Coco Morante’s The Essential Instant Pot Cookbook gives tips and tricks for killer comfort food made with everyone’s favorite countertop appliance.
A filling one-pot rice dish with chunks of chicken thigh and slices of spicy andouille sausage, jambalaya is one of my husband’s favorite dishes. It’s easy to throw together for dinner, and I’m happy to make it often, especially when we’re tired of the usual soups and stews. If you like, add seeded and chopped bell pepper and/or celery with the onion. A bottle of hot sauce on the table is mandatory. Frank’s RedHot is my pairing of choice.
- Select the Sauté setting on the Instant Pot and heat the oil. Using tongs, place the chicken pieces in the pot in a single layer and sear, flipping once, for 5 minutes on each side, until browned. Don’t worry if some of the skin sticks to the pot.
- Add the carrots, celery, garlic, onion, salt, peppercorns, and bay leaf to the pot, then pour in the water, going slowly to prevent splashing. Make sure the pot is no more than two-thirds full.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Soup/Broth setting and set the cooking time for 60 minutes at high pressure.
- Let the pressure release naturally for at least 20 minutes, then move the Pressure Release to Venting to release any remaining steam. At this point, you can leave the pot on its Keep Warm setting for up to 10 hours.
- Place a wire-mesh strainer over a large bowl or pitcher. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot and strain the broth into the container. Discard the vegetables. If you have used meatier chicken parts such as drumsticks, you can pick the meat off of the bones, discard the bones, and save the meat for another use. If you have used only bony parts, discard the chicken along with the vegetables.
- Pour the broth into a fat separator to remove the fat, or chill the broth in the refrigerator until the fat solidifies on top, then scoop off the fat from the surface with a large spoon.
- The broth can be used right away, stored in an airtight container in the refrigerator for up to 5 days, or frozen for future use. To freeze, pour the broth into the cups of silicone muffin pans or into mini loaf pans and slip into the freezer. When the portions have frozen solid, after about 4 hours, pop them out of the pans, transfer to ziplock plastic freezer bags, and return to the freezer for up to 6 months.
- Select the Sauté setting on the Instant Pot and heat the oil. Add the sausage and cook, stirring occasionally, for about 5 minutes, until lightly browned. Add the onion and garlic and sauté for about 3 minutes, until slightly softened. Add the rice, bay leaf, and spices and sauté, stirring often, for 1 minute longer.
- Add the broth, Worcestershire sauce, and chicken and stir to combine, scraping down the sides of the pot to make sure all of the rice is covered with the cooking liquid.
- Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Poultry setting and set the cooking time for 10 minutes at high pressure.
- Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and serve the jambalaya immediately.
Reprinted with permission from The Essential Instant Pot Cookbook, copyright © 2017 by Coco Morante, published by Ten Speed Press, an imprint of Penguin Random House LLC.