Cajun Chicken-Sausage Jambalaya
Servings: 4
Equipment
- Instant Pot
Ingredients
- 6 oz turkey kielbasa uncooked, sliced
- 1 cup canned, fire-roasted, diced tomatoes drained
- 3 cup fat-free chicken broth
- 3/4 cup long grain brown rice uncooked
- 3/4 tsp table salt divided
- 1 onion medium, diced
- 1 red bell pepper medium, cut into 1/2-inch dice
- 3 ribs celery medium, sliced
- 3 garlic cloves minced
- 10 oz boneless skinless chicken breast 2 (5-ounce), each cut crosswise into thirds
- 3 tsp cajun seasoning divided
- 3 scallions sliced
- hot pepper sauce
Instructions
- Spray bottom of 6-quart Instant Pot with nonstick spray; press Sauté. When Hot is displayed, add kielbasas and cook, turning once, until browned, about 3 minutes. With slotted spoon, transfer sausage to plate. Press Cancel to turn off pot.
- Add tomatoes, broth, rice, and 1/4 teaspoon salt to pot, mixing well. Lock lid, making sure vent is closed. Press Rice setting and select Low Pressure; set cooking time for 15 minutes. When time is up, press Cancel to turn off pot. Move steam valve to Venting position to quickly release pressure.
- Remove lid. Stir in onion, bell pepper, celery, garlic, 2 teaspoons Cajun seasoning, and kielbasa. Place chicken on top and sprinkle with remaining 1 tsp Cajun seasoning and 1/2 teaspoon salt. Lock lid, maker sure vent is closed. Press Pressure Cook and select Low Pressure; set cooking time for 5 minutes. When time is up, press cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure. Remove lid.
- Transfer chicken to cutting board. Using two forks, pull chicken apart into bite-size pieces; stir back into rice mixture. Spoon jambalaya into serving bowl and sprinkle with scallions. Serve with hot sauce.
- Serving size: 1 1/2 cups