Instant Pot Jambalaya (Sausage, Chicken and/or Shrimp)
Learn how to make Instant Pot Jambalaya – a one-pot meal made with customizable proteins (andouille sausage, shrimp and/or chicken), vegetables, rice and bold seasonings. Pressure cooker jambalaya is the perfect creole recipe, even if it isn’t Mardi Gras! This easy creole Jambalaya recipe is one the entire family will love.
I also have a heart and rich, Jambalaya Soup Recipe to check out!
“Laissez les bons temps rouler” with this Authentic Creole Jambalaya recipe, a New Orleans staple. This southern classic is full of bold cajun flavors, healthy vegetables, rice and protein (sausage, chicken and/or shrimp). This one pot jambalaya recipe will transport you to the easy south with just one bite.
Speaking of Southern Recipes, come Mardi Gras, I’ll also be feasting on a few of our favorites round these parts: Instant Pot Red Beans and Rice and Muffaletta Sandwich with all the fixins’ (Muffaletta Bread and Olive Salad). I’ll be throwing back a few Hurricane’s to round out the meals.
What Is Jambalaya?
Jambalaya is a famous New Orleans dish with Spanish, French and African influence. It’s a one pan dinner with a rich history.
Jambalaya usually consists of a variety or protein, including: andouille sausage, chicken or pork, and seafood such as shrimp, oysters or crawfish. Also included is the “holy trinity” blend of vegetables (bell pepper, onion, and celery) and white rice. Instant Pot Jambalaya is a bold and flavorful recipe, cooked in just one pot.
Authentic Jambalaya Recipes
Does Jambalaya Have Tomatoes? The answer is yes and no. There are two different kinds of Authentic Jambalaya: Creole Jambalaya and Cajun Jambalaya.
Includes tomatoes. Our easy jambalaya recipe with Sausage and Shrimp is the tomato-based Creole version.
What is the Difference Between Gumbo and Jambalaya?
The two dishes are very similar, however gumbo is served over rice while jambalaya has the rice mixed in. Gumbo is also a bit more stew-like, and takes hours to cook, while Jambalaya is a nice dry-blend that cooks in under an hour.
How to Make Jambalaya In The Instant Pot
Brown the sausage and chicken: Heat olive oil and add the sausage and cook until browned, about 2 minutes per side. Transfer to a large paper towel-lined plate. Repeat the process with the chicken.
Sauté veggies: Add onion, bell pepper, and celery and sauté for 4-5 minutes. Add garlic and sauté for 30-60 seconds.
Add seasonings and rice: Stir to combine.
Add liquids and bay leaves: Add the tomatoes, chicken broth and bay leaves and de-glaze the bottom of the pan while mixing.
Add the sausage and chicken: Add the browned meat back to the pot and stir to combine.
Pressure Cook: Pressure cook on high for 8 minutes, followed by a quick release.
Add shrimp and green onions: Stir in shrimp and green onions and cover to cook the shrimp, approx. 5-8 minutes.
Taste and adjust seasonings: Taste and add extra salt or creole/cajun seasonings if desired.
Easy Jambalaya Recipe FAQ
What is the Best Rice to Use For Jambalaya?
Long grain white rice is ideal. If using Jasmine rice, reduce the cook time to 5 minutes. Brown rice takes a considerable amount of time to cook and isn’t a good substitution. Do not use enriched rice, instant/minute rice, or any type of short grain white rice.
Is Jambalaya Spicy?
Yep. Between the sausage and creole/cajun seasonings, this is a spicy dish. If you’re a bit apprehensive, start with the minimal amount of spice and go up from there after you cook and taste it.
What To Serve With Jambalaya
This southern classic is truly a one pot meal, no sides are required. Of course if you’re feeling up to it, make a pan of Keto Cornbread or a classic side salad.
What Is A Good Substitution For andouille sausage?
Kielbasa and polish smoked sausage both work well.
Can Jambalaya Be Made In Advance?
Negative. You’ll be left with soggy, mushy rice. It’s best enjoyed immediately after making.
The Best Instant Pot Jambalaya
Here are some variations to customize your Jambalaya recipe to your needs:
Jambalaya With Okra – If okra is your thing, awesome. Just add it in with the shrimp at the end of cooking. Fresh and frozen will work.
Instant Pot Jambalaya Vegetarian – Use vegetable stock in place of chicken stock. Omit all proteins or replace with your favorite meatless protein.
Instant Pot Jambalaya with Brown Rice – this recipe has not been tested with brown rice. If you opt to go this route, you’ll need to add in extra broth and time. Let us know how it goes!
Jambalaya DRINK PAIRINGs:
Wine- Sauvignon Blanc, Riesling, Pinot Gris, Riesling and Pinot Noir
I’d love to hear from you! Please leave a recipe rating, snap a pic and use the hashtag #foodieandwine, after you’ve made the recipe, and post to social media!
Instant Pot Jambalaya (Sausage, Chicken and/or Shrimp)
- 2 tbsp Olive Oil, Divided
- 12 oz Andouille Sausage, Cut Into 1/4" Rounds (*Note 1)
- 2 Boneless and Skinless Chicken Thighs, Cut into 1/2" Pieces
- 1 Medium Onion, Chopped
- 1 Medium Bell Pepper, Chopped
- 1 Stalk Celery, Sliced
- 3 Cloves Garlic, Minced
- 2-4 tsp Creole or Cajun Seasoning (*Note 2)
- 1/4 tsp Ground Thyme
- 1/4 tsp Dried Oregano
- 1/4 tsp Salt (*Note 3)
- 1 Cup Long-Grain White Rice (*Note 4)
- 1 14.5 oz Diced Tomatoes, Undrained
- 1.5 cups Low Sodium Chicken Stock (*Note 5)
- 2 Dried Bay Leaves
- 12 oz Large Raw Shrimp, Peeled and De-veined (*Note 6)
- 1/4 cup Green Onions, Chopped
- Add 1 tbsp of olive oil to the inner pot and press the sauté button (and the start button if your model requires it). Once heated, add the sausage and cook until browned (approx. 2 minutes each side). Using a slotted spoon, transfer the sausage to a large paper towel–lined bowl and set aside.
- Add 1 tbsp of olive oil (if needed) to the hot inner pot, followed by the chicken pieces. Cook until browned (approx. 2 minutes per side). Using a slotted spoon, transfer the chicken to the same bowl the sausage is in. Set aside.
- Add the onion, bell pepper and celery and cook, stirring occasionally, until the onion is soft and translucent (approx. 3-4 minutes).
- Add the garlic and cook for 30-60 seconds, until the garlic is fragrant. Press the cancel button to stop cooking.
- Add the Creole seasoning, thyme, oregano, salt and rice and stir until fully combined.
- Add the tomatoes (with the juice), chicken stock and bay leaves and stir until combined. Use a wooden spoon to scrape the bottom of the insert, to unstick any brown bits and food particles that may be stuck to the bottom of the insert (this helps to prevent the “burn error” from turning on).
- Stir in the browned sausage and chicken.
- Close the lid (making sure the vent is in the sealed position) and pressure cook on high for 8 minutes, followed by a quick release. Keep the unit in the "warm" setting.
- Quickly stir in the shrimp and green onions and put the lid back on the Instant Pot. The residual heat with cook the shrimp (approx. 5-8 minutes depending on the size of the shrimp). The shrimp will be pink and shaped like the letter "C" when cooked.
- Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
- Transfer to individual bowls and enjoