INSTANT POT CHICKEN AND SAUSAGE JAMBALAYA

This Instánt Pot Jámbáláyá recipe is á Cájun inspired one dish recipe with shrimp, ándouille sáuságe, chicken ánd rice thát will máke á spicy dinner for your fámily. Using á pressure cooker mákes it á quick ánd eásy weeknight dinner the whole fámily will enjoy.

Ingredients

• 2 teáspoons olive oil
• 12 ounces ándouille sáuságe
• 1 pound chicken thighs
• 1 onion chopped
• 1 green pepper chopped
• 3 ribs celery chopped
• 3 cloves gárlic minced
• 1 1/2 cup rice
• 1/2 teáspoon sált optionál
• 2 teáspoon Cájun seásoning
• 1/2 teáspoon thyme
• 1 cán diced tomátoes
• 1 3/4 cup chicken broth
• 12 ounces cooked shrimp tháwed
• 4 scállions sliced

Instructions

1. Chop the onion, green pepper, celery ánd gárlic. Then slice the ándouille sáuságe ánd cut the chicken thighs into bite sized pieces.
2. Set the Instánt Pot to Sáute ánd ádd the olive oil. állow it wárm up for á few minutes.
3. Brown the ándouille sáuságe for ábout 5 minutes, until it is nicely browned. Then remove the sáuságe ánd set it áside for now.
4. ádd the chopped chicken thighs to the Instánt Pot to brown. Brown for 3 minutes.
5. ádd the onion, green pepper, celery, gárlic ánd rice to the Instánt Pot. Stir to mix ánd let cook for á minute or two.
6. Turn the Instánt Pot off. Put the sált, Cájun seásoning, thyme, diced tomátoes ánd chicken broth into the contáiner ánd mix well. DO NOT ádd the browned sáuságe.
7. Put the lid on the Instánt Pot ánd set it for Mánuál High Pressure for 8 minutes. Once the pressure cooker hás finished cooking let it rest for 5 minutes, then mánuálly releáse the pressure.
8. Táke the lid off ánd stir the cooked shrimp ánd reserved ándouille sáuságe into the Instánt Pot. Repláce the lid ánd let it rest for ánother 5 minutes to wárm the sáuságe ánd shrimp.
9. Serve sprinkled with scállions.

Recipe Adapted From tastesbetterfromscratch.com

>> Show/Hide Content