Instant Pot Chicken and Sausage Jambalaya
This shortcut Instant Pot Chicken and Sausage Jambalaya is only 5 ingredients and bursting with flavor! Try this Cajun one-dish meal for New Years Day or on a cold winter's night with cornbread and a tall glass of sweet tea.
Servings: 8 servings
Calories: 496kcal
Cost: 17
Equipment
Ingredients
- 1 12 to 16-ounce package smoked sausage (I use Conecuh), sliced
- 1 14.5 ounce can chicken broth (reduce sodium or regular) + 1/2 cup water OR all water (Add 1/2 teaspoon salt if using all water) (1 can chicken broth = 1 3/4 cups)
- 2 cups Dixie Lily Jambalaya Rice Mix
- 1 15-ounce can red beans or kidney beans, drained
- 2 medium-size boneless, skinless chicken breasts (about 1 pound total)
- Sliced green onions optional
Instructions
- Cook sliced sausage in a 6 or 8 quart Instant Pot on SAUTE (Medium heat) for 5 to 6 minutes or until browned on all sides, stirring often. No need to grease the insert pot first.
- You can remove the sausage and set it aside to stir in later if you like the sausage to have a more crispy edge when serving. Or, leave the sausage in to cook with the rice. Don’t drain the drippings unless more than 2 tablespoons remain.
- Cut the chicken breasts in half. This will help them cook faster under pressure. Place them in the hot sausage drippings. Cook them 3 minutes on one side, then 1 minute on the other side. You are just cooking them long enough to sear them...not cook them until done.
- Add the chicken broth and water. (It's fine to use all chicken broth if you make your own or have a 32-oz carton in your pantry.) Using a wooden spoon, scrape the bottom of the pot to loosen browned bits of sausage drippings-this adds flavor!
- Stir in rice mixture and drained beans.
- Place the lid on the Instant Pot and seal. Press the RICE button and START. Then, after rice mixture cooks and you hear the beep, let it Natural Release 10 minutes before Quick Release if there is any pressure remaining. (OR, cook on PRESSURE COOK for 3 minutes, Natural Release for 10 minutes, then Quick Release.)
- Fluff the jambalaya with a spoon and coarsely shred the chicken with two forks.
- Reheat the sausage in the microwave if it was set aside and not added to the rice mixture. Add the cooked sausage to the pot.
- Transfer jambalaya to a serving bowl or casserole dish. Sprinkle with green onions, if you like.
Notes
Stovetop Method: Cook sliced sausage in a 12-cup or larger Dutch oven or pot over medium heat (no need to grease pan) 4 to 5 minutes or until all sides are browned. You can remove the sausage and set aside to stir in later if you like the sausage to have a more crispy edge. Or, leave the sausage in, don’t drain the drippings unless more than 2 tablespoons. Add chicken broth and water. Using a wooden spoon, scrape the bottom of the pot to loosen browned bits. Stir in rice mixture and drained beans. Place lid on the pot and bring to a boil. Reduce heat to a simmer and cook 19 minutes or just until liquid is absorbed. Reheat sausage in the microwave, if it was set aside and not added to rice. Add the cooked sausage and the chicken to the pot.
Adding Shrimp to Jambalaya:
2 Options: I recommend cooking raw, peeled (deveined is optional) shrimp in 1 tablespoon olive oil in the Instant Pot on SAUTE mode before cooking the sausage. You are already searing the chicken breasts in the sausage drippings and the drippings will get very dark.
Just remove the shrimp from the insert pot when they are no longer pink and have curled into a circle. Add the shrimp back to the rice mixture with the cooked sausage so they do not overcook.
The second option is to add thawed, cooked shrimp at the end with the cooked sausage. Be sure to heat it up, first. If you add cold shrimp to the pot of hot jambalaya, it may not be hot enough to heat the shrimp until hot. You might turn the SAUTE mode back on but she careful not to overcook the rice and stir often so the rice doesn't stick to the bottom.
Nutrition
Serving: 1eighth | Calories: 496kcal