Chicken Jambalaya Recipe

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Instant Pot chicken jambalaya recipe

The ingredients of Chicken Jambalaya Recipe are following:

Preparation Time: 15 minutes:Cook Time: 45 minutes

Ingredients:

Makes: 6 to 8 servings

  • 1 tbsp vegetable oil
  • 1 tbsp + 1 tsp Cajun seasoning
  • 1 1/2 lb. (cut into 1″ chunks) chicken breast, boneless & skinlessOne
  • minced bell pepperOne
  • large minced onion
  • Four crushed garlic cloves
  • One minced celery stalk
  • 1/2 tsp thyme, dried
  • 1/2 tsp kosher salt
  • 1 cup water 1 lb. (1/2″ thick slices) smoked sausage
  • 2 cups water or chicken broth
  • 1 cup long grain rice
  • 1 tsp Tabasco sauce

Instructions:

  • Add vegetable oil into the instant pot.
  • Select the “saute” setting on the instant pot.
  • Season chicken cubes with 1 tbsp cajun seasoning.
  • Transfer seasoned chicken cubes into the shimmering oil in the instant pot,for 3 minutes approximately.

TIP: Don’t stir until chicken is browned.

TIP: Do not stir in tomatoes and bay leaf.

  • Close the lid of the instant pot, and set vent to “sealed”.
  • Select “manual’ setting on the instant pot and select a 4 minute cook time.
  • Once the cooking time has been reached, select the “cancel” setting and allow pressure to be released naturally for 15 minutes until the float valve drops down.
  • Open the instant pot lid.

NOTE: Make sure pressure has been released before opening the lid of the in- Stant pot.

  • Get rid of bay leaf.
  • Stir instant pot contents together, transfer into serving bowls.
  • Sprinkled green onions minced on your bowls, and add Tabasco sauce as necessary.

Instant Pot White Bean Chili & Duck

Preparation Time: 10 minutesCook Time: 60 minutes

Ingredients For The Beans

  • 1 lb. (sorted & rinsed) great northern beans
  • 1 (trimmed, skin removed and cut in 1/2) onion1 garlic head, (with 1/3 of its top trimmed off)
  • 1 bay leaf2 (stuck into an onion half) cloves
  • 6 cups water
  • 1 tsp kosher salt

Ingredients For The Duck

  • 1 tbsp vegetable oil
  • 2 (skin removed & chopped into 1″ pieces) large carrots
  • 1 large (skin removed and minced) onion
  • 1 lb. duck, ground
  • 1/2 tsp kosher salt
  • 1 (4 oz.) can green chilies, with juices
  • 1 tsp kosher salt
  • 1 tsp brown sugar
  • 1 (15 oz.) can fire roasted diced tomatoes, with juicesPepper, as necessary
  • Salt, as necessary
  • Cilantro, minced (for garnish)
  • 14-15 oz. can petite diced tomatoes
  • One thinly sliced green onion
  • One bay leaf

Instructions:

  • Add bay leaf, onions, garlic, and the beans into the instant pot.
  • Sprinkle with kosher salt and add water into the instant pot.
  • Close instant pot lid and set vent to “sealed”.
  • Select “manual” setting on the instant pot and select a 30 minute cook time.
  • After cook time has been reached, select cancel button and slide steam re-
  • Lease handle to “venting” position for quick release, until the float valve, drops down.
  • Open the instant pot lid.

Note: 

Make sure pressure has been released before opening the lid of the instant pot.

  • Get rid of the bay leaf, garlic, and onion from the instant pot.
  • Meanwhile, as the beans cook in the instant pot. Add vegetable oil into a frying pan and increase heat to medium-high.
  • Heat oil until it shimmers and then adds carrots and onions to the frying pan.
  • Sprinkle 1/2 tsp kosher salt on the carrots/onion mixture in the pan.
  • Saute until carrots and onions become tender for 5 minutes approximately.
  • Transfer duck into the pan and break up duck clumps and saute for five additional minutes until the duck loses pink color.
  • Toss in tomatoes and green chilies and stir as you bring to simmering.
  • Take the pan off the heat and set aside until the beans in the instant pot are cooked.
  • Transfer frying pan mixture into the beans in the instant pot.
  • Close instant pot lid and set vent to “sealed”.
  • Select “manual” setting on the instant pot and select a 7 minute cook time.
  • After cook time has been reached, select cancel button and slide steam re-Lease handle to “venting” position for quick release, until the float valve, drops down.
  • Open the instant pot lid.

NOTE: Make sure pressure has been released before opening the lid of the in-Stant pot.

  • Add brown sugar into chili and salt.
  • Season with pepper and salt as necessary to sweeten the taste of the chili.
  • Serve, sprinkled with minced cilantro.
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