A fast, easy, healthier, non-spicy version of jambalaya. It has so much flavor, you’re going to love it!
- 12 ounces ground sausage or cajun andouille smoked sausage
- 1 cup diced onion
- 2 cups chicken broth
- 2 cups uncooked brown rice
- 1 1/2 pounds boneless skinless chicken breasts or thighs (frozen is okay)
- 1 tsp salt
- 3/4 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/4 tsp cayenne pepper
- 1 cup sliced celery
- 1 green bell pepper, diced
- 1 Tbsp minced garlic
- 1 Tbsp worcestershire sauce
- 1 (15 oz) can diced fire roasted tomatoes
- 1 (8 oz) can tomato sauce
- Turn your Instant Pot to the saute setting. When the display says HOT add in the ground sausage, if using. (If you are using the smoked sausage you don’t need to do this part, just slice it and add it in with the broth). Break up the sausage and add in the onion. Brown the sausage for about 5 minutes. Add in the chicken broth and scrape the bottom of the pot so that nothing is sticking. Evenly dump the rice in, don’t stir.
- Place the chicken on top of the rice. Sprinkle the salt, pepper, thyme, basil, cayenne, celery, bell pepper, garlic, worcestershire, tomatoes and tomato sauce over the chicken. Don’t stir.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Remove the chicken and place on a cutting board. Stir the rice. Cut the chicken into pieces or shred it and then stir it back into the pot.
- Serve and enjoy!
I just used plain ground sausage. If you don’t want a lot of spice this is a good option. The cajun andouille sausage will be spicier. If you’re still nervous about spice leave out the cayenne pepper.
This recipe can be gluten free. Use gluten free worcestershire sauce.
You may be tempted to just use plain diced tomatoes instead of fire roasted tomatoes. The fire roasted tomatoes give the jambalaya so much flavor. I wouldn’t skip them!
I haven’t tried this recipe with white rice yet. But I think it would work out okay. If you want to make this recipe with long grain white rice I would make sure to cut up the raw chicken into bite size pieces. And I would use a 2 cup to 2.25 cup ratio of rice to broth. Then change the cooking time to 3 minutes with a 10 minute natural pressure release.
You can easily halve this recipe. Halve all the ingredients and keep the same cooking time.
- Category: Chicken
- Method: Instant Pot
- Cuisine: Cajun