Description
Instant Pot Jambalaya Recipe with Chicken and Sausage. The New Orleans classic is a one-pot meal from my pressure cooker. Sauté some chicken with the Cajun trinity of onions, celery, and bell pepper; add some cajun seasoning, then stir in rice, broth, sausage, and tomatoes, and pressure cook for 4 minutes with a Natural Release.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1½ pounds boneless, skinless chicken breasts (or chicken thighs), cut into 1-inch chunks
- 1 tablespoon Cajun seasoning (plus ½ teaspoon of salt if using my Homemade Cajun Seasoning)
- 1 large onion, minced
- 1 green bell pepper, minced
- 1 stalk celery, minced
- 4 cloves garlic, crushed
- ½ teaspoon fine sea salt (or kosher salt)
- 1 teaspoon Cajun seasoning
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- ½ teaspoon dried thyme
- 1 pound smoked sausage, sliced ½ inch thick (andouille sausage is best if you can find it)
- 1 cup white wine (or chicken broth)
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- ½ teaspoon fine sea salt (if using homemade broth or water)
- 1 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 14- to 15-ounce can petite diced tomatoes
- 1 green onion, sliced thin, for garnish
Instructions
- Brown the chicken in the Instant Pot: Heat 1 tablespoon of olive oil in an Instant Pot set to Saute mode - high until the oil is shimmering. (Or heat in a pressure cooker set to medium heat). Sprinkle the cubed chicken with 1 tablespoon cajun seasoning, then add to the pot. Cook the chicken, without moving, until it is browned on the bottom, about 3 minutes.
- Sauté the aromatics: Stir the onions, bell pepper, celery, and garlic into the pot with the chicken, then sprinkle with ½ teaspoon salt, 1 teaspoon Cajun seasoning, ¼ teaspoon cayenne pepper, and ½ teaspoon dried thyme. Stir in the smoked sausage slices. Sauté everything, until the onion turns translucent, about 5 minutes, scraping the bottom of the pot occasionally with a flat-edged wooden spoon to loosen any browned chicken bits. Pour in the white wine, bring to a simmer, and simmer the wine for 1 minute.
- Everything in the Pot: Stir in the rice and chicken broth (or water). Stir in the ½ teaspoon of salt (if using homemade broth or water), Tabasco sauce, Worcestershire sauce, and the bay leaf. Pour the diced tomatoes on top of everything, but don’t stir.
- Pressure cook for 4 minutes with a Natural Release: Lock the lid and cook at high pressure for 4 minutes in an Instant Pot, electric pressure cooker, or a stove top pressure cooker. (Use Manual, Pressure Cook, or Pressure Cook - custom mode set to 4 minutes in an Instant Pot). After the pressure cooking finishes, let the pressure release naturally, about 15 more minutes. (You can quick release any remaining pressure after 15 minutes.)
- Serve: Unlock the lid and open the pot, lifting the lid away from you to avoid the hot steam. Discard the bay leaf, then stir the jambalaya to fluff up the rice. Scoop into serving bowls, sprinkle with the minced green onions, and serve, passing more Tabasco sauce at the table. Enjoy!
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American