Instant Pot Jambalaya is a delicious one-pot meal with veggies sauteed in sausage drippings, tender chicken, rice, succulent shrimp, and lots of Cajun spice, seasonings, and flavor.
Pressure Cooker Jambalaya
Instant Pot Jambalaya is one of my favorite rice dishes to make. It is similar to paella but instead of saffron, it contains cajun seasoning.
When it comes to rice, I love shoving ingredients in my Instant Pot and ending up with a delicious meal for the whole family. That’s why I have recipes for Instant pot fried rice, Instant Pot rice and beans, and Instant Pot chicken and rice soup.
I just love healthy Instant Pot recipes!
It’s not just using an Instant Pot, though, that my family gets to enjoy healthy rice based meals. I also love making these Korean beef and rice bowls, Mexican chicken and rice, healthy chicken and rice casserole, and Tex Mex rice and beans.
There are many original versions of this Louisiana dish and I am in no way saying it’s authentic. It’s just simply good! We had jambalaya for a Sunday dinner along with zucchini boats and everyone raved about it for days.
Make with any sausage you have on hand, white or brown rice, and veggies are simple as well. So good!
Ingredients for Instant Pot Jambalaya
- Sausage: Traditional jambalaya calls for andouille sausage. I used chorizo. You can also use kielbasa or Polish sausage.
- Veggies: Onion, bell pepper, celery and garlic.
- Fresh or frozen chicken: Boneless and skinless chicken breast or thighs. Frozen – Same cook time, just make sure frozen chicken pieces are not one blob. You can cut frozen chicken into cubes if it is slightly thawed. But best is to add frozen chicken breasts (make sure they are separated) and shred or dice them after cooking. You could also use leftover shredded Cajun chicken.
- Seafood: Use any shrimp or prawns. Make sure they are deveined and peeled, tails can be on or off. Try these healthy shrimp recipes for more seafood inspiration!
- Rice: You can use either white rice or Instant Pot brown rice, which cooks longer. Both can be short grain, long grain or a mix.
- Seasonings: Chicken broth, tomato sauce or diced tomatoes, cajun seasoning, spices.
How to Make Instant Pot Jambalaya
- Saute sausage: Cook sliced sausage rounds on both sides until golden brown. Remove onto the plate to prevent it from getting rubbery and at same time there is enough flavor.
- Saute veggies: Then saute onion, celery and bell pepper for a few minutes. Stir in chicken, seasonings and press Cancel.
- Cook: Add rice, diced tomatoes and broth. Cook on high pressure, white rice – 8 minutes, brown rice – 22 minutes. Release pressure 5 minutes after cooking is done.
- Add shrimp: Open the lid, add shrimp and stir jambalaya. Close the lid and let sit for 10 minutes. Residual heat will cook the shrimps without overcooking.
Serving, Storing and Reheating
Storing: Refrigerate leftovers in an airtight container for up to 3 days. Or freeze for up to 3 months. Thaw in the fridge overnight.
Reheating: Add desired amount to a small pot, a splash of water or broth and simmer on low covered for 5-10 mins. You will have to stir a few times.
More Instant Pot Recipes
- Instant Pot stuffed peppers
- Instant Pot cabbage rolls
- Instant Pot parmesan chicken pasta
- Instant Pot lasagna
- Instant Pot chicken wild rice soup
- Instant Pot white chicken chili
Instant Pot Jambalaya
- 10 oz andouille or chorizo sausage sliced
- 1 lb boneless chicken breast or thighs cubed (fresh or frozen)
- 1 large onion finely chopped
- 3 celery stalks finely chopped
- 2 large bell peppers finely chopped
- 4 garlic cloves minced
- 1 tbsp oil
- 1 tsp dried oregano
- 1/4 tsp dried thyme
- 1 tbsp cajun seasoning low sodium
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 1/2 cups chicken or veggie broth low sodium
- 2 cups brown or white rice
- 14 oz can tomato sauce or diced tomatoes low sodium
- 1 lb raw or cooked shrimp peeled & deveined
- 3 green onion sprigs finely chopped
- On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot.
- Add sausage and cook for 5 minutes, stirring a few times. Remove onto a plate and set aside.
- Swirl oil to coat and add onion, celery, bell pepper and garlic. Saute for 5 minutes, stirring occasionally. Add chicken, oregano, thyme, cajun seasoning, salt, pepper; stir and press Cancel.
- Add broth, rice, tomato sauce and do not stir.
- Close the lid and set valve to Sealing. Press Pressure Cook on High or Manual button for brown rice – 22 minutes, white rice – 8 minutes.
- After cooking has finished, allow pressure to come down on its own for 5 minutes and then turn valve to Venting to release remaining pressure.
- Add previously cooked sausage and shrimp. Stir, close the lid and let residual heat cook shrimp for 10 minutes.
- Open the lid, sprinkle with green onion, give a few gentle stirs and serve hot.
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Up to 3 months. Thaw in the fridge overnight.
- Reheat: Add desired amount to a small pot, a splash of water or broth and simmer on low covered for 5-10 mins. You will have to stir a few times.
- Fresh or frozen chicken: Boneless and skinless chicken breast or thighs. Frozen – Same cook time, just make sure frozen chicken pieces are not one blob. You can cut frozen chicken into cubes if it is slightly thawed. But best is to add frozen chicken breasts (make sure they are separated) and shred or dice them after cooking.