Instant Pot Jambalaya With Shrimp And Chicken Food

INSTANT POT CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Turn instant pot to saute setting. Add oil. Once hot, add sausage slices, cooking until browned, about 2-3 minutes per side. Transfer to a paper towel-lined plate.
• Add remaining oil to the pot.
• Add the chicken and cook for one minute, scraping up the browned bits from the sausage. Turn instant pot off. Add onion, bell pepper, celery, and garlic and cook for one minute.
• Add the Cajun seasoning, dried basil, thyme, sugar and rice and stir to combine.
• Add the diced tomatoes and their juices, chicken broth, and salt.
• Secure the instant pot lid and turn valve to sealing.
• Cook on Manual High Pressure for 5 minutes. When the timer beeps, allow the pressure to naturally release for 5 minutes, and then quick release the remaining pressure.
• Carefully open the lid and gently fluff the rice with a fork. Add the sausages on top of the rice and return the IP lid to let the mixture rest for an additional 5 minutes. Stir lightly and enjoy!

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

Steps:

• On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot.
• Add sausage and cook for 5 minutes, stirring a few times. Remove onto a plate and set aside.
• Swirl oil to coat and add onion, celery, bell pepper and garlic. Saute for 5 minutes, stirring occasionally. Add chicken, oregano, thyme, cajun seasoning, salt, pepper; stir and press Cancel.
• Add broth, rice, tomato sauce and do not stir.
• Close the lid and set valve to Sealing. Press Pressure Cook on High or Manual button for brown rice - 22 minutes, white rice - 8 minutes.
• After cooking has finished, allow pressure to come down on its own for 5 minutes and then turn valve to Venting to release remaining pressure.
• Add previously cooked sausage and shrimp. Stir, close the lid and let residual heat cook shrimp for 10 minutes.
• Open the lid, sprinkle with green onion, give a few gentle stirs and serve hot.

INSTANT POT JAMBALAYA

Steps:

• Add olive oil and butter to the Instant Pot. Turn on the IP on the Saute setting and wait until it reads Hot. Season chicken & shrimp with salt and pepper. Brown chicken & shrimp for a couple of minutes on each side in the IP. Remove and place them on two separate plates.
• Add sausage and brown for a few minutes. Add to the plate with chicken.
• Add in diced celery, diced bell pepper and onion, and saute for 2 minutes. Add in minced garlic cloves, tomato paste, dried thyme, dried oregano, smoked paprika, and cayenne pepper. Saute for another minute.
• Pour in ½ cup chicken stock, and deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Add the soy sauce.
• Add browned chicken & sausage back to the pot, as well as the rice. Pour the remaining chicken stock & make sure the rice is covered.
• Add the diced tomatoes and do not mix or stir.
• Close the lid, turn the valve to sealing, and pressure cook it for 7 minutes on high pressure. Natural release for 10 minutes and manually release the remaining pressure. When the pin drops and all the pressure is released, carefully, open the lid.
• Finally, add the cooked shrimp and stir everything. Taste and adjust seasoning if necessary.

INSTANT POT JAMBALAYA RECIPE

Steps:

• In a Instant Pot, using the saute function, heat oil and add sausage and sauté for about 5 minutes or until browned. Add onion, celery, bell pepper, garlic and jalapeño, and cook, stirring frequently, about 3 minutes or until fragrant.
• Add tomatoes and their juices, broth , thyme, oregano, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
• Bring to a simmer and scrape up any browned bits from the bottom of the pot ( this will help prevent the "burn error" from turning on while pressure cooking). I find using a wooden spoon works best here. Add the rice, give a good stir (see note about shrimp!)and set Instant Pot to HIGH pressure for 5 minutes.
• Let naturally release for 5 minutes, then manually release, covering steam spout with a kitchen towel.
• Stir in thawed shrimp and let this cook on "warm" setting for 5-7 minutes ( depending on size), adding peas and asparagus at the same time. When shrimp is done ( it will look pink) taste for salt and spice level, adding more to taste.
• Garnish with sliced green onion and chopped parsley.

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.

INSTANT POT JAMBALAYA

Steps:

• Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Time, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 5 to 8 minutes. Add oil, and stir in smoked sausage. Cook sausage, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, and set aside. Add chicken to cooker, and sprinkle with 1/2 teaspoon of the Cajun seasoning. Cook, stirring often, until browned, about 5 minutes. Remove chicken with a slotted spoon, and set aside.
• Add onion, celery, green bell pepper, and red bell pepper to cooker, and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add garlic, and cook, stirring constantly, 1 minute.
• Add broth, diced tomatoes, rice, bay leaves, thyme, sausage, chicken, and remaining 2 teaspoons Cajun seasoning, stirring well to combine ingredients.
• Press CANCEL on multicooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 10 to 15 minutes to come up to pressure before cooking begins.)
• Meanwhile, toss together shrimp, smoked paprika, salt, and black pepper in a medium bowl. Set aside.
• When cooking has stopped, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take 3 to 4 minutes. Remove lid from cooker, and stir in shrimp. Return lid to cooker, and let stand until shrimp are pink and have cooked through, 8 to 10 minutes. Stir in parsley. Garnish with scallions.

