Instant Pot Jambalaya with Shrimp and Chicken
This easy pressure cooker jambalaya is made all in one pot – your Instant Pot! The recipe serves eight, so it’s great for entertaining guests. Spice lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.
Servings Prep Time
8 10minutes
Cook Time
30minutes
Servings Prep Time
8 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Heat 1 tablespoon of olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
  2. 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, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Turn off Sauté function. Close and lock the lid.
  3. Select high pressure according to manufacturer’s instructions; set timer 7 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Release pressure carefully using the quick-release method according to manufacturer’s instructions. After the pressure has released completely, press Cancel and carefully remove the lid. Stir the shrimp into the pot then replace the lid. Let the jambalaya sit in the pot, covered, for 3 minutes to cook the shrimp.
  5. Serve jambalaya garnished with chopped green onions.