RECIPES
Instant Pot Jambalaya
by Livestrong_Recipes | Oct 17, 2018
Photo Credit: Arthur Bovino
- PREP
- 35 m
- COOK
- 35 m
- TOTAL
- 1h 10m
Our healthy take on this traditional Louisiana dish swaps in brown rice, which has six times as much fiber as white rice. We also use chicken Andouille sausage as a healthier alternative to pork sausage to cut down on fat.
INGREDIENTS
SERVES 6
- 1/4 tsp Paprika
- 1/4 tsp dried oregano
- 1/4 tsp Cayenne
- 1/4 tsp Onion Powder
- 1/4 tsp Thyme, Dried
- 1/4 tsp Garlic Powder
- 1/4 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 2 and raw boneless, skinless chicken breast
- 1 medium Yellow Onions
- 4 Celery, Raw (large Stalk)
- 1 medium green bell pepper
- 4 clove garlic
- 28 oz Crushed Tomatoes
- 1 1/2 cups Brown Rice
- 1 cup Chicken Broth
- 3 link Andouille Chicken Sausage
- 1/2 lb Shrimp
- 1/3 cup Parsley, Raw Fresh
DIRECTIONS
1
Press "Sauté" and let bottom of pot heat up. Grease with cooking spray. Mix spices, salt and pepper in a small bowl, then toss diced chicken in seasoning. Add chicken to Instant Pot, stirring to sear on all sides. Remove and reserve.
2
Add chopped onion, celery, green pepper, garlic, salt and pepper to Instant Pot, stir to deglaze the pan and cook until vegetables soften (about 2 minutes).
3
Add rice and stir to mix and coat (about 30 seconds). Add crushed tomatoes and chicken broth. Close lid then turn release valve to “Sealed” position.
4
Press “Cancel,” then “Manual” and set for 20 minutes to cook brown rice. (The “Rice” button defaults to 3-8 minutes to cook white rice.) When timer goes off, turn vent on lid to release steam then open when venting is complete.
5
Add chicken, sausage and shrimp. Press “Cancel,” then “Manual,” set for 2 minutes, then cover, seal and cook. When timer goes off, turn vent on lid to release steam then open when venting is complete.
6
Portion and garnish with fresh parsley.
