Easy Instant Pot Jambalaya with Chicken and Sausage | Beginner Recipe

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My husband LOVES my jambalaya! This is probably his most requested meal, which is great for me, it’s easy and super tasty.

Easy Instant Pot Jambalaya

Recipe by Shaylee YoungCourse: DinnerCuisine: CreoleDifficulty: Beginner

Servings

8

servings

Prep time

10

minutes

Cooking time

7

minutes

Embark on a culinary journey to the heart of Louisiana with this irresistible Instant Pot Jambalaya recipe, perfect for beginners and seasoned chefs alike. Bursting with those spicy southern flavors! Fill your kitchen with those yummy smells of chicken, spicy sausage and spices.
You’ll understand why this dish is a staple in our household! So, grab your apron and let’s dive into this yummy adventure that’s sure to become a favorite in your home, just like it is in mine.

Ingredients

• 3 Tablespoons Olive Oil

• 1  12-16 Oz Hillshire/Andouille cooked Sausage

• 2 Tablespoons Crushed Garlic

• 2 Chicken Breasts raw or frozen

• 5 Cups Water

• 1  10-14 Oz can Rotel/diced tomatoes and green chilies

• 2 Tablespoons Tony Chachere’s Creole seasoning

• 3 Cups Brown Rice (*Any Type of rice will work, see bottom of recipe for more information)

• 1 teaspoon Onion Powder/Granulated

• 1 teaspoon Garlic Powder/Granulated

• 1/2 teaspoon Real Salt

• 1/2 teaspoon Garlic Salt

• 2 teaspoons Thyme

• 2 Tablespoons Dried Parsley

• 5 Bay leaves

• 1 Tablespoon Worcestershire Sauce

• 1 Tablespoon Tabasco Sauce

Directions

• Cube frozen/raw chicken and set aside. Cut sausage in half lengthwise then slice about ¼ inch thick half circles. (like a moon)
• Turn on the instant pot to sauté, then add oil, cut sausage and 1 Tablespoon of Tony Chachere’s creole seasoning, sauté and stir until sausage is crispy about 5-7 minutes.
• Now add the cubed chicken and mix
  Next add the crushed garlic and sauté for an additional 2-3 minutes or until you start to smell the garlic continuously stirring the whole time.
• Next add the crushed garlic and sauté for an additional 2-3 minutes or until you start to smell the garlic continuously stirring the whole time.
• Once you start to smell the garlic, turn the instant pot off of sauté and add a splash of the water and stir getting all the crispies off the bottom.
• Next add the Rotel/tomatoes with green chilis, rice and the additional 1 Tablespoon of Tony Chachere’s creole seasoning and the rest of the seasonings and ingredients.
• Adding the rice last (if using some type of white rice don’t mix after adding it)
• Mix a final time, put lid on make sure to have the valve turned to seal and cook on high pressure for *1 hour. (See bottom of recipe for different times)
• Quick release, mix all together, take out bay leaves and enjoy!
  
  *Cook Times for Different Types of Rices:
  Basmati: 7 Minutes High Pressure – Quick Release
  CalRose: 8 Minutes High Pressure – Quick Release
  Jasmine: 9 Minutes High Pressure – Quick Release
  Brown Rice: 1 Hour High Pressure – Quick Release
  
  Pro Tip:
  With White Rice: Add rice on top and lightly stir just the top of the mixture. Don’t let the rice get to the bottom or you might get a burn warning while it cooks.
  Also if you don’t want to find the bay leaves hidden in the mix, Add them at the end and pull them out right after opening. (please be careful and don’t burn yourself!)

Notes

“Full bellies make for more joyful journeys, this is just one Country Girl’s opinion! ENJOY!”

• What are your favorite instant pot recipes?
• What recipes would you like more of?

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