Instant Pot Chicken Jambalaya Recipe
Instant Pot Chicken Jambalaya can be ready in minutes for a dinner that everyone will love. It's packed with Cajun flavor and tasty meat for an amazing meal.
Servings: 6
Ingredients
- 1 1/2 pounds chicken breasts (cut into 1 inch pieces)
- 1 pound andouille sausage links (sliced into ½ inch pieces)
- 1 Tbsp Cajun seasoning
- 1/2 onion (diced into small pieces)
- 1 red bell pepper (diced into large pieces)
- 1 green bell pepper (diced into large pieces)
- 2 stalks celery (sliced)
- 2 tsp minced garlic
- 1 can crushed tomatoes (14.5 oz can)
- 2 tsp dried oregano
- 1 cup chicken broth
- 3 cups cooked rice
Instructions
- Add all the ingredients except for the cooked rice to an Instant pot. Stir to combine all the ingredients.
- Add the lid and set the valve to the sealing position. Cook on high pressure for 14 minutes.
- After the cook time, do a quick release to remove the pressure from the Instant Pot.
- Remove the lid, stir in the cooked rice and then serve warm.
Notes
*Refrigerate the leftovers in an air tight container for up to 5-6 days.
Nutrition
Calories: 535kcal | Carbohydrates: 32g | Protein: 43g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1056mg | Potassium: 1065mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1554IU | Vitamin C: 54mg | Calcium: 75mg | Iron: 3mg
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