Description
This Instant Pot Jambalaya Soup is a hearty, flavorful dish combining smoked sausage, chicken, rice, and Creole seasoning for an easy one-pot meal that brings the vibrant tastes of Louisiana to your dinner table in just under 40 minutes.
Ingredients
Scale
Sausage & Meat
- 1 (16-oz) package smoked sausage, chopped
- 2 cups chopped cooked chicken
Liquids & Canned Goods
- 4 cups unsalted chicken broth
- 2 (10-oz) cans diced tomatoes with green chiles, undrained
- 3 Tbsp tomato paste
Seasonings & Staples
- 1 to 2 Tbsp salt-free Creole seasoning
- 1 tsp minced garlic
- ½ tsp salt (or to taste)
Grains
- â…” cup uncooked brown rice (not instant)
Instructions
- Sauté the Sausage: Turn the Instant Pot to the sauté setting and add the chopped smoked sausage. Cook for about 4 minutes, stirring occasionally, until the sausage starts to brown. Then, turn the Instant Pot off.
- Add Chicken Broth: Pour in the unsalted chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. This step helps prevent the Instant Pot from triggering a burn notice.
- Add Remaining Ingredients: Stir in the diced tomatoes with green chiles (including the juice), tomato paste, salt-free Creole seasoning, minced garlic, salt, and uncooked brown rice.
- Seal the Instant Pot: Secure the lid on the Instant Pot and lock it in place. Make sure the pressure valve is set to the sealed position.
- Pressure Cook: Select the pressure cook or manual setting and cook on high pressure for 22 minutes.
- Release Pressure: Perform a quick release of the pressure by carefully turning the valve to venting. Once pressure is fully released, open the lid.
- Add Cooked Chicken & Finish: Stir in the chopped cooked chicken. Let the soup sit in the warm pot for 3 minutes to heat the chicken through before serving.
Notes
- Use salt-free Creole seasoning to control sodium levels, but adjust the salt to your taste.
- Brown rice is used for its texture and nuttiness; do not use instant rice as cooking times differ.
- Be sure to scrape the bottom well before sealing the Instant Pot to avoid burn errors.
- If you prefer a spicier soup, increase the amount of Creole seasoning or add cayenne pepper.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
