Instant Pot Jambalaya Recipes

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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

INSTANT POT JAMBALAYA



Instant Pot Jambalaya image

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

1 tablespoon canola oil
1/2 pound smoked sausage, sliced into 1/4-in.-thick rounds (1 3/4 cups slices)
1 pound boneless, skinless chicken thighs (about 4), cut into 1-in. pieces (1 1/2 cups pieces)
2 1/2 teaspoons Cajun seasoning (such as Slap Ya Mama), divided
3/4 cup chopped yellow onion (from 1 medium onion)
1/2 cup chopped celery (from 1 large stalk)
1/2 cup chopped green bell pepper (from 1 small bell pepper)
1/2 cup chopped red bell pepper (from 1 small bell pepper)
2 teaspoons minced garlic (from 1 large garlic clove)
3 cups chicken broth
1 (14.5-oz.) can diced tomatoes
2 cups uncooked long-grain rice
2 dried bay leaves
1 tablespoon fresh thyme leaves
1 pound medium peeled, deveined raw shrimp
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh flat-leaf parsley
Chopped scallions

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.

INSTANT POT JAMBALAYA



Instant Pot Jambalaya image

Learn how to cook Instant Pot Jambalya (Pressure Cooker Jambalaya)! This delicious Chicken and Sausage Jambalaya is an incredible flavor-party in your mouth. Comforting, satisfying, family-friendly one pot meal.

Provided by Amy + Jacky

Categories     Dinner     Lunch

Time 50m

Number Of Ingredients 18

1¼ pound (565g) chicken thighs
2 cups (440g) Jasmine rice
½ - 1 pound shrimps (, thawed (we used 10 16/20 shrimps))
1 pound (454g) Andouille sausages or Kielbasa sausages (, ¼" slices)
2 ribs (195g) celery (, diced)
1 (190g) bell pepper (, diced)
1 tablespoon (18g) unsalted butter + 1 tablespoon olive oil ((or 2 tablespoons olive oil))
1 can (14.5oz) crushed or diced tomatoes
1 (211g) onion (, diced)
8 (32g) garlic cloves (, minced)
1 teaspoon (5.8g) tomato paste
1½ tablespoons (22.5ml) regular soy sauce
2 cups (500ml) unsalted chicken stock
¼ teaspoon (0.2g) dried thymes
¼ teaspoon (0.25g) dried oregano
1 teaspoon (3g) smoked paprika
½ - 1 teaspoon (1.2g) cayenne pepper ((adjust according to your spicy preference))
2 stalks green onion (, thinly sliced)

Steps:

  • Brown Chicken & Shrimps in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8mins). Add 1 tbsp unsalted butter + 1 tbsp olive oil in Instant Pot. Pat dry chicken thighs with a paper towel, then season one side of chicken with kosher salt and black pepper. Place 1¼ lb (565g) chicken on one side of Instant Pot (seasoned side face down) and shrimps on the other side of Instant Pot, brown them for 3.5 minutes. Season the other side of chicken and shrimps with salt and black pepper. Flip chicken and shrimps, brown this side for another 3.5 minutes. Set aside browned chicken, saute shrimps for another 30 seconds - 1 minute. Set aside shrimps (will be used after pressure cooking).
  • Saute Sausages: Add 1lb (454g) sliced sausages in Instant Pot, saute for 3 minutes.
  • Saute Onions & Spices: Add in diced onions, green bell peppers, and celery, saute for 2 minutes. Add in minced garlic cloves, 1 tsp (5.8g) tomato paste, ¼ tsp (0.2g) dried thymes, ¼ tsp (0.25g) dried oregano, 1 tsp (3g) smoked paprika, and ½ - 1 tsp (1.2g - 2.4g) cayenne pepper, saute for another minute.
  • Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this jambalaya recipe! Add in 1.5 tbsp (22.5ml) regular soy sauce, give it a quick mix.
  • Pressure Cook Jambalaya: Push all ingredients to one side, then add the browned chicken with all its meat juice in Instant Pot. Add 2 cups (440g) well drained jasmine rice in Instant Pot. *Pro Tip: Ensure to add chicken in Instant Pot first, then add rice on top to avoid the "Burn" error. Pour 1½ cup (375ml) unsalted chicken stock in Instant Pot. Ensure all the rice is fully submerged in the stock. Layer 14.5oz crushed or diced tomatoes on the very top. Do not mix! With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
  • Add Shrimps, Mix & Season: Add & mix the fully cooked shrimps in jambalaya. Taste the Jambalaya and adjust the seasoning accordingly. *Note: It will look a bit too watery at first, but once you start mixing all the ingredients, it will all come together. *Pro Tip: For reference, we added roughly 3 - 4 pinches of salt to open up the flavors & season the dish properly.
  • Serve: Garnish the Jambalaya with sliced green onion, then serve. Enjoy~

Nutrition Facts : Calories 547 kcal, Carbohydrate 43 g, Protein 31 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 171 mg, Sodium 967 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

INSTANT POT JAMBALAYA RECIPE



Instant Pot Jambalaya Recipe image

The Instant Pot cooks this superb jambalaya with chicken, sausage, and shrimp quickly while maintaining its texture and all the big, bold flavors.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 4

