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So, we’re chugging along with our second round of Whole30 and while the book has some great recipes, we found ourselves restless and needing something new. One of the big things about Whole30 is using a sweet potato in place of rice as the bottom to a meal. Working from this, I made a 1 pot jambalaya and served it up on a baked sweet potato. It was such a delicious meal, I just had to share it with you!
First, you need to gather your ingredients. Since Whole30 sausage is hard to find, I just used chicken thighs and shrimp. You will also need a green pepper, celery, 1 can of diced tomatoes, a yellow onion, and a spice blend (recipe to follow). Before you start cooking, fill your Instant Pot 1/8 of the way with water and then place the rack that comes with it in it. Place your sweet potatoes inside and then hit manual for 22 minutes. You also need to season your shrimp for later. The first step to your jambalaya is to heat up your cooking fat and saute your onions.
Next up, add the chicken and the rest of the seasoning and brown the chicken. When the chicken is almost all the way done, add the vegetables and saute for 5 minutes. Now, we wait. Turn down the heat and cover the pot until for 15-20 minutes. Five minutes before serving, toss in the shrimp and let them cook while you release the pressure on your Instant Pot and get your potatoes ready for eating.
Once the shrimp is done, you’re ready to eat! This dish was hearty and full of flavor. Even the kids ate it, which is impressive because they sometimes revolt against sweet potatoes.
- 1 pound chicken thighs, cubed
- 1 green bell pepper, chopped
- 2-3 celery stalks, chopped
- 1 28 ounce can diced tomatoes
- 1 yellow onion, chopped
- 1.5 teaspoon of each: onion powder, garlic powder, pepper, salt, paprika, chili powder, Italian blend of herbs
- 1 cup shrimp, uncooked
- 2-3 sweet potatoes
- cooking fat
- Set up your sweet potatoes: fill your instant pot 1/8 the way with water and place your sweet potatoes on the rack that comes with the pot and set to 22 minutes via the manual setting. Set aside some seasoning on the shrimp and place bowl in the refrigerator for later.
- Heat a few tablespoons of your cooking fat (I used coconut oil) and saute the onion for 5-7 minutes. Add the chicken and remaining seasoning and brown the chicken.
- When the chicken is almost cooked through, add the vegetables and saute for 5 minutes. Lower the temperature, cover, and simmer for 15-20 minutes. Ensure your chicken is cooked through before adding the shrimp.
- Add the shrimp and cook until the shrimp is done. While the shrimp cooks, manually release the pressure on the Instant Pot and get your sweet potatoes ready to eat by cutting them in half length-wise.
- Serve jambalaya up on top of your sweet potato and enjoy!