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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.
I've been making this stuff for almost two years now. it's SO GOOD. and easy!
I LOVE hearing this Madeline! Thanks for sharing and I hope you continue to enjoy!
Definitely making this again! YUMMMMM!
WAHOO!! I love hearing when a recipe is so enjoyed you want to make it again!
This was delicious and I loved how it's made in the Instant Pot!
We thought this was delish! I made this in the Instant Pot and added frozen okra and shrimp. I layered as instructed, adding the okra before the tomatoes and the shrimp after. I got the dreaded burn notice and had to finish it on the stove.....maybe I didn't rinse my rice well enough? Will definitely make again using super-rinsed rice.
So I made this again, exactly like before, except rinsed the rice very well. Did not get the burn notice, the flavor was great, but the rice was mushy. It took about 25 minutes to come to pressure... Likely due to the frozen okra and shrimp I added.... and I did a NR for 15 minutes. Any suggestions to prevent mushy rice?
Hi Chris. I believe the issue would have been the frozen okra and frozen shrimp. Both have excess moisture and would contribute to the overall liquid content.
Thanks; I think you are right. As much as I like those additions, maybe I'll leave them out next time.
Delicious!! We loved this! I only had butterball smoked sausage but it turned out great!
I am so glad you enjoyed Marsha! It is on my meal plan to make for dinner tonight--we love it here.
Always been skeptical with I.P. dishes using rice since many of the recipes online tend to burn and stick at the bottom. I rinsed the rice about 4-5 times until the water was clear and was amazed how nothing stuck to the bottom. If you don’t have red pepper, just use crushed red pepper flakes. I accidentally put a tablespoon and almost died, so just put a pinch. I will be making this again!
I am so glad you had success Grayson. I test my recipes several times in various models to help ensure that people can follow these recipes with success.
We used Rotel instead of just diced tomatoes and made it really tasty.
Great tip AM! Thanks for sharing!