This is another one of those brilliant dishes that allows you to just throw everything into the instant pot and have a huge meal for your family that covers all the bases. This is one hearty meal that will leave you full and feeling great afterwards. The mix of chicken and sausage goes together so well with the rice. The meal has this sticky giant ball of rice mixed with meat mouthfeel that I can’t really describe, but you’ll be coming back for seconds.
One of the questions I get when I make this meal is what exactly is jambalaya? Wikipedia defines it as a popular Louisiana-origin dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood, such as crawfish or shrimp.
This can take a good amount of time to make and let me tell you that it’s definitely worth it, but why not make it even easier? An instant pot makes this meal so much easier to make because it cuts time. I really can’t get over how great that aspect is because I have about 100 other things around the house I have to do. To save a few hours not having to stand in the kitchen is a total life saver.
My husband would go to conventions for a pharmaceutical company he worked for and one of the destinations he would go to every year was New Orleans. I can remember him coming home one year raving about JAMBALAYA he had at a restaurant that was simply the best. I’m not sure if mine matches up but I’m sure if you asked him he’d say it was!
- 1 tbsp avocado oil or other high smoke point oil
- 6 ounces andouille sausage
- 1 chopped yellow onion
- 3 chopped cloves of garlic
- 1 cup white rice
- 1 bay leaf
- 1/2 tsp dried oregano
- 1/4 tsp ground white pepper
- 1/4 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 1 1/2 cups chicken broth
- 1 tbsp Worcestershire sauce
- 1 lb boneless skinless chicken thighs cut into 1 inch pieces (4 thighs)
- Select the saute setting on the instant pot and heat the oil.
- Add the sausage and cook, stirring occasionally for about 5 minutes, until browned.
- Add the onion and garlic and saute for about 3 minutes, until slightly softened.
- Add the rice, bay leaf, and spices and saute for 1 minute longer.
- Add the broth, Worcestershire sauce, and chicken and stir to combine, scraping down the sides of the pot to make sure all of the rice is covered with the cooking liquid.
- Secure the lid and set the pressure release to sealing.
- Press the cancel button to reset the cooking program, then select the poultry setting and set the cooking time for 10 minutes at high pressure.
- Let the pressure release naturally for at least 10 minutes, then move the pressure release to venting.
- Open the pot and serve the jambalaya.