Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oil
  • 1 chicken breast, cut into one inch pieces (about 2 cups)
  • 12 ounces andouille sausage (sliced)
  • 1 lbs raw shrimp (peeled and deveined)
  • 1 cup yellow onion (chopped)
  • 1 cup green bell pepper (chopped)
  • 1 cup celery (chopped)
  • 3 green onions (thinly sliced (green tops separated from the white bottoms))
  • 3 cloves garlic (minced)
  • 2 cups long grain white rice
  • 14.5 ounce canned diced tomatoes (with juices, 1 can)
  • 2 cups chicken broth
  • 3 teaspoons Cajun seasoning
  • salt and pepper to taste
  • Optional: green onions (sliced for serving)

Instruction

  • On the saute setting, heat oil in the instant pot and cook the sausage until golden brown. Remove and set aside.
  • Add the chicken and shrimp to the instant pot and cook on saute setting for 5 minutes or until fully cooked. Add the sausage back to the pot and allow to cook together for one additional minute. Remove the mixture and set aside.
  • Continue using the sautee setting to cook the onion, bell pepper, celery and bottoms of the green onion. Cook for 2 minutes or until tender. Add garlic and cook for one additional minute.
  • Stir in the white rice, tomatoes, chicken broth and Cajun seasoning until well combined. Stir in the chicken, shrimp and sausage.
  • Place the lid on the instant pot in the sealing position and cook on manual high pressure for 5 minutes.
  • Allow the pressure to naturally release for 5 minutes before moving to the quick release.
  • Add salt and pepper to taste and top with sliced green onions if desired.