Easy Instant Pot Jambalaya

Easy Instant Pot Jambalaya


1 tablespoon olive oil
1 cup sliced smoked rope sausage (low sodium and sulfate free) cut into 1/2 inch thick half moons
2 (6 ounce) boneless and skinless chicken breast, cubed small
1 cup onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 cup celery, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon Cajun seasoning
1 1/2 cups brown rice
2 (15 ounce) cans low sodium diced tomatoes
1 teaspoon Worcestershire sauce
1 cup chicken broth
1 pound raw shrimp, peeled and deveined
1/4 cup fresh parsley, chopped


1.Set the Instant Pot to the "Saute" setting and add 1/3 of the oil to the pot. Once hot, add the sausage and cook just until seared, about 5 minutes. Remove the sausage from the pot and set aside.
2.Drizzle another 1/3 of the oil into the pot and add the chicken, cook just until the chicken begins to brown, about 6 to 8 minutes. Remove the chicken from the pot and set aside.
3.Still in the "Saute" setting, heat the last of the olive oil. Add the onion, red and green bell peppers, celery, and garlic Cook just until the onions are soft, about 5 minutes. Stir in the thyme, Cajun seasoning, and rice. Stir until all ingredients are coated in the seasonings. Stir in the cooked chicken, cooked sausage, and the remaining ingredients, except the parsley.

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