Instant Pot Jambalaya

  1. Remove lid from a 6-quart Instant Pot(R). Press Saute, 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.
  2. Stir in 2 1/2 cups water and next 8 ingredients (through bay leaves). Close and lock the lid of the Instant Pot(R). 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).
  3. Stir in sausage, Old Bay seasoning, shrimp, and tomatoes. With lid off, press Saute, and use Adjust to select "More" mode. When mixture comes to a boil, turn cooker off. Press Saute, 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.
  4. Swap In A Snap! Use smoked ham or chorizo if you can't find andouille.

canola oil, sausage, chicken, water, longgrain brown rice, onion, red bell pepper, green bell pepper, celery, thyme, ground red pepper, bay leaves, bay seasoning, jumbo shrimp, tomatoes, scallions

Taken from www.myrecipes.com/recipe/instant-pot-jambalaya (may not work)

Another recipe

Switch theme