Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups (225g) andouille sausages (can be replaced with other smoky sausage or chorizo)
  • 1 pound (450g) boneless skinless chicken breast (cut into bite sized pieces)
  • 2 tablespoons oil
  • 1 onion (peeled and chopped)
  • 2 peppers (bell, deseeded and chopped)
  • 2 celery stalk (sliced)
  • 1 teaspoon minced garlic
  • 1 ¾ cups (437ml) chicken stock
  • 1 tablespoon soy sauce (optional; if gluten-free, use gluten-free tamari soy sauce)
  • 14 ounces (400g) chopped tomatoes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons Creole seasoning
  • 1 ½ cups (280g) rice
  • salt (to taste)
  • cayenne pepper (to taste)
  • 1 ½ cups (200g) shrimp (peeled and deveined )
  • Green onions (sliced, for garnish)

Instruction

  • In sauté mode, add half of the oil to the Instant Pot insert then add chicken breast. Sauté until browned, then remove and set aside.
  • Add the sausage, cook, then remove and set aside.
  • Add remaining oil and sauté the onions, peppers and celery until soft, then stir in garlic and switch off.
  • Pour in chicken stock and thoroughly deglaze the insert.
  • Return the meat and the remainder of the ingredients through the cayenne pepper to the insert and mix well.
  • Close the lid, turn the valve to sealing, set to manual pressure / high pressure for 8 minutes.
  • When finished, perform a quick pressure release (QPR). Carefully remove the insert, add in shrimp and cover to allow the residual heat to cook the shrimp for about 6-8 minutess.
  • Serve garnished with chopped green onions.