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Jambalaya
Course
Main Course
Cuisine
cajun
Keyword
Chicken, Pork, Rice, seafood
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Servings
4
People
Calories
450
kcal
Author
Jennifer
Equipment
Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
Ingredients
1
lb
Andouille Sausage
Sliced
1
lb
Chicken Breast
Chopped
1
lb
Steamed Shrimp
Peeled, devined, tails removed
1
Vidalia Onion
diced
1
Green Bell Pepper
diced
1
cup
Celery
diced
14.5
oz
Tomatoes w/ pepper & onions
diced, drained
1/2
cup
Corn
1
cup
Okra
Sliced
32
oz
Chicken Stock
1
box
Zatarain's Red Beans & Rice
2
tbsp
Olive Oil
1
tbsp
Old Bay
for shrimp
Instructions
Start by sauteing what is known as "the cajun trinity" -chopped onions, bell peppers and celery in 2 tbsp of oil for 3 minutes.
Add in chunks of chicken breast, and slices of andouille sausage and saute for an additional 5 minutes.
Stir in corn and okra along with 2 tbsp of garlic for the final 2 minutes of your saute.
Add in your rice with seasoning to your Instant Pot and gently stir.
Top with drained tomatoes and chicken stock.
Seal your Instant Pot Lid and Cook at High Pressure Manual for 15 minutes.
While cooking clean and devine your steamed shrimp and coat with Old Bay Seasoning.
Once your Instant Pot is finished cooking carefully release the steam with pressure release vent and add in the shrimp, stir and serve.