Instant Pot Jambalaya

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.

	this recipe	typical
liquid	130%	130%
fat	10%	7%
protein add	450%	350%
vegetables and beans	206%	205%
aromatics	57%	53%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons vegetable oil (divided)
340 g	12 ounces Andouille sausage (sliced into 1 inch rounds)
454 g	1 pound chicken breasts (boneless and skinless, cut into bite sized pieces)
10 g	4 teaspoons Cajun seasoning (divided)
150 g	1 small yellow onion (diced)
40 g	1 medium stalk of celery (diced)
120 g	1 small green bell pepper (seeded and diced)
9 g	3 cloves garlic (minced)
2 g	1 teaspoon dried basil
	Salt and pepper
411 g	14.5 ounce can fire roasted diced tomatoes
4 g	1 teaspoon granulated sugar (to balance the acidity)
278 g	1 1/2 cups long grain rice (rinsed well and drained (regular, do not use instant rice!))
360 g	1 1/2 cups chicken stock (low sodium preferred)
1 g	1/4 teaspoon cayenne or red pepper flakes
454 g	1 pound raw shrimp (peeled and deveined but tail left on)

Method: 6 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’m making this for the hundredth time tonight and it’s such a win! My instant pot is on the Fritz but no worries- it’s super easy to whip up on the stove top…i love that I can easily double it to have leftovers for the next day because this is one of those re” — a cook, 5.0★

“The recipe is delicious. I’ve made it several times and get the burn notice every time. I make sure there is nothing stuck to the bottom of the pan. When it’s almost done cooking, that’s when the burn notice comes on and there is a massive amount stuck to the ” — a cook, 5.0★