A delicious south dish, Instant Pot style!
Instant Pot Jambalaya
- 12 ounces smoked sausage, sliced
- 2 chicken breasts, diced
- 1 cup ham, cubed
- 1 medium onion, diced
- 1 tbsp minced garlic
- 1 red pepper, diced*
- 1 green pepper, diced*
- 1 can diced tomatoes
- 3 stalks celery, sliced
- 2 cups white rice
- 3 cups chicken broth
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tsp creole seasoning
- 1/2 tsp cajun seasoning
- 1/2 tsp salt
- 1 cup shrimp, peeled and deveined and cut in half(optional)
In the pot of the Instant Pot, heat olive oil. Add sausage and chicken and cook for 2-3 minutes.
Add onion, garlic, peppers, tomatoes, and celery, and cook for 3-4 minutes.
Add the ham, seasonings, soy sauce, Worcestershire sauce, chicken broth, and rice. Stir.
Close the lid and pressure cook on HIGH for 10 minutes. Quick release pressure.
If using shrimp, remove the lid and stir them in. Put the lid back on and let sit for 4-5 minutes or until the shrimp are pink and cooked through.
Stir and enjoy!
* Note – Instead of the fresh peppers, you can use 1/4 dehydrated bell peppers if I have them.
