Pressure Cooker Chicken, Sausage and Shrimp Jambalaya - Instant Pot

Growing up in south Louisiana, Jambalaya is by far one of my favorite dishes. Not trying to toot my own horn, but I consider myself a great cook, except when it comes to anything that contains rice. Rice is my kryptonite. Yes, it is instant rice at my house I'm sad to report. I did however just learn to make jasmine rice on the stovetop with much success, but that is as far as it goes. I once attempted from scratch jambalaya for my husband when we were dating. 3 hours or so after planned dinner time we ate. It was edible, but that is the best I can say about it. I gave up. Rice is not my thing! Until now. Thanks to the Instant Pot, I can redeem myself as a Cajun cooker and server the most yummy homemade jambalaya around.

I started with a recipe from the book "Electric Pressure Cooker: 365 Quick & Easy, One Pot, Pressure Cooker Recipes For Easy Meals" {Amazon link } and modified it from there. Here's the final result.

Ingredients:

• 1-2 Tbls oil
• 8 ounces sausage links, sliced
• 8 ounces boneless skinless chicken breasts, cut into 1 inch pieces
• 8 ounces raw shrimp, peeled & deveined
• 1 tsp Tony Chachere's Original Creole Seasoning {Amazon link} or creole seasoning of choice
• 2 tsp dried thyme leaves
• 2 dashes cayenne pepper
• 1 dash Tabasco Pepper Sauce {Amazon link}
• 1-2 tsp Worcestershire sauce {Amazon link}
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 3 celery stalks, sliced
• 1 cup long grain white rice
• 2 cups canned diced tomatoes, undrained
• 1 cup chicken broth or homemade bone broth
• 3 tablespoons fresh parsley, minced (or 3 tsps dried)

Instructions

To make the seasoning mix, combine 1 tsp Tony Chachere's Original Creole Seasoning, 2 tsp thyme and 2 dashes of cayenne pepper in a small bowl and set aside. To make it have a little more kick, add more creole seasoning.

Put 1-2 Tbsp oil into Instant pot and hit the 'sauté' button. Once it says 'hot', add your chicken. Sauté chicken until cooked, but not over cooked. Then add your sliced sausage and sauté for 3 minutes, stirring frequently. Add your shrimp and half of your seasoning mix. Sauté until shrimp are pink. Remove the meat with a slotted spoon {Amazon link}, leaving any grease in the pot, and transfer to a bowl and cover.

Add the onions, garlic, bell peppers, celery and remainder of the seasoning mix to the pot. Stirring frequently, sauté for about 10 minutes until the veggies are soft and browned.

Stir in rice, tomatoes, broth, Tabasco Pepper Sauce and Worcestershire sauce. Close the lid and make sure the value is on sealing (not venting). Select manual cook time for 8 minutes on high pressure.

Release pressure using the quick release method and remove lid. Stir in the parsley and cooked meat. Close lid and let stand for 5 minutes. Open, stir and serve!

Some suggested accessories and ingredients for this recipe, see my full Instant Pot accessory list here:

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