Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 2 tsp olive oil + extra 1 tsp
• 225 g chorizo sausage
• 450 g chicken breasts
• 600 ml Water
• 250 g brown rice long-grain
• 1 large onion
• 1 red pepper
• 1 green bell pepper
• 1 celery stick
• 1 tsp thyme
• 1 tsp chilli powder
• 3 bay leaves
• 2 tsp Cajun seasoning
• 400 g can chopped tomatoes
• 3 spring onions

Instructions

1. Select Sauté on the Instant Pot and adjust the time to 10minutes. Once the pot starts to warm up, add 2 tsp oil.
2. When the display indicates hot, add the chorizo, and stir frequently, cooking for about 4 minutes.
3. Once the chorizo has browned, keep the Instant Pot on but remove the chorizo from the pot and set to one side then immediately add the extra 1 tsp oil to the pot.
4. Place the chicken in too, then cook for 2 minutes on each side, until lightly browned.
5. Add the Water, brown rice, onion, red and green pepper, celery stick, thyme, chilli powder and bay leaves, then use a wooden spoon to deglaze the pot.
6. Press Cancel on the Instant Pot, then secure the lid in place.
7. Select Pressure Cook on ‘High’ and program the time for 18 minutes. Select Start.
8. Once the timer has finished, perform a quick pressure release, and when the valve has dropped open the lid.
9. Stir in the cooked chorizo, Cajun seasoning, and tomatoes, then with the lid still off, select Cancel and then Sauté again and bring the mixture to the boil.
10. Once boiling, Adjust the temperature from High to Low and leave to simmer for 5 minutes, stirring frequently.
11. After 5 minutes, turn cooker off and leave to stand for 10 minutes before serving.
12. Serve Jambalaya in bowls, and garnish with sliced chopped onions.