Ingredients

• 1 cup uncooked white rice
• 1 cup chicken broth
• 1 tablespoon grapeseed oil
• 2 chickens breasts , chopped in small pieces
• 2 andouilles sausages , sliced
• 2 ribss celery , chopped
• 1 small green bell pepper , seeded and chopped
• 1 small onion , chopped
• 1 , 14.5 ounce
• 2 teaspoons Creole seasoning
• 1 teaspoon Cajun seasoning
• 12 large shrimp , peeled and deveined

Instructions

1. 1 Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
3. 3 Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

Nutrition per serving