This tasty chicken and shrimp jambalaya is made all in one pot — your Instant Pot! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.
Prep Time::10 mins
Cook Time::30 mins
Additional Time::5 mins
Total Time::45 mins
Servings::8
Ingredients
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2 tablespoons olive oil, divided
14 ounces andouille sausage, sliced
1 medium onion, chopped
2 cloves garlic, crushed
1 pound boneless skinless chicken breasts, cubed
1 green bell pepper, chopped
2 stalks celery, chopped
1 (28 ounce) can diced tomatoes
1 pound uncooked medium shrimp, peeled and deveined
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon seasoned salt
¼ teaspoon pepper
¼ teaspoon hot pepper sauce (such as Tabasco®)
2 tablespoons chopped green onions
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add 1 tablespoon olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce; stir until well combined. Turn off the Sauté function. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid after the pressure has released completely.
Serve jambalaya garnished with chopped green onions.