Name: Instant Pot Andouille Sausage Jambalaya
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup diced onion; 1 cup diced green bell pepper; 2 tablespoons minced garlic; 1 jalapeno pepper, diced (remove seeds from pepper); 13 oz andouille sausage, sliced; 2 tablespoons creole seasoning; ½ teaspoon dried thyme; 1 tablespoon tomato paste; 1 ½ cup of white long-grain rice; 14 oz can of diced tomatoes (do not drain); 1 ¾ cup of chicken stock; 1 teaspoon hot sauce (omit if prefer less spicy); ½ tablespoon Worcestershire sauce; 2 bay leaves; 2 tablespoons diced green onions

Instant Pot Andouille Sausage Jambalaya–Everyone loves a good Jambalaya. It’s a great and tasty Instant Pot meal, and my kids absolutely love it.

Instant Pot Andouille Sausage Jamabalaya

I love that you can prepare this meal all in the Instant Pot, and it cooks in under 30 minutes. Today’s dish is prepared with andouille sausage, jalapeno peppers, rice, onions, and spices, all cooked quickly in the Instant Pot. This makes an amazing mid-week meal.

What Is Jambalaya?

This is a cajun and creole dish from Louisiana, it is a really popular dish, and it usually has both chicken and cajun sausage.

The main ingredients of any true Jambalaya are chicken, shrimp, spicy andouille sausage, rice, bell peppers, onions, celery, tomatoes, and some cajun seasoning.

YOu can determine how much spice you want by controlling the cajun seasoning.

How To Make Jambaalay In the Instant Pot

Ingredients:

Onions
Green Peppers
Minced Garlic
Jalapeno Pepper
Andouille Sausage
Creole Seasoning
Dried Thyme
Tomato Paste
Long Grain Rice
Diced Tomatoes
Chicken Broth or Stock
Hot Sauce
Worcestershire Sauce
Bay Leaves
Green Onions

Simple Directions:

Turn your Instant Pot on to sauté mode. Once it is hot, add in your olive oil and the sausage. Once your sausage has been cooked and browned a bit, remove the sausage from the Instant Pot. Set aside.
Next, add your onions and green bell peppers to your Instant Pot. Cook until the veggies are translucent, about three minutes.
Add in your garlic and sauté for about a minute. Don’t cook it too long, or it will burn. You just want to allow all the flavors to mix. Next, add in your jalapeño. Mix well.
Add in your creole seasoning, thyme, tomato paste, and salt. Mix well.
Stir in the rice. Mix well, ensure that your rice is well incorporated with the rest of the ingredients in your Instant Pot. Sauté for about a minute. Turn off the sauté mode by selecting cancel on your Instant Pot.
Add in your diced tomatoes, chicken stock, hot sauce, and Worcestershire sauce. Mix well, add in your cooked sausage, green onions, and bay leaves.
Using a wooden spoon, scrape the bottom of your Instant Pot to prevent any burn notices as your Instant Pot may have built up some food residue when sautéing.
Close the lid on your Instant Pot by screwing it tightly. Close the valve by pushing it away from you and sealing the lid. Set your Instant Pot to high pressure for seven minutes.
Once the timer is complete, allow your instant pot to naturally release for about 15 minutes to ensure that all of the flavors are incorporated, and your rice is fully cooked.
After this, do a manual release by bringing the valve toward you to release the pressure.
Plate, serve, and enjoy!

SOME OTHER GREAT INSTANT POT RECIPES–

INSTANT POT NUTELLA BITES

EASY INSTANT POT CLAM CHOWDER

INSTANT POT CREAM CHEESE CHICKEN

SOME HELPFUL PRODUCTS USED IN MAKING THIS RECIPE-

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