Name: Instant Pot Jambalaya
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Cuisine: Cajun/Creole
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 oz) can diced tomatoes; 2 teaspoons worcestershire sauce; ½ tablespoon hot sauce, optional; 12 ounces small shrimp, peeled and deveined, optional; 1 teaspoon cajun seasoning, for shrimp; 1 teaspoon lemon juice, for shrimp

Jump to Recipe · Leave a Review

Instant Pot Jambalaya is a vibrant and hearty dish that showcases the best of Creole cooking, combining tender meats, plump shrimp, and plenty of spices that burst with flavor. The beautiful medley of colors from the bell peppers and tomatoes complements the rich taste of the sausage and chicken, making this one-pot meal not just delicious but also a feast for the eyes. One of the best things about this recipe is how effortlessly it comes together in the Instant Pot, allowing you to enjoy a comforting dish with minimal fuss.

Pin this for later!

I first discovered jambalaya during a family gathering, where the aromatic spices drew everyone into the kitchen. It was a blend of flavors that transported me straight to New Orleans, and I couldn’t help but fall in love with this dish. The joy of preparing Instant Pot Jambalaya is that you’re not only creating a quick meal but also bringing a taste of Southern hospitality into your kitchen. Trust me; it’s bound to become a favorite that you’ll want to share with friends and family.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Jambalaya
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Jambalaya

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in less than an hour, including prep and cook time, making it a perfect weeknight meal!
Irresistible Flavor: The combination of the andouille sausage, chicken, and shrimp creates a robust, satisfying flavor with just the right kick.
Eye-Catching Appeal: The vibrant colors from the bell peppers and tomatoes make it visually stunning to serve, perfect for gatherings or family dinners.
Flexible Serving: Whether it’s game day, a potluck, or a cozy family meal, this dish fits the bill perfectly.
Diet-Friendly Options: You can easily modify it to be gluten-free by ensuring your sausage is certified gluten-free.

Ingredients You’ll Need

2 teaspoons extra virgin olive oil: This oil is perfect for sautéing and adds a subtle flavor. Feel free to substitute with vegetable oil if you prefer.
12 ounces andouille or smoked Cajun sausage: Look for a good quality sausage that will impart deep flavors. You can swap this with kielbasa if needed.
6 ounces boneless skinless chicken breasts or thighs: Cut into 1-inch pieces; thighs add richer flavor, while breasts are leaner.
1 small yellow onion: Diced. Onion adds a sweet base to the dish; shallots can be used for a milder flavor.
1 small red or green bell pepper: Diced. It provides crunch and sweetness; you can use any color pepper you have on hand.
1 stalk celery: Minced. This adds texture and aroma; you can leave it out if you’re not a fan.
1 clove garlic: Minced. Garlic gives a fragrant undertone; consider using garlic powder in a pinch.
2 cups low sodium chicken stock: Essential for cooking the rice and adding depth; homemade or store-bought works well.
2 teaspoons Cajun seasoning: This blend is key for authentic flavor; you can adjust the spiciness level to your taste.
½ teaspoon dried thyme leaves: Added for earthy notes; fresh thyme is a great substitute if you have it.
1 dried bay leaf: This enhances the overall flavor; simply remember to remove it before serving.
2 cups long-grain white rice: Rinsed well. This rice holds up beautifully in the dish; avoid using instant rice.
1 (15 oz) can diced tomatoes: They provide acidity and sweetness; crushed tomatoes work, too, for a smoother texture.
2 teaspoons Worcestershire sauce: A splash brings umami richness; a soy sauce alternative can be used if desired.
½ tablespoon hot sauce: Optional, but if you like a kick, definitely add it or use a favorite spicy condiment.
12 ounces small shrimp, peeled and deveined: Optional but highly recommended for an extra layer of flavor; omit for a sausage-only version.
1 teaspoon Cajun seasoning for shrimp: Enhances the shrimp’s flavor; can be omitted if desired.
1 teaspoon lemon juice for shrimp: Brightens the shrimp flavor; lime juice is an excellent substitute.

