Chicken, shrimp, and smoky kielbasa pressure-cooked with long grain rice and Cajun seasoning. A one-pot Louisiana feast on the table in 30 minutes.
Ingredients
- 1 lb boneless chicken breast, diced
- ½ lb shrimp, peeled and deveined
- 10 oz kielbasa sausage, sliced
- 1½ cups long grain rice, rinsed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 Tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Cajun seasoning
- ½ tsp salt
- ½ tsp black pepper
- 3½ cups chicken broth
Instructions
Set Instant Pot to SAUTÉ mode. Add butter and allow to melt.
Add chicken and sausage and sauté until lightly browned. Stir in onion and garlic and cook until softened and fragrant.
Season with garlic powder, onion powder, Cajun seasoning, salt, and pepper. Pour in chicken broth and stir well, scraping any browned bits from the bottom.
Add rice and gently press down so it is mostly submerged. Secure lid and set valve to SEALING.
Cook on MANUAL HIGH PRESSURE for 8 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
Open lid and gently fold in shrimp. Close lid and let shrimp cook in the residual heat for 5 minutes until pink and opaque.
Fluff gently with a fork and serve hot.