Instant Pot Jambalaya Soup
This Instant Pot Jambalaya soup can be made with shrimp, Andouille sausage, chicken or all three! So hearty it is bound to impress!
Servings: 6 Servings
Equipment
Ingredients
- 6 oz smoked andouille sausage cut in thin rounds
- 4 cups chicken broth
- 2 10 oz cans diced tomatoes with green chiles I used Rotel
- 1/2 cup yellow onion chopped
- 1/2 cup celery chopped
- 3 tsp tomato paste
- 1 tbsp Creole seasoning
- 1/2 tsp salt
- 2 tsp garlic minced
- 2/3 cup white rice
- 1 lb large shrimp cleaned and deveined, tail off
- 1/4 cup corn kernels I used white canned corn, drained
- 1/4 cup parsley chopped for garnish
Instructions
- Start by prepping your ingredients.
- Set your Instant Pot to "Sauté" and heat for a couple of minutes. I like to put the lid on while having venting knob open.
- Add the sausage and brown, while frequently stirring, for about 5 minutes.
- Add chicken stock, canned tomatoes, onions, celery, tomato paste, Creole seasoning, salt, garlic and rice. Stir very well.
- Place lid on and cook on manual, high pressure, seal valve. Time for 23 minutes.
- After 23 minutes are up, open valve carefully and allow the pressure to release. I recommend using cooking gloves, a towel or a utensil.
- Once pressure is released, carefully open the lid.
- Add the corn and stir in well.
- Add the shrimp and stir in. Cook for about 4 minutes, uncovered. The soup will cook the shrimp through and turn it opaque. Tip: I like to bury the shrimp after stirring it in to make sure I have even cooking on them.
- Once done, serve your soup and top with chopped parsley to taste and enjoy!