Jambalaya

By by Instant Pot
Images
Jambalaya
Serves
Makes 8 servings
Ingredients
  • 1 teaspoon canola oil
  • 1½ cups (1⁄8 inch-thick) slices andouille sausage (8 ounces)
  • 1 pound bone-in chicken breast halves, skinned
  • 2½ cups water
  • 1¼ cups uncooked long-grain brown rice
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1 cup sliced celery
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground red pepper
  • 3 bay leaves
  • 2 teaspoons Old Bay seasoning
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onion, drained
  • Sliced scallions (optional)


Procedure
Andouille, a spiced, heavily smoked sausage, is the signature ingredient in this classic Creole dish. This recipe was designed for use with the 6-quart Instant Pot Ultra.

Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add sausage; cook 4 minutes or until browned, stirring frequently. Remove sausage from cooker. Add chicken to drippings in cooker; cook 2 minutes on each side or until lightly browned.

Stir in 2½ cups water and next 8 ingredients (through bay leaves). Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 18 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).

Stir in sausage, Old Bay seasoning, shrimp, and tomatoes. With lid off, press [Sauté], and use [Adjust] to select "More" mode. When mixture comes to a boil, turn cooker off. Press [Sauté], and use [Adjust] to select "Normal" mode. Simmer 5 minutes or until shrimp are done, stirring frequently. Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving. Divide jambalaya among 8 bowls. Garnish with sliced scallions, if desired.

Jambalaya

By by Instant Pot
Serves
Makes 8 servings
Ingredients
  • 1 teaspoon canola oil
  • 1½ cups (1⁄8 inch-thick) slices andouille sausage (8 ounces)
  • 1 pound bone-in chicken breast halves, skinned
  • 2½ cups water
  • 1¼ cups uncooked long-grain brown rice
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1 cup sliced celery
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground red pepper
  • 3 bay leaves
  • 2 teaspoons Old Bay seasoning
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onion, drained
  • Sliced scallions (optional)


Procedure
Andouille, a spiced, heavily smoked sausage, is the signature ingredient in this classic Creole dish. This recipe was designed for use with the 6-quart Instant Pot Ultra.

Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add sausage; cook 4 minutes or until browned, stirring frequently. Remove sausage from cooker. Add chicken to drippings in cooker; cook 2 minutes on each side or until lightly browned.

Stir in 2½ cups water and next 8 ingredients (through bay leaves). Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 18 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).

Stir in sausage, Old Bay seasoning, shrimp, and tomatoes. With lid off, press [Sauté], and use [Adjust] to select "More" mode. When mixture comes to a boil, turn cooker off. Press [Sauté], and use [Adjust] to select "Normal" mode. Simmer 5 minutes or until shrimp are done, stirring frequently. Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving. Divide jambalaya among 8 bowls. Garnish with sliced scallions, if desired.