Instant Pot Jambalaya With Shrimp And Chicken Recipes

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INSTANT POT® JAMBALAYA WITH SHRIMP AND CHICKEN



Instant Pot® Jambalaya with Shrimp and Chicken image

This easy jambalaya is made all in one pot--your Instant Pot®! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.

Provided by fabeveryday

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 45m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil, divided
14 ounces andouille sausage, sliced
1 medium onion, chopped
2 cloves garlic, crushed
1 pound boneless skinless chicken breasts, cubed
1 green bell pepper, chopped
2 stalks celery, chopped
1 (28 ounce) can diced tomatoes
1 pound uncooked medium shrimp, peeled and deveined
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon seasoned salt
¼ teaspoon pepper
¼ teaspoon hot pepper sauce (such as Tabasco®)
2 tablespoons chopped green onions

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Heat 1 tablespoon of olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
  • Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Turn off Saute function. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer 7 minutes. 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 carefully remove the lid after the pressure has released completely.
  • Serve jambalaya garnished with chopped green onions.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 7.2 g, Cholesterol 144 mg, Fat 19.2 g, Fiber 1.5 g, Protein 27.4 g, SaturatedFat 5.7 g, Sodium 939.4 mg, Sugar 3.6 g

INSTANT POT JAMBALAYA (SAUSAGE, CHICKEN AND/OR SHRIMP)



Instant Pot Jambalaya (Sausage, Chicken and/or Shrimp) image

This Instant Pot Jambalaya recipe is an easy one-pot meal made with andouille sausage, shrimp, chicken, vegetables and rice. Pressure cooker jambalaya is the perfect Fat Tuesday recipe! This cajun recipe is ready in under 30 minutes.

Provided by Darcey Olson

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 17

2 tbsp Olive Oil, Divided
12 oz Andouille Sausage, Cut Into 1/4" Rounds ((*Note 1))
2 Boneless and Skinless Chicken Thighs, Cut into 1/2" Pieces
1 Medium Onion, Chopped
1 Medium Bell Pepper, Chopped
1 Stalk Celery, Sliced
3 Cloves Garlic, Minced
2-4 tsp Creole or Cajun Seasoning ((*Note 2))
1/4 tsp Ground Thyme
1/4 tsp Dried Oregano
1/4 tsp Salt ((*Note 3))
1 Cup Long-Grain White Rice ((*Note 4))
1 14.5 oz Diced Tomatoes, Undrained
1.5 cups Low Sodium Chicken Stock ((*Note 5))
2 Dried Bay Leaves
12 oz Large Raw Shrimp, Peeled and De-veined ((*Note 6))
1/4 cup Green Onions, Chopped

Steps:

  • Add 1 tbsp of olive oil to the inner pot and press the sauté button (and the start button if your model requires it). Once heated, add the sausage and cook until browned (approx. 2 minutes each side). Using a slotted spoon, transfer the sausage to a large paper towel-lined bowl and set aside.
  • Add 1 tbsp of olive oil (if needed) to the hot inner pot, followed by the chicken pieces. Cook until browned (approx. 2 minutes per side). Using a slotted spoon, transfer the chicken to the same bowl the sausage is in. Set aside.
  • Add the onion, bell pepper and celery and cook, stirring occasionally, until the onion is soft and translucent (approx. 3-4 minutes).
  • Add the garlic and cook for 30-60 seconds, until the garlic is fragrant. Press the cancel button to stop cooking.
  • Add the Creole seasoning, thyme, oregano, salt and rice and stir until fully combined.
  • Add the tomatoes (with the juice), chicken stock and bay leaves and stir until combined. Use a wooden spoon to scrape the bottom of the insert, to unstick any brown bits and food particles that may be stuck to the bottom of the insert (this helps to prevent the "burn error" from turning on).
  • Stir in the browned sausage and chicken.
  • Close the lid (making sure the vent is in the sealed position) and pressure cook on high for 8 minutes, followed by a quick release. Keep the unit in the "warm" setting.
  • Quickly stir in the shrimp and green onions and put the lid back on the Instant Pot. The residual heat with cook the shrimp (approx. 5-8 minutes depending on the size of the shrimp). The shrimp will be pink and shaped like the letter "C" when cooked.
  • Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
  • Transfer to individual bowls and enjoy immediately.

Nutrition Facts : Calories 478 kcal, Carbohydrate 30 g, Protein 34 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 226 mg, Sodium 1203 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

INSTANT POT® CAJUN JAMBALAYA



Instant Pot® Cajun Jambalaya image

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

1 cup uncooked white rice
1 cup chicken broth
1 tablespoon grapeseed oil
2 chicken breasts, chopped in small pieces
2 andouille sausages, sliced
2 ribs celery, chopped
1 small green bell pepper, seeded and chopped
1 small onion, chopped
1 (14.5 ounce) can fire-roasted tomatoes
2 teaspoons Creole seasoning
1 teaspoon Cajun seasoning
12 large shrimp, peeled and deveined

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

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