Ingredients
- 1 1/2 tablespoons olive oil divided
- 1 green pepper diced
- 1/2 cup diced onion
- 1/3 cup diced celery
- 1 tablespoon minced fresh garlic
- 1 pound ground chicken or turkey
- 2 links andouille sausage sliced
- 2 1/2 tablespoons Cajun seasoning
- 1 can crushed tomatoes (14 ounces)
- 1 can fire-roasted tomatoes (14 1/2 ounces)
- 1 can red kidney beans (15 ounces) drained and rinsed
- 2 tablespoons tomato paste
- 1/2 teaspoon sea salt
- 2 bay leaves
- 7 ounces raw shrimp peeled and deveined
- Fresh parsley for garnish
- Sour cream or greek yogurt, for garnish, optional
Instructions
- Turn your Instant Pot to the sauté setting and heat 1 tablespoon of the olive oil.
- Once hot, add in the green pepper, onion, celery, and garlic. Cook until they begin to soften, about 4 minutes.
- Add the remaining 1/2 tablespoon of olive oil, along with the chicken. Cook, breaking up the chicken, until it is no longer pink and it has released all its juices, about 2-3 minutes. Drain out the liquid and discard it.
- Add in the sausage and Cajun seasoning. Stir frequently, until the sausage begins to brown, about 5 minutes.
- Add all the ingredients, up to the shrimp, and stir until well combined.
- Cover the Instant Pot, set the valve to "sealing," then press the "manual" button. Cook it on high pressure for 10 minutes—this should happen automatically after you press "manual."
- Once cooked, let it pressure release naturally.
- Remove the lid and turn the Instant Pot to the sauté setting. Add the shrimp, stirring occasionally, until they turn opaque and the chili has thickened slightly, about 5-7 minutes.
- Garnish with parsley and enjoy!