I wanted to let you know, I just used my instant pot for the second time and I made your Jambalaya recipe which I followed exactly, it came out perfectly. Thank you for sharing it with us.
I have a cheat that helps with any recipe- once everything is ready to pressurize, have a second inner pot ready to avoid the dreaded burn warning. I noticed deglazing has to be perfect and even the smallest bit of residue stuck on the pot causes the burn warning.
If you're using cooked shrimp you might want to let the rice do a 10 minute natural release (www.paintthekitchenred.com/instant-pot-natural-release-or-quick-release/) and then stir in the shrimp and remove from heat. You don't want to have tough shrimp.
I usually cook this recipe in a 6 quart. Rarely in an 8 quart and have never tried the 3 quart. You might be able to fit it in the 3 quart - just keep in mind that the rice and liquid should not go past the 1/2 full line. You could reduce the recipe by a third and give it a try. Same cook time.
I have a cheat that helps with any recipe- once everything is ready to pressurize, have a second inner pot ready to avoid the dreaded burn warning. I noticed deglazing has to be perfect and even the smallest bit of residue stuck on the pot causes the burn warning. The non stick inner pot works great!
Hands down one of the best recipes I have done so far! Thanks for sharing! Yum Yum
Awesome! Thank you - you made my day!
Amazing Recipe!!! My family loves it, and my husband is from Louisiana and the best food critic!! Love it!!
Renee, thank you so much for commenting! That's the best compliment - to get a thumbs up from a Louisianan!
Just finished cooking this. It was a hit. The family loved it. Thanks for sharing.
Awesome - so glad to hear it!
Great video. I will be trying this today. Thank you for sharing.
Tangeria, thanks for commenting. I really hope you like it :)
I love the layout of the ingredients 👍👍👍
Yay! Thank you!
I just received my instant pot yesterday and this was the first recipe I tried. It was delicious! Thank you for the great explanation.
Glad you liked it!!
I wanted to let you know, I just used my instant pot for the second time and I made your Jambalaya recipe which I followed exactly, it came out perfectly. Thank you for sharing it with us.
Wonderful! I'm thrilled that it turned out well!
We loved it! It was easy to do and way better than opening a box
Thank you, Kenneth - that's wonderful to hear!
Looks great. Nice, detailed video!
Thank you!
Excelent presentation, you make it easy to try to do it. Thanks a lot.
So nice of you, thanks for the kind words. Hope you like the recipe!
Just bought instant pot, do you have books on recipes using the
instant pot..
Thanks a lot
Bans🇨🇦
Not yet! But there are plenty of published books by various authors covering the gamut of cuisines.
This was a great recipe. I used Kitchen Basics Seafood Broth. Turned out great!
Thank you for commenting - I'm so glad you liked the recipe!
Looks like it's not too difficult. I may try this. Thanks. :)
Hope you enjoy it. It isn't difficult at all. Just make sure you keep the rice at the top. Good luck.
Made it last week. It came out good 👍
That's great to hear, Stu. Thanks for commenting.
Your recipe book comes from Chez Helene, a renown New Orleans soul food restaurant that is unfortunately no longer there. The food was fabulous.
Hi Hank, thanks for commenting - yes, it's Austin Leslie's book. But I'd never eaten there, sadly! Glad to hear from someone who did!
Made this today it was so yummy Thank you!!
Glad you liked it, my pleasure!
I have a cheat that helps with any recipe- once everything is ready to pressurize, have a second inner pot ready to avoid the dreaded burn warning. I noticed deglazing has to be perfect and even the smallest bit of residue stuck on the pot causes the burn warning.
Thank you for sharing your tip!
A rice pot rice paddle will lift and stir gently on pushing the rice under the liquid level.
Thanks for the suggestion!
If I use cooked shrimp, should I still add it at the end and let it heat up for the 10 minutes?
If you're using cooked shrimp you might want to let the rice do a 10 minute natural release (www.paintthekitchenred.com/instant-pot-natural-release-or-quick-release/) and then stir in the shrimp and remove from heat. You don't want to have tough shrimp.
What size inner liner is your instant pot? I have a mini which is 3 qts
I usually cook this recipe in a 6 quart. Rarely in an 8 quart and have never tried the 3 quart. You might be able to fit it in the 3 quart - just keep in mind that the rice and liquid should not go past the 1/2 full line. You could reduce the recipe by a third and give it a try. Same cook time.
Food burn, food burn, damn it!
Oh no. Did you make sure not to stir in the rice? Have you cooked other foods in it successfully? You could try adding an extra 1/4 cup of water.
I have a cheat that helps with any recipe- once everything is ready to pressurize, have a second inner pot ready to avoid the dreaded burn warning. I noticed deglazing has to be perfect and even the smallest bit of residue stuck on the pot causes the burn warning. The non stick inner pot works great!
needs more liquid!
Sorry to hear you had trouble. Hopefully it'll turn out better next time.