Jambalaya - Homemade

This southern dish is spicy and delicious.

Instant Pot Jambalaya

 Course Main Course
 Cuisine American
 Prep Time 10 minutes
 Cook Time 25 minutes
 Total Time 35 minutes
 Servings 6 1 1/2 cup servings
 Calories 430 kcal
 Author Toni Dash

Ingredients

• 2 tablespoons Olive Oil

• 12 ounces Andouille Sausage cut into ¼-inch-thick slices

• 1 medium Onion chopped

• 1 medium Green Bell Pepper seeded and chopped

• 1 medium stalk Celery chopped

• 3 Garlic Cloves diced

• 2 teaspoons Cajun Seasoning

• 1/4 teaspoon ground Thyme

• 1 cup Long-Grain White Rice

• 1 14.5-ounce can Diced Tomatoes undrained

• 1 1/2 cups Low-Sodium Chicken Stock

• 1/2 teaspoon Kosher Salt

• 12 ounces medium Cooked Shrimp (41-60 count)

• 4 Scallions thinly sliced

Instructions
Recipe Notes

'Jambalaya, a Louisiana meat, seafood, and rice staple, is quick and easy in the multi-cooker. By browning the sausage first and then stirring it in only at the end, you infuse the rice with its flavor, yet keep it from turning rubbery under pressure."-Super Fast Instant Pot Pressure Cooker Cookbook

I would add, including the cooked shrimp at the end also allows it to keep non-rubbery texture which can occur when shrimp is over-cooked!

1. Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about 2 minutes per side. Transfer the meat to a paper towel–lined plate to drain. 
2. Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the Cajun seasoning, thyme, and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 
3. Add the tomatoes and their juices, the stock, and salt. Stir. 
4. Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure. 
5. Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat.

Recipe adapted from 'Super Fast Instant Pot Pressure Cooker Cookbook' Copyright © 2018 by Heather Rodino and Ella Sandersand printed with permission of St. Martin's Griffin.