Instant Pot Creole Chicken and Sausage

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, green bell pepper, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced andouille sausage and cook until browned, about 5 minutes.

Add chicken thighs to the pot and brown on both sides, about 4-5 minutes per side.

Pour in canned diced tomatoes and chicken broth; stir to combine.

Add bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper.

Bring the mixture to a simmer, then reduce heat to low.

Cover and cook for 30-40 minutes, until chicken is cooked through and tender.

Remove chicken thighs, shred the meat, and return it to the pot.

Taste and adjust seasoning as needed.

Serve hot, garnished with chopped parsley.

Equipment Needed

Spice Level:

Allergens