INSTANT POT JAMBALAYA
Make this classic comfort food dish in the convenience of your Instant Pot.
Provided by Bintu Hardy
Categories Main Course
Time 25m
Number Of Ingredients 19
Steps:
- In sauté mode, add half of the oil to the Instant Pot insert then add chicken breast. Sauté until browned, then remove and set aside.
- Add the sausage, cook, then remove and set aside.
- Add remaining oil and sauté the onions, peppers and celery until soft, then stir in garlic and switch off.
- Pour in chicken stock and thoroughly deglaze the insert.
- Return the meat and the remainder of the ingredients through the cayenne pepper to the insert and mix well.
- Close the lid, turn the valve to sealing, set to manual pressure / high pressure for 8 minutes.
- When finished, perform a quick pressure release (QPR). Carefully remove the insert, add in shrimp and cover to allow the residual heat to cook the shrimp for about 6-8 minutess.
- Serve garnished with chopped green onions.
Nutrition Facts : Calories 388 kcal, Carbohydrate 35 g, Protein 27 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 124 mg, Sodium 795 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
INSTANT POT JAMBALAYA
Instant Pot Jambalaya is delicious one pot meal with veggies sauteed in sausage drippings, tender chicken, rice, succulent shrimp and lots of Cajun spice, seasonings and flavor.
Provided by Olena Osipov
Categories Dinner
Time 40m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1.5 cups, Calories 402 kcal, Sugar 3 g, Sodium 710 mg, Fat 10 g, SaturatedFat 4 g, Carbohydrate 43 g, Fiber 4 g, Protein 32 g, Cholesterol 204 mg
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~
Nutrition Facts : Calories 547 kcal, Carbohydrate 43 g, Protein 31 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 171 mg, Sodium 967 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT® CAJUN JAMBALAYA
Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. 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 remove the lid. Transfer rice to a bowl and keep warm.
- Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.
Nutrition Facts : Calories 380 calories, Carbohydrate 47.5 g, Cholesterol 133.1 mg, Fat 7.9 g, Fiber 2.9 g, Protein 27.9 g, SaturatedFat 1.6 g, Sodium 1016 mg, Sugar 4.7 g
INSTANT POT CHICKEN AND SAUSAGE JAMBALAYA
Instant Pot Chicken and Sausage Jambalaya made with andouille sausage, chicken, uncooked rice, bell pepper, onion, celery and spices, cooked in just one pan, for an easy dinner everyone will love.
Provided by Lauren Allen
Categories Main Course
Time 40m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 588 kcal, Carbohydrate 54 g, Protein 30 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 86 mg, Sodium 1062 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT JAMBALAYA
Make a delicious Jambalaya in a fraction of the time in your Instant Pot. Made with sausage, shrimp and chicken, this flavorful rice dish is ready to serve in 30 minutes.
Provided by Neli Howard | Delicious Meets Healthy
Categories Main Course
Time 30m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 579 kcal, Carbohydrate 45 g, Protein 41 g, Fat 25 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 309 mg, Sodium 1735 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT JAMBALAYA
'Jambalaya, a Louisiana meat, seafood, and rice staple, is quick and easy in the multi-cooker. By browning the sausage first and then stirring it in only at the end, you infuse the rice with its flavor, yet keep it from turning rubbery under pressure."-Super Fast Instant Pot Pressure Cooker CookookI would add, including the cooked shrimp at the end also allows it to keep non-rubbery texture which can occur when shrimp is over-cooked!
Provided by Toni Dash
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about 2 minutes per side. Transfer the meat to a paper towel-lined plate to drain.
- Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
- Add the Cajun seasoning, thyme, and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking.
- Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert.
- Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure.
- Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat.
Nutrition Facts : Calories 430 kcal, Carbohydrate 29 g, Protein 26 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 190 mg, Sodium 1164 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT JAMBALAYA
If you haven't made jambalaya in an Instant Pot, give this recipe a try. Our Test Kitchen said it was one of the best jambalayas they have ever tasted, and were surprised by how easily and quickly the dish comes together with the help of a multicooker. Shrimp can go from raw to rubbery in minutes. In this recipe, they are perfectly cooked through right at the end, with the residual heat and steam of the Instant Pot. Once you've tried it, you'll never go back to the regular stovetop method.
Provided by Southern Living Editors
Time 1h15m
Yield Serves 6 (serving size: 2 cups)
Number Of Ingredients 20
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 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.
Nutrition Facts : Calories 710 kcal, Carbohydrate 26 g, Cholesterol 370 mg, Fiber 4 g, Protein 62 g, SaturatedFat 12 g, Sodium 3035 mg, Sugar 7 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g
INSTANT POT JAMBALAYA (SAUSAGE, CHICKEN AND/OR SHRIMP)
This Instant Pot Jambalaya recipe is an easy one-pot meal made with andouille sausage, shrimp, chicken, vegetables and rice. Pressure cooker jambalaya is the perfect Fat Tuesday recipe! This cajun recipe is ready in under 30 minutes.
