprised by how easily and quickly the dish comes together with the help of a multicooker. Shrimp can go from raw to rubbery in minutes. In this recipe, they are perfectly cooked through right at the end, with the residual heat and steam of the Instant Pot. Once you've tried it, you'll never go back to the regular stovetop method.
Provided by Southern Living Editors
Time 1h15m
Yield Serves 6 (serving size: 2 cups)
Number Of Ingredients 20
Steps:
- Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Time, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 5 to 8 minutes. Add oil, and stir in smoked sausage. Cook sausage, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, and set aside. Add chicken to cooker, and sprinkle with 1/2 teaspoon of the Cajun seasoning. Cook, stirring often, until browned, about 5 minutes. Remove chicken with a slotted spoon, and set aside.
- Add onion, celery, green bell pepper, and red bell pepper to cooker, and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add garlic, and cook, stirring constantly, 1 minute.
- Add broth, diced tomatoes, rice, bay leaves, thyme, sausage, chicken, and remaining 2 teaspoons Cajun seasoning, stirring well to combine ingredients.
- Press CANCEL on multicooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 10 to 15 minutes to come up to pressure before cooking begins.)
- Meanwhile, toss together shrimp, smoked paprika, salt, and black pepper in a medium bowl. Set aside.
- When cooking has stopped, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take 3 to 4 minutes. Remove lid from cooker, and stir in shrimp. Return lid to cooker, and let stand until shrimp are pink and have cooked through, 8 to 10 minutes. Stir in parsley. Garnish with scallions.
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