Instant Pot Jambalaya is 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.
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.
- Seafood: Use any shrimp or prawns. Make sure they are deveined and peeled, tails can be on or off.
- Rice: You can use either white rice or 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
Serving: Jambalaya is truly one pot meal full of protein and complex carbs. Maybe a simple salad like lettuce salad or cucumber and tomato salad, so it doesn’t overpower the flavors of jambalaya.
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 chicken and rice
- Instant Pot stuffed peppers
- Instant Pot cabbage rolls
- Instant Pot rice and beans
- Instant Pot fried rice
Instant Pot Jambalaya {SO Easy!}
Ingredients
- 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
Instructions
- 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. Or freeze for 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.
Video
Notes
- 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.
Nutrition
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Great tasting! However the Basmati rice that I used turned out very mushy… how many minutes should I have used
when using this particular rice? Or should I have just used short or long grain rice?
Your ifoodreal blog is my “go-to” for instant pot recipes! Keep up your hard work & dedication! And to boot….Canadian!
Rice can be tricky in IP. It could be that particular rice or brand or your altitude. Now that you know cook time for mushy rice, reduce it by 3 minutes and see if that helps – it should. Glad you are enjoying my recipes!
I tried your Jambalaya instant pot recipe and it was delicious. I left out the chicken, but we didn’t miss it at all. Thank you for a new favorite!
You are very welcome Crystal!
Olena! Your freezing cold Canadian air finally reached us in Texas!!!! So it was perfect time for me to try your Jambalaya last night for supper – and it came out super yummy and satisfying! And today (still cold!!!) – making your instant pot chicken noodle soup, a tried favorite!… Thanks!
Irene! Hope the chicken noodle soup keeps you nice and warm today!
I’ve made this recipe a few times now, it’s one of our favorites! Easy and so good!
Yay! Glad this recipe is in your regular meal rotation, Verna!
Cheryl and I made your jambalaya for the Super Bowl – AMAZING!!
So glad Craig!
Made this for company yesterday, along with the cucumber and tomato salad you suggested, and both were excellent. The rice was a smidgen crunchy for my taste so i’ll probably put it in for an extra minute or so next time, but it was definitely a success! And yes, the kids loved it, too!
Hi Anna. I am so happy to hear this!
This recipe looks/sounds absolutely delicious! Do you have instructions for the recipe if one does not have an instant pot?
Nora
Not written but you can wing it on teh stove by following ingredients and steps. Rice might need more liquid and different cook time. Otherwise same.
I forgot to tell you. I’m in Mexico and couldn’t get Cajun but googled and found out I could substitute adobo for it. It worked like magic!
awesome!
I halved the recipe, substituted what sausages I had on hand, chicken thighs and used brown rice. It was delicious. Gave me six servings. Thanks!
Thanks for sharing Karen!
Hi, could you tell us or we can triple the quantity. We have a 8 quart instant pot.
Thank you 😊
Pictured is my 8 quart Instant Pot. I would recommend only to 1.5 teh recipe. Double will not cook properly. I tried that with chicken and rice and rice was mushy, bottom burning etc. However, you can have 2 Instant Pots going for more food. Or this recipe makes quite a bit – serves 7-8 generously. I hosted a family with this recipe.
Love this recipe! Easy way to make jambalaya and delicious! Thanks for a reminder to make this yummy dish!
You are very welcome Susan!
The flavour of this dish was really good. The only thing was the rice was a bit too soft for our liking. I would not cook it as long next time. Overall it was excellent!
Second time making and it’s easy and delicious. How long if the chicken is frozen? Thanks!
So happy to hear, Patty! Same time – just make sure frozen chicken pieces are not one blob, they won’t cook through even in 30 mins. I assume you will cut frozen chicken into cubes – shears work great. You can also add frozen chicken breasts, again the key is to make sure they are separated, and shred or dice them after.
Instead of salt can a salt substitute such as Mrs Dash be used? I have high blood pressure so I try to stay away from adding salt.
Thanks
Kathy
Sure.
Lovely meal and very easy to do thanks to your great recipe and clear instructions. Of course, Cajun Seasoning is almost impossible to find here in Barcelona but I found a recipe and already had all spices to make it.
I am so happy to hear that Nick!
Delicious and easy, like you said! Will make it again soon!
YUMMY!!! And no wonder. It was posted on my bday! ☺️
If I half the recipe does it work with the amount of broth and the time needed? Looks yummy. I want to try tomorrow.
Thanks.
Blue
Yes, it will work if you half all ingredients and keep same cook time. Enjoy!
Can I make this on my stove or in my pressure cooker?
In pressure cooker. That’s what instant pot is.
Yes, in your pressure cooker…it’s an Instant Pot Jambalaya!