Instant Pot Jambalaya
Video credit to @amazonkitchen.com
Serves 8-10
Ingredients
- 2 Tbsp olive oil
- 1 lb chicken breasts and thighs diced
- 1 lb prawns
- 2 cups yellow onions, finely diced
- 2 cups tri-color bell peppers, dices
- 2 Tbsp garlic, minced
- 1 1/2 cups rice
- 3 1/2 cups chicken stock
- 1 cup crushed tomatoes
- 1 Tbsp plus 1 tsp creole seasoning
- 1 Tbsp Worcestershire sauce
- 1 lb Andouille sausage, pre-cooked and sliced
Preparation
- Set Instant Pot to “Saute”. Coat chicken with 1 Tbsp creole seasoning, and brown the meat on all sides. Remove the chicken from heat and set aside.
- Add onions, peppers, and garlic, and sauce until the onions are translucent. Add rice, and sauce for 2 minutes. Add tomato puree, creole seasoning, Worcestershire, and chicken. Close the lid and press “Rice”.
- When the rice is cooked, release steam, remove the lid, and add sausage and prawns. Place lid back on the Instant Pot, press “Manual”, and cook an additional 2 minutes.
Thanks for the recipe. I had to do some interpreting, though. In step 2 the recipe says “sauce” in two different places. I’m pretty sure it should say “saute”. There is also not a note in the steps about adding the chicken stock. I realized it was missing just before I put the lid on, and there wasn’t enough liquid to cook the rice.
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How would I adjust the timing if I used brown rice?
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Greg Reply:
January 21st, 2017 at 8:09 am
I used the same times with brown rice and it turned out awesome!
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Melinda Reply:
February 19th, 2017 at 7:52 am
I have the same question!
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