Instant Pot Classic Jambalaya Recipe
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
Saturated Fat3.6 g
Trans Fat2.5 g
Unsaturated Fat0.7 g
Instant pot classic jambalaya recipe. This easy jambalaya recipe has all the classic ingredients of a traditional jambalaya dish with a twist. The addition of Andouille sausage, shrimp, and chicken makes this dish hearty and flavorful.
Jambalaya is a rice dish that hails from Louisiana. The word Jambalaya is derived from the French word “Jambonneau”, which means “a ham hock.” There are two types of jambalaya: Creole, which includes tomatoes, and Cajun, which is made without tomatoes.
Creole food is a blend of French, Spanish, African, and Native American cuisines. Creole dishes are often seasoned with cayenne pepper, paprika, garlic salt, and black pepper. These spices give the cuisine its distinct flavor. Creole dishes are also heavy in vegetables and seafood.
This is a copywriting topic that’s been on my mind for some time now. So many people I know own an Instant Pot and love it, but I’ve never personally tried one.
This New Orleans-inspired dish is a one-pot meal that’s perfect not just for Mardi Gras, but for any time of year. It’s simple, tasty, and easy to put together.
Do I need any special equipment to make this dish?
No. All you need is an electric instant pot.
Is there anything I need to know before making this dish?
It is important to read through the recipe before you start cooking. You will want to make sure that you have all of the necessary ingredients and utensils, as well as a general understanding of how long it will take to prepare the dish.
What is your favorite part about jambalaya?
My favorite part about jambalaya is the spicy and savory flavors that come together.
What else can I cook in an instant pot?
Instant Pot Classic Jambalaya Recipe
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- 1 pound (480 g) shrimp, peeled and deveined
- 1 tablespoon Creole seasoning
- 1 tablespoon vegetable oil
- 3/4 pound (360 g) Andouille sausages, sliced
- 3/4 pound (360 g) boneless and skinless chicken thighs, cubed
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 2 cups (500 ml) chicken broth
- 2 bay leaves
Dry shrimp with paper towels, then transfer them to a large plate. Rub with 1 teaspoon Creole seasoning and set aside.
Heat the vegetable oil in an electric instant pot turned to saute mode. add sausages and saute, stirring occasionally, until browned, for about 6 minutes.
Using a slotted spoon, remove browned sausages from the cooker and transfer them to a medium bowl. Set aside. Deglaze the pot as needed by adding 1 tablespoon of chicken broth.
Add cubed chicken to the instant pot and brown, stirring occasionally, for about 5 minutes. Using a slotted spoon, remove browned chicken from the pressure cooker and transfer them to a medium bowl. Deglaze the cooker, by adding 1 tablespoon of chicken broth.
Add onions, celery, and garlic. Continue cooking, stirring occasionally until onions are translucent. Stir in thyme, remaining Creole seasoning, salt, and Worcestershire sauce. Cook, stirring, for a further 30 seconds.
Pour in the remaining chicken broth, then add bay leaves. Add tomatoes and spread out with a wooden spatula (do not stir) Stir in the rice and gently press it down with a wooden spatula. Mix in reserved sausages and chicken.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the machine to cook for 7 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in shrimp.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Add parsley and stir well. Serve hot.