Instant Pot Jambalaya

Ingredients

• 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

• 1 cup Chicken Broth

• 2 cups Cauliflower Rice frozen

• 1 Tbls Parsley

• 2 dashes Hot Sauce Franks Red Hot (optional)

• 1 Tbls Avocado Oil

Instructions

• 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

Nutrition

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