Cajun Chicken Sausage Pot (Print Version)
# Ingredients:
→ Jambalaya essentials
01 -
12 oz andouille sausage, sliced into thin rounds
02 -
1 chicken breast, boneless and skinless, diced
03 -
1/4 tsp dried thyme
04 -
1/2 tsp kosher salt
05 -
1 tsp dried basil
06 -
2 tsp Cajun spices
07 -
1/2 tsp granulated sugar
08 -
3 garlic cloves, chopped finely
09 -
3 celery stalks, diced
10 -
2 tbsp cooking oil, separated
11 -
3 green onions, sliced
12 -
1 small yellow onion, diced
13 -
1 green bell pepper, diced and deseeded
14 -
1 1/2 cups white rice (long grain)
15 -
14.5 oz canned tomatoes with juice
16 -
1 3/4 cups chicken broth (low sodium)
# Instructions:
01 -
Switch Instant Pot to sauté mode. Toss in 1 tbsp of oil, letting it heat. Add slices of sausage, cooking each side until lightly browned, about 2-3 minutes. Set them on a plate lined with paper towels and keep nearby.
02 -
Pour the rest of the oil in and add in the diced chicken. Quickly sear it for roughly a minute, scraping up the sausage bits from the bottom of the pot as you go. Power off the Instant Pot before moving on.
03 -
Toss in diced onion, bell pepper, celery, and minced garlic. Stir them gently using the leftover heat for about one minute to start softening.
04 -
Mix in the thyme, sugar, basil, Cajun mix, and white rice. Stir everything together, making sure the rice gets coated with the seasonings and any remaining oil.
05 -
Stir in canned diced tomatoes (with their juice) along with chicken broth and salt. Give a gentle stir to ensure all the rice is under the liquid.
06 -
Put on the Instant Pot lid and move the valve to sealing. Set it for Manual cook on High for 5 minutes. Once it finishes, wait 5 minutes for a natural release, then carefully quick release the rest of the pressure.
07 -
Open the pot and use a fork to gently fluff the cooked rice. Lay the sausage rounds on top and set the lid back on (no pressure) to let everything sit for 5 minutes. This step warms the sausage and lets flavors mix. Give it a light stir before serving.