How to Make Instant Pot Jambalaya

Sauté the Meats and Vegetables: Turn your Instant Pot to sauté mode. Add 2 teaspoons extra virgin olive oil to the inner pot and let it heat for about one minute. Once heated, toss in the andouille sausage, chicken, diced onion, bell pepper, and minced celery. Sauté for 2-3 minutes, stirring often, until the onions begin to soften, and the chicken is lightly golden. Add the minced garlic and sauté for an additional 30 seconds, being cautious not to burn it. Turn the Instant Pot OFF by hitting cancel.
Add the Broth and Seasonings: Pour in 2 cups low sodium chicken stock and scrape up any browned bits stuck to the bottom of the inner pot, as they add flavor. Stir in 2 teaspoons Cajun seasoning, ½ teaspoon dried thyme leaves, and 1 dried bay leaf.
Prepare the Rice: Measure 2 cups long-grain white rice in a fine-mesh strainer and rinse it well under cold running water for 1-2 minutes, which helps remove excess starch. Gently push the rice down with the back of a spoon to submerge it into the liquid—don’t stir!
Layer in Tomatoes: Pour the 15-ounce can of diced tomatoes over the rice mixture without stirring, allowing it to rest on top.
Cook Under Pressure: Secure the lid on the Instant Pot and set the cooking time by selecting manual/pressure cook. Adjust the time to 3 minutes on high pressure. Once the timer goes off, let the pressure release naturally for at least 10 minutes for the best texture.
Prepare the Shrimp: While the pressure releases, pat the shrimp dry with a paper towel. Toss them with 1 teaspoon Cajun seasoning and 1 teaspoon lemon juice to marinate while you wait.
Finish the Dish: After the natural pressure release, carefully open the lid. Add the seasoned shrimp, and replace the lid, allowing them to cook with the residual heat for 5-10 minutes, or until they turn pearly pink and opaque.
Add Final Seasonings: Finally, once the shrimp is fully cooked, open the inner pot again, adding ½ tablespoon hot sauce and 2 teaspoons Worcestershire sauce. Gently fluff everything together using a fork, taking care to remove the bay leaf when you find it. Serve hot.

Storing & Reheating

To store Instant Pot Jambalaya, place any leftovers in an airtight container at room temperature for up to two hours. For longer preservation, refrigerate for up to 3-4 days. It’s best stored in glass containers. You can also freeze portions for up to 3 months; just make sure to cool it completely before transferring to a freezer-safe bag. Reheat on the stovetop over medium heat or in the microwave until warmed through, which should take about 2-3 minutes. Keep in mind that the texture might change slightly after freezing, but a splash of broth can help refresh it!

Chef’s Helpful Tips

Mistakes can happen! To avoid undercooked rice, make sure you use long-grain white rice and rinse it thoroughly.
For a presentation boost, consider garnishing with fresh parsley or green onions right before serving.
If you enjoy a bolder flavor, allow the sauté phase to cook a bit longer to develop deeper caramelization.
Shrimp cooks quickly; make sure you add them at the right time, as they can become rubbery if overcooked.
Don’t hesitate to tweak the spiciness to your preference by adjusting the amount of Cajun seasoning or hot sauce.

It’s no secret that Instant Pot Jambalaya has become a beloved recipe in our household. With its bold flavors and simple preparation, there’s something incredibly satisfying about serving this dish hot, watching everyone’s face light up as they take their first bite. It’s a meal that brings comfort and warmth, perfect for both busy weeknights and special occasions. I encourage you to experiment with the ingredients based on your preferences, as there’s no wrong way to enjoy jambalaya. Enjoy every flavorful bite and happy cooking!

Recipe FAQs

Can I use brown rice instead of white rice?

Using brown rice is possible, but adjust the cooking time. Brown rice generally requires about 22-25 minutes under pressure, along with additional liquid. Remember to increase the amount of chicken stock to 2 ½ cups to ensure it cooks properly.

Can I make this dish ahead of time?

Absolutely! You can prep all the ingredients and store them separately in the fridge for up to a day. When you’re ready to cook, just follow the steps as directed. The flavors meld beautifully if prepared the day before.

What can I substitute for the shrimp?

If shrimp isn’t your go-to, consider adding other protein options, such as scallops or even firm tofu for a vegetarian twist. If you’re looking for meatless, simply increase the amount of sausage or chicken.

Is it ok to omit or replace the diced tomatoes?

You can omit the diced tomatoes if you prefer, although they add acidity and sweetness to the dish. For a substitute, you could use a low-sodium diced tomato blend or a small amount of tomato sauce, but adjust other seasonings to maintain balance.

More Dinner Recipes

👉 If you make my Instant Pot Jambalaya recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.