by Olena

Instant Pot Jambalaya

Olena Osipov
4.8 from 6 votes

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.

Instant Pot Jambalaya

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!

Instant Pot Jambalaya on white plate garnished with green onion

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.

Instant Pot Jambalaya in the pot with metal spoon

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. sliced sausage on a plate about to go into instant pot
  • Saute veggies: Then saute onion, celery and bell pepper for a few minutes. Stir in chicken, seasonings and press Cancel. sauteed veggies, chicken and spices in instant pot
  • 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.Instant Pot Jambalaya ingredients showing rice and tomato sauce before cooking
  • 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.Instant Pot Jambalaya cooked with sausage and shrimp added after

Instant Pot Jambalaya on white plate with black fork

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 Jambalaya in a pressure cooker

instant pot jambalaya

Instant Pot Jambalaya {SO Easy!}

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.
4.84 from 6 votes
Print Save Rate
Course: Dinner
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 402kcal
Author: Olena Osipov

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.

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

Serving: 1.5cups | Calories: 402kcal | Carbohydrates: 43g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 204mg | Sodium: 710mg | Potassium: 491mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1565IU | Vitamin C: 49mg | Calcium: 120mg | Iron: 3mg
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olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

16 comments on “Instant Pot Jambalaya

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  1. 5 stars
    Love this recipe! Easy way to make jambalaya and delicious! Thanks for a reminder to make this yummy dish!

  2. 4 stars
    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!

    1. 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.

  3. 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

  4. 5 stars
    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.

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