INSTANT POT JAMBALAYA

Steps:

• Brown Chicken & Shrimps in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8mins). Add 1 tbsp unsalted butter + 1 tbsp olive oil in Instant Pot. Pat dry chicken thighs with a paper towel, then season one side of chicken with kosher salt and black pepper. Place 1¼ lb (565g) chicken on one side of Instant Pot (seasoned side face down) and shrimps on the other side of Instant Pot, brown them for 3.5 minutes. Season the other side of chicken and shrimps with salt and black pepper. Flip chicken and shrimps, brown this side for another 3.5 minutes. Set aside browned chicken, saute shrimps for another 30 seconds - 1 minute. Set aside shrimps (will be used after pressure cooking).
• Saute Sausages: Add 1lb (454g) sliced sausages in Instant Pot, saute for 3 minutes.
• Saute Onions & Spices: Add in diced onions, green bell peppers, and celery, saute for 2 minutes. Add in minced garlic cloves, 1 tsp (5.8g) tomato paste, ¼ tsp (0.2g) dried thymes, ¼ tsp (0.25g) dried oregano, 1 tsp (3g) smoked paprika, and ½ - 1 tsp (1.2g - 2.4g) cayenne pepper, saute for another minute.
• Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this jambalaya recipe! Add in 1.5 tbsp (22.5ml) regular soy sauce, give it a quick mix.
• Pressure Cook Jambalaya: Push all ingredients to one side, then add the browned chicken with all its meat juice in Instant Pot. Add 2 cups (440g) well drained jasmine rice in Instant Pot. *Pro Tip: Ensure to add chicken in Instant Pot first, then add rice on top to avoid the "Burn" error. Pour 1½ cup (375ml) unsalted chicken stock in Instant Pot. Ensure all the rice is fully submerged in the stock. Layer 14.5oz crushed or diced tomatoes on the very top. Do not mix! With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
• Add Shrimps, Mix & Season: Add & mix the fully cooked shrimps in jambalaya. Taste the Jambalaya and adjust the seasoning accordingly. *Note: It will look a bit too watery at first, but once you start mixing all the ingredients, it will all come together. *Pro Tip: For reference, we added roughly 3 - 4 pinches of salt to open up the flavors & season the dish properly.
• Serve: Garnish the Jambalaya with sliced green onion, then serve. Enjoy~

INSTANT POT JAMBALAYA (SAUSAGE, CHICKEN AND/OR SHRIMP)

Steps:

• Add 1 tbsp of olive oil to the inner pot and press the sauté button (and the start button if your model requires it). Once heated, add the sausage and cook until browned (approx. 2 minutes each side). Using a slotted spoon, transfer the sausage to a large paper towel-lined bowl and set aside.
• Add 1 tbsp of olive oil (if needed) to the hot inner pot, followed by the chicken pieces. Cook until browned (approx. 2 minutes per side). Using a slotted spoon, transfer the chicken to the same bowl the sausage is in. Set aside.
• Add the onion, bell pepper and celery and cook, stirring occasionally, until the onion is soft and translucent (approx. 3-4 minutes).
• Add the garlic and cook for 30-60 seconds, until the garlic is fragrant. Press the cancel button to stop cooking.
• Add the Creole seasoning, thyme, oregano, salt and rice and stir until fully combined.
• Add the tomatoes (with the juice), chicken stock and bay leaves and stir until combined. Use a wooden spoon to scrape the bottom of the insert, to unstick any brown bits and food particles that may be stuck to the bottom of the insert (this helps to prevent the "burn error" from turning on).
• Stir in the browned sausage and chicken.
• Close the lid (making sure the vent is in the sealed position) and pressure cook on high for 8 minutes, followed by a quick release. Keep the unit in the "warm" setting.
• Quickly stir in the shrimp and green onions and put the lid back on the Instant Pot. The residual heat with cook the shrimp (approx. 5-8 minutes depending on the size of the shrimp). The shrimp will be pink and shaped like the letter "C" when cooked.
• Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
• Transfer to individual bowls and enjoy immediately.

INSTANT POT JAMBALAYA RECIPE

Steps:

• Turn on your Instant Pot and select Sauté. Once hot, add two tablespoons of canola oil and brown the chicken, the sausage and the shrimp IN BATCHES. Set aside the meat, and seafood and cover with foil.
• Add the remaining two tablespoons of canola oil, and add the onion. Sauté for 3-4 minutes, until tender, and add the garlic and the rest of the veggies. Stir and sauté for 3-4 minutes.
• Add the Spices & Herbs, stir and sauté for 1-2 minutes.
• Add back the Chicken and the Sausage. Add the chicken broth, diced tomatoes, liquid smoke and Worcestershire sauce. Stir well.

INSTANT POT JAMBALAYA

Steps:

• Set pot to Saute and add oil. When pressure cooker reads HOT add sausage and cook until browned, about 5 minutes. Transfer sausage to a paper towel lined plate and set aside.
• Add chicken and cook until browned, another 5 minutes. Make sure to scrape the browned bits up from the sausage. Remove and set aside on plate with the sausage.
• Add onions, celery, bell pepper, and garlic to Instant Pot. Cook until onions are translucent about 2-3 minutes. Then add thyme, 1 teaspoon Cajun seasoning and salt, stir until well combined.
• Stir in chicken stock and bay leaves to Instant Pot. Then return the sausage and the chicken to the pot. Add in the tomatoes and the rice and stir to combine.
• Secure the instant pot lid and turn valve to sealing. Cook on High Pressure for 7 minutes.
• While jambalaya is cooking dry shrimp with a paper towel and rub with 1 teaspoon of Cajun seasoning.
• When pressure cooker is done cooking preform a quick release on the instant pot and open the lid. Remove bay leaves from pot.
• Carefully add the shrimp into Instant Pot and give it a quick stir to incorporate the shrimp.
• Return lid to the pot and allow the shrimp to cook in the residual heat for about 10 minutes. DO NOT TURN THE INSTANT POT TO COOK.
• Remove the lid and stir until well combined. Serve immediately.