Provided by Darcey Olson
Categories Dinner Main Course
Time 45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 478 kcal, Carbohydrate 30 g, Protein 34 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 226 mg, Sodium 1203 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
INSTANT POT JAMBALAYA
Tons of flavor from the shrimp, Andouille sausage, onion, celery and seasonings make this Instant Pot Jambalaya irresistible!
Provided by Julie Evink
Categories Dinner
Time 35m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 668 kcal, Carbohydrate 58 g, Protein 43 g, Fat 28 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 254 mg, Sodium 1490 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT JAMBALAYA RECIPE
Instant Pot Jambalaya is loaded with shrimp, sausage, chicken and juicy bell peppers in a creaole spiced rich and hearty tomato broth.
Provided by Catalina Castravet
Categories Main Course
Time 1h
Number Of Ingredients 21
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.
Nutrition Facts : Carbohydrate 47 g, Protein 51 g, Fat 36 g, SaturatedFat 9 g, Cholesterol 302 mg, Sodium 1751 mg, Fiber 3 g, Sugar 5 g, Calories 626 kcal, ServingSize 1 serving
INSTANT POT CAJUN JAMBALAYA
If you're looking for an easy Jambalaya Recipe, you've come to the right place. This is the easiest and tastiest authentic Cajun Jambalaya!
Provided by Jenn
Categories Dinner
Time 25m
Number Of Ingredients 17
Steps:
- Set the Instant Pot to Saute, add the olive oil and sausage, cook until browned. Remove to a paper towel.
- Add the chicken and cook for about 3-4 minutes or until no longer pink - doesn't have to be cooked all the way. Add the garlic and veggies and cook for about 2 minutes.
- Add the Creole/Cajun seaoning, salt, basil and thyme, stir.
- Add the crushed tomatoes, broth, Worcestershire, and sugar, stir.
- Add the sausage back in and stir.
- Add the rice and give a quick stir UNLESS you often receive the BURN error - if that is the case, leave the rice on top and don't stir.
- Set the vent to seal - cook on High Pressure for 5 minutes - when finished, leave for 5 minutes then CAREFULLY manual release.
- Open the lid, stir the rice into the broth if haven't already, then add the raw shrimp and stir again.
- Cover, let sit on warm for about 10 more minutes.
- Remove lid, stir, and serve!
Nutrition Facts : Calories 555 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 205 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 47 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 2507 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
More about "instant pot jambalaya food"
INSTANT POT JAMBALAYA RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 15 mins
- Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add sausage; cook 4 minutes or until browned, stirring frequently. Remove sausage from cooker. Add chicken to drippings in cooker; cook 2 minutes on each side or until lightly browned.
- Stir in 2 1/2 cups water and next 8 ingredients (through bay leaves). Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 18 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).
- Stir in sausage, Old Bay seasoning, shrimp, and tomatoes. With lid off, press [Sauté], and use [Adjust] to select "More" mode. When mixture comes to a boil, turn cooker off. Press [Sauté], and use [Adjust] to select "Normal" mode. Simmer 5 minutes or until shrimp are done, stirring frequently. Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving. Divide jambalaya among 8 bowls. Garnish with sliced scallions, if desired.
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- Once heated, add in oil, sausage, onions, and peppers and saute for 2-3 minutes, or until onions are just beginning to soften up. Add in garlic, and saute for 30 seconds longer, being careful to not allow garlic to burn. Turn Instant Pot OFF.
- Add in rice and Cajun seasoning and gently push down with the back of a spoon submerge rice into liquid.
INSTANT POT SAUSAGE JAMBALAYA - BABAGANOSH
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4.7/5 (7)Total Time 50 minsCategory Dinner, Main CourseCalories 716 per serving
- Turn your instant pot on to sauté mode. Once it is fully heated, add the olive oil and the sliced sausage. Sauté for 2-3 minutes, or until the sausage browns a bit. Remove from the instant pot and set aside.
- Next, add the diced onion and bell pepper to the instant pot. Sauté for 3-4 minutes, or until the onions are a bit translucent. Add the garlic and jalapeño and sauté for another minute.
- Stir in the Cajun seasoning, thyme, and tomato paste. Stir in the rice. Mix well to make sure your rice is well incorporated with the rest the ingredients in your instant pot. Sauté this for about a minute. Turn off sauté mode by selecting cancel on your instant pot.
- Add the canned diced tomatoes, chicken broth, hot sauce (if using), and Worcestershire sauce. Mix well, and add the cooked sausage, green onion, and bay leaves.
HEALTHY INSTANT POT JAMBALAYA WITH CAULIFLOWER RICE - MISS ...
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- Place the cauliflower florets in a food processor and pulse until the mixture resembles rice. Set aside.
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- Press Sautee and sautee the mix until the onions are translucent and peppers and celery are tender, about 5-8 minutes.
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- Turn the Instant Pot to SAUTE and add 1 tbsp of olive oil. Add the shrimp into the pot and stir until the shrimp turns white and cooks all the way through. Remove to a different plate/bowl and set aside.
