This all-in-one recipe for Instant Pot Jambalaya is made with chicken, andouille sausage, shrimp, and rice, for a flavorful meal that is ready in under 30 minutes.
If you are looking for other easy, one-pot Instant Pot recipes, you don't want to miss my recipes for Instant Pot Shrimp Boil, Instant Pot Sausage and Potatoes, and Instant Pot Chicken and Rice.
When it comes to developing flavor fast, I love turning to my Instant Pot. An electric pressure cooker seals in the heat AND flavor, allowing meals, like Instant Pot Short Ribs, Instant Pot Butter Chicken, and Instant Pot Pot Roast, to be cooked quickly without sacrificing the taste.
And when it comes to recipes like Jambalaya or Instant Pot Red Beans and Rice, I find that the Instant Pot version is MORE flavorful than the stove-top version.
Reasons to Love Instant Pot Jambalaya
- Cajun Flavor Fast. Just like my recipe for Instant Pot Red Beans and Rice, this recipe for Instant Pot Jambalaya delivers a classic Creole recipe in record time.
- Perfectly Cooked. In less than 30 minutes this recipe delivers jambalaya full of tender chicken, andouille sausage, perfectly cooked rice, and tons of Cajun spice!
- Adaptable. I have included instructions for making Instant Pot jambalaya with or without shrimp--because some of us like it, and some of us don't 😉
- One-Pot Family Favorite Meal. Like One-Pot Cajun Chicken Pasta, Instant Pot Meatloaf and Mashed Potatoes, and Instant Pot Burrito Bowl, this recipe for Instant Pot Jambalaya is a family-favorite all-in-one meal.
Ingredients for Jambalaya
- Holy Trinity: The holy trinity in Cajun cuisine and Louisiana Creole cuisine refers to the combination of onions, bell peppers, and celery. This recipe for Jambablaya starts by sauteeing this classic combination in oil to develop authentic flavor. Use any color of bell pepper you like.
- Andouille Sausage: For an authentic jambalaya recipe, use andouille sausage. However, smoked sausage or Cajun chicken sausage works as well. I love using chicken cajun-style sausage to keep the fat on the lower end.
- Chicken: Use boneless, skinless chicken breasts or thighs that have been cubed into bite-sized pieces.
- Rice: For your chicken not to overcook, it is best to use long-grain white rice, not brown rice. Brown rice requires a MUCH longer cooking time, which would overcook the chicken. Because I am using pre-cooked, chicken sausage, I chose to use Jasmine rice, which only cooks in 3 minutes. You can use brown rice, simply increase the cooking time to 22 minutes.
- Seasoning: I used a homemade Cajun Seasoning, that is simple to make and lower in sodium than store-bought brands. That said, feel free to use any brand of cajun seasoning you like. I also recommend adding a dried bay leaf and dried thyme leaves, which help to replicate the authentic flavor of jambalaya.
- Diced Tomatoes: Use one 15-ounce can of diced tomatoes.
- Chicken Stock: For the cooking liquid, use low-sodium store-bought or homemade chicken stock or broth. Alternatively, you can use seafood stock if you have it on hand.
- Shrimp: The shrimp is completely optional, yet authentic in Jamabalya recipes. I have found it is best to use fresh or defrosted small, deveined, shrimp and add them AFTER pressure cooking. The residual heat will cook the shrimp through. If you want to add shrimp prior to pressure cooking, I would use frozen jumbo shrimp.
- Hot Sauce: To add a bit more heat and flavor to the jambalaya, add hot sauce as desired after pressure cooking. I often stir in a teaspoon, allowing people to add more as desired.
- Worcestershire Sauce: A little bit of Worcestershire sauce adds a rich umami flavor to the dish, helping it to taste as though it simmered for hours.
How to Make Instant Pot Jambalaya
The following steps and tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post or follow along as I make this dish in the video below.
Step One: Saute. To develop intense flavor, it is best to saute the andouille sausage, chicken, onions, peppers, and celery together until the meat begins to brown and the onions begin to soften.
Step Two: Deglaze the Inner Pot. Add in a bit of the broth or stock and scrape up any browned bits of food from the bottom of the pan. This is crucial to prevent a burn warning!
