This is one of my all-time favorite dishes to make in the Instant Pot. It's so delicious. A true comfort food, good anytime of the year.
You can adjust the heat in the amount of Creole seasoning you add. And if you don't like shrimp, leave it out, or replace it with chicken (just be sure to leave the chicken in for the entire cooking cycle, unless it's a precooked rotisserie chicken).
If you can't find Andouille sausage, try smoked sausage or kielbasa, either the pork variety or turkey. If you can't find Basmati, use another long grain rice.
serves6 to 8
prep time30 Min
cook time30 Min
methodPressure Cooker/Instant Pot
Ingredients For instant pot jambalaya
raw shrimp, deveined, no tails
basmati rice, rinsed
green bell pepper, chopped
medium yellow onion, chopped
ribs of celery, chopped
1/2 to 2 tsp
bay leaves, dried
salt and pepper to preference
green onions, trimmed and chopped
How To Make instant pot jambalaya
With Sauté Mode set to high, add oil and heat until hot.
Brown sausage; remove to a plate.
Add thawed shrimp to pot and saute just until pink and opaque, about 2 to 3 minutes; remove to a plate.
Add green pepper, onion, and celery to pot, season with salt and pepper, and saute until tender. Add garlic and saute just until fragrant.
Cancel Saute Mode or turn pot off.
Add browned sausage, all seasonings, rice, and chicken broth to pot. Do not add the shrimp or it will overcook.
Put lid on and seal valve on Instant Pot; hit the Rice button; release pressure when it is finished cooking.
Stir in shrimp and fluff rice with a fork. Plate and serve, and top with chopped green onions and more creole seasoning if desired.
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