This tasty chicken and shrimp jambalaya is made all in one pot your Instant Pot Heat lovers can double the hot pepper sauce to give it an extra kick Serve over white rice
Prep Time
5 mins
Dificult
Medium
Servings
45 mins
Ingredients
Instructions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add 1 tablespoon olive oil and cook sausage slices until browned on both sides
3 to 4 minutes. Remove sausage from pot and set aside.
Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken
bell pepper
and celery. Cook until chicken starts to brown on the edges
2 to 3 minutes. Add browned sausage
diced tomatoes with liquid
shrimp
thyme
salt
seasoned salt
pepper
and hot pepper sauce; stir until well combined. Turn off the Sauté function. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to the manufacturer's instructions
about 5 minutes. Unlock and remove the lid after the pressure has released completely.
Serve jambalaya garnished with chopped green onions.