Step Three: Layer Ingredients. Stir in the rest of the broth along with the cajun seasoning, thyme, and bay leaf. Add the rice to the cooking liquid, and gently push it down to submerge it fully into the liquid. Top the rice with diced tomatoes, but DO NOT STIR! This also helps to prevent a burn notice.
Step Four: Pressure Cook. Set to cook on high pressure, using the manual or pressure cooker button, not the rice button, for 3 minutes. Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes, but a full pressure release is best. This ensures your rice stays tender and fluffy.
Step Five: Add Shrimp (optional). Small shrimp will not need long at all to cook and can easily overcook and become rubbery. However, if you add the shrimp after pressure cooking and let it sit for 5-10 minutes, or until the shrimp are fully cooked from the residual heat.
Step Six: Season and Serve. To amp up the flavor of this Instant Pot Jambalaya even more, add Worcestershire sauce and hot sauce, and fluff the rice with a fork to combine everything.
FAQs about Pressure Cooker Jambalaya
No! Not. While traditional, jambalaya is absolutely delicious with or without shrimp.
I would add frozen jumbo shrimp prior to pressure cooking. Simply add the seasoned frozen shrimp on top of the tomatoes and cook for 3 minutes as directed. I do find that the shrimp will still be a bit overcooked, so I recommend using thawed small shrimp for best results.
I don't recommend brown rice for this recipe, as it needs to be cooked for 22 minutes instead of 3 minutes, so the chicken will be overcooked in that time frame.
I highly recommend rinsing the rice before pressure cooking. Rinsing rice will remove the surface starch that can cause the rice to get mushy and stick together when cooked.
More Instant Pot Easy Dinner Recipes
- Instant Pot Sweet and Sour Chicken
- Instant Pot Mongolian Beef
- Instant Pot Spaghetti
- Instant Pot Pork Chops
- Instant Pot Tuna Noodle Casserole
The next time you need a FAST meal full of flavor, try out this recipe for Instant Pot Jambalaya--it won't disappoint! And if you gave it a try, be sure to leave a review and comment below.
Instant Pot Jambalaya
Ingredients
- 2 teaspoons olive oil
- 12 ounces Andouille or smoked Cajun sausage sliced into 1-inch rounds
- 6 ounces boneless skinless chicken breast cut into 1-inch chunks
- 1 small onion diced
- 1 small red bell pepper diced
- 1 stalk celery minced
- 1 clove garlic minced
- 2 cups low sodium chicken stock
- 2 cups long grain white rice rinsed well
- 3 teaspoons Cajun Seasoning divided
- ½ teaspooon dried thyme leaves
- 1 dried bay leaf
- 15 ounces diced tomatoes
- ½ tablespoon hot sauce optional
- 2 teaspoons Worcestershire Sauce
- 1 pound small shrimp, peeled and deveined optional
Instructions
- Turn Instant Pot to saute, add in the oil, and let heat for a minute or two.
- Once heated, add the sausage, chicken, onions, peppers, and celery to the inner pot and saute for 2-3 minutes, or until the onions are just beginning to soften up. Add in garlic, and saute for 30 seconds longer, being careful to not allow garlic to burn. Turn Instant Pot OFF by hitting cancel.
- Add in ½ cup of the chicken stock and scrape up any browned bits off the bottom of the inner pot. Stir in the remaining chicken stock, 2 teaspoons of cajun seasoning, thyme, and bay leaf.
- Place the rice in a fine-mesh strainer and place under running water for 1-2 minutes to fully rinse. Add the rice and gently push, not stir the rice, with the back of a spoon to submerge the rice into the liquid. Pour tomatoes on top of the rice mixture. Do not stir in tomatoes.
- Place the lid on Instant Pot and set the cooking time by hitting manual/pressure cook and use the +/- buttons to adjust the cooking time to 3 minutes on high pressure.
- Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes.
- While pressure is releasing, pat the shrimp dry with a paper towel and then toss with the remaining 1 teaspoon of cajun seasoning. Once pressure is released, open the lid and add the seasoned shrimp. Place the lid back on the inner pot and let sit for 5-10 minutes, or until the shrimp are fully cooked (the residual heat will cook the shrimp).
- After the shrimp is fully cooked, open the inner pot again, add the Worcestershire Sauce and hot sauce, and gently fluff everything together with a fork to combine, removing the bay leaf when you come across it. Serve.
Norma Williams
How long for the NPR?
Kristen Chidsey
It should be no more than 15 minutes Norma 🙂
Jim
25 min for brown rice is not enough time, or 1.25 cups is not enough liquid. Came out tough.
Kristen Chidsey
Hi Jim! I am sorry you had issues with the rice coming out tough. I will try this recipe again with brown rice to see how I can adjust it for the future. The liquid should have been more than enough, since there was also liquid in the diced tomatoes. It may have also been the brand of brown rice if it was older. Again, I am sorry you had issues.
Eileen Kelly
I love a great Instant Pot meal! This is a great jambalaya recipe. I am a huge fan of Al Fresco sauce. Great flavors without crazy calories. This has been added to my families dinner meal rotation.
Kristen Chidsey
YAY!! Enjoy Eileen! I agree. Al Fresco Chicken Sausage is unbeatable in taste and quality!
Audrey
This looks amazing! I love that you used chicken sausage, my family loves them. I can't wait to try your recipe!
Kristen Chidsey
Your family will adore this then Audrey--this sausage is flavored perfectly.
Trace Sutton
This turned out delicious! I misread the ingredients and put in 1/4 C of stock instead of 1 1/4 C so I had to add more and cook a little longer. Still, great flavor and super easy.
Kristen Chidsey
Despite you mistake, I am so so glad this turned out. We absolutely love it for it's flavor and ease! Thanks for sharing your success.
HARSHAL GHADSE
quick and easy recipes this is what i am looking for thank you for sharing the post ,I am definitely going to try this!
Kristen Chidsey
YAY! I hope you enjoy every bite 🙂
Amanda Livesay
This makes me want an instant pot!
Kristen Chidsey
Amanda, you would LOVE an Instant Pot--but in the meantime, here is a recipe for the slow cooker for pulled pork: https://amindfullmom.com/pulled-pork-and-homemade-coleslaw/
Megan @ MegUnprocessed
This looks like it has SO much flavor! I need to get an instant pot asap!
Jocelyn (Grandbaby Cakes)
I love jambalaya and any chance for me to use my crock pot!! Thanks for sharing!!!
Kristen Chidsey
Hey Jocelyn--so it can be tricky to cook rice in the instant pot. It can be done, but for this recipe, I would recommend cooking on the stove-top instead if you don't have an Instant Pot.
Megan
Love how quickly you can make this recipe! Yum!
Kristen Chidsey
It is perfect for a weeknight!
Krista
Instant pot recipes are just the best! They always seem to amaze me!
Kristen Chidsey
I agree Krista--it is quite something to watch dinner come together so quickly!
Jeremy
It says mix in the garlic but garlic isn’t listed on the recipe!
Kristen Chidsey
Great catch Jeremy! Sorry about that. It is 1 teaspoon minced garlic. Correcting that now.
Erin Dee
So easy in the Instant Pot! This is a great dinner for busy weeknights!
Kristen Chidsey
Easy dinner for the win!! This recipe saves me on busy nights!
I Heart Naptime
This looks INCREDIBLE!! I've been craving a jambalaya!
Kristen Chidsey
Well this recipe will satisfy that craving in NO time!
Demeter
Everyone needs quick and easy recipes to get through our busy weeks! This looks perfect!
Kristen Chidsey
Exactly Demeter! We all need easy recipes to make our lives easier on those busy weeks
Angela
I'd love to add shrimp to this recipe...any ideas on when and how? Thanks!
Kristen Chidsey
Hi Angela!! In my tips I share how to add shrimp: If you do want to add shrimp to this jambalaya recipe, you can add frozen shrimp to the right before sealing and cooking. Frozen shrimp takes about 4 minutes to cook, but because you are not doing a quick release, the shrimp will cook in 3 minutes.
Enjoy!