Emulsifier Free Instant Pot Jambalaya
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Learn more →Ingredients
6 servings
- 1 lb andouille sausage, sliced into ¼-inch rounds
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups long-grain white rice, rinsed
- 2 tsp cajun seasoning
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 tsp worcestershire sauce
- 1 lb large shrimp (21–25 count), peeled and deveined
- salt and pepper, to taste
For serving
- 3 green onions, thinly sliced (optional)
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering, about 1 minute. Add the andouille sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate and set aside.
- 2
Add the chicken thigh pieces to the pot in a single layer. Season lightly with salt and pepper. Cook undisturbed for 3 minutes until the underside is lightly golden, then stir. The chicken does not need to be cooked through at this stage. Transfer to the plate with the sausage.
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