Have you gotten on the Instant Pot/electric pressure cooker bandwagon yet? It’s one of my favorite tools in my cooking arsenal, and completely worth the hype. I’ve found several delicious, tried-and-true recipes for my Instant Pot® (see this round-up post), and have also been developing my own Instant Pot recipes. Today I’m sharing a recipe for Instant Pot shrimp and chicken jambalaya. This quick and easy jambalaya is made all in one pot – your Instant Pot®! The recipe serves eight, so it’s great for entertaining guests.
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I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot® Jambalaya with Shrimp and Chicken on Allrecipes here, and see the full recipe (Jump to Recipe) along with some of my cooking tips below.
Here’s what you need:
You start the recipe using the Saute function on your pressure cooker multi-cooker. The first step is to brown the slices of andouille sausage. When done, you set them aside to saute the next ingredients.
Next you saute the onion and garlic for about a minute before adding the chicken, bell pepper, and celery, cooking until the chicken starts to brown on the edges.
At this point you return the browned sausage to the pot along with the canned diced tomatoes (with their liquid), shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Hot tip: spice lovers can double the hot pepper sauce to give it an extra kick.
Once well combined, turn off the sauté function, close and lock the lid and select high pressure on your Instant Pot. This only takes 7 minutes on your timer after the 10-15 minutes your pot will need to come to pressure.
When done, release the pressure using the quick-release method (according to your manufacturer’s instructions). Unlock and carefully remove the lid after the pressure has released completely.
Serve the jambalaya with rice and top with chopped green onions.
Here’s the Instant Pot jambalaya recipe!