Instant Pot Jambalaya
Ingredients
Main Ingredients
-
2
tbsp
ghee (or coconut oil for dairy free)
-
1
lb
boneless chicken thighs, cut into bite-size pieces
-
1
each
onion, diced
-
1
each
bell pepper, diced
-
1
cup
celery, sliced
-
4
cloves
garlic, minced
-
1
can
fire roasted diced tomatoes, undrained (14.5 oz)
-
½
cup
chicken broth
-
1
medium head
cauliflower, riced (about 6 cups cauli rice)
-
12
oz
andouille (or other pre-cooked) sausage, cut into ¼ inch thick slices (about 4 large links)
-
1
lb
shrimp, peeled and deveined
-
1
each
diced green onion or parsley (optional topping)
Seasoning
-
1
tsp
smoked paprika
-
1
tsp
chili powder
-
1
tsp
oregano
-
1
tsp
parsley
-
1
tsp
sea salt
-
1
tsp
pepper
-
½
tsp
thyme
Instructions
- Prep all ingredients and mix the seasoning in a small bowl.
- Use the sauté function on the Instant Pot, add ghee, and cook chicken, onion, and bell pepper until chicken is mostly cooked and vegetables soften.
- Cancel the sauté function and add chicken stock, scraping up any bits from the bottom.
- Add remaining ingredients and pour the seasoning mix over everything, stirring briefly.
- Secure the lid, close the pressure valve, and set to cook on high pressure for 3 minutes.
- Allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
- Remove the lid, stir the contents, and adjust seasoning as needed before serving.
Nutrition Facts (estimated)
Servings
6
Calories
443
Total fat
25g
Total carbohydrates
8g
Total protein
42g
Sodium
0mg
Cholesterol
0mg
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