Instant Pot Chicken And Sausage Jambalaya Recipe
Are you looking for an easy, quick and delicious meal that you can make in a flash? Look no further than this Instant Pot Chicken and Sausage Jambalaya recipe! This delicious, one-pot dish is sure to please the entire family. With easy-to-find ingredients, this dish is budget-friendly and can be made in no time. Enjoy the flavors of the south in this classic jambalaya dish that is sure to be a hit at your next family dinner!
Description
This Chicken and Sausage Jambalaya is a classic dish that is sure to please. The combination of chicken, sausage, rice, bell peppers, onion and garlic creates a flavorful one-pot meal that is perfect for busy weeknights. The Instant Pot makes this dish even easier to make, as it cooks the jambalaya in no time at all. Enjoy the flavors of the south in this delicious dish that is sure to become a family favorite!
Prep Time
This dish is extremely easy to prepare, as it only takes 10 minutes to get everything prepped and ready to cook. Simply dice the onion and bell pepper, mince the garlic, and dice the chicken and sausage. Then, measure out the remaining ingredients and you’re ready to cook!
Cook Time
Once everything is prepped and ready to go, the Instant Pot will do the rest of the work. This dish takes only 10 minutes to cook in the Instant Pot, making it perfect for busy weeknights. The Instant Pot will create a delicious and flavorful jambalaya that is sure to please the entire family.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 pound chicken, diced
- 1 pound sausage, diced
- 1 cup uncooked long-grain rice
- 2 cups chicken broth or stock
- 1 teaspoon Cajun seasoning
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 2 tablespoons chopped fresh parsley
Instructions
1. Set the Instant Pot to the sauté setting and heat the olive oil. Add the onion, bell pepper, and garlic and cook until the vegetables are tender, about 3-4 minutes.
2. Add the chicken and sausage, and sauté for about 5 minutes.
3. Add the uncooked rice, chicken broth, Cajun seasoning, oregano, and salt and pepper to taste. Stir to combine.
4. Put the lid on the Instant Pot and make sure the valve is in the sealed position. Set the Instant Pot to manual pressure cook for 10 minutes.
5. When the timer is done, let the pressure release naturally for 10 minutes. After 10 minutes, release any remaining pressure.
6. Open the lid and stir in the parsley, if using. Serve and enjoy!
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cups and spoons
- Spatula
Notes
If you don’t have an Instant Pot, you can make this dish on the stovetop. Simply follow the instructions above, but instead of using the Instant Pot, cook the jambalaya in a large pot on the stove over medium heat until the rice is cooked through, about 20-25 minutes.
Nutrition: Per Serving
- Calories: 425
- Fat: 15g
- Carbohydrates: 37g
- Protein: 31g
- Fiber: 2g
Recipe Tips
This Instant Pot Chicken and Sausage Jambalaya is extremely versatile and can be modified to suit your taste. For example, if you prefer a spicier dish, you can add more Cajun seasoning or hot sauce. If you’re not a fan of sausage, you can substitute it with ground beef or turkey. You can also add other vegetables such as celery or carrots. Lastly, if you’re looking for a vegetarian option, you can omit the chicken and sausage and add more vegetables or beans instead.
This Instant Pot Chicken and Sausage Jambalaya is a great dish to make ahead of time and freeze for future meals. Simply prepare the dish as instructed and let it cool completely before transferring it to an airtight container and freezing for up to 3 months. When you’re ready to enjoy, let the jambalaya thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.
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