Instant Pot Sausage and Chicken Jambalaya
Servings: 8 Servings
Ingredients
- 2 tablespoons vegetable oil
- 12 ounces andouille sausage sliced into circular pieces
- 1 pound boneless skinless chicken breasts boneless, skinless (cut into 1 inch cubes)
- 1 white onion diced
- 1 green bell pepper diced
- 1 celery stalk chopped
- 5 garlic cloves minced
- 1 tablespoon Creole seasoning
- 3 fresh thyme sprigs (or substitute 1/2 - 1 teaspoon dried thyme; adjust to taste)
- 2 bay leaves
- 1 (14 ounce) can diced tomatoes with juices
- 1 cup low-sodium chicken broth
- 1 cup long grain white rice
- Salt and pepper to taste
Instructions
- Set the Instant Pot to "Saute."
- Add the oil, sausage, and chicken. Use a wooden spoon to turn, while scraping the bottom of the Instant Pot. Cook for 3-5 minutes or until the outside of the chicken is white.2 tablespoons vegetable oil, 12 ounces andouille sausage, 1 pound boneless skinless chicken breasts
- Remove the sausage and chicken and drain on paper towels.
- Add the onions, pepper, and celery stirring with the wooden spoon while scraping the bottom. Cook for about 3-5 minutes or until vegetables are soft.1 green bell pepper, 1 white onion, 1 celery stalk
- Add the garlic and cook for an additional 30 seconds while continuing to stir.5 garlic cloves
- Add the Creole seasoning, thyme, bay leaves, cooked sausage and chicken, rice, tomatoes, and broth. Stir to combine.1 tablespoon Creole seasoning, 3 fresh thyme sprigs, 2 bay leaves, 1 (14 ounce) can diced tomatoes, 1 cup low-sodium chicken broth, 1 cup long grain white rice
- Close the lid, make sure the valve is set to "sealing," and set Instant Pot to high pressure (manual/pressure cook) for 10 minutes.
- Allow the Instant Pot to natural release for 5 minutes before completing a quick release. Remove lid and stir. Taste, and season with salt and pepper.Salt and pepper
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- This recipe was made in a 6-quart Instant Pot. We have not tested it in another size pressure cooker. However, according to the Instant Pot website, the 8-quart model requires significantly more liquid in order to come to pressure. Please add 1 cup additional liquid if using an 8-quart model.
- The ingredients have been adjusted after feedback from readers to increase the broth amount from 3/4 cup to 1 cup.
- See the post for tips and best practices, specifically regarding how to avoid a burn warning.
Nutrition Facts
Instant Pot Sausage and Chicken Jambalaya
Serving Size
0.5 Cup
Amount per Serving
Calories
426
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
20
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
73
mg
24
%
Sodium
1556
mg
65
%
Potassium
1821
mg
52
%
Carbohydrates
51
g
17
%
Fiber
8
g
32
%
Sugar
19
g
21
%
Protein
28
g
56
%
Vitamin A
1234
IU
25
%
Vitamin C
82
mg
99
%
Calcium
250
mg
25
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
