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Instant Pot Jambalaya

There is nothing better after a long day than a bowl of Instant Pot Jambalaya with a cold sweet tea for dinner. This jambalaya with brown rice recipe is one of my favorite comfort foods, and I am sure it will quickly win it’s way into your heart too!

Instant Pot Brown Rice Jambalaya Recipe

Before you make this recipe make sure to head over and read on how to cook brown rice in the instant pot.

It is slightly different than cooking white rice in the instant pot. If you are not a brown rice fan, simply switch it for white rice and viola you are good to go!

I personally love to make our Instant Pot Jambalaya with Chicken, Andouille Sausage, and Shrimp.These three items though are completely optional so feel free to leave any them out if you desire. I know when I tend to make this for my kids we leave out the shrimp and it tastes just as delicious.

One item though that you cannot leave out is the Tony Chacheres Creole Seasoning. It definitely adds a depth of flavor that you shouldn’t skip!

How To Make Instant Pot Jambalaya with Brown Rice?

Alrighty y’all, let’s get cooking!

Instant Pot Jambalaya

Sharisse
There is nothing better after a long day than a bowl of Instant Pot Jambalaya with a cold sweet tea for dinner. This jambalaya with brown rice recipe is one of my favorite comfort foods, and I am sure it will quickly win it’s way into your heart too!
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Prep Time 10 mins
Cook Time 24 mins
Total Time 34 mins
Course Main Course
Cuisine American
Servings 6
Calories 963 kcal

Equipment

  • 1 Instant pot

Ingredients
  

  • 1 case sausage
  • ½ lb. raw large shrimp (optional)
  • 1 lb. chicken cut into bite sized chunks
  • 1 medium onion finely diced
  • 3 bell peppers, finely diced
  • 1 tbsp creole seasoning
  • ½ tsp salt
  • 1 can crushed tomatoes
  • 2 ½ cups chicken broth
  • 1 ½ cup rice, white or brown
  • 1 tbsp oil

Instructions
 

  • Set pot to sauté mode to heat oil.
  • Add chicken, creole seasoning and salt to heated oil. Brown chicken, remove and set aside.
  • Place onions and bell peppers in pot. Cook until translucent.
  • Return chicken to pot. Add rice, crushed tomatoes and chicken broth. Mix well.
  • Cover and set pot to rice. "High Pressure" at 12 minutes for white rice or 22 minutes for brown rice.
  • Quick release. Add sausage in a layer on top of rice. Then if desired, place shrimp in a layer on top of sausage.
  • Set pot to cook on manual mode for 2 minutes.
  • Once cooking is done, natural or quick release. Fluff rice, mixing sausage and shrimp well with rice.

Video

Nutrition

Serving: 6gCalories: 963kcalFat: 21gProtein: 44gCarbohydrates: 153g
Keyword Instant Pot Jambalaya
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Sharisse

The food we cook is a reflection of our love for each other and for the things that nourish us. We want to share what we know with others, too, so that they can experience the warmth of a home-cooked meal from those who love them best.

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