Instant Pot Jambalaya with Plant-based Andouille Sausage
Tasty oil-free and low-sodium jambalaya made simple featuring plant-based andouille sausage!
Equipment
- Pressure Cooker
Ingredients
- 2 bell peppers
- 3 stalks celery
- 1 onion
- 2 Tbsp minced garlic
- 14 ounces crushed tomatoes
- 3 cups vegetable broth
- 2 cups rice
- 1 bay leaf
- 1 cup fresh or frozen okra sliced
- 2 tsp thyme
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp white pepper
- ½-1 tsp cayenne pepper*
- 3 cups plant-based andouille sausage sliced
- salt to taste optional**
Instructions
- Chop your peppers, celery, and onion.
- Using the sauté function in an Instant Pot or pressure cooker, sauté the vegetables for 3-5 minutes.
- Add the minced garlic and sauté for 1-2 additional minutes.
- Add in the remaining ingredients - except the sausage - and stir to combine.
- Lock the lid and ensure the sealing knob is turned to “sealing” or “closed”.
- Cook on high pressure for 8 minutes if using regular white rice or 25 minutes if using brown rice. Allow the pressure to release naturally, about 15-20 minutes.
- Remove the lid.
- Add in the sliced andouille sausage and stir to combine.
- Replace the lid to allow sausage to heat through with residual heat for 5 minutes.
- Remove the lid and serve.
Notes
* Use ½ tsp cayenne pepper for mild and 1 tsp for medium. Add more if you prefer it spicy.
** I don’t add salt; but if you prefer to enhance the flavor profile, add ½ -1 teaspoon of salt.