1 December, 2018
Instant Pot Jambalaya Soup
Ingredients
12 ounces smoked andouille chicken sausage chopped
4 cups unsalted chicken stock
2 (10-oz.) cans unsalted diced tomatoes and green chiles (such as Rotel)
1 cup chopped yellow onion
1 cup chopped yellow bell pepper
1/2 cup chopped celery
3 tablespoons tomato paste
1 tablespoon salt-free Creole seasoning (such as Tony Chacheres)
2 garlic cloves, chopped
1/2 teaspoon kosher salt
2/3 cup uncooked brown rice
12 ounces raw medium shrimp, peeled and deveined
1/2 cup chopped fresh flat-leaf parsley
Directions
1) Turn Instant Pot to sauté; heat 1 minute. Add sausage; cook, stirring often, until browned, about 4 minutes. Add stock, tomatoes and chiles, onion, bell pepper, celery, tomato paste, Creole seasoning, garlic, and salt. Stir in rice. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 22 minutes.
2) Release valve with a towel (be careful of the pressurized steam) and release steam until it stops. Carefully uncover; add shrimp, and cook, uncovered, until shrimp are opaque, about 3 minutes. Divide soup among 6 bowls. Sprinkle servings with parsley.