Easy Instant Pot Jambalaya

I originally used the recipe from Life with Dee  as my inspiration. However, I like to meal prep... and by meal prep I mean chop and mix and freeze as many things as possible ahead of time, so I can just throw things in make it happen quickly when I have to cook during the week. So, I have made some small changes to the preparation process, which made small changes to the putting it all together part at the end. (If you're wanting to make it all at the same time without the meal prep, you can click on the link above to see how she did it!) Here's how I did it:

INGREDIENTS

1 onion - diced
1 bell pepper - diced
3 stalks of celery - diced
3 garlic cloves - minced
1 tablespoon butter
1 tablespoon olive oil
12 ounce package of Andouille sausage (may substitute smoked sausage for less spicy version)
2 cups chopped tomatoes - undrained
1 cup chicken broth
1 cup long grain white rice
1 teaspoon Creole seasoning
1 teaspoon chili powder
1 tablespoon soy sauce
1 tablespoon worchestershire sauce

PREP

Freezer bag #1: diced veggies: 

• onion
• pepper
• celery
• garlic

Freezer Bag #2: protein

• cut up sausage (I also added a small bag of frozen shrimp - I just love shrimp in jambalaya

Freezer Bag 3: sauce + seasoning

• chopped tomatoes
• chicken broth
• spices
• soy sauce
• worchestershire sauce

In the pantry:

• rice (I used Uncle Ben's whole grain brown rice)
• olive oil (with the option of butter)

INSTRUCTIONS

As you're getting ready to make your meal, keep this in mind: Thaw your frozen bags. I have put some frozen items in my instant pot... but it doesn't usually work quite as well - I have not quite figured out the timing on frozen items yet. I usually pull the items I'm planning to cook out of the freezer and into the refrigerator 1-2 days before actually cooking the food.

Also, I occasionally have a hard time remembering which parts I've taken care of, and what I need to do on the day of cooking... so I've started writing some directions on one of the bags, so when it comes to putting everything together, I don't even have to look back at the recipe... Just a quick hint to try if you have a similar struggle to me in the wonderful world of meal prepping.

1. Turn on Instant Pot to sauté setting, add butter and oil. (I used 2 T of oil, no butter)
2. When hot, add sliced sausage (I waited a few minutes, then added the shrimp as well).
3. Cook 2-3 minutes or until slightly browned.
4. Add the bag of veggies (cook about 3-5 min).
5. Add the bag of sauce and the rice. 
6. Stir well.
7. Put the lid on (make sure it's set to sealing). Set to Manual for 8 minutes.
8. Release the steam, stir, and let sit for 5 minutes. 

My results and thoughts... My first time around was mostly successful. I ended up with Jambalaya that tasted GREAT (I could've enjoyed a little more spice...), but was a bit... soupy. So I have decided to put 1.5 - 2 cups of rice in next time (I'll probably start with 1.5 just to make sure I don't totally overdo it!). For today, I made a little extra quick brown rice to add in to soak up some of the liquid. I will update this recipe once I've tried it again with the extra rice!

Fish and Asparagus over Jasmine Rice

This is a new favorite of mine - simple and oh-so-tasty!

You can make your rice whichever way you like it best. My new favorite is Jasmine rice in my Instant Pot!

1. Measure dry rice, set aside. (about 1 “cup” minimum recommended, any “cup” you choose) - I usually do 2-3 cups at a time.
2. Measure same amount of water, add to Instant Pot’s inner pot/liner.
3. Rinse rice, add wet rice to the measured water in the inner pot.
4. Lock on the lid, and set the steam release valve to “sealing” position. 
5. Use the "Manual" setting - Select your pressure cooking time - for Jasmine rice, about 4-5 minutes should do it.
6. Let the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve.

For the fish and asparagus, cut and wash the asparagus.

1. Preheat oven to 425 degrees F.
2. Cover your pan with foil (I roast asparagus on a foil-covered pan in the oven most of the time). 
3. Sprinkle fish and asparagus with olive oil and sea salt and pepper.
4. Roast in preheated oven until fork easily punctures thickest part of stem, about 20 minutes. (I flip over the fish and move around the asparagus once, about halfway through cooking)

Once everything is finished cooking, lay the fish and asparagus on top of a bed of rice, and sprinkle with soy sauce (additional salt or pepper if you'd like).

Spicy Peanut Chicken

This recipe from Betty Crocker is very simple, and pretty yummy! I keep forgetting to take pictures when I'm cooking lately, so I do not have a picture for you - but you can see it on the Betty Crocker website (just use the link above).

Give it a try!


