Instant Pot Jambalaya
This is by far the easiest, and quickest jambalaya I have ever made. The whole pot takes about 30 minutes from start to finish. Perfect for weeknights. I bought an electric pressure cooker a few weeks back, and have barely turned on my stove since. It's an awesome kitchen tool, especially in these hot Louisiana summers.
Here's what you'll need:
1 lb diced raw chicken (breasts or thighs)
1 lb smoked andouille sausage, sliced into rounds
2 tablespoons of olive oil
1 medium onion, chopped
1/2 of a bell pepper, chopped
5 to 6 cloves of garlic, minced
2 cups of uncooked long grain rice, rinsed well
2 cups of chicken broth
1 to 2 tablespoons of Cajun seasoning, like Slap Ya Mama
First, turn on your pot to saute mode. Add in the olive oil and heat for a few minutes. Next, add in the chicken and brown well.
Next, add your sausage to the pot and brown as well.
Add in your chopped veggies and cook until the onions are almost clear.
Add in your Cajun seasoning and mix well.
Once everything is mixed well, turn off the saute function. Scrape the bottom of the pan with a wooden spoon to insure there are no burnt bits stuck to the bottom of the pot, or it may not come up to pressure. Add a little water or broth if there are any stubborn spots. Then add in your broth and uncooked rice.
Mix it well, and make sure the rice is covered by the broth.
Close and lock your lid, set the seal to the sealed position and press the rice button, cook for 12 minutes. Quick release the pressure and serve immediately. That's it. Super simple and soooo good.