Ingredients
- 1 Tablespoon of oil (for chicken)
- 1 teaspoon of oil (for sausage)
- 14 oz andouille (or beef Kielbasa for milder flavor)
- 1/2 boneless chicken breast (double if not using shrimp)
- 8 oz ham, diced
- 8 oz cooked shrimp (optional)
- 1 onion, chopped
- 1 red pepper, chopped
- 3 celery ribs, chopped
- 3 cloves of garlic, minced
- 1 1/2 cups of rice
- 1/2 teaspoon salt
- 1/2 teaspoon cajun seasoning (I use McCormick)
- 1/2 teaspoon of thyme
- 1/2 teaspoon of Slap ya Mama (Walmart has this)
- 1 can petite diced tomatoes (14 oz)
- 1 3/4 Cups chicken broth
Directions
Make sure to add the ingredients as stated as some people have gotten a Burn error on their instant pot.Chop the onion, red pepper, celery and garlic. Set the instant pot to Saute and add the oil (1 Tbsp) to the pot. Cut up the chicken in small bite sized pieces. Add the onion, red pepper, celery, garlic and chicken to the instant pot and stir occasionally for about 3 minutes.
Add the chicken broth (1 3/4 cups) to the chicken mixture and make sure there is nothing stuck to the bottom of the pot. Add the rice (1 1/2 cups), salt (1/2 tsp), cajun seasoning (1/2 tsp), thyme (1/2 tsp), Slap ya Mama (1/2 tsp) and stir well. Once everything is stirred well, add the can of tomatoes to the top (Do not stir) and close the lid.
Set the Instant pot for Manual, High pressure for 8 minutes.
Once the instant pot starts, cut the sausage in small bite sized pieces and fry them in a bit of oil (1 tsp). If using shrimp, cook it at this time, too. They will be added to the jambalaya after it is finished cooking.
When the Instant Pot finishes, let it natural release for 5 minutes. Release the pressure, add the sausage / shrimp to the pot, stir it in and close the lid for another 5 minutes.