Instant Pot Shrimp and Sausage Jambalaya

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 pound smoked sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 cup long-grain white rice
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Steps

1. 1 Turn on the sauté function and heat the oil in the Instant Pot.
2. 2 Add onion and bell pepper, cooking until softened.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add sausage slices and cook until slightly browned.
5. 5 Stir in rice, tomatoes, broth, paprika, thyme, oregano, cayenne, salt, and black pepper.
6. 6 Secure the lid and set the valve to sealing position. Cook on high pressure for 10 minutes.
7. 7 Quick release the pressure, then carefully open the lid.
8. 8 Gently stir in shrimp, cover, and let sit for 5 minutes until shrimp are cooked.
9. 9 Taste and adjust seasoning if necessary.

Equipment

• Instant Pot
• Cutting board
• Measuring cups

Variations

• For a smoky twist, use andouille sausage instead of smoked sausage.

Substitutions

• If you don't have long-grain rice, substitute with jasmine or basmati rice.

Pairings

• A chilled glass of Sauvignon Blanc complements the dish perfectly.

Nutrition

Tips

• For extra spice, add a diced jalapeño with the onions and peppers.
• Rinse the shrimp if they seem gritty before cooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a bit of extra liquid.

Serving Suggestions

• Pair with a crisp green salad or some crusty bread.

FAQ