• 1 cup uncooked white rice
  • 1 cup chicken broth
  • 1 tablespoon grapeseed oil
  • 2chicken breasts, chopped in small pieces
  • 2andouille sausages, sliced
  • 2 ribs celery, chopped
  • 1 small green bell pepper, seeded and chopped
  • 1 small onion, chopped
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 2 teaspoons Creole seasoning
  • 1 teaspoon Cajun seasoning
  • 12large shrimp, peeled and deveined
  • Directions

  • Step 1

    Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.


  • Step 2

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.

  • Step 3

    Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

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