Instant Pot Chicken and Sausage Jambalaya
Ingredients
·
2 Tablespoons oil ,
(divided)
·
12 ounces andouille
sausages cut into 1/4 in. (thick slices)
·
1 boneless
skinless chicken breasts cut into small pieces
·
1 yellow
onion , (chopped)
·
1 green
bell pepper , (seeded and chopped)
·
3 green
onions , (chopped)
·
3 ribs celery ,
(chopped)
·
3 cloves garlic ,
(minced)
·
2 teaspoons Cajun
seasonings
·
1 teaspoon dried
basil
·
1/4 teaspoon dried
thyme
·
½ teaspoon granulated
sugar
·
1
1/2 cups long grain white rice
·
14.5 ounce
can diced tomatoes , (undrained)
·
1
3/4 cups low-sodium chicken broth
·
1/2 teaspoon kosher
salt
Instructions
1.
Turn instant pot
to saute setting. Add oil. Once hot, add sausage slices, cooking until browned,
about 2-3 minutes per side. Transfer to a paper towel–lined plate.
2.
Add remaining
oil to the pot.
3.
Add the chicken
and cook for one minute, scraping up the browned bits from the sausage. Turn
instant pot off. Add onion, bell pepper, celery, and garlic and cook for one
minute.
4.
Add the Cajun
seasoning, dried basil, thyme, sugar and rice and stir to combine.
5.
Add the diced
tomatoes and their juices, chicken broth, and salt.
6.
Secure the instant
pot lid and turn valve to sealing.
7.
Cook on Manual
High Pressure for 5 minutes. When the timer beeps, allow the pressure to
naturally release for 5 minutes, and then quick release the remaining pressure.
8.
Carefully open
the lid and gently fluff the rice with a fork. Add the sausages on top of the
rice and return the IP lid to let the mixture rest for an additional 5 minutes.
Stir lightly and enjoy!
Recipe Source : Click Here