Jambalaya with Chicken & Shrimp
Recipes and photos excerpted from Instant Pot Meals: Comfort Food Fast!, published by Meredith Operations Corporation (2022).
Servings Prep Time
6Servings 25Minutes
Cook Time
10Minutes (pressure cook)
Servings Prep Time
6Servings 25Minutes
Cook Time
10Minutes (pressure cook)
  • 2tbsp olive oil
  • 12ounces skinless chicken thighsboneless, cut into 3/4-inch pieces
  • 1cup chopped onion
  • 3/4cup chopped green bell pepper
  • 1/2cup chopped celery
  • 3cloves garlicminced
  • 2tbsp no-salt-added Cajun seasoning
  • 1 1/3cups brown ricenot instant
  • 2cups reduced-sodium chicken broth
  • 1 1/2cups Water
  • 1 can fire-roasted diced tomatoesundrained
  • 1 yellow summer squashquartered lengthwise and cut into 1/4-inch slices, 8 oz.
  • 8ounces peeled and deveined uncooked shrimpcoarsely chopped
  • chopped fresh parsley
  1. 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.
  2. 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.
  3. 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.