Instant Pot Shrimp, Chicken & Sausage Jambalaya

  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 1 jalapeno pepper, diced
  • 1 teaspoon minced garlic
  • ⅔ cup frozen corn
  • 1 15 oz. can diced fire-roasted tomatoes
  • 1 ½ cup chicken stock
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 cups white rice
  • 12 oz. smoked sausage, sliced
  • 12 oz. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon cooking fat of your choice - I used bacon fat
  • 8 oz. raw shrimp, peeled & deveined
  • ½ teaspoon ground chipotle seasoning
  • Salt and pepper, to taste
  • Hot sauce, for serving

Set your Instant Pot to sauté mode on high. Once heated, add the olive oil, onions, and pepper and sauté for 2-3 minutes until just beginning to soften; add the garlic and continue to cook — stirring frequently — until the garlic is fragrant.

Add in the corn, tomatoes, stock, Cajun seasoning, Worcestershire sauce, rice, sausage, and chicken; stir. Put the lid on your Instant Pot. Cancel the sauté function and set the cooker to high pressure on manual (or the pressure cook function) and set the timer for 8 minutes.

While the Instant Pot cooks, heat the cooking fat of your choice over medium-high heat in a medium nonstick skillet. Add the shrimp and allow to cook on one side for 1 minute before carefully turning the shrimp and allowing them to cook another minute. Add the chipotle seasoning and stir to fully coat the shrimp; remove from the heat.

When the cooking cycle of the Instant Pot ends, allow the pot to naturally release for ten minutes before manually releasing any remaining steam. Serve the jambalaya topped with the shrimp and drizzled with your favorite hot sauce, if desired.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes