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Delicious Instant Pot Chicken & Sausage Jambalaya Recipe for Busy Nights

When life gets hectic, preparing a hearty and satisfying meal can sometimes feel like an overwhelming task. Enter the Instant Pot – a kitchen marvel that’s revolutionised home cooking, making it possible to whip up delicious dishes in a fraction of the time. This Instant Pot Chicken & Sausage Jambalaya is the perfect solution for busy nights when you crave comfort food without the fuss. Packed with flavours and textures, this recipe combines succulent chicken, smoky sausage, and a medley of vegetables, all mingling with fragrant spices and rice.

Ingredients

For the Jambalaya:

• 400g (14 oz) chicken thighs, boneless and skinless, cut into bite-sized pieces
• 200g (7 oz) smoked sausage, sliced (Andouille sausage is traditional, but chorizo or any smoky sausage works well)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 300g (10 oz) long-grain rice (like Basmati or Jasmine)
• 750ml (3 cups) chicken broth
• 1 can (400g/14 oz) diced tomatoes
• 2 teaspoons Cajun seasoning (or Creole seasoning)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons vegetable oil

Optional Garnishes:

• Chopped spring onions
• Fresh parsley
• Hot sauce

Instructions

Step 1: Sauté the Ingredients

Start by setting your Instant Pot to the ‘Sauté’ mode. Add the vegetable oil and allow it to heat up before adding the diced onion, bell pepper, and celery (the “holy trinity” of Cajun cooking). Sauté for 3-4 minutes until the vegetables are softened and fragrant. Next, add the minced garlic and continue to sauté for another minute, stirring frequently to avoid burning.

Step 2: Brown the Meats

Add the chicken pieces and sliced sausage to the pot. Season with salt and pepper, and allow them to brown slightly, about 5-6 minutes, stirring occasionally to ensure they cook evenly. The goal here is to develop a bit of colour and depth of flavour.

Step 3: Incorporate the Rice and Spices

Once the meats are browned, add the rice to the pot along with the Cajun seasoning, dried thyme, and bay leaf. Stir everything together, ensuring the rice is well coated in the oil and spices.

Step 4: Add Liquids

Pour in the chicken broth and the canned diced tomatoes (including their juice). Give everything a good stir to combine all the ingredients and scrape up any bits that might have stuck to the bottom of the pot. These caramelised bits add fantastic flavour.

Step 5: Pressure Cook

Secure the lid on the Instant Pot and make sure the valve is set to “Sealing.” Switch the setting to “Manual” or “Pressure Cook” and set the timer for 10 minutes on high pressure. When the cooking time is up, allow for a natural release of pressure for 5-10 minutes before carefully switching the valve to “Venting” to release any remaining pressure.

Step 6: Serve and Garnish

Carefully open the lid and give the jambalaya a good stir. The rice should be fluffy, and the flavours will have melded beautifully. Taste and adjust seasoning if necessary. Serve the jambalaya warm, garnished with chopped spring onions and parsley, and a splash of hot sauce for those who like a bit of heat.

Conclusion

This Instant Pot Chicken & Sausage Jambalaya is a delightful way to enjoy a taste of Louisiana without spending hours in the kitchen. It’s a one-pot wonder that’s not only easy to prepare but also perfect for meal prep. Leftovers, if you have any, can be stored in the fridge for a couple of days or frozen for a quick meal later on. So, the next time you’re short on time but want to treat yourself and your family to something delicious, this recipe will surely become a go-to favourite!

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