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Super Kickin’ Instant Pot Jambalaya
If you’re anything like me you love a good, spicy Jambalaya! It has to be rich, it has to be filling, and most of all it has to be full of flavor. This recipe for Instant Pot Jambalaya is super easy and super kickin’! And if you’re on the keto diet it works perfectly just by switching out the rice for cauliflower rice. Simple!
1 lb. boneless, skinless chicken thighs
1 lb. Kielbasa, sliced (you can also use Andouille)
1 Tbsp. olive oil (or avocado oil)
1 medium yellow onion, diced
1 stalk celery, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 28 oz. can diced tomatoes
2 cups chicken broth
2 Tbsp. tomato paste
2 Tbsp. + 2 tsp. Creole seasoning
2 tsp. dried oregano
1 tsp. hot sauce (like Crystal hot sauce)
2 tsp. basil
salt & pepper to taste
4 cups cooked rice, or cauliflower rice
Optional: raw, peeled shrimp
- Set your Instant Pot to sauté on medium. Season the chicken thighs with two teaspoons of the Cajun seasoning. Add to the Instant Pot and cook until browned on both sides, about 5 minutes.
- Remove the chicken, and add the chopped veggies. Sauté until they are tender.
- Add the garlic, tomatoes, broth, and tomato paste.
- Return the chicken to the pot and add the two tablespoons of Creole seasoning, the oregano, the basil and hot sauce, salt and pepper. Stir together.
- Cover and switch the Instant Pot to pressure cook on high for 45 minutes.
- When the cooking is done, release the pressure using the Quick Release method. Once the pressure is gone, remove the lid.
- Add the Kielbasa to the pot and let sit, covered, about 15 minutes. If you are opting to have shrimp, add it as well.
- Serve over hot rice or cauliflower rice!
This Instant Pot Jambalaya is the perfect dish to have when you know you aren’t going to have much time to cook. If you are in a real time crunch, you can skip the sautéing and just add all the ingredients to the pot, minus the sausage, and pressure cook on high for the same amount of time.