Healthy Jambalaya with Shredded Chicken Breasts and Brown Rice in the Instant Pot – The Perfect One Pot Meal! – 80 Twenty Nutrition

Healthy Jambalaya with Shredded Chicken Breasts and Brown Rice in the Instant Pot – The Perfect One Pot Meal!

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Ever since I got my Instant Pot, I’ve been experimenting with making one pot meals. I don’t want to have to do one side dish in the Instant Pot and then use other pots and pans for the rest of the meal. I’m all about minimal dishes and I know you’re all with me on that front! I created this Louisiana-style healthy jambalaya with shredded chicken breasts and brown rice and my husband literally had 4 servings of it. He begged me to write down the recipe and not change a thing the next time. It was so delicious and easy, I have to share with you!

Healthy Jambalaya with Shredded Chicken Breasts and Brown Rice in the Instant Pot - The Perfect One Pot Meal! recipe by Christy Brissette registered dietitian nutritionist and media spokesperson, president of 80 Twenty Nutrition

 

Some of you jambalaya purists will be peeved at me for putting together a recipe with no shrimp and no sausage. But hey, there are plenty of different types! Jambalaya is essentially a rice dish with meat and vegetables. So the definition is pretty open. It’s all about the spices you add, and I stayed true to Cajun flavors on this one!

I made this New Orleans/Louisiana dish healthier by packing in the vegetables and adding plenty of bell peppers, zucchini and tomatoes and switching the rice to brown rice for extra fiber and antioxidants. For the protein I used chicken breasts to keep things lean. You could add shrimp if you like. I didn’t because my husband is allergic… but it’s one of my favorite proteins!

This healthy jambalaya with shredded chicken is gluten-free, high in protein and fiber and the perfect balanced meal with slow carbs, protein and healthy fat from avocado oil.

If you’ve ever tried to saute in a slow cooker, you’ll know it’s a tedious process. It takes such a long time to heat up and never gets hot enough to sear in some flavor. The Instant Pot is the polar opposite. When you use the Saute function, it takes just a few seconds for it to get searing hot. I love that because you can saute onions and any other vegetables as well as chicken or meat. That makes it the perfect tool for this recipe that needs both searing and rice cooking abilities all in one.

Healthy Jambalaya with Shredded Chicken Breasts and Brown Rice in the Instant Pot

Looking for more Instant Pot recipes? Try my Vegan Rice Pudding in the Instant Pot. It’s gluten-free and has no added sugar. Perfect for breakfast or dessert!

Vegan Rice Pudding in the Instant Pot - Gluten-Free, Dairy-Free, No Refined Sugar - recipe by Christy Brissette media registered dietitian and president of 80 Twenty Nutrition in Toronto and California

What’s your favorite Instant Pot recipe? Share in the comments below!

blog signature - Christy Brissette media dietitian 80 Twenty Nutrition

Healthy Jambalaya with Shredded Chicken Breasts and Brown Rice in the Instant Pot - The Perfect One Pot Meal!

This healthy jambalaya with shredded chicken is gluten-free and high in protein and fiber. It's the perfect balanced meal with slow carbs, protein, plenty of vegetables and healthy fat from avocado oil. It's also gluten-free!
Servings 4
Prep Time 6 minutes
Cook Time 20 minutes
Total Time 46 minutes

Ingredients
  

  • 1 tbsp Avocado oil
  • 1 medium onion diced
  • 4 cloves garlic
  • 2 cups zucchini diced
  • 1 yellow bell pepper diced
  • 1 Green bell pepper diced
  • 1 large tomato diced
  • 1/4 cup salsa mild or medium
  • 2 tbsp mesquite seasoning (or 2 tsp paprika and 1 tsp each of cumin, garlic powder, onion powder, paprika and rosemary)
  • 1 1/2 cups brown rice
  • 2 cups stock or broth
  • 2 large chicken breasts boneless and skinless

Instructions
 

  • Plug in your Instant Pot and set it to Saute. Add the avocado oil and once it starts to sizzle, add the onion. Saute for 1 minute, stirring frequently. Add the garlic and saute for another minute.
  • Add the vegetables, salsa, 1 tbsp of the mesquite seasoning and the rice. Saute for 1 minute and then turn off the Instant Pot. Add the stock.
  • Butterfly the chicken breasts (aka cut in half lengthwise so they are half as thick). Sprinkle the chicken with the remaining seasoning. Lay the chicken on top of the rice and veggie mixture. Put the lid on the Instant Pot and close the vent. Press the Manual button and set the timer for 10 minutes.
  • Once the timer beeps, let the Instant Pot depressurize on its own for 10 minutes. Then you can carefully open the vent. Once the pressure has released, open the lid carefully. Shred the chicken and stir it into the rice. Enjoy!
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