As promised, I am finally back with our favorite Ina Garten inspired Jambalaya recipe and how I adapted it for the pressure cooker. This made a recipe that usually requires a lot of tending perfect on a busy weeknight!
Instant Pot Jambalaya
Source: Ina Garten-ish; I have altered her recipe below. Serves 6-8
1 tablespoon olive oil
1 pound sausage (I use turkey sausage just because I like it.)
1 pound smoked ham, cubed
1 pound chicken, cooked and shredded
1 tablespoon butter
1 medium onion, diced
1 cup celery, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 teaspoons diced fresh oregano (I used dried because I forgot to buy)
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock
3 cups long grain rice, rinsed (I used brown because I had it. Needs to cook a longer than she says below.)
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup chopped scallions divided
¾ cup chopped fresh parsley, divided
¼ cup lemon juice
- With the Instant Pot on saute mode, heat the oil. Add the sausage, ham and chicken and sauté for 8 to 10 minutes, until browned. Remove to a bowl and set aside.
- Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent.
- Add the tomato, garlic, jalapeno, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.
- Add the stock, stir in the rice, bay leaves, salt, and pepper. Turn the Instant Pot to Pressure Cooking mode. Cover and make sure valve is on “sealing.” Press the manual button and set to 8 minutes. Use the quick release for the rest of the pressure.
- Add meats, ¼ cup of the scallions, ¼ cup of the parsley, and the lemon juice. Cover the pot tightly and let stand 5 minutes.
- Garnish with the remaining ¼ cup scallions and ½ cup parsley, and a dash of Tabasco, if desired. We also like sour cream stirred in.
NOTE: Always follow the manufacturer directions for your specific Instant Pot, including on sealing, venting and cooking times.
Like the Black Beans and Rice Bowls I shared a few weeks ago, this recipe was very easy in the Instant Pot. It also saved me a little time over preparing it the traditional way. I have the 8QT Instant Pot Duo Plus80 9-in-1 Multi-Use Programmable Pressure Cooker and am happy with that choice!
As always, feel free to share your favorite Instant Pot recipes. I got a lot of great suggestions last time, if anyone would like to go back and check them out in the comments!
8QT Instant Pot Duo Plus (affiliate link)
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So I am going to tell you a secret: there are two types of Jambalaya…. this version is considered “Creole” and then there is the “Cajun” version.
The Cajun version leaves out the tomato and it’s flavor is typically enhanced with worcesteshire or kitchen bouquet and the drippings from the meat in it. I grew up eating only Cajun jambalaya!
If you want a good version of Cajun jambalaya to try, there is a youtube guy called the Cajun Ninja (he’s kinda goofy, but his recipe is SPOT ON, same as my Cajun grandma passed down to my mom, etc) and it is great!!! I highly recommend it over the kind with tomatoes…. ;)
I like how you adapted it to the instant pot, though! I always just make mine in my Le Creuset dutch oven… or if we make it when we are camping, etc. we use a big cast iron pot to make it. :) Good stuff!!!