I’m missing all my cousins this year and so bummed we can not visit due to covid. We have new babies in the family and seeing pictures doesn’t do it justice to snuggles and my son bonding with them. I hope this is just one year we can eventually get back to seeing everyone, but keeping our distance from friends and family is the right choice. I worry about the holiday season upon us, but keeping it just us isn’t such a bad thing either. My son is my priority and we will keep doing what we are doing in order to keep his immune system up. This dish isn’t as my family in Louisiana would make it, but it helps us remember the good times we shared there last summer and look forward to a time where we can all be together again. Overall the flavor was really good and not to mention so easy to make in an instant pot.
Instant Pot Sausage and Chicken Jambalaya
(Adapted from Berly’s Kitchen)
2 Tablespoons Vegetable or Canola Oil
12 Ounces Andouille Sausage (sliced into circular pieces)
1 Pound Chicken Breasts (boneless, skinless, cut into 1 inch cubes)
1 Medium, Green Bell Pepper (diced)
1 Medium, White Onion (diced)
1 Medium Celery Stalk (chopped)
5 Garlic Cloves (chopped)
1 – 2 Tablespoons Creole Seasoning
3 Sprigs of Fresh Thyme (or substitute 1/2 – 1 teaspoon dried thyme; adjust to taste)
2 Bay Leaves
1 Cup Chicken Broth
1 (14 Ounce) Can Diced Tomatoes (with juices)
1 Cup Long Grain White Rice
Salt and Pepper (to taste)
Set the Instant Pot to “Saute.”
Add the oil, sausage, and chicken. Use a wooden spoon to turn, while scraping the bottom of the Instant Pot. Cook for 3-5 minutes or until the outside of the chicken is white.
Remove the sausage and chicken and drain on paper towels.
Add the onions, pepper, and celery stirring with the wooden spoon while scraping the bottom.
Cook for about 3-5 minutes or until vegetables are soft.
Add the garlic and cook for an additional 30 seconds while continuing to stir.
Add the Creole seasoning, thyme, bay leaves, cooked sausage and chicken, rice, tomatoes, and broth.
Stir to combine.
Close the lid, make sure the valve is set to “sealing,” and set Instant Pot to high pressure (manual/pressure cook) for 10 minutes.
Allow the Instant Pot to natural release for 5 minutes before completing a quick release.
Remove lid and stir.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
*This recipe was made in a 6-quart Instant Pot. We have not tested it in another size pressure cooker. However, according to the Instant Pot website, the 8-quart model requires significantly more liquid in order to come to pressure. Please add 1 cup additional liquid if using an 8-quart model.
*The ingredients have been adjusted after feedback from readers to increase the broth amount from 3/4 cup to 1 cup.