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This Instant Pot Jambalaya recipe delivers the classic flavor you love in under 30 minutes. Made with tender chicken, smoky andouille sausage, optional shrimp, and perfectly cooked rice, it's filling, flavorful, and fast enough for busy weeknights.
If you are looking for more all-in-one Instant Pot dinners, you don't want to miss my Instant Pot Shrimp Boil, Instant Pot Sausage and Potatoes, and Instant Pot Chicken and Rice.
Kristen's Keys for Instant Pot Jambalaya
You will want to keep these tips in mind when preparing jambalaya using the Instant Pot to enjoy the flavors of a Creole classic.
- Opt for white rice, not brown rice. I am all for whole grains, but this is one time that white rice is best. Brown rice needs a longer cook time, which in this case, would leads to overcooked chicken. And be sure to rinse the rice well to help remove surface starch and allow the grain to cook up fluffy.
- Deglaze the pot thoroughly. Scraping up those browned bits with broth isn't optional, it prevents the dreaded burn notice and builds flavor at the same time.
- Don't stir after adding the tomatoes. Keeping the tomatoes on top protects the rice from scorching and helps the Instant Pot come to pressure properly.
- Add shrimp after pressure cooking. The residual heat will cook the shrimp gently, keeping them tender instead of rubbery. Using small, defrosted shrimp is key here, as any larger, the shrimp will not cook through.
5-star Reader Review
This was amazing! I did add a few jalapeños just because we're practically swimming in them. It was incredibly tasty and so easy. Thanks! -Dani
How to Make Instant Pot Jambalaya
This section will walk you through the process of making classic Cajun jambalaya in the Instant Pot whether you are just learning to use the Instant Pot or a seasoned pro.
Step One: Sauté Meat with Holy Trinity
Start by using the sauté function to cook the andouille sausage, chicken, onion, bell peppers, and celery together. You want the onions softened, the chicken seared, and the sausage and lightly browned. This is step begins to build texture and a deep, savory base.
Once the onion has softened, add the garlic and let toast for just 30 seconds or so, using caution to not burn the garlic. Then hit cancel to turn off the sauté function.
Step Two: Deglaze 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.
Place the rice into a strainer and place under running water for 1-2 minutes to fully rinse off the surface starch, then add the rinsed rice to the inner pot, gently pushing it down to submerge.
Top the rice with diced tomatoes, but DO NOT STIR! This also helps to prevent a burn notice.
Step Four: Pressure Cook with Natural Pressure Release
Using the manual or pressure cooker button for 3 minutes on high pressure. 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)
Toss fully defrosted shrimp, with a bit of Cajun seasoning fresh lemon juice. Then add the seasoned shrimp right on top of the mixture, and place the lid back on the Instant Pot.
Let sit for 5-10 minutes, allowing the residual heat to gently cook the shrimp. You will know the shrimp is done when the shrimp is opaque and pinkish in color.
Step Six: Fluff and Serve
Once the shrimp is fully cooked, add in the Worcestershire sauce and hot sauce, and fluff with a fork to gently combine everything.
Recipe Modifications
- Control the Heat: Use a mild smoked sausage and reduce the Cajun seasoning slightly. Hot sauce can always be added at the table.
- No shrimp? Simply skip it-this dish is still hearty and satisfying with chicken and sausage alone.
- Lower Sodium: Use low-sodium stock, salt-free diced tomatoes, and cut the salt in half of the Homemade Cajun seasoning.
Recipe FAQs
I don't recommend it. Because this recipe relies on a natural pressure release to cook the rice, shrimp added earlier tend to overcook. Adding them at the end keeps them tender and juicy.
Sauté defrosted, seasoned shrimp (any size), in a bit of butter or olive oil over medium heat until cooked through. Add the jambalaya after pressure cooking.
