Instant Pot Chicken Jambalaya

Instant Pot Chicken Jambalaya
Instant Pot Chicken Jambalaya Courtesy Image

This delicious Instant Pot chicken jambalaya is a perfect recipe for meal prep, since the flavors develop when it’s stored in the fridge. If you’re looking to make it even healthier, add more vegetables and brown rice or quinoa.

 

 

Recipe by Judy Barbe, RD author of Your 6-Week Guide to LiveBest, Simple Solutions for Fresh Food & Well-Being.

  • 285 calories
  • 19 grams protein
  • 6.1 grams fat
  • 38 grams carbs
  • 5.7 grams sugar

Prep time

20 min.

Cook time

30 min.

  • 1 tablespoon canola or olive oil
  • 2 cups celery, chopped
  • 1 large onion, chopped (3 cups)
  • 2 bell peppers, red, yellow or green, chopped
  • 3 garlic cloves, chopped
  • 1 ½ cups brown rice
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 2 cups chicken or vegetable broth
  • ½ cup water
  • 2 bay leaves
  • 1 tablespoon Creole seasoning
  • 1/2 teaspoon cayenne
  • 1 teaspoon Worcestershire
  • 1 teaspoon dried oregano
  • 1 teaspoons salt
  • ¾ teaspoon fresh ground pepper
  • ½ teaspoon dried thyme
  • 3-4 boneless chicken thighs, trimmed of fat and skin, cut into 1-inch cubes
To cook, pour oil in Instant Pot liner. Press Sauté. Add celery, onions, and peppers, cook and stir until softened, 5-6 minutes. If vegetables appear to be cooking too quickly, press Cancel to allow Instant Pot to cool down a bit. Press Sauté when ready to heat again. Stir in garlic and rice, cook 1 minute, stirring. Add tomatoes, broth and water, bay leaves, Creole seasoning, cayenne, Worcestershire, oregano, salt, pepper, thyme, and chicken. Press Cancel.
Seal the lid on Instant Pot. Make sure Vent handle is turned to Seal. Push Manual, High, and set timer for 10 minutes. Let Instant Pot cool for 5 minutes, turn handle to release steam. Stir before serving. Sprinkle with chopped green onions.