Instant Pot Jambalaya Recipe
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(25)
Ingredients
6 servings
- 2 tablespoons olive oil
- 12-16 ounces chicken andouille sausage, sliced into ½ inch thick rounds ( or vegan sausage!)
- 1 large onion, diced
- 3 ribs celery, sliced
- 1 red (or green) bell pepper, large dice
- 1 jalapeno, finely chopped ( or sub one small can green chilies)
- 4-6 cloves garlic, rough chopped
- 14-ounce can of crushed tomatoes
- 4 cups chicken broth ( or shellfish broth)
- 1 1/2 cups long-grain white rice (basmati or jasmine)
- 2 tablespoons fresh thyme (or 1 teaspoon dry thyme )
- 1 teaspoon dry oregano
- 2 bay leaves
- 1 teaspoon kosher salt, more to taste
- ½ teaspoon smoked paprika
- 2 teaspoons regular paprika
- ½ teaspoon cayenne pepper or chili flakes
- 1 tablespoon fish sauce ( if using chicken broth, trust me)
- ———-
- 8-16 ounces large raw shrimp ( peeled and deveined, if frozen see notes)
- Optional additions: 1 cup fresh or frozen peas and 1 cup asparagus, 2 cups roasted veggies, or 1 can cooked chickpeas.
- Garnish: scallions, parsley, hot sauce.
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Preparation
Step 1
Instant Pot Instructions:
Step 2
In an Instant Pot, using the saute function, heat oil, add sausage, and sauté for about 5 minutes or until browned. Add onion, celery, bell pepper, garlic and jalapeño, and cook, stirring frequently, about 3 minutes or until fragrant.
Step 3
Add tomatoes and their juices, broth , thyme, oregano, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
Step 4
Bring to a simmer and scrape up any browned bits from the bottom of the pot ( this will help prevent the “burn error” from turning on while pressure cooking). I find using a wooden spoon works best here. Add the rice, give a good stir (see note about shrimp!)and set Instant Pot to HIGH pressure for 5 minutes.
Step 5
Let naturally release for 5 minutes, then manually release, covering steam spout with a kitchen towel.
Step 6
Stir in thawed shrimp (see notes) and let this cook on “warm” setting for 5-7 minutes ( depending on size), adding peas and asparagus at the same time. When shrimp is done ( it will look pink) taste for salt and spice level, adding more to taste.
Step 7
Garnish with sliced green onion and chopped parsley.
Step 8
Stovetop Instructions:
Step 9
In a large Dutch oven or heavy-bottomed pot, heat oil over medium heat. Add sausage, and brown each side until golden, about 5 minutes. Set the sausage aside.
Step 10
To the same pan, add the onion ( a little more oil if necessary)and saute until fragrant and golden. Add celery, bell pepper, garlic and jalapeño, lowing heat to medium, and cook, stirring frequently, about 5 minutes or until tender. Return the browned sausage to the pan.
Step 11
Add rice, and stir about 3 minutes until lightly toasted. Add tomatoes and their juices, broth , thyme, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
Step 12
Scrape up any browned bits. Bring to a boil. Scrape up again. Reduce heat to low.
Step 13
Cover and cook for 20-45 minutes or until rice is tender. (Check cooking time on the package- all brown rice is different depending on size and thickness- quick-cooking brown rice will take 15-20 mins, long grain 30-40-ish mins, short grain brown 40-50 mins. My advise, check at 20 mins, then 30, then 40. 🙂
Step 14
While the rice is cooking, season the shrimp with a little salt, pepper and smoked paprika, and give a quick sear. Once the rice is tender, nestle in the shrimp, asparagus and peas, cover and cook for 5-10 more minutes, until shrimp is cooked all the way through.
Step 15
Garnish with green onion, parsley and or hot sauce.
Step 16
Save recipe for the next time?
