Instant Pot Jambalaya

Instant Pot Jambalaya

from aromaticessence.co
65 min
6 servings

This Instant Pot Jambalaya is a hearty one-pot meal made with andouille sausage, shrimp, Cajun holy trinity, and rice simmered in a flavorful stock. You will love this pressure cooker jambalaya as it is packed with bold flavor from the Creole seasoning and andouille sausage.

Ingredients

  • 2 tablespoons olive oil
  • 12 oz andouille sausages, (cut into 1/4 inch rounds)
  • 1 pound large shrimp, (cleaned and deveined)
  • 1 cup finely chopped onion
  • 1 cup finely diced celery
  • 1 cup finely diced green bell pepper
  • 1 tablespoon minced garlic
  • 1 Serrano or jalapeno pepper, (seeded& finely chopped)
  • 1.5 tablespoons salt-free Creole seasoning, (divided)
  • 1/4 teaspoon dried thyme
  • 1 teaspoon Kosher salt, (or to taste)
  • 1 tablespoon tomato paste
  • 1 & 1/2 cups uncooked long-grain rice, (rinsed and drained)
  • 1-(14.5) oz can diced tomatoes, (do not drain)
  • 1 & 3/4 cups low-sodium chicken stock
  • 1 teaspoon hot sauce
  • 1/2 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1/4 cup of chopped green onions (divided)

Directions

  1. 1

    Season shrimp with Creole seasoning and mix well.

  2. 2

    Press the 'SAUTE' button, and set it to 'NORMAL'. Once its displays, 'HOT', then add olive oil, let it heat up a bit, add the shrimp, cook until it turns pink. Transfer to a bowl, cover and set aside.

  3. 3

    Next, add sliced sausage, and cook until lightly browned. Add more oil if required to saute. Transfer to a bowl and set aside.

  4. 4

    Add diced onion, celery, green bell pepper. Saute until the veggies are tender and turn translucent.

  5. 5

    The veggies will release enough moisture to deglaze the browned bits at the bottom of the pot. Covering the pot with a lid (not the IP lid, any other lid will work) helps the veggie release moisture a little faster. Or add 1/4 cup chicken stock, deglaze the pot by scraping off all the browned bits stuck at the bottom of the insert.

  6. 6

    Add minced garlic, saute until fragrant about 30 seconds. If using jalapeno or serrano pepper, add it along with the garlic.

  7. 7

    Add the seasoning mix and tomato paste, saute for another minute.

  8. 8

    Add rinsed and drained long-grain rice, saute for a few minutes, until toasty and well-coated with the spices.

  9. 9

    Press 'CANCEL' to switch off the "SAUTE' mode. At this point, make sure you do not have anything stuck at the bottom of the pot to avoid any potential 'BURN' error. Add a few tablespoons of water or chicken stock and deglaze the pot if required.

  10. 10

    Add diced tomatoes, chicken stock along with the hot sauce, and Worcestershire sauce. Mix everything well. Add the sausage back to the pot along with 2 tablespoons of chopped green onions, and bay leaves. Mix and make sure the rice is covered with liquid.

  11. 11

    Please note: If your IP is sensitive to the BURN' error with tomato-based products, add the tomatoes on top and do not stir.

  12. 12

    Close the lid of the Instant Pot. Set the valve to 'SEALING'. Pressure cook on high for 6 minutes. It will take some time for the pressure to build up (about 12 minutes), after which the timer will begin.

  13. 13

    Once the cooking cycle is complete, let the pot depressurize for 10 minutes. Then do a quick release of the leftover pressure as per the manufacturer's instructions. Press 'CANCEL' and switch off the IP. Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.

  14. 14

    Add the cooked shrimp back to the pot. Close the lid of the Instant Pot, let the shrimp warm through for about 5 minutes.

  15. 15

    Fluff the rice with a fork. Garnish with the remaining 2 tablespoons of chopped green onions. Enjoy!