Instant Pot Jambalaya with Sausage

In the event that you have been to New Orleans, you may have discovered that Jambalaya is on pretty much every eatery menu. Or on the other hand in case you’re from the south, you presumably have had Jambalaya regularly in any case, yet you’ve never fully had it like I’m serving it.

Right now Pot Jambalaya formula has no shrimp and uses the freshest fixings and they all work together to make something mysterious. Jambalaya has large shoes to fill, so it can’t simply taste normal, it must be remarkable all around. I’m glad to state that this Jambalaya will be the best you’ve at any point had. I need to state that the rice was right on the money with this formula. It really helped all the flavors meet up.

This formula is so natural and superior to Zatarain’s Jambalaya in a case! Continue looking over, and you can see my full formula on the best way to make it. You’ll be wishing you’ve done it like this your entire life!

Instant Pot Jambalaya

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Recipe by lifefamilyfun Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

This Instant Pot Jambalaya recipe is a Cajun inspired one dish recipe with shrimp, andouille sausage, chicken and rice that will make a spicy dinner for your family.

Ingredients

  • 1 package 14 oz sausage, sliced into 1/2″ slices

  • 1 onion diced

  • 1 red bell pepper chopped

  • 4 cloves garlic minced

  • 3 celery stalks chopped

  • 1 can 4.5 oz diced tomatoes

  • 1 – 1 1/2 cups chicken broth

  • 1 teaspoon creole seasoning

  • 1 teaspoon chili powder

  • 1 tablespoon soy sauce

  • 1 tablespoon Worcestershire sauce

  • 1 cup white rice uncooked

Directions

  • Place sausage, onion, bell pepper, garlic and celery into an instant pot.
  • Press Sautee and sautee the mix until the onions are translucent and peppers and celery are tender, about 5-8 minutes.
  • Add remaining ingredients to the pot. Mix well.
  • Set the instant pot to manual, high pressure for 8 minutes. Seal the pressure release valve.
  • When the jambalaya is finished cooking, quickly release the steam.
  • Open the lid and let set for a few minutes before serving.

Notes

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