Instant Pot Chicken and Sausage Jambalaya made with andouille sausage, chicken, uncooked rice, bell pepper, onion, celery and spices, cooked in just one pan, for an easy dinner everyone will love.
12ouncesandouille sausagescut into 1/4 in. thick slices
1boneless skinless chicken breastscut into small pieces
1yellow onion, chopped
1green bell pepper, seeded and chopped
3green onions, chopped
3ribscelery, chopped
3clovesgarlic, minced
2teaspoonsCajun seasonings
1teaspoondried basil
1/4teaspoondried thyme
½teaspoongranulated sugar
1 1/2cupslong grain white rice
14.5ounce candiced tomatoes, undrained
1 3/4cupslow-sodium chicken broth
1/2teaspoonkosher salt
Instructions
Turn instant pot to saute setting. Add oil. Once hot, add sausage slices, cooking until browned, about 2-3 minutes per side. Transfer to a paper towel–lined plate.
Add remaining oil to the pot.
Add the chicken and cook for one minute, scraping up the browned bits from the sausage. Turn instant pot off. Add onion, bell pepper, celery, and garlic and cook for one minute.
Add the Cajun seasoning, dried basil, thyme, sugar and rice and stir to combine.
Add the diced tomatoes and their juices, chicken broth, and salt.
Secure the instant pot lid and turn valve to sealing.
Cook on Manual High Pressure for 5 minutes. When the timer beeps, allow the pressure to naturally release for 5 minutes, and then quick release the remaining pressure.
Carefully open the lid and gently fluff the rice with a fork. Add the sausages on top of the rice and return the IP lid to let the mixture rest for an additional 5 minutes. Stir lightly and enjoy!