Description
Spicy Louisiana-style Instant Pot Chicken & Sausage Jambalaya delivers explosive Creole flavors in minutes. Hearty rice, tender chicken, and zesty sausage combine for a one-pot meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 chicken breasts (boneless, skinless, cut into bite size pieces)
- 1 lb smoked kielbasa or andouille sausage (cut into 1/4 inch slices)
Vegetables and Aromatics:
- 1 medium yellow or sweet onion (chopped)
- 1 red bell pepper (seeded and chopped)
- 2 celery ribs (chopped)
- 3 cloves garlic (minced)
- 14.5 oz fire-roasted or regular diced tomatoes (1 can, undrained)
Seasonings and Liquids:
- 2–4 teaspoons extra-virgin olive oil (a little butter may be substituted for some oil)
- 1–2 teaspoons Cajun or Creole Seasoning
- 1/2–1 teaspoon kosher sea salt
- 2 teaspoons Italian Seasoning
- 2 cups chicken stock (regular or low-sodium)
- 1 1/2 cups uncooked long-grain white rice
Instructions
- Prepare the Instant Pot by activating the Sauté function until it reaches “HOT” temperature. Drizzle olive oil across the bottom of the pot to prevent sticking.
- Sauté the aromatic vegetable trio (onion, bell pepper, and celery) for 4-5 minutes, stirring intermittently until they become soft and slightly golden.
- In a separate skillet, create a golden crust on sausage slices over medium-high heat, approximately 2 minutes per side. Transfer to a holding plate. Repeat the process with chicken pieces, achieving a similar caramelized exterior.
- Introduce minced garlic, Cajun and Italian seasonings into the Instant Pot. Stir briefly until the spices release their fragrant oils. Pour chicken stock and use a spatula to dissolve any caramelized remnants from the pot’s bottom.
- Reintegrate the browned sausage and chicken into the pot. Distribute uncooked rice evenly across the top, then gently layer canned tomatoes without stirring to ensure uniform rice cooking.
- Lock the lid, seal the steam vent, and set the Instant Pot to high pressure. Cook for 5-6 minutes (adjust to 6-8 minutes for high-altitude locations).
- Immediately perform a quick steam release after cooking. Gently fold the ingredients together, garnish with fresh parsley, and serve piping hot.
Notes
- Adjust the Cajun seasoning to match your spice tolerance, using mild or hot varieties to suit personal preferences.
- Rinse rice before cooking to remove excess starch, ensuring fluffy and separated grains in the final jambalaya.
- Easily swap chicken for shrimp, turkey, or plant-based alternatives to accommodate different dietary needs or restrictions.
- Prepare this dish in advance and store in the refrigerator, as the flavors intensify and become more robust after sitting overnight.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 75 mg