Chicken, shrimp and spicy sausage – full of flavor.
Prep time: 15 minutes; Cook time: 18 minutes; Start to finish: 45 minutes
Ingredients
- 1 teaspoon canola oil
- 8 oz Andouille sausage slices, 1⁄8-inch- thick
- 3/4 pound chicken breast bone-in halves, skinned and cut into 2″ pieces
- 2 cups water
- 1 cups brown rice long-grain, uncooked
- 1 cup onion chopped
- 1 cup red bell pepper chopped
- 1 cup green bell pepper chopped
- 1 cup celery sliced
- 1 teaspoon thyme dried
- 1/4 teaspoon red pepper ground
- 3 bay leaves
- 2 teaspoons Old Bay seasoning
- 1 pound jumbo shrimp peeled and deveined
- 1 14.5 oz can diced tomatoes with green pepper, celery, and onion, drained
- Sliced scallions, optional
Directions
Press [Sauté] function on the Instant Pot and use [Adjust] to select“Hot”.
Add oil.
Add sausage to uncovered instant pot, cooking for 4 minutes or until browned, stirring frequently.
Remove sausage from cooker.
Add in chicken; cook for 2 minutes on each side or until lightly browned.
Stir in water and next 8 ingredients (brown rice through bay leaves). Close and lock the lid of the Instant Pot.
Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 18 minutes pressure cooking time.
When time is up, turn cooker off. Open the cooker using Quick Pressure Release
Stir in sausage, Old Bay seasoning, shrimp, and tomatoes.
With lid off, press [Sauté], and use [Adjust] to select “More” mode. When mixture comes to a boil, turn the Instant Pot off.
Press [Sauté], and use [Adjust] to select “Normal” mode. Simmer 5 minutes or until shrimp are done, stirring frequently.
Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving.
