Step into the Louisianna flavors with this Cajun Jambalaya Recipe. Flavorful chicken and sausage come together in an Instant Pot Jambalaya Recipe that will win over a crowd.
1 12ouncepackage cajun sausagecut in half lengthwise and sliced into ½ inch pieces
2onionsdiced
1bell pepperdiced
2stalks celerydiced
1cupwater
1 14ouncecan diced tomatoes
½teaspoonthyme leaves
1teaspoondried oregano
1teaspoondried basil
2bay leaves
½teaspoonsalt
½teaspoonblack pepper
Cayenne or Cajun seasoning blendto taste
1 ½cupswhite rice
Instructions
Set pressure cooker to “saute” and heat until “hot.” Add olive oil and cubed chicken breast in batches to avoid crowding. Cook chicken on each side until browned. The chicken does not need to be completely cooked through.
Pour the chicken broth into the pressure cooker and use a flat spatula or spoon to deglaze the bottom completely, removing any stuck bits to add flavor and allow the pressure cooker to pressurized properly.
To the chicken and chicken broth, add all other ingredients. Stir to mix well. Cancel the “saute” function.
Cover the pressure cooker and place the valve in the set position. Turn the pressure cooker on manual or “pressure cook” for 8 minutes on high pressure. When the pressure cooker has finished the cook cycle, carefully release the pressure.
Fluff the jambalaya, remove the bay leaves, and serve.