20oz.boneless skinless chicken thighschopped into small bite-sized pieces
28ozcan whole peeled tomatoesjuice reserved*
2tablespoonsolive oil
2green peppers
2yellow onions
5ribs of celery
5green onions
2heaping teaspoons fresh thyme leaves
5-6clovesgarlicminced
1teaspoondried oregano
1/4teaspooncayenne
1/2teaspoonsalt
3/4teaspoonground pepper
3bay leaves
2cupsuncooked rice
Around 3 cups chicken broth*
Instructions
Set your Instant Pot to sauté, high, and brown the sausage, then remove -leaving about 1 tablespoon of the oil.
Add the chicken, cook until just starting to brown in spots -about 4-5 minutes, remove, discard oil.
Add the olive oil and all the chopped vegetables except for the onion greens, which will be added in after cooking.
Stir continuously until the onion becomes translucent -about 4 minutes, then add the herbs, spices, and salt. Sauté for another minute, heating the spices to release their aromas.
Add the tomatoes, rice, chicken, and 4 cups chicken broth/tomato juice mixture, mix well, then seal with the lid.
Set the Instant Pot to pressure cook, high, 16 minutes.
When finished cooking, let it naturally release -this should only take about 5 minutes or so as there isn’t much airspace in the pot.
Open the cover and add the sausage, uncooked shrimp, and onion greens. Mix thoroughly, then cover and set to “keep warm” for 10 minutes.
Remove cover and serve.
Recipe Notes
*you want the juice from the tomatoes plus enough chicken broth to equal 4 cups.