Have you caught on to the Instant Pot craze? I have! I couldn’t avoid the trend for too long, and now that I have an Instant Pot, I’m hooked. These electric pressure cookers make it so easy to put a home cooked dinner on the table. Now that I have one, I want to use it for everything. This Instant Pot Jambalaya recipe is a perfect example of why I love my Instant Pot so much. It takes a recipe that I would normally only make on a weekend and transforms it into a quick-and-easy weeknight dinner.
In addition to being easy to make, this Instant Pot Jambalaya recipe is full of nutrient-dense ingredients. It triples the protein by using sausage, chicken, and shrimp. And, you get to keep dinner low-carb and gluten-free by using heart-healthy brown rice instead of grains.
The dish is also full of nutritious vegetables. Actually, the dish gets most of its flavor from the red and green bell peppers, onions, celery, and tomatoes. Then, we add a little Cajun seasoning to spice things up a little bit. If you’ve never had Jambalaya before, you’re in for a real treat!
Let’s Talk Jambalaya
This classic dish combines sausage, chicken, and shrimp with vegetables and rice. It is mostly flavored from the meats, but the vegetables add a nice fresh taste and the tomatoes create a sauce to cook the rice. It’s always a one-pot meal, but it just comes together so much more quickly when using the Instant Pot.
Traditionally, I would let my Jambalaya simmer away for a long time to let those flavors come together and meld. When they finally came together, I’d pop in my rice and finish it off 30 minutes later. This is really where you can see the Instant Pot making the magic happen.
Why The Instant Pot Works So Well
Since the Instant Pot cooks food under pressure, it’s able to build flavors a lot more rapidly than with traditional cooking techniques. The steam builds up inside the pressure cooker and super heats the contents. Before you know it, you have an unbelievably flavorful dish in only 7 minutes cook time.
The other thing that makes this Instant Pot Jambalaya perfect? It’s the Saute button. That button allows you to sear the chicken and sausage before sweating down your onions and peppers. That means that unlike the slow cooker (where you would have to brown meat in a separate pan), the Instant Pot is a one-pot cooker.
That makes cleanup quick and easy! While you’re waiting for your Instant Pot to depressurize, you’ll have cleaned up your knives and cutting boards. All you’ll have left to clean after dinner is the Instant Pot itself – how easy is that?
We can’t wait to hear what you think about this healthy, tasty, and easy Instant Pot Jambalaya recipe. Be sure to make leftovers, because this is one of those dishes that tastes better the next day. And let us know what you thought in the comments!
Easy Instant Pot Jambalaya
Yields: 6 servings | Serving Size: 1 1/2 cups | Calories: 399 | Total Fat: 7g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 167mg | Sodium: 395mg | Carbohydrates: 48g | Fiber: 6g | Sugar: 7g | Protein: 35g | SmartPoints (Freestyle): 7
- 1 tablespoon olive oil
- 1 cup sliced smoked rope sausage (low sodium and sulfate free) cut into 1/2 inch thick half moons
- 2 (6 ounce) boneless and skinless chicken breast, cubed small
- 1 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 tablespoon Cajun seasoning
- 1 1/2 cups brown rice
- 2 (15 ounce) cans low sodium diced tomatoes
- 1 teaspoon Worcestershire sauce
- 1 cup chicken broth
- 1 pound raw shrimp, peeled and deveined
- 1/4 cup fresh parsley, chopped
- Set the Instant Pot to the “Saute” setting and add 1/3 of the oil to the pot. Once hot, add the sausage and cook just until seared, about 5 minutes. Remove the sausage from the pot and set aside.
- Drizzle another 1/3 of the oil into the pot and add the chicken, cook just until the chicken begins to brown, about 6 to 8 minutes. Remove the chicken from the pot and set aside.
- Still in the “Saute” setting, heat the last of the olive oil. Add the onion, red and green bell peppers, celery, and garlic Cook just until the onions are soft, about 5 minutes. Stir in the thyme, Cajun seasoning, and rice. Stir until all ingredients are coated in the seasonings. Stir in the cooked chicken, cooked sausage, and the remaining ingredients, except the parsley.
- Place the lid on the Instant Pot and make sure the vent is in the sealed position. Change the setting to “Manual” with high pressure and set the timer for 7 minutes. When the time is complete, let the pressure release naturally by allowing the pot to sit for about 10 minutes before manually releasing the steam and removing the lid.
- Scoop the jambalaya into serving bowls and top with fresh parsley. Serve and enjoy!
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