Rye Free Instant Pot Jambalaya

Total time55 min

Prep time15 min

Cook time30 min

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Ingredients

6 servings

1 lb andouille sausage, sliced into ¼-inch rounds
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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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