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Instant Pot Jambalaya

by Livestrong_Recipes  |  Jun 22, 2017

Instant Pot Jambalaya
  1. PREP
  2. 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.
7 PC: Arthur Bovino