Jambalaya Soup
Print

Instant Pot Jambalaya Soup

Course Dinner
Cuisine Cajun
Keyword cajun jambalaya, easy jambalaya, Instant pot soup, jambalaya, jambalaya soup
Prep Time 10 minutes
Cook Time 10 minutes
15 minutes
Total Time 35 minutes
Servings 12
Calories 284kcal
Author Louise

Ingredients

  • 2 Tbsp Cajun Spice Blend recipe below
  • 2 Tbsp all purpose flour
  • 1 1/2 lbs boneless skinless chicken breast
  • 2 stalks celery
  • 2 medium carrots
  • 1/2 cup sweet onion finely diced
  • 64 ounces Chicken Bone Broth
  • 29 ounces Fire Roasted Tomatoes
  • 14 ounces Andouille sausage
  • 3/4 cup white rice

Cajun Spice Blend

Instructions

  • Trim and cube chicken breast. Coat chicken with 1 Tbsp of Cajun rub and 2 Tbsp of flour.
  • Finely dice onion, 1 celery stalk, 1 carrot. Chop remaining stalk of celery and carrot into thick slices for soup.  Cut Andouille sausage on the bias. See video for demonstration. 
  • Turn the Instant Pot on the saute high setting for 15 minutes. Drizzle 2-3 Tbsp olive oil into pot. Once you start to hear the oil sizzling, add finely chopped veggies and chicken. Saute on high until chicken is slightly browned and veggies are translucent. This will take 5-8 minutes. Add chicken or turkey bone broth, remaining Cajun seasoning and stir to release the fond (brown bits) from the bottom of the pot. 
  • Turn the Instant Pot on High Pressure setting for 10 minutes. Add remaining ingredients. Put the locking lid on and allow to come up to pressure. Cook for 10 minutes and allow to sit for 5 minutes before releasing the pressure.
  • After releasing the pressure, stir and serve! 

Notes

This recipe can be cooked in the 8 quart or 6 quart Instant Pot or pressure cooker. If you have a smaller one, I recommend cutting the recipe in half. 

Nutrition

Calories: 284kcal | Carbohydrates: 16g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 570mg | Potassium: 392mg | Sugar: 3g | Vitamin A: 1910IU | Vitamin C: 2.4mg | Calcium: 19mg | Iron: 0.9mg