Ingredients
1/4 cup chicken broth (from 32-ounce carton)
1 T cornstarch
1 T sugar
2 T soy sauce
1 T white vinegar
1/4 t ground red pepper (cayenne)
1 T vegetable oil
1 lb boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 t grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)

Instructions

Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper seasoning; set aside.

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.

Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

Verde Chicken

This recipe is a part of a meal prepping post (original recipe from this website). If you're interested in meal prepping, you can find the grocery list and the full set of recipes using the link above.

Ingredients:

• 6 boneless skinless chicken thighs (I used chicken breast)
• 2 chicken bouillon cubes
• 1/2 tsp cumin
• Juice from 1 large lime (or 1-2 Tbsp)
• 3 cloves garlic, minced or pressed (or 1 Tbsp jarred minced garlic)
• 1/4 cup fresh cilantro (measured prior to chopping), chopped finely
• 12 oz. green tomatillo salsa

Instructions:

• Place chicken thighs/breasts in the bottom of the slow cooker.
• Add all other ingredients on top.
• Cook on high for 4 hours (or medium for 6, low for 8).
• Break apart chicken and serve however you'd like (in tortillas, over rice, with tortilla chips).

Zesty Orange Chicken

This recipe is a part of a meal prepping post (original recipe from this website). If you're interested in meal prepping, you can find the grocery list and the full set of recipes using the link above. This recipe is pretty delicious. So much so... that I forgot to take any pictures. So you're just going to have to trust me.

Ingredients:

• 2 boneless skinless chicken breasts, cubed into 1" pieces
• 1/2 cup orange juice concentrate
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1 Tbsp seasoned rice wine vinegar
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 2 cloves garlic, minced or pressed (or 1 heaping tsp jarred garlic)

Day of Ingredients:

• 3 Tbsp corn starch
• 1/4 cup water 
• Sesame seeds
• White rice

Crock Pot Instructions:

• Chop chicken into 1" cubed pieces.
• Place all ingredients in the slow cooker except the water and cornstarch.
• Cook on high for 4 hours.
• In a small sauce pan, mix water and cornstarch together until well blended.
• Add 1/2 cup of the liquid from the slow cooker and heat on medium, whisking often.
• Once it bubbles and thickens, add it back to the slow cooker and mix.
• Let it cook for another 15 minutes and serve over rice and top with sesame seeds.

Instant Pot Instructions:

• Place all ingredients in the Instant Pot except the water and cornstarch.
• Pressure cook for 20 minutes.
• Let the Instant Pot naturally depressurize for at least 5 minutes.
• In a small sauce pan, mix water and cornstarch together until well blended.
• Add the mixture to the slow cooker and mix.
• Set the Instant Pot to saute and cook for a couple minutes until it thickens.
• Serve over rice and top with sesame seeds.

Slow Cooker Chicken Burrito Bowls

This recipe is a part of a meal prepping post (original recipe from this website). If you're interested in meal prepping, you can find the grocery list and the full set of recipes using the link above.

Ingredients:
1 lb boneless and also the skinless chicken breast
5 diced tomatoes
4 tablespoons of chili powder
2 tablespoons of salt
1 tablespoon of cumin
2 cups of brown rice
1 can of black beans (drain and rinse)
1 cup of frozen corn
2 cups of chicken stock or chicken broth (add day of)

Instructions:

First, combine the chicken breast with the tomatoes, salt, cumin, and the chili powder into a gallon ziplock bag and freeze (make sure that the chicken is covered by the spices).

When ready to cook, remove from the freezer and add the frozen ingredients to crock pot with 1/2 cup of chicken stock (add additional stock if you want to). Cover with a lid and cook for three hours.

Remove the lid and add the brown rice, black beans, frozen corn, and the remainder of the chicken broth. Continue cooking for an hour. Check the rice periodically, stir it once or twice to make sure all of the rice cooked. Cook until the rice is tender and most of the liquid is gone.

Shred the chicken (or cut into chunks if you'd rather), and stir everything together. Add salt and the black pepper as needed, and serve with your favorite burrito toppings!

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Cilantro-Lime Fish Tacos

These fish tacos are a part of a meal prepping post (original recipe from this website). If you're interested in meal prepping, you can find the grocery list and the full set of recipes using the link above.

Ingredients:

• 6 fish fillets, frozen (Cod and Salmon are my favorite, originally I used Tilapia)
• 1 lg. can Rotel, drained
• 1/2 tsp. minced garlic
• 1 1/2 Tbsp dried cilantro or 1/4 c fresh chopped cilantro
• 2 Tbsp lime juice
• salt to taste
• Soft taco shells

Instructions:

• Place frozen fillets in the bottom of the Crock Pot.
• Cook on low for 4 hours. 
• Flake the fish with a fork and mix well with the other ingredients. 
• Spoon into soft taco shells.