Chicken and sausage Jambalaya Instapot recipe

Quick and easy for a weeknight!

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INGRIDIENT :

2tbsp- vegetable oil 

2lbs- chicken thighs cubed

1lb- andouille sausage sliced 1/4inch

1lg- onion diced

1sm- bell pepper diced

2sm- celery rib diced

1tsp- fresh garlic chopped fine

1/2tsp- fresh thyme leaves (1/4tsp dry)

8oz can- tomato sauce 

14oz can- diced tomatoes 

2cups- long grain rice 

2 1/2cups- chicken stock 

2tsp- cajun or creole spice( more or less to taste)

1tbsp- hot sauce ( optional) 

Chopped green onions to garnish 

METHOD :

1. Set Instapot to saute. Add oil and sausage,  brown 3-5 minutes. Add chicken and 1tsp seasoning blend. Stir and continue to brown. 3-5 minutes. Stir occasionally so chicken and sausage doesn't burn. Once brown add onion, peppers and celery, saute 2-3 minutes. Add garlic, diced tomatoes, thyme and rest of seasoning blend. ( hot sauce if using).  Stir and cook another 2 minutes. 

2. Add rice and stir about 1 minute until well coated. Add chicken stock and stir thoroughly. 

3. Set Instapot to high pressure for 8 minutes and lock cover. ( 9 minutes if you like softer rice). After timer let sit for 5 minutes and then release remaining pressure manually.  Carefully remove top and stir well. Add salt and pepper if needed. 

4. Spoon into bowls and top with green onions.

5. Enjoy you Chicken and sausage Jambalaya - Instapot recipe.