I have always loved to cook but I am the kind that once I find something that I really like I will cook it over and over again until everyone is sick of it. Since getting my Instant Pot and now starting Whole30 it has pushed me out of my box and has me testing out new recipes and even creating some of my own. To me, that has been one of the best things about all of it, being able to create new, tasty and healthy meals for my family. So on my meal planning calendar I planned to make Jambalaya for dinner this week but I couldn’t find a recipe that I really loved. I thought one of the points of Jambalaya was a delicious meal with lots of spices and flavor but for the most part you could make it the way you want. So thats exactly what I did, last night we had homemade Chicken Jambalaya and boy was it good!
Chicken Jambalaya Prep Time: 7 minutes Cook Time: 15 minutes
INGREDIENTS 2 lb Boneless Skinless Chicken Breast, diced 4 Chicken Sausages 2 tbsp. Coconut Oil Salt Pepper 1 cup chopped onion 3 garlic cloves, minced 2 cans diced tomatoes; 1 can diced tomatoes, 1 can fire roasted tomatoes 15 oz can tomato sauce 3 cups chicken stock 2 tsp paprika 2 tsp thyme 2 tsp oregano 2 tsp garlic powder 2 tsp onion powder Cauliflower Rice or Spaghetti Squash
INSTRUCTIONS 1. Dice Chicken breast and chicken sausage, chop onion and mince garlic. 2. Turn InstantPot to sauté and add above ingredients, until lightly cooked. 3. Turn off Sauté. 4. Add additional ingredient, stir. 5.Cook on Manual High pressure for 15 minutes 6. Serve with Cauliflower rice or Speghetti squash