- Keeping the pot on SAUTE, add the next tbsp of olive oil. Add the garlic, onion, and green pepper into the pot and saute until the vegetables begin to cook through, about 5 minutes.
- When the vegetables have softened, add the rest of the ingredients into the pot except for the green onions and the cooked shrimp. Pressure cook on HIGH for 6 minutes and then allow for a 6 minute natural pressure release. When the pressure has released for 6 minutes, then perform an instant release.
- Open the lid of the Instant Pot and add the cooked shrimp back on top of the rice. You can garnish with chopped green onions and serve. Enjoy!
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- Turn your instant pot on to sauté mode. Once it is fully heated, add in your oil and all of the sausage. Once your sausage has fully cooked and browned a bit, removed from the instant pot. Set aside.
- Next, add your onions, and green bell peppers to your instant pot. Cook until the veggies are more translucent. They should take about three minutes.
- Add in your garlic and sauté for about a minute. You don’t want to cook it too long to burn it. You just want to allow all the flavors to mix together. Next, add in your jalapeño. Stir well.
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From confessionsofafitfoodie.com
4.9/5 (12)Calories 340 per servingCategory Dinner
- Turn IP to sauté and add in 2 tsp of olive oil. Brown sausage slices, then remove from pot. Add in an additional 2 tsp of oil. Season shrimp with 1/2 tsp of the cajun seasoning. Add shrimp to the Instant Pot and sauté until cooked through, usually just a few minutes. Remove from Pot and set aside with the chicken sausage.
- Add remaining 2 tsp of olive oil to the IP, and add in onions, celery, bell peppers, garlic and 3 tsp cajun seasoning. Stir until fragrant, then add in rice, chicken, diced tomatoes, and broth. Place lid on the IP and set to manual for 22 minutes.
- When cook time is finished, do a natural release for 10 minutes, then a quick release for any remaining steam.
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- Using "SAUTE" function on the instant pot, heat olive oil and sauté onions and bell pepper. Add garlic and cook until fragrant.
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- Set Instant Pot to Sauté mode. Once hot, add oil and the sausage. Cook sausage, stirring frequently, until browned and cooked through. Remove the sausage from the pot and set aside.
- Next, add onions and green bell peppers to the pot. Cook until the onions are translucent, about three minutes.
- Add garlic to the pot and continue sautéing for about a minute. Then, add the diced jalapeño and stir well.
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5/5 (1)Calories 651 per servingCategory Dinner, Main Course
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From cozymeal.com
Category DinnerCalories 770 per servingTotal Time 20 mins
INSTANT POT CLASSIC JAMBALAYA RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanTotal Time 40 minsCategory DinnerCalories 392 per serving
INSTANT POT JAMBALAYA W/CHICKEN, SHRIMP & SAUSAGE (EASY ...
From littlesunnykitchen.com
5/5 (3)Category Main CourseCuisine AmericanTotal Time 50 mins
THE BEST INSTANT POT JAMBALAYA WITH CHICKEN & SAUSAGE ...
From instantpotmeals.net
5/5 (1)Total Time 35 minsCategory DinnerCalories 561 per serving
INSTANT POT JAMBALAYA - THE COOKIN CHICKS
From thecookinchicks.com
4.4/5 (35)Estimated Reading Time 3 minsServings 6Total Time 21 mins
INSTANT POT JAMBALAYA - 40 APRONS
From 40aprons.com
Cuisine CajunTotal Time 45 minsCategory Main CourseCalories 1010 per serving
JAMBALAYA - INSTANT POT RECIPES
From dev-recipes.instantpot.com
5/5 (58)Servings 6Cuisine AmericanCategory Main Course
INSTANT POT JAMBALAYA - FOOD UNDER PRESSURE
From foodunderpressure.com
Estimated Reading Time 3 mins
EASY INSTANT POT JAMBALAYA (CREOLE/CAJUN OPTION) » FOODIES ...
From foodiesterminal.com
5/5 (2)Calories 430 per servingCategory Main Course
JAMBALAYA - INSTANT POT RECIPES
From dev-recipes.instantpot.com
5/5 (12)Servings 8Cuisine AmericanCategory Main Course
INSTANT POT JAMBALAYA (READY IN LESS THAN 1 HOUR! ) - FIT ...
From fitfoodiefinds.com
5/5 (3)Total Time 23 minsCategory DinnerCalories 342 per serving
QUICK AND DELICIOUS INSTANT POT JAMBALAYA RECIPE
From tastyoven.com
5/5 (16)Total Time 30 minsCategory Main CourseCalories 300 per serving
ZATARAIN'S JAMBALAYA INSTANT POT RECIPE - ALL INFORMATION ...
From therecipes.info
HOW TO COOK JAMBALAYA GIRL JAMBALAYA IN AN INSTANT POT ...
From instantpotteacher.com
INSTANT POT JAMBALAYA RECIPE - A QUICK AND EASY METHOD
From healthyrecipes101.com
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From tfrecipes.com
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From simplechefrecipe.com
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From southernkitchen.com
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From jambalayagirl.com
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