Heat Instant Pot using the “Saute” setting. Add butter and heat until sizzling. Add celery, yellow onion, red bell pepper, garlic, Cajun seasoning, salt, and pepper. Sauté until onions have softened, about 5 minutes.
Formally an all-day affair, with an Instant Pot and this quick recipe, you can have all the flavors of traditional jambalaya in a fraction of the time.
Servings and Ingredients
|2 tbsp. Hy-Vee unsalted butter|
|4 stalk(s) celery, sliced|
|1 medium yellow onion, finely chopped|
|1 large red bell pepper, seeded and finely chopped|
|3 clove(s) garlic, minced|
|2 tbsp. Cajun seasoning|
|¼ tsp. Hy-Vee crushed red pepper flakes|
|Kosher salt, to taste|
|Hy-Vee ground black pepper, to taste|
|1 c. Hy-Vee Select Jasmine rice|
|2 c. Hy-Vee 33%-reduced-sodium chicken broth|
|1 (14.5-oz.) can Hy-Vee no salt add diced tomatoes, undrained|
|1 (14-oz.) pkg. fully cooked Andouille sausage, sliced|
|1 (12-oz.) pkg. cocktail shrimp, tails removed|
Things To Grab
- Instant Pot
Add rice, chicken broth, and diced tomatoes. Change to “Pressure Cooker” seal lid and pressure cook on HIGH for 10 minutes.
Once jambalaya has finished cooking, release seal and allow steam to escape naturally. Once the steam has escaped, carefully remove the lid.
Stir in Andouille sausage and cocktail shrimp until warmed through. Season with additional salt and pepper, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 90mg
- Sodium: 980mg
- Total Carbohydrates: 24g
- Protein: 15g