Instant Pot Jambalaya
Traditional jambalaya can be on the heavy side and often calls for a long list of ingredients. This simplified instant pot version cuts way down on prep time with all of the same great flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Cooking tools:
- Pressure cooker
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
- Paper towel
- Plate
Ingredients
- 2 tablespoons olive oil (divided)
- 6-ounces (170g) Andouille chicken sausage (sliced ½-inch on a bias)
- 1 medium (300g) yellow onion (small diced)
- 1 stalk (60g) celery (diced)
- 1 large (180g) red bell pepper (diced)
- 4 cloves garlic (minced)
- 1 tablespoon Cajun seasoning
- ¾ teaspoon salt
- 1 cup (180g) uncooked long-grain white rice
- 14 1/2 ounces can (411g) diced tomatoes with juice
- 2 cups (480g) vegetable broth
- 12-ounces (340g) frozen fully cooked shrimp (thawed and chopped)
- Optional garnishes: parsley and/or chives
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