Creamy Pork Chops
Jambalaya with Chicken & Shrimp
|By :Meredith OperationsCorp|
Recipes and photos excerpted from Instant Pot Meals: Comfort Food Fast!, published by Meredith Operations Corporation (2022).
|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|
|Prep Time||25 Minutes|
|Cook Time||10 Minutes (pressure cook)|
- 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
- Place a
6-qtInstant Pot on Saute setting. Add 1 Tbspof 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 Tbspolive oil to pot. Add next four ingredients (through garlic) and 2 TbspCajun 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.
All recipes by : Meredith OperationsCorp
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