Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
8
Ingredients
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add 1 tablespoon olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce; stir until well combined. Turn off the Sauté function. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid after the pressure has released completely.
Serve jambalaya garnished with chopped green onions.
Nutrition Facts (per serving)
| 321 | Calories |
| 19g | Fat |
| 7g | Carbs |
| 27g | Protein |
