Homemade Chicken Jambalaya

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                                   
IMG_1137
   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 

Enjoy!!!

The ease of the Instant Pot

Every time I use my Instant Pot to cook something new, I love it even more than when I first got it. What could you not love about a Pot that does EVERYTHING. You can read why I love it so much here. But I am going to show you 2 things that I cook regularly that the Instant Pot has made that much easier for me.

Titus and I both love sweet potatoes, we could both share one every night. So Instead of spending the time prepping them for the oven or having to cook them for an hour, I can put them in my Instant Pot.

Instructions:

  1. Clean Sweet Potatoes
  2. Place 1 cup of water into your Instant Pot
  3. You can either put sweet potatoes on Instant Pot Trivet or if you have a steam basket you can use that
  4. Set for manual high pressure for 15 minutes
  5. Slow Release for 20 minutes once it’s finished cooking

 

I’ve always loved to make recipes with spaghetti squash. I love the taste and it does make me feel like I am eating spaghetti. Nathan on the other hand hates it. But I’ve always looked for easier ways to cook a spaghetti squash. Most recipes tell you to cut it in half and bake, or poke holes in it and bake/microwave. I don’t know if you have ever tried to do either of these, but it is not easy to cut or poke holes in a whole spaghetti squash. So the Instant Pot has made it even easier for you. Doing this you can literally peel the skin off, cut it in half, and then remove the seeds. I am loving this new way to prepare mine!

Instructions:

  1. Place 1 cup of water into your Instant Pot
  2. Place trivet in pot and place spaghetti squash onto trivet
  3. Set for manual high pressure for 30 minutes
  4. Quick release once its done cooking
  5. Your spaghetti squash should be ready to peel off the skin; cut in half and remove seeds

 

Don’t forget to subscribe to: Family. Life Organized