Healthy Instant Pot Jambalaya with Cauliflower Rice
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 8 1x
Scale
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 medium red bell pepper, chopped
- 1 medium green pepper, chopped
- 14 oz andouille sausage, cut into 1/2” thick slices
- 1 pound skinless, boneless chicken breasts, cut into 1 inch pieces
- ½ tsp dried oregano
- 1 tsp garlic powder
- 2 tbsp Cajun seasoning
- 2 (14 oz) can fire-roasted diced tomatoes
- ½ cup chicken stock or broth
- 1 medium cauliflower, cut into florets
- 1 pound shrimps, cleaned with tails on
- 2 tbsp chopped fresh parsley
- 2 spring onions, sliced
- salt, black pepper to taste
Instructions
- Place the cauliflower florets in a food processor and pulse until the mixture resembles rice. Set aside.
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion, celery and bell peppers and sausage and cook for 2-3 minutes.
- Add the chicken and cook until no longer pink.
- Press the CANCEL button.
- Add the dried oregano, Cajun seasoning, garlic powder, diced tomatoes and chicken stock.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 3 minutes.
- When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
- Open the lid.
- Press the SAUTE button.
- Add the cauliflower rice, parsley and shrimps.
- Cook for 5 minutes or until shrimps turn pink.
- Sprinkle with sliced spring onions and serve.
Find it online: https://misswish.com/instant-pot-jambalaya