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.
This is wonderful in rotation with other Instant Pot one-pot meals like Instant Pot shrimp boil, Instant Pot chicken and rice, and Instant Pot lasagna!
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 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
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 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
You might also enjoy this recipe for shrimp and vegetable stir fry or this collection of one pot meals!
Instant Pot Jambalaya
Equipment
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.
Video
Notes
- 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.
i have cooked many of you recipes and never had trouble with any and have enjoyed the results. With Instant Pot Jambalaya I had serious problems. I very careful follow recipes and very, very seldom make any alternation to them. I followed this one and don’t know I did wrong but the pot went to burn and did not pressurize. I emptied it, cleaned in, put in a cup of water in the bottom and replace the partial cooked food. Again it did that – I still had the same problem so I just stirred it and put the lid on but let it unsealed. We had it for dinner but it was mostly rice and of course the rice was gummy as it was overcooked. When I could not get it out of the burn sequence I never added the shrimp. We each ate a serving except for the rice it was good but I threw the rest out at the request of my husband who had taken seconds. Can you tell me what my problem was?
Phillis Simon
Hi Phillis. I’m so sorry to hear you had trouble with this recipe. The only thing I can think of is because some newer models of instant pot are more sensitive than my older ones, so you have to deglaze the pot. Next time after you’re done sitting the vegetables and meat at the broth there and deglaze the parts scraping the bottom and steering meat and vegetables. Only then add remaining ingredients. It is an older recipe and I probably should have updated to this deglazing step because I did notice that newer instant pots are way more sensitive. I’m so glad to hear that you are enjoying my recipes!
I have made this a few times and we love it. It is on rotation in our household. thanks!
That’s so great! It sounds like you have a new favorite, Martha!
Where is the step for the chicken?
In step 3 of the recipe card is where you will find that direction. Enjoy!
Do you have instructions for making this recipe if one does not have an InstantPot? I would really like to try making it!
Unfortunately not. You could try the stovetop but would need to adjust some things like adding additional liquid I assume.
Have to admit I was skeptical having lived in Louisiana for 23 yrs but it’s really good and really is easy, my Dad loves it and he’s usually very critical. I don’t think I’ll make it the traditional way ever again!
I am so happy to hear that not only we love this jambalaya so much but also true Louisiana residents.:)
I just made the most delicious jambalaya from your recipe. I can’t wait for my husband gets home to eat. I told him I was making a surprise for dinner and it surely is.
So happy to hear this Joan!
Made this with brown rice and it was still a bit crunchy after 22 minutes. I tried putting the lid back on and letting it sit for 10 minutes, but it didn’t help. How much longer should I have cooked it?
Other than that, it’s a yummy dish that I will be making again. Thanks for all the great recipes!
Rice can be tricky in IP. It could be the particular rice or brand or your altitude. Using the same rice, you might want to increase the time by 3 minutes next time. Definitely let us know how it works out!
I’d like to make this, but I don’t care for tomatoes, can I substitute more chicken broth and if so, how much?
Unfortunately can’t tell how much without retesting the recipe. Could cause burn.
How can I turn my left overs Jamabalya into a soup? TIA
Pressure cook with broth for 5 mins, season to taste.
Excellent recipe, definitely a keeper!
Awesome!!!