Description
A simplified, flavorful Instant Pot jambalaya recipe that delivers classic Southern flavors in under 40 minutes, featuring chicken, sausage, and shrimp.
Ingredients
Scale
- 280 g (10 oz) smoked chicken sausage, sliced into 1 cm rounds
- 450 g (1 lb) boneless skinless chicken breast, cut into 2.5 cm cubes
- 350 g (12 oz) medium shrimp, peeled and deveined
- 1 large yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 large green bell pepper, finely diced
- 120 g (4 oz) roasted red peppers, drained
- 30 g (2 tbsp) tomato paste
- 10 ml (2 tsp) smoked paprika
- 2.5 ml (0.5 tsp) cayenne pepper
- 2.5 ml (0.5 tsp) dried thyme
- 30 ml (2 tbsp) olive oil
- 4 cloves garlic, minced
- 1 large bay leaf
- 400 g (2 cups) long-grain white rice, rinsed
- 475 ml (2 cups) chicken stock
- 400 g (14.5 oz) crushed tomatoes
- 5 ml (1 tsp) Umami Boost Sauce
- 5 ml (1 tsp) salt
- 2.5 ml (0.5 tsp) black pepper
- 60 g (0.5 cup) fresh parsley, chopped
- 3 green onions, thinly sliced
Instructions
- Prepare Red Pepper Paste: In a small bowl, combine roasted red peppers, tomato paste, smoked paprika, and cayenne pepper. Mix well to form a thick paste. Reserve 15 ml (1 tbsp) of paste for garnish.
- Sauté Sausage and Chicken: Set the Instant Pot to ‘Sauté’ mode on ‘Normal’. Add olive oil. Brown sausage for 3-4 minutes, remove and set aside. Brown chicken breast for 4-5 minutes, remove and set aside.
- Sauté Vegetables and Aromatics: Add diced onion, celery, and green bell pepper to the pot and sauté for 5-7 minutes until soft. Stir in minced garlic and remaining red pepper paste; cook for 1 minute until fragrant.
- Combine Rice and Liquids: Add rinsed long-grain rice to the pot, stirring well to coat and toast lightly for 1 minute. Pour in chicken stock and crushed tomatoes. Add dried thyme, bay leaf, Umami Boost Sauce, salt, and black pepper. Stir gently to combine. Return the browned chicken and sausage to the pot, nesting them into the mixture without stirring excessively.
- Pressure Cook Jambalaya: Secure the lid and set the valve to ‘Sealing’. Select ‘Pressure Cook’ on ‘High Pressure’ for 8 minutes. Allow for a 10-minute Natural Pressure Release (NPR), then carefully quick release any remaining pressure.
- Add Shrimp and Rest: Once pressure is fully released, open the lid and remove the bay leaf. Gently stir in the raw shrimp. Close the lid (do not seal or turn on pressure) and let sit for 5 minutes, allowing the residual heat to cook the shrimp until pink and opaque.
- Garnish and Serve: Fluff the jambalaya with a fork. To plate, ladle generous portions into bowls. For an optional flourish, mix the reserved 1 tbsp smoky red pepper infusion paste with a teaspoon of hot water and drizzle over servings. Sprinkle generously with fresh parsley and sliced green onions.
Notes
Rinsing the rice removes excess starch, which prevents a gummy texture. For best results, ensure vegetables are finely diced so they soften and integrate into the rice. To avoid a burn notice, ensure the bottom of the pot is scraped clean of browned bits before pressure cooking. The residual heat method ensures the shrimp remain tender and are not overcooked.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 bowl
- Calories: 890 calories
- Sugar: 12 g
- Sodium: 1050 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 5 g
- Protein: 50 g
- Cholesterol: 310 mg
Keywords: easy jambalaya, instant pot recipe, weeknight dinner, chicken and sausage, shrimp, one pot meal, southern american