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Instant Pot Sausage and Chicken Jambalaya Recipe #instantpot #chicken #dinner

Sausage and chicken jambalaya is the perfect blend of Creole seasoning, onions, peppers, celery, sausage, chicken, and rice. Use the Instant Pot to prepare this meal in less time than the stove top version. Tender meats, flavorful veggies, and perfectly cooked rice every time! #instantpot #chicken #dinner

Instant Pot Sausage and Chicken Jambalaya Recipe #instantpot #chicken #dinner

Sausage and chicken jambalaya is the perfect blend of Creole seasoning, onions, peppers, celery, sausage, chicken, and rice. Use the Instant Pot to prepare this meal in less time than the stove top version. Tender meats, flavorful veggies, and perfectly cooked rice every time! #instantpot #chicken #dinner

Ingredients:
1 Pound Chicken Breasts (boneless, skinless, cut into 1 inch cubes)
1 Medium, Green Bell Pepper (diced)
1 Medium, White Onion (diced)
5 Garlic Cloves (chopped)
1 - 2 Tablespoons Creole Seasoning
2 Tablespoons Vegetable or Canola Oil
12 Ounces Andouille Sausage (sliced into circular pieces)
1 Medium Celery Stalk (chopped)
3 Sprigs of Fresh Thyme (or substitute 1/2 - 1 teaspoon dried thyme; adjust to taste)
2 Bay Leaves
1 Cup Chicken Broth
1 (14 Ounce) Can Diced Tomatoes (with juices)
1 Cup Long Grain White Rice
Salt and Pepper (to taste)

Instructions:

  1. First, set the Instant Pot to "Saute."
  2. Then, add the oil, sausage, and chicken. Use a wooden spoon to turn, while scraping the bottom of the Instant Pot. Cook for 3-5 minutes or until the outside of the chicken is white. 
  3. Next, remove the sausage and chicken and drain on paper towels.
  4. Then, add the onions, pepper, and celery stirring with the wooden spoon while scraping the bottom. Cook for about 3-5 minutes or until vegetables are soft. 
  5. Next, add the garlic and cook for an additional 30 seconds while continuing to stir. 
  6. Then, add the Creole seasoning, thyme, bay leaves, cooked sausage and chicken, rice, tomatoes, and broth. Stir to combine. 
  7. Close the lid, make sure the valve is set to "sealing," and set Instant Pot to high pressure (manual/pressure cook) for 10 minutes.
  8. Allow the Instant Pot to natural release for 5 minutes before completing a quick release. Remove lid and stir. 
  9. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

NOTES:
*This recipe was made in a 6-quart Instant Pot. We have not tested it in another size pressure cooker. However, according to the Instant Pot website, the 8-quart model requires significantly more liquid in order to come to pressure. Please add 1 cup additional liquid if using an 8-quart model.
*The ingredients have been adjusted after feedback from readers to increase the broth amount from 3/4 cup to 1 cup.

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