Instant Pot Jambalaya
2 tablespoons olive oil
1 medium sweet onion, diced
3 ribs celery, cleaned, de-string and diced
2 tablespoons SMSF Rag'nCajun, divided
1 14.5 ounce can diced tomatoes + 1.5 cans more water
1 tablespoon chicken Better Than Bouillon paste
4 andouille sausage, diagonally sliced
2 boneless, skinless chicken breast, raw, cubed
1 bell pepper, diced
1 tablespoon minced garlic
1-1.15 pound raw shrimp (thawed, if frozen)
1.5 cups uncooked jasmine rice
2.25 c water
2 teaspoons SMSF Coq-A-Noodle-Do
Shop for the spice blends in this recipe:
Set Instant Pot to sauté, allow olive oil to preheat. Add onion, celery add 1 tablespoon SMSF Rag'nCajun and allow to sauté until soft 3-4 minutes.
Meanwhile combine rice, 2.25 water and SMSF Coq-A-Noodle-Do in small stainless bowl for pot-in-pot cooking.
NOTE: If you like a more traditional Jambalaya, add the rice and 1 cup water into the IP liner and allow the rice to soak up the broth from the rest of the ingredients. Personally, I like to ladle the broth and ingredients over the rice or skip the rice in my serving altogether to control my carb intake.
Add tomatoes, water, chicken Better Than Bouillon paste, garlic, bell peppers, sausage and remainder of SMSF Rag'nCajun seasoning, stir to combine. Set tall trivet into pot, place rice bowl. Close lid and set on high pressure for 10 minutes. Once cycle completes, allow natural release for 8-10 minutes. Release remainder of pressure. Carefully remove rice bowl and trivet. Add shrimp, stir to combine, submerging all shrimp below broth and allow shrimp to cook in the keep warm setting for 3-5 minutes (depending on size).
Stir rice and divide into serving bowls. Top with Jambalaya. Sprinkle with additional SMSF Rag'nCajun, if desired.