Instant Pot Jambalaya
This delicious and healthy jambalaya isn't missing a thing when it comes to cajun spices, plump shrimp perfectly browned andouille sausage and juicy chicken thighs. This recipe is simple and nutritious as it is made in the Instant Pot and is filled with our nutrient-dense bone broth.
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 920 |
| Fat: | 36 g |
| Carbohydrates: | 99 g |
| Protein: | 51 g |
| Cholesterol: | 268 g |
| Sodium: | 924 mg |
| Fiber: | 3 g |
| Sugars: | 2 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 12 oz12 oz12 oz Andouille Sausage, Whole30 compatible, sliced
- 222 skin on Chicken Thigh, chopped into bite sized pieces
- 111 Onion, diced
- 2-3 cloves2-3 cloves2-3 cloves Garlic, minced
- 222 Celery, (stalks), diced
- 222 Bell Pepper, (small - any color), diced
- 2 Tbsp2 Tbsp2 Tbsp Primal Palate New Bae Seasoning
- 2 cups2 cups2 cups Jasmine Rice
- 111 Fire Roasted Tomato, canned
- 2 - 1/2 cups2 - 1/2 cups2 - 1/2 cups Chicken Bone Broth, (Bonafide Provisions)
- 111 Bay Leaf
- 1-2 tsp1-2 tsp1-2 tsp Hot Sauce, optional
- 1 lb1 lb1 lb Raw Shrimp, (wild caught - large), peeled and deveined
- Salt and Pepper, to taste
- Green Onion (Scallion), garnish (optional)
- Parsley, garnish (optional)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Turn Instant Pot to saute and add avocado oil. Once heated, add in sausage and cook until browned. Remove and set aside
- Season chicken thighs with salt and pepper and cook until browned. Remove and set aside.
- Add in veggies (onion, garlic, celery, bell pepper) and cook until onions are translucent.
- Stir in Primal Palate New Bae seasoning, rice, fire-roasted tomatoes, Bonafide Provisions Chicken bone broth, bay leaf, and hot sauce. Stir to combine, then add in chicken and andouille sausage.
- Close instant pot set to manual high pressure for 7 minutes. Once 7 minutes is done, do a quick release to let out the pressure.
- Once you are able to lift the lid, give the cooked mixture a quick stir, then add in shrimp, cover with the lid and unplug the Instant Pot.
- Let the shrimp cook with the lid on for about 8 minutes or until shrimp is pink and fully cooked.
- Garnish with green onion or fresh chopped parsley.
Add a Note
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