Instant Pot Jambalaya

Servings: servings

Calories: 356cal

In a bowl, season shrimp with garlic salt and lemon pepper.
1 pound large raw shrimp, 1 teaspoon garlic salt, 1 teaspoon lemon pepper
Add olive oil to the instant pot and turn to the saute function.
2 Tablespoons olive oil
Brown sausage on both sides, about 1-2 minutes. Remove from pot.
7 ounces andouille sausage
Add shrimp to pot and cook on both sides, about 1-2 minutes. Remove from pot.
Add garlic, green pepper, celery, and onion and cook for 2-3 minutes or until beginning to get tender.
2 Tablespoons minced garlic, 1 large green bell pepper, 3 ribs celery, 1 medium onion
Sprinkle in dried thyme leaves, oregano, cajun seasoning, and chicken base. Sir to combine.
2 teaspoons dried thyme leaves, 2 teaspoons dried oregano, 1 Tablespoon Slap Ya Mama Cajun seasoning, 1 Tablespoon Better than Bouillon chicken base
Add in tomatoes, rice, and water. Stir to combine.
14 ounces fire roasted tomatoes, 1 1/2 cups uncooked white rice, 3 cups water
Close lid and turn vent to the closed position. Cook on high pressure for 5 minutes. Do a 5 minute natural release, then open vent to quick release any remaining pressure.
Add sausage and shrimp back in and stir.

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We are using andouille, but you can substitute with smoked sausage if preferred.
Leaving the tails on the shrimp is up to you. Some people prefer to remove them, while others like to keep them on for presentation purposes.
We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.

Course: Dinner

Cuisine: American

Prep Time30

Cook Time15

Total Time45