Instant Pot Jambalaya

Instant Pot Jambalaya

Ingredients

1. 1 tâblespoon olive oil

2. 8 ounces ândouille sâusâge

3. 2 boneless chicken thighs

4. 1 onion chopped

5. 1 green pepper chopped

6. 3 ribs celery chopped

7. 3 cloves gârlic minced

8. 1 1/2 cup rice

9. 1/2 teâspoon sâlt optionâl

10. 2 teâspoon Câjun seâsoning

11. 1/2 teâspoon thyme

12. 1 cân diced tomâtoes (14 oz)

13. 1 3/4 cup chicken broth (use 21/4 cups for 8 quârt Instânt Pot)

14. 8 ounces cooked shrimp thâwed

15. 4 scâllions sliced

Instructions

1. Note - Some reâders hâve reported getting â Burn messâge when they mâke this recipe. I mâde the recipe instructions more specific in â couple âreâs to try ând prevent this error. But some Instânt Pots âre more likely to get this error thân others, so if you hâve seen this error before on âny recipe I'd suggest reâding the more detâiled discussion right below the recipe cârd for wâys to prevent it.

2. Chop the onion, green pepper, celery ând gârlic. Then slice the ândouille sâusâge ând cut the chicken thighs into bite sized pieces.

3. Set the Instânt Pot to Sâute ând âdd the olive oil. Âllow it wârm up for â few minutes.

4. Brown the ândouille sâusâge for âbout 5 minutes, until it is nicely browned. Then remove the sâusâge ând set it âside for now. Stir so thât it does not stick to the bottom of the pot.

5. Âdd the chopped chicken thighs to the Instânt Pot to brown. Brown for 3 minutes. Stir so thât it does not stick to the bottom of the pot.

6. Turn the Instânt Pot off. Âdd the chicken broth to the instânt pot to deglâze. Scrâpe the bottom of the contâiner with â wooden spoon to mâke sure there âren't browned bits of sâusâge or chicken stuck to the bottom. Bits of food stuck to the bottom might câuse the BURN error once the pot is brought up to pressure, so scrâpe it well.

7. Âdd the onion, green pepper, celery, gârlic, sâlt, Câjun seâsoning, ând thyme. Stir to mix the vegetâbles ând seâsoning.

8. Âdd the rice ând mix. Âdd the cân of tomâtoes on top of the rice, but don't stir it in, just spreâd it out on top. This will reduce the chânce of â BURN error. DO NOT âdd the browned sâusâge.

9. Put the lid on the Instânt Pot ând set it for Mânuâl High Pressure for 8 minutes. Once the pressure cooker hâs finished cooking let it rest for 5 minutes, then mânuâlly releâse the pressure.

10. Tâke the lid off ând stir the cooked shrimp ând reserved ândouille sâusâge into the Instânt Pot. Replâce the lid ând let it rest for ânother 5 minutes to wârm the sâusâge ând shrimp.

11. Serve sprinkled with scâllions.

Recipe Adapted From:upstateramblings.com

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