A filling one-pot rice dish with chunks of chicken thigh and slices of spice andouille sausage, jambalaya is one of my husband's favorite dishes. It's easy to throw together for dinner, and I'm happy to make it often, especially when we're tired of the usual soups and stews. If you like, add seeded and chopped bell pepper and/or celery with the onion. A bottle of hot sauce on the table is mandatory. Frank's RedHot is my pairing of choice.
Ingredients
tbsp avocado oil,or other neutral oil with high smoke point
ounces andouille sausage,(2 links, sliced)
yellow onion,chopped
cloves garlic,chopped
cup long-grain white rice
bay leaf
tsp dried oregano
tsp white pepper,freshly ground
tsp cayenne pepper
cups low-sodium chicken broth
tbsp Worcestershire sauce
lb boneless, skinless chicken thighs,(4 thighs), cut into 1-inch pieces
1Sauté
1.Select the sauté setting on the instant pot and heat the oil.
2.Add the sausage and cook, stirring occasionally, for about 5 minutes, until lightly browned.
3.Add the onion and garlic and sauté for about 3 minutes, until slightly softened.
4.Add the rice, bay leaf, and spices and sauté, stirring often, for 1 minute longer.
2Broth + Rice
1.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.
2.Secure the lid and set the pressure release to Sealing.
3.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.
3Release + Serve
1.Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam.
2.Open the pot and serve the jambalaya immediately.
3.Enjoy!