Instant Pot Jambalaya


INGREDIENTS
Serves 8 - 10
  • 2 tbsp olive oil
  • 1 lb chicken breast and thighs, diced
  • 1 lb prawns
  • 2 cups yellow onions, finely diced
  • 2 cups tri-color bell peppers, diced
  • 2 tbsp garlic, minced
  • 1 1/2 cups rice
  • 3 1/2 cups chicken stock
  • 1 cup crushed tomatoes
  • 1 tbsp plus 1 tsp creole seasoning
  • 1 tbsp Worcestershire sauce
  • 1 lb Andouille sausage, pre-cooked and sliced


PREPARATION
  1. Set Instant Pot to "Saute". Coat chicken with 1 tbsp creole seaoning and brown the meat on all sides. Remove chicken from heat and set aside.
  2. Add onions, pepper and garlic and saute until the onions are translucent. Add rice and saute for 2 minutes. Add tomato puree, creole seasoning, Worcestershire and chicken. Close the lid and press "Rice".
  3. When the rice is cooked, remove the lid and add sausage and prawns. Place the lid back on the Instant Pot, press "Manual" and cook for an additional 2 minutes.