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 Easy One-Pot Instant Pot Meals
Instant Pot Jambalaya
Video
Ingredients
- 2 teaspoons extra virgin olive oil
- 12 ounces Andouille or smoked Cajun sausage, sliced into 1-inch rounds
- 6 ounces boneless skinless chicken breasts or thighs, cut into 1-inch chunks
- 1 small yellow onion, diced
- 1 small red or green bell pepper, diced
- 1 stalk celery, minced
- 1 clove garlic, minced
- 2 cups low sodium chicken stock
- 2 teaspoons Cajun Seasoning, for seasoning rice
- ½ teaspoon dried thyme leaves
- 1 dried bay leaf
- 2 cups long-grain white rice, rinsed well
- 1 (15-ounce) can diced tomatoes
- 2 teaspoons Worcestershire Sauce
- ½ tablespoon hot sauce, optional
Shrimp (Optional)
- 12 ounces small shrimp, peeled and deveined, optional
- 1 teaspoon Cajun seasoning, for shrimp
- 1 teaspoon lemon juice, for shrimp
Instructions
- Turn Instant Pot to sauté, add 2 teaspoons extra virgin olive oil to the inner pot and let heat for one minute. Once heated, add the sausage, chicken, onion, pepper, and celery. Sauté for 2-3 minutes, stirring often, until the onions are just beginning to soften and the chicken is lightly golden. Add the garlic, and sauté for 30 seconds longer, being careful to not allow garlic to burn. Turn Instant Pot OFF by hitting cancel.
- Add 2 cups low sodium chicken stock and scrape up any browned bits off the bottom of the inner pot. Stir in 2 teaspoons Cajun Seasoning, ½ teaspoon dried thyme leaves, and 1 dried bay leaf.
- Place 2 cups long-grain white 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 the diced tomatoes over the rice mixture. Do not stir!
- 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 1 teaspoon Cajun seasoning and 1 teaspoon lemon juice.
- 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 pearly pink and opaque. The residual heat will cook the shrimp.
- After the shrimp is fully cooked, open the inner pot again, add ½ tablespoon hot sauce and 2 teaspoons Worcestershire Sauce and gently fluff everything together with a fork to combine, removing the bay leaf when you come across it. Serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2016 and updated in 2026.
Ready to try out this recipe! Looks yummy! What brand of hot sauce do you recommend? Thanks!
I love Franks or the store bought version 🙂 I hope you enjoy!
I made this recipe with brown rice and cooked it 25 minutes and rinsed the rice first as recommended. It was wonderful we loved it.
I love hearing that Melissa! Thank you for taking the time to share your review.
Fantastic and SO easy!!!
YAY! So glad this recipe was easy and a winner for you Tamela.
Kept getting burn notice. Ended with mushy rice. I did rinse the rice before cooking so im kinda sad. Tastes ok just bad consistency
I am sad for you too Eileen! It was good to rinse your rice, next time maybe try scraping up browned bits on bottom of pressure cooker.
I loved the recipe it was fantastic, but noticed you put the total time as 8 mins something does not add up there.
Hi Samantha! My recipe card states prep time, cook time, and pressure time too, but only calculates total time by adding cook time and prep time together-I wish pressure time would be added into total time, but unfortunately at the time it does not. Glad you enjoyed though 🙂
I just made this and I followed the recipe to a T and before the IP could even get up to pressure it gave me the burn code. Not sure what might have happened. Any ideas would be appreciated. Thank you
Hi Cody, my guess is that you did not fully scrape off the browned bits from sauteing the onions and peppers. That step is crucial to avoid a burn warning. Hope that helps.
Okay, this was my first recipe ever! I look a little over 20 min to naturally depressurize and everything is mush. Any tips on what I could have done wrong? I followed your recipe completely.
Oh I hate this was your first recipe Pamela and you did not have success. Can I ask what kind of rice you used? And 20 minutes seems like a LONG time for this amount to depressurize. The longest mine has taken is just over 12 minutes. Let me know and I can think on how to improve in future for you so you can enjoy a delicious (non-mushy) meal.