Easy Instant Pot Jambalaya

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Enjoy this Southern classic, cooked to perfection in the Instant Pot!

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: American, Southern

Keyword: dairy-free, High Protein, Instant Pot, Quick and Easy, Seafood

Servings: people

Calories: 399kcal

1 tablespoon olive oil
1 cup smoked rope sausage low sodium and sulfate-free, cut into 1/2 inch thick half moons
12 ounces boneless and skinless chicken breasts cubed small
1 cup onion chopped
1/2 cup red bell pepper chopped
1/2 cup green bell pepper chopped
1 cup celery chopped
3 garlic cloves minced
1 teaspoon dried thyme
1 tablespoon cajun seasoning
1 1/2 cups brown rice
30 ounces diced tomatoes cans, low-sodium
1 teaspoon worcestershire sauce
1 cup chicken broth
1 pound shrimp raw, peeled and deveined
1/4 cup parsley fresh, chopped

Set the Instant Pot to the "Saute" setting and add 1/3 of the oil to the pot. Once hot, add the sausage and cook just until seared, about 5 minutes. Remove the sausage from the pot and set aside.
Drizzle another 1/3 of the oil into the pot and add the chicken, cook just until the chicken begins to brown, about 6 to 8 minutes. Remove the chicken from the pot and set aside.
Still in the "Saute" setting, heat the last of the olive oil. Add the onion, red and green bell peppers, celery, and garlic Cook just until the onions are soft, about 5 minutes. Stir in the thyme, Cajun seasoning, and rice. Stir until all ingredients are coated in the seasonings. Stir in the cooked chicken, cooked sausage, and the remaining ingredients, except the parsley.
Place the lid on the Instant Pot and make sure the vent is in the sealed position. Change the setting to "Manual" with high pressure and set the timer for 7 minutes. When the time is complete, let the pressure release naturally by allowing the pot to sit for about 10 minutes before manually releasing the steam and removing the lid.
Scoop the jambalaya into serving bowls and top with fresh parsley. Serve and enjoy!

SmartPoints (Freestyle): 7