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Instant Pot Jambalaya

Course Instant Pot
Servings 6

Ingredients

  • 4 Tbl. Butter
  • 1 small onion, diced
  • 1 red bell pepper, core removed and diced
  • 2 cloves garlic, minced
  • 1 (12 oz. pkg.) Andouille Cajun style andouille smoked sausage links, sliced into coins
  • 1 Tbl. Flour
  • 1 (6 oz. ) can tomato paste
  • 2 tsp. Cajun seasoning
  • 1 Tbl. Fresh or dried parsley
  • 3 cups water
  • 1 1/2 cups uncooked rice
  • 1 lb. fresh or frozen crawfish or shrimp, shells removed and rinsed
  • Salt + pepper to taste

Instructions

  • In the instant pot, melt 2 tablespoons of the butter. Add in the onion, red bell pepper, garlic, and smoked sausage together until browned, about 5-7 minutes.
  • Stir in the flour, tomato paste, cajun seasoning, and parsley until smooth and well blended. Cook for about 1 minute.
  • Pour the mixture into the slow cooker.
  • Stir in the Cajun seasoning, parsley and water until combined.
  • Stir the rice, water, shellfish, and last 2 tablespoons of butter. Season with salt and pepper.
  • Seal and pressure cook for 5-6 minutes.
  • Serve immediately.