Instant Pot Chicken & Sausage Jambalaya Recipe
Whip up an easy Instant Pot Chicken & Sausage Jambalaya! This quick recipe uses andouille sausage, chicken, rice, & veggies for a flavorful, one-pot family meal that's ready in under an hour.
Ingredients
- 1 tbsp olive oil
- 12 oz andouille sausage sliced into 1/2-inch thick rounds
- 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1.5 tbsp Cajun seasoning or to taste, adjust for spice level
- 1 (14.5 oz) can diced tomatoes undrained
- 1.5 cups long-grain white rice rinsed well
- 2 cups chicken broth
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- fresh parsley or green onions chopped, for garnish (optional)
Instructions
- Set the Instant Pot to SAUTE mode on high. Add olive oil. Once hot, add sliced andouille sausage and cook for 3-5 minutes, stirring occasionally, until lightly browned. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.
- Add chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. Remove chicken and set aside with the sausage.
- Add diced onion, bell pepper, and celery to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom, until vegetables soften. Add minced garlic, oregano, thyme, and Cajun seasoning; cook for 1 minute more until fragrant.
- Pour in the can of diced tomatoes (undrained) and chicken broth. Use a wooden spoon or silicone spatula to deglaze the bottom of the pot, ensuring no food particles are stuck. This is crucial to prevent a 'BURN' error.
- Return the cooked sausage and chicken to the pot. Stir in the rinsed long-grain white rice. Do not stir after adding the rice, just gently spread it evenly across the bottom if needed. Add salt and pepper to taste.
- Secure the lid on the Instant Pot and make sure the vent is sealed. Select MANUAL (or PRESSURE COOK) and set the time for 7 minutes on HIGH pressure.
- Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure by turning the vent to the VENTING position. Once the pin drops, open the lid.
- Gently fluff the jambalaya with a fork, mixing the ingredients. Serve hot, garnished with fresh parsley or sliced green onions, if desired.
Notes
For extra heat, add a pinch of cayenne pepper with the Cajun seasoning or a few dashes of hot sauce at the end. You can substitute boneless, skinless chicken breasts for thighs, but reduce cook time slightly to prevent drying out. Ensure rice is well-rinsed to prevent mushiness. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