Number Of Ingredients 17

4 green onions
1 1/2 tablespoons vegetable oil (divided)
12 ounces andouille sausage (sliced)
1 pound skinless and boneless chicken thighs (diced)
1 yellow onion (peeled and chopped)
1 green bell pepper (seeded and chopped)
4 ribs celery (chopped)
4 cloves garlic (minced)
1 tablespoon Creole seasoning (or Cajun )
1/2 teaspoon dried thyme (or 1 heaping teaspoon fresh thyme leaves)
1 bay leaf
2 cups unsalted or low sodium chicken stock
Kosher salt (to taste)
1 (14.5-ounce) can diced tomatoes
1 cup long-grain white rice
12 ounces shrimp (peeled and deveined )
Garnish: fresh parsley (chopped, optional)

Steps:

  • Gather the ingredients.
  • Cut off the root end of the green onions and slice them thinly, keeping the white and light green parts separate from the dark green parts. Set aside.
  • Add 1 tablespoon of the vegetable oil to the Instant Pot inner pot and select the sauté button. When the oil is hot and shimmering, add the sliced andouille sausage. Cook the sausage slices for about 3 minutes, or until lightly browned, stirring frequently. With a slotted spoon, remove the sausage to paper towels to drain and set aside.
  • Add the diced chicken to the pot along with the remaining 1/2 tablespoon of vegetable oil; cook for 2 to 3 minutes, or until lightly browned, stirring frequently. With a slotted spoon, remove the chicken to a plate and set aside.
  • Add the chopped yellow onion to the pot along with the bell pepper and celery. If necessary, add more vegetable oil. Cook for about 3 minutes, or until the onion is translucent, stirring frequently.
  • Add the minced garlic, Creole seasoning, and thyme to the vegetables and cook for 1 minute longer. Cancel the sauté function.
  • Add the bay leaf and chicken stock. Stir, scraping the bottom to ensure there are no browned bits stuck to the pan. Taste and add salt if needed.
  • Add the tomatoes (with their juices) along with the rice and the white and light green parts of the sliced green onions. Return the sausage and chicken to the pot. Stir to combine the ingredients.
  • Lock the lid in place and turn the steam release knob to the sealing position. Select the manual or pressure cook button (high pressure) and set the timer to 7 minutes. When the time is up, do a quick release following the manufacturer's instructions. When the float valve drops, remove the cover-the pot will automatically switch to the keep warm setting.
  • Add the shrimp to the pot and stir to combine the ingredients. Cover the pot and let it stand on the warm setting for 10 minutes. The shrimp should be cooked through.
  • Remove the cover and stir in about half of the reserved dark green parts of the sliced green onions.
  • Garnish servings with the remaining dark green parts of the green onions and chopped parsley, if desired.

Nutrition Facts : Calories 710 kcal, Carbohydrate 26 g, Cholesterol 370 mg, Fiber 4 g, Protein 62 g, SaturatedFat 12 g, Sodium 3035 mg, Sugar 7 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g

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

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From jambalayagirl.com


THE BEST INSTANT POT JAMBALAYA WITH CHICKEN & SAUSAGE
2021-02-18 Press "saute" on your Instant Pot. Add 1 tbsp of oil, and when it's shimmering, add the sausage. Cook for a few minutes, stirring occasionally until they're browned on both sides. Remove the sausage with a slotted spoon. Add the chicken and cook just until it's starting to …
From instantpotmeals.net


INSTANT POT JAMBALAYA | HEALTHY JAMBALAYA RECIPE - LOVE & ZEST
2019-10-03 Instructions. Using “SAUTE” function on the instant pot, heat olive oil and sauté onions and bell pepper. Add garlic and cook until fragrant. Stir in celery and cook for 2-3 more minutes. Press CANCEL on Instant Pot. Stir in canned diced tomatoes and juice, creole seasonings, parsley, brown rice, and chicken broth.
From loveandzest.com


INSTANT POT JAMBALAYA - DINNER? DONE! - THE GOOD PLATE
2021-08-27 Melt the butter. Saute the onion, celery, and red pepper until the onion is translucent. Add the garlic and saute for a few minutes. 1 10 ounce can diced tomatoes. Drain the tomatoes into a measuring cup. Set the tomatoes aside. 1 1/2 cup water. Add enough hot water to the tomato juice to make up 1 1/2 cup of liquid.
From the-good-plate.com


INSTANT POT JAMBALAYA RECIPE WITH SAUSAGE – QUICK & EASY …
How To Make this Jambalaya Recipe in the Instant Pot: Start by placing sausage, onion, bell pepper, garlic, and celery into an instant pot. Press Sautee and sautee the mix until the onions are translucent and peppers and celery are tender, about 5-8 minutes. Add remaining ingredients to the pot. Mix well. Set the instant pot to manual, high ...
From lifefamilyfun.com


INSTANT POT JAMBALAYA RECIPE - A PRESSURE COOKER
2021-02-24 This recipe for Instant Pot Jambalaya recipe contains crushed tomatoes and Creole seasoning. That makes it a Creole jambalaya recipe. This is a Sausage, Shrimp and Chicken Jambalaya Recipe As I mentioned, there are three main components to jambalaya: meat, vegetables, and rice. Both the meat and vegetable component vary depending on the recipe.
From apressurecooker.com


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