Cajun Jambalaya Recipe

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.

Cuisine American

Keyword cajun jambalaya, jambalaya

Prep Time 8

Cook Time 22

Total Time 30

Servings people

Calories 333kcal

Author Kelsey

Ingredients

1 pound boneless chicken breast cubed
1 tablespoon olive oil
1 cup chicken broth
1 12 ounce package cajun sausage cut in half lengthwise and sliced into ½ inch pieces
2 onions diced
1 bell pepper diced
2 stalks celery diced
1 cup water
1 14 ounce can diced tomatoes
½ teaspoon thyme leaves
1 teaspoon dried oregano
1 teaspoon dried basil
2 bay leaves
½ teaspoon salt
½ teaspoon black pepper
Cayenne or Cajun seasoning blend to taste
1 ½ cups white 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.

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