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Instant Pot Jambalaya

URL: https://realsimplegood.com/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

  1. Prep all ingredients and mix the seasoning in a small bowl.
  2. 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.
  3. Cancel the sauté function and add chicken stock, scraping up any bits from the bottom.
  4. Add remaining ingredients and pour the seasoning mix over everything, stirring briefly.
  5. Secure the lid, close the pressure valve, and set to cook on high pressure for 3 minutes.
  6. Allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
  7. 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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