Instant Pot Jambalaya Sausage Chicken Andor Shrimp Food

INSTANT POT® JAMBALAYA WITH SHRIMP AND CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Heat 1 tablespoon of olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
• Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Turn off Saute function. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid after the pressure has released completely.
• Serve jambalaya garnished with chopped green onions.

INSTANT POT JAMBALAYA RECIPE

Steps:

• Gather the ingredients.
• Cut off the root end of the green onions and slice them thinly, keeping the white and light green parts separate from the dark green parts. Set aside.
• Add 1 tablespoon of the vegetable oil to the Instant Pot inner pot and select the sauté button. When the oil is hot and shimmering, add the sliced andouille sausage. Cook the sausage slices for about 3 minutes, or until lightly browned, stirring frequently. With a slotted spoon, remove the sausage to paper towels to drain and set aside.
• Add the diced chicken to the pot along with the remaining 1/2 tablespoon of vegetable oil; cook for 2 to 3 minutes, or until lightly browned, stirring frequently. With a slotted spoon, remove the chicken to a plate and set aside.
• Add the chopped yellow onion to the pot along with the bell pepper and celery. If necessary, add more vegetable oil. Cook for about 3 minutes, or until the onion is translucent, stirring frequently.
• Add the minced garlic, Creole seasoning, and thyme to the vegetables and cook for 1 minute longer. Cancel the sauté function.
• Add the bay leaf and chicken stock. Stir, scraping the bottom to ensure there are no browned bits stuck to the pan. Taste and add salt if needed.
• Add the tomatoes (with their juices) along with the rice and the white and light green parts of the sliced green onions. Return the sausage and chicken to the pot. Stir to combine the ingredients.
• Lock the lid in place and turn the steam release knob to the sealing position. Select the manual or pressure cook button (high pressure) and set the timer to 7 minutes. When the time is up, do a quick release following the manufacturer's instructions. When the float valve drops, remove the cover-the pot will automatically switch to the keep warm setting.
• Add the shrimp to the pot and stir to combine the ingredients. Cover the pot and let it stand on the warm setting for 10 minutes. The shrimp should be cooked through.
• Remove the cover and stir in about half of the reserved dark green parts of the sliced green onions.
• Garnish servings with the remaining dark green parts of the green onions and chopped parsley, if desired.