Instant Pot Jambalaya with Shrimp and Chicken

Recipe View 4 mins Engage the Sauté function on your Instant Pot. Introduce 1 tablespoon of olive oil and sauté the sausage slices until beautifully browned on both sides (approximately 3-4 minutes). Remove the sausage and set aside.

Recipe View 3 mins Add the remaining olive oil to the pot. Introduce the chopped onion and crushed garlic, sautéing until fragrant (about 1 minute). Incorporate the cubed chicken, chopped bell pepper, and celery. Cook until the chicken begins to brown (approximately 2-3 minutes).

Recipe View 1 mins Return the browned sausage to the pot. Add the diced tomatoes (with their liquid), shrimp, dried thyme, salt, seasoned salt, pepper, and hot pepper sauce. Stir thoroughly to ensure all ingredients are well combined. Turn off the Sauté function. Securely close and lock the Instant Pot lid.

Recipe View 15 mins Select the high-pressure setting according to your Instant Pot's instructions and set the timer for 7 minutes. Allow the Instant Pot to build pressure (this may take 10-15 minutes).

Recipe View 5 mins Once the cooking cycle is complete, carefully release the pressure using the quick-release method as per the manufacturer's instructions (approximately 5 minutes). Ensure all pressure is fully released before unlocking and removing the lid.

Recipe View Serve the jambalaya hot, garnished with freshly chopped green onions. Enjoy!