Instant Pot Chicken and Sausage Jambalaya
A one-pot Cajun rice dish with andouille sausage, chicken, and vegetables. Cooked under pressure for an easy weeknight meal.
Ingredients
Method
Completed steps 0
Set the pot to sauté mode. Heat 1 tbsp oil until shimmering. Add sausage slices and brown on both sides, about 2–3 minutes per side. Remove to a paper towel–lined plate.
Add the remaining 1 tbsp oil to the pot.
Add chicken and cook for 1 minute, scraping up any browned sausage residue. Switch off the sauté function. Stir in onion, green pepper, celery, and garlic; cook 1 minute more.
Mix in Cajun seasoning, basil, thyme, sugar, and rice until combined.
Pour in diced tomatoes with their juices, broth, and salt.
Lock the lid and move the pressure valve to sealing.
Cook on high pressure for 5 minutes. Allow natural release for 5 minutes, then quick release any remaining pressure.
Open the lid carefully and fluff rice with a fork. Return sausages to the pot on top of the rice. Replace the lid and let rest 5 minutes. Stir gently before serving.
Notes
For spicier jambalaya, increase Cajun seasoning to 2½ tsp or add a pinch of cayenne.
Leftovers keep refrigerated for up to 4 days; reheat on the stove with a splash of broth to restore texture.
Calories: 588 kcal · Carbs: 54 g · Protein: 30 g · Fat: 27 g · Sodium: 1062 mg · Fiber: 3 g · Sugar: 4 g
Adapted from tastesbetterfromscratch.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.