Instructions
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Cook sliced sausage in a 6 or 8 quart Instant Pot on SAUTE (Medium heat) for 5 to 6 minutes or until browned on all sides, stirring often. No need to grease the insert pot first.
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You can remove the sausage and set it aside to stir in later if you like the sausage to have a more crispy edge when serving. Or, leave the sausage in to cook with the rice.Don’t drain the drippings unless more than 2 tablespoons remain.
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Cut the chicken breasts in half. This will help them cook faster under pressure. Place them in the hot sausage drippings. Cook them 3 minutes on one side, then 1 minute on the other side. You are just cooking them long enough to sear them…not cook them until done.
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Add the chicken broth and water. (It’s fine to use all chicken broth if you make your own or have a 32-oz carton in your pantry.) Using a wooden spoon, scrape the bottom of the pot to loosen browned bits of sausage drippings-this adds flavor!
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Stir in rice mixture and drained beans.
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Place the lid on the Instant Pot and seal. Press the RICE button and START. Then, after rice mixture cooks and you hear the beep, let it Natural Release 10 minutes before Quick Release if there is any pressure remaining.(OR, cook on PRESSURE COOK for 3 minutes, Natural Release for 10 minutes, then Quick Release.)
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Fluff the jambalaya with a spoon and coarsely shred the chicken with two forks.
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Reheat the sausage in the microwave if it was set aside and not added to the rice mixture. Add the cooked sausage to the pot.
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Transfer jambalaya to a serving bowl or casserole dish. Sprinkle with green onions, if you like.
