Keto Jambalaya
Keto Jambalaya
Equipment
Ingredients
- 1 T ghee or cooking oil of choice
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 lb fully cooked Andouille sausage cut into rounds
- 1 bell pepper diced
- 2 celery stalks sliced
- 1 small onion diced
- 1 15 oz can diced tomatoes
- ¾ cup chicken bone broth recipe page 3
- 3 garlic cloves peeled and minced
- 2 bay leaves
- 1 t salt
- 1 t garlic powder
- 1 t paprika
- 1 t oregano
- 1 t thyme
- ½ t pepper
- ¼ t cayenne or to taste
- ½ t onion powder
- ½ lb shrimp shelled and deveined
- 1½ –2 cups raw cauliflower riced (recipe page 5)
Instructions
- Select “Saute” on the Instant Pot and sear the chicken in the ghee on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
- Place the bell pepper, onion, and celery in the pot and saute for 1–2 minutes until the veggies start to sweat. Press “Cancel” and add the chicken back to the pot along with all of the remaining ingredients except the shrimp. Stir well to combine.
- Secure the Instant Pot lid and move the vent knob to “Sealing.”
- Select “Manual” and cook on high pressure for 5 minutes.
- When the cooking time is done, carefully move the vent knob from “Sealing” to “Venting” to quickly release the pressure. Remove the lid and press “Cancel.”
- Add the shrimp to the pot, select “Saute” and cook for 3–4 minutes until the shrimp are cooked through.
- Remove the bay leaves. Serve with cauliflower rice topped with chopped parsley and cilantro (optional).
- Enjoy!
Nutrition
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