Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 12 ounces andouille sausage, sliced
  • 2 boneless skinless chicken breast, cut into bite-size pieces
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1½ cup long-grain white rice, uncooked
  • 1 (14.5-oz) can diced tomatoes, undrained
  • 1 (14.5-oz) can chicken stock
  • 1/2 teaspoon kosher salt

Instruction

  • Turn the Instant Pot to the saute setting and add the oil. Once it's hot, add the sausage slices and cook until browned, about 2-3 minutes per side. Transfer the sausages to a bowl and set aside.
  • Drizzle 1/2 tablespoon of olive oil inside the pot. Add the cut up chicken and cook on the saute setting for a minute or two, until the chicken is no longer pink. Scrap up the browned bits of sausage as the chicken sautes. Then add the onion, pepper, celery, and garlic; cook for another minute. Add the Cajun seasoning, thyme, bay leaves and rice to the pot; stir to combine.
  • To the pot, add the diced tomatoes with their juices, chicken stock, and salt. Secure the lid and turn the valve to sealing. Cook on manual high pressure for 8 minutes. Allow the pressure to naturally release for 5 minutes, before a quick release for the remaining pressure.
  • Remove the lid and gently fluff the rice with a fork. Add the previously sautee sausages to the rice and chicken; stir to combine. Serve the jambalaya in bowls garnished with freshly sliced scallions and a red jalapeno pepper for extra heat