How To Make Instant Pot Shrimp Jambalaya Recipe
A spicy and flavorful rice dish with shrimp and sausage, perfect for a quick and easy dinner.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 8 oz andouille sausage, sliced
- 1 1/2 cups long grain white rice
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 1/2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 lb shrimp, peeled and deveined
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
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Turn on the sauté function on the Instant Pot and heat the olive oil.
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Add the onion, bell pepper, and garlic, and sauté until softened.
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Add the sliced sausage and sauté until browned.
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Add the rice and spices and stir to coat everything evenly.
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Pour in the chicken broth and diced tomatoes, and stir well.
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Close the Instant Pot lid and set the valve to sealing.
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Cook on high pressure for 5 minutes, followed by a quick release.
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Open the lid and stir in the shrimp, then close the lid again and let it sit for 5 minutes to cook the shrimp through.
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Season with salt and pepper to taste and garnish with chopped parsley.
Nutrition
- Calories : 458kcal
- Total Fat : 13g
- Saturated Fat : 3g
- Cholesterol : 213mg
- Sodium : 1182mg
- Total Carbohydrates : 51g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 36g
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