Name: Jambalaya with Chicken & Shrimp
Total time: 25 min
Yield: 6 Servings
Ingredients: 2 tbsp olive oil; 12 ounces skinless chicken thighs (boneless, cut into 3/4-inch pieces); 1 cup chopped onion; 3/4 cup chopped green bell pepper; 1/2 cup chopped celery; 3 cloves garlic (minced); 2 tbsp no-salt-added Cajun seasoning; 1 1/3 cups brown rice (not instant); 2 cups reduced-sodium chicken broth; 1 1/2 cups Water; 1 can fire-roasted diced tomatoes (undrained); 1 yellow summer squash (quartered lengthwise and cut into 1/4-inch slices, 8 oz.); 8 ounces peeled and deveined uncooked shrimp (coarsely chopped); chopped fresh parsley

Jambalaya with Chicken & Shrimp

By :Meredith OperationsCorp

Recipes and photos excerpted from Instant Pot Meals: Comfort Food Fast!, published by Meredith Operations Corporation (2022).

Course

Dinner, Lunch

Difficulty

Medium

Browse Category

Dinner, Lunch

Duration

35 minutes

Cooking Technique

Instant Pot, Sauté

Main Ingredient

Brown Rice, Cajun, Celery, Chicken Broth, Garlic Cloves, Green Bell Pepper, Onion, Yellow Summer Squash

Keyword

brown rice, celery, chicken and shrimp, fresh parsley, instant pot, Jambalaya

Home Category

Dinner, lunch

Prep Time

25 Minutes

Cook Time

10 Minutes (pressure cook)

Servings

6 Servings

Ingredients

2 tbsp olive oil
12 ounces skinless chicken thighs boneless, cut into 3/4-inch pieces
1 cup chopped onion
3/4 cup chopped green bell pepper
1/2 cup chopped celery
3 cloves garlic minced
2 tbsp no-salt-added Cajun seasoning
1 1/3 cups brown rice not instant
2 cups reduced-sodium chicken broth
1 1/2 cups Water
1 can fire-roasted diced tomatoes undrained
1 yellow summer squash quartered lengthwise and cut into 1/4-inch slices, 8 oz.
8 ounces peeled and deveined uncooked shrimp coarsely chopped
chopped fresh parsley

Course

Dinner, Lunch

Difficulty

Medium

Browse Category

Dinner, Lunch

Duration

35 minutes

Cooking Technique

Instant Pot, Sauté

Main Ingredient

Brown Rice, Cajun, Celery, Chicken Broth, Garlic Cloves, Green Bell Pepper, Onion, Yellow Summer Squash

Keyword

brown rice, celery, chicken and shrimp, fresh parsley, instant pot, Jambalaya

Home Category

Dinner, lunch

Prep Time

25 Minutes

Cook Time

10 Minutes (pressure cook)

Servings

6 Servings

Ingredients

2 tbsp olive oil
12 ounces skinless chicken thighs boneless, cut into 3/4-inch pieces
1 cup chopped onion
3/4 cup chopped green bell pepper
1/2 cup chopped celery
3 cloves garlic minced
2 tbsp no-salt-added Cajun seasoning
1 1/3 cups brown rice not instant
2 cups reduced-sodium chicken broth
1 1/2 cups Water
1 can fire-roasted diced tomatoes undrained
1 yellow summer squash quartered lengthwise and cut into 1/4-inch slices, 8 oz.
8 ounces peeled and deveined uncooked shrimp coarsely chopped
chopped fresh parsley

Instructions

Place a 6-qt Instant Pot on Saute setting. Add 1 Tbsp of the olive oil. When oil is hot, add chicken, and cook for 4 to 6 minutes, turning once, until browned. Remove from pot and Add remaining 1 Tbsp olive oil to pot. Add next four ingredients (through garlic) and 2 Tbsp Cajun seasoning cook for 3 to 4 minutes or until tender, stirring frequently. Add cooked chicken and the next four ingredients (through tomatoes) to the pot and stir to combine.
Lock lid in place. Set Instant Pot on High Pressure to cook for 10 minutes. Turn off Instant Pot and let stand for 10 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
Place Instant Pot on Saute setting. Stir in summer squash and shrimp. Cook, loosely covered for 3 to 4 minutes until shrimp is cooked through, stirring occasionally. Season with additional Cajun seasoning, if you like. Sprinkle with parsley to serve.