Instant pot jambalaya
Welcome to my recipe for instant pot jambalaya. Packed with cajun taste and ready in around 30 minutes. Perfect!
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Servings: 6
Calories: 613kcal
Ingredients
- 2 tbsp Olive oil
- 454 g Smoked sausage (chopped)
- 227 g Chicken breast (diced)
- 1 Large Onion (roughly chopped)
- 4 Cloves Garlic (roughly chopped)
- 3 Stalks Celery (roughly chopped)
- 1 Whole Pepper (bell pepper) - roughly chopped
- 1 tbsp Cajun seasoning Preferably green.
- 1 tsp Thyme (dried)
- Season to taste
- 325 g Long grain rice
- 400 g Tinned tomatoes
- 400 ml Chicken stock
- 227 g Prawns (shrimp) I used frozen.
- 3 Whole Spring onions (green onions) - chopped
Instructions
- Set the pot to saute and add half of the oil. When the oil is hot add the sausage and brown for around 5 minutes. Remove the sausages and set aside.
- Add the remaining oil followed by the chicken. Cook until browned whilst scraping up any remaining sausage.
- Now add the onion, garlic, pepper and celery followed by the cajun seasoning and thyme.
- Season to taste and then add the rice, tomatoes and stock. Stir well and deglaze the pot if necessary.
- Put the lid on and set to high pressure for 6 minutes. When the time is up leave under pressure for another 6 minutes before doing a quick release.
- When the pin drops remove the lid and stir together. Add the sausages, prawns (shrimp) and spring (green) onions. Stir well together and then put the lid back on until the sausages and prawns are heated through (around 5 minutes).
- Remove the lid, serve and enjoy!
Video
Nutrition
Calories: 613kcal | Carbohydrates: 56g | Protein: 32g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 1184mg | Potassium: 767mg | Fiber: 3g | Sugar: 6g | Vitamin A: 834IU | Vitamin C: 12mg | Calcium: 123mg | Iron: 4mg