Easy Instant Pot Chicken and Sausage Jambalaya

 

Ingredients

• 2 – 4 teaspoons extra-virgin olive oil a little butter may be substituted for some oil
• 1 lb or 12 oz pkg smoked kielbasa or andouille sausage, cut into ¼ in slices
• 2 boneless skinless chicken breasts, cut into bite size pieces
• 1 medium-large yellow or sweet onionchopped
• 1 red bell pepper seeded and chopped (try other colors too, or substitute with small jar of roasted red peppers)
• 2 celery ribs chopped
• 3 cloves garlic minced
• 1-2 teaspoons Cajun or Creole SeasoningI’ve also used Garam Masala or added more Italian Seasoning
• ½-1 teaspoon kosher sea salt
• 2 teaspoons Italian Seasoning
• 2 cups chicken stock or broth, regular or low-sodium
• 1 ½ cups uncooked long-grain white rice may substitute short grain white rice
• 1 14.5 oz can fire-roasted or regular diced tomatoes undrained

Instructions

• Instant Pot Instructions 
  Press Saute to preheat the Instant Pot Insert. When "HOT" is displayed, add olive oil.
• Saute onions, bell pepper, celery in HOT Instant Pot, stirring occasionally about 4-5 minutes until golden and translucent (add a small teaspoon of butter or dab of oil if needed)
• While veggies are caramelizing, heat a separate skillet over medium-high heat, adding a couple teaspoons of olive oil. Add sausage to skillet, stirring to quickly brown both sides, about 2 minutes per side, remove to plate. Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
• Add garlic, cajun/creole seasoning, sea salt and Italian seasoning to onion mixture in Instant Pot, stirring until fragrant. Pour in chicken stock, scraping bottom of pan to release any brown bits. Press CANCEL on panel to turn off IP
• Add browned chicken and sausage back to Instant Pot. Pour uncooked white rice evenly over the top of the meat, add can of tomatoes over the top of rice, evenly, pressing gently to cover the rice.
• Secure lid, steam vent in locked position. Press PRESSURE COOK (Manual), adjust timer to 5-6 minutes (sea level) or 6-8 minutes (altitude), at high pressure.
• Once finished, carefully, and immediately release the steam! Remove lid, stir gently, serve with chopped parsley if desired.
• If adding shrimp | Add 12 oz medium cooked shrimp and immediately resealthe Instant Pot lid and allow the Jambalaya to warm for 5 minutes in the residual heat (Alert: the Instant Pot is on Warm). Borrowed these instructions from Boulder Locavore
  
  
• STOVETOP INSTRUCTIONS
  Heat a large skillet (or pot) over medium-high heat, adding a couple teaspoons of olive oil. Add sausage to skillet, stirring to quickly brown both sides, about 2 minutes per side, remove to plate. Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
• Saute onions, bell pepper, celery, adding another teaspoon or two of oil or butter if needed. Stirring occasionally about 4-5 minutes until golden and translucent. Add garlic, cajun or creole seasoning, sea salt and Italian seasoning, stirring until fragrant.
• Pour chicken stock, scraping bottom of pan to release any brown bits, return browned chicken and sausage back to pan, pouring uncooked white rice over the top, add tomatoes, stirring to combine.
• Cover, reduce to simmer and cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is tender.
• Adding shrimp | Add 1 pound raw large shrimp, peeled and deveined during last 5 minutes or so of cooking, stirring occasionally until shrimp is cooked (opaque and pink).