Ingredients
4
4 servings
- •1 cup uncooked white rice
- •1 cup chicken broth
- •1 tablespoon grapeseed oil
- •2 chicken breasts, chopped in small pieces
- •2 andouille sausages, sliced
- •2 ribs celery, chopped
- •1 small green bell pepper, seeded and chopped
- •1 small onion, chopped
- •1 (14.5 ounce) can fire-roasted tomatoes
- •2 teaspoons Creole seasoning
- •1 teaspoon Cajun seasoning
- •12 large shrimp, peeled and deveined
Instructions
- Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
- Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.
Nutritional Facts
Per 4 servings
- Calories: 380
- Carbohydrate: 48g
- Fat: 8g
- Fiber: 3g
- Protein: 28g
- Sugar: 5g
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