- 8 oz. andouille sausage
- 1 tbsp olive oil
- 2 boneless chicken thighs
- 8 oz. cooked shrimp, thawed
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 can diced tomatoes (14 ounces)
- 3 ribs celery, chopped
- 4 scallions, sliced
- 1 1/2 c. rice
- 1/2 tsp thyme
- 2 tsp Cajun seasoning
- 1 3/4 c. chicken broth (use 21/4 c. for 8 quart Instant Pot)
- 1 green pepper, chopped
- 1/2 tsp salt, optional
Step 1: Prep the onion, green pepper, celery, and garlic. Next, slice the andouille sausage. Into bite-sized pieces, cut the chicken thighs.
Step 2: After setting the Instant Pot to “Saute”, add the olive oil and warm it up for a couple of minutes. Add the andouille sausage and cook for about 5 minutes until browned. Set aside when done.
Step 3: To the Instant Pot, add the chopped chicken thighs and cook for about 3 minutes until brown, stirring often.
Step 4: Turn off the Instant Pot and pour in the chicken broth. Using a wooden spoon, scrape the bottom of the container to release the browned bits of the sausage and chicken from the bottom.
Step 5: To the Instant Pot, add the onion, green pepper, celery, garlic, salt, Cajun seasoning, and thyme. Mix well, then stir the rice. Add the can of tomatoes on top. DO NOT STIR.
Step 6: Cover and set the Instant Pot to “Manual” high pressure for 8 minutes. Allow resting for 5 minutes when done before manually releasing the pressure.
Step 7: Uncover and stir in the cooked shrimp and reserved andouille sausage. Cover the pot again and allow the Jambalaya to rest for 5 minutes more.
Step 8: Serve the Jambalaya garnished with some scallions. Enjoy!