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Instant Pot Jambalaya


  • 1 Tbls Ghee or Avocado Oil

  • 1.5 lbs Raw Shrimp Peeled & Deveined; Tail On

  • 1 Package Pasture to Plate Co. Apple Bratwurst or Cheddar Jalapeno

  • 1 cup Yellow Onion diced

  • 2 Green Bell Peppers diced

  • 1 Red Bell Pepper diced

  • 2 stalks Celery diced

  • 3 cloves Garlic minced

  • 1 Jalapeno seeded & diced (optional)

  • 2 Tbls Creole Seasoning divided

  • 14.5 oz Can of Fire Roasted Tomatoes

  • 2 cups Cauliflower Rice frozen

  • 1 Tbls Parsley

  • 2 dashes Hot Sauce Franks Red Hot (optional)


  • Turn the Instant Pot to sauté mode and add in the ghee Once it is melted add in the shrimp and 1 Tbls of the creole seasoning. Cook for 3-5 minutes until just turns pink and remove from the pot, set aside for later

  • Then add in 1 Tbls of avocado oil and add in the bell peppers, onions, celery, garlic, remaining creole seasoning and jalaepeno Let cook for 2 minutes and add in the sliced bratwurst, fire roasted tomatoes, and broth Put on the lid, seal the steam valve and set on high pressure for 5 minutes

  • Once the timer goes off, do a quick release of the steam and remove the lid Stir in the cooked shrimp and frozen cauliflower rice let set 3 minutes.

Enjoy!! Mindy


Calories: 437kcal | Carbohydrates: 12g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 338mg | Sodium: 1670mg | Potassium: 657mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1878IU | Vitamin C: 99mg | Calcium: 229mg | Iron: 5mg

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