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Instant Pot Jambalaya with Shrimp and Chicken
Instant Pot Jambalaya with Shrimp and Chicken
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spicy Instant Pot chicken and shrimp jambalaya made in one pot, with option to double hot pepper sauce for extra heat.
Ingredients:
  • 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
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon seasoned salt
  • 0.25 teaspoon pepper
  • 0.25 teaspoon hot pepper sauce (such as Tabasco®)
  • 2 tablespoons chopped green onions
Instructions:
  • Preheat Instant Pot on Sauté mode. Add 1 tablespoon olive oil and brown sausage slices on both sides for 3 to 4 minutes. Remove sausage from pot and set aside.
  • Drizzle in the rest of the olive oil into the pot. Sauté onions and garlic for 1 minute. Introduce chicken, bell pepper, and celery. Sauté until chicken edges brown, about 2-3 minutes. Fold in browned sausage, diced tomatoes with juices, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce; stir until blended. Power down the Sauté function and seal the lid securely.
  • Follow the manufacturer's instructions to select high pressure and set the timer for 7 minutes. Wait for 10 to 15 minutes for the pressure to build.
  • Once the pressure has been released using the quick-release method following the manufacturer's instructions, wait for about 5 minutes. Once the pressure has fully released, unlock and remove the lid.
  • Garnish the jambalaya with chopped green onions before serving.

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