Instant Pot Jambalaya
This spicy Instant Pot Jambalaya is quick and easy to make, perfect for a work night meal. Make it how you like it and serve it with a nice salad. Dinner? Done!
Calories per serving: 360kcal
Ingredients
~~ -- For the Spice Mix -- ~~
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne
- 2 tablespoons paprika
- 1 teaspoon oregano
- ¾ teaspoon Black pepper, freshly ground
- ¾ teaspoon white pepper
~~ For the Jambalaya ~~
- 1 tablespoon unsalted butter
- 1 clove garlic, chopped
- 1 onion, chopped
- ¼ cup celery, chopped
- ½ cup sweet bell peppers, chopped
- 1 10 ounce can diced tomatoes
- 1 ½ teaspoon *chicken base
- 1 ½ cup water
- 1 ½ cup rice
- 1 tablespoon spice mix, above
- 4 Habanero Green Chili Sausages, sliced
- ¼ cup sour cream , for garnish
Instructions
- Mise en Place
- Mix the spices and store them in a cool, dry place away from light.
- Put the inner pot on the stovetop. For other Instant Pots, put the pot on Saute. Melt the butter. Saute the onion, celery, and red pepper until the onion is translucent. Add the garlic and saute for a few minutes.
- Drain the tomatoes into a measuring cup. Set the tomatoes aside.
- Add enough hot water to the tomato juice to make up 1 1/2 cup of liquid.
- Add the chicken base to the liquid, and stir to combine. Set aside.
- Add the seasoning and the rice. Stir to coat the rice with spice and vegetables.
- Add the tomatoes, liquid, and sausage.
- Set the Instant Pot for Rice, White Rice, or 12 minutes on low. Use Natural Release for about 10 minutes, then quick release. Fluff and serve.
- Serve with a dollop of sour cream for garnish.
Notes
You can make it pescatarian with only fish, vegetarian with no meat, or vegan with no butter. The choice is up to you!
Scan for full nutrition info and step-by-step photos.
