Let me tell you, there’s nothing quite like diving into a bowl of *instant pot chicken and sausage jambalaya* after a long day. This dish brings together the rich, smoky flavors of sausage, tender chicken, and perfectly cooked rice, all in a matter of minutes. Trust me, it’s like a warm hug in a bowl! I remember the first time I tried jambalaya at a little Cajun restaurant—it was love at first bite! The best part? Using my Instant Pot means I can whip up this classic dish on even the busiest weeknights without sacrificing flavor. You’ll have a hearty meal ready to serve in about 35 minutes, and your kitchen will smell absolutely divine. So, roll up your sleeves, and let’s get cooking this flavorful, comforting jambalaya!
Ingredients for Instant Pot Chicken and Sausage Jambalaya
- 1 pound chicken breast, diced into bite-sized pieces
- 1 pound smoked sausage, sliced into rounds for that extra flavor
- 1 cup onion, chopped finely to build the base of the dish
- 1 cup green bell pepper, chopped for a pop of color and crunch
- 1 cup celery, chopped to enhance the aromatic profile
- 3 cloves garlic, minced for that irresistible aroma
- 1 can diced tomatoes (14.5 oz), to add moisture and tanginess
- 1 cup long-grain rice, perfect for soaking up all the flavors
- 2 cups chicken broth, the soul of this dish!
- 2 teaspoons Cajun seasoning, because we want a kick!
- 1 teaspoon salt, to balance all the flavors
- 1/2 teaspoon black pepper, for a little extra warmth
- 2 tablespoons olive oil, to sauté everything to perfection
How to Prepare Instant Pot Chicken and Sausage Jambalaya
- First, turn on your Instant Pot and select the ‘Sauté’ function. This heats up the pot and gets things cooking.
- Once it’s hot, drizzle in the olive oil. You’ll want to swirl it around to coat the bottom, preventing anything from sticking.
- Add the diced chicken and sliced sausage to the pot. Cook them for about 5-7 minutes, stirring occasionally, until they’re nicely browned. This is where the magic begins, so enjoy the sizzle!
- Next, toss in the chopped onion, bell pepper, celery, and minced garlic. Sauté these veggies for about 3-4 minutes until they’re softened and fragrant—your kitchen will smell incredible!
- Now it’s time to stir in the diced tomatoes, rice, chicken broth, Cajun seasoning, salt, and black pepper. Make sure everything is well combined.
- Close the lid securely, set the valve to sealing, and select ‘Manual’ for 10 minutes. Don’t worry, the Instant Pot will take care of the rest!
- When the cooking time is up, let the pressure release naturally for 5 minutes before carefully switching to quick release for any remaining pressure.
- Finally, fluff your jambalaya with a fork and get ready to dig in. You’ve just made a delicious meal that’s bursting with flavor!
Why You’ll Love This Recipe
- Quick preparation—this dish comes together in just 35 minutes!
- Flavor-packed with smoky sausage, tender chicken, and a medley of spices.
- One-pot meal means less cleanup—yay for that!
- Perfectly cooked rice that soaks up all the delicious broth.
- Customizable—add your favorite veggies or spice it up with extra heat!
- Family-friendly and hearty, making it ideal for busy weeknights.
- Using the Instant Pot ensures consistent results every time!
Tips for Success
To make sure your *instant pot chicken and sausage jambalaya* turns out absolutely perfect, here are some of my favorite pro tips! First, don’t skimp on the seasoning—Cajun spice is key to that authentic flavor, so taste as you go and adjust to your liking. If you’re a fan of extra heat, feel free to add a pinch of cayenne pepper or some diced jalapeños for a spicy kick! Also, remember to use long-grain rice for the best texture; it absorbs the broth beautifully. And lastly, let the jambalaya sit for a few minutes after cooking before serving—it helps the flavors meld even more. Enjoy every bite!
Variations on Instant Pot Chicken and Sausage Jambalaya
If you’re looking to mix things up with your *instant pot chicken and sausage jambalaya*, I’ve got some delicious ideas for you! One of my favorites is swapping out the chicken for shrimp—just add them in after the pressure cooking for a tender finish. You can also toss in other veggies like zucchini, corn, or even okra for a fresh twist! For a smokier flavor, try adding in some diced smoked paprika or a splash of liquid smoke. Feeling adventurous? Experiment with different proteins like andouille sausage or even lentils for a vegetarian option. The possibilities are endless, so feel free to get creative!
Storage & Reheating Instructions
Storing your *instant pot chicken and sausage jambalaya* is super easy! Just let it cool down to room temperature, then transfer any leftovers into an airtight container. It’ll keep in the fridge for up to 4 days, making it perfect for meal prep. If you want to save it for later, you can freeze it for up to 3 months. Just make sure to portion it out for convenience!
When you’re ready to enjoy your jambalaya again, reheating is a breeze! You can do it on the stovetop over medium heat, adding a splash of chicken broth to keep it moist. Or, pop it in the microwave for a couple of minutes, stirring halfway through. Easy peasy!
Nutritional Information
Each serving of this *instant pot chicken and sausage jambalaya* is estimated to provide around 400 calories, with 15g of fat, 25g of protein, and 45g of carbohydrates. It also contains about 2g of sugar and 800mg of sodium. Keep in mind that these values can vary based on specific ingredients used!
FAQ Section
Can I use brown rice instead of white rice?
Yes, you can! Just keep in mind that brown rice will require a longer cooking time, about 22 minutes under pressure, so adjust accordingly.
What if I don’t have Cajun seasoning?
No worries! You can make your own blend using paprika, garlic powder, onion powder, thyme, and a pinch of cayenne. It’ll still pack a flavorful punch!
Can I make this dish ahead of time?
Absolutely! You can prep everything in advance and store it in the fridge, then cook it when you’re ready. Just add a few extra minutes to the cooking time if it’s cold.
Is this recipe gluten-free?
Yes, this *instant pot chicken and sausage jambalaya* is naturally gluten-free, making it a great option for anyone with dietary restrictions.
How can I add more vegetables?
Feel free to throw in some chopped carrots, peas, or even spinach during the sauté stage for added nutrients and color!
Instant Pot Chicken and Sausage Jambalaya in 35 Minutes!
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A flavorful and easy dish combining chicken, sausage, and rice in an Instant Pot.
Ingredients
- 1 pound chicken breast, diced
- 1 pound smoked sausage, sliced
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup long-grain rice
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Turn on the Instant Pot and select ‘Sauté’.
- Add olive oil and heat.
- Add chicken and sausage, cooking until browned.
- Add onion, bell pepper, celery, and garlic; cook until softened.
- Stir in diced tomatoes, rice, chicken broth, Cajun seasoning, salt, and pepper.
- Close the lid and set to ‘Manual’ for 10 minutes.
- After cooking, allow natural release for 5 minutes, then quick release remaining pressure.
- Fluff the jambalaya with a fork before serving.
Notes
- Adjust seasoning to taste.
- Can substitute shrimp for chicken.
- Serve with hot sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: instant pot chicken and sausage jambalaya
