Chicken Jambalaya Recipe

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.