Spicy sausage, tender chicken, and perfectly cooked shrimp are enveloped in a spicy mixture of vegetables and rice in this easy recipe for Instant Pot Jambalaya.
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.
Video
Notes
Rice: Use long-grain white rice and be sure to RINSE your rice, as this will help it not stick to the bottom of the inner pot and prevents it from getting mushy as it cooks.Sausage: Smoked sausage or Cajun-flavored chicken sausage work in place of andouille.Shrimp: Be sure your shrimp is fully defrosted and SMALL. If using jumbo shrimp I would recommend adding it to the inner pot FROZEN on top of the tomatoes.Storage: Leftover Jambalaya will keep in an airtight container in the fridge for 3 days or it can be frozen for up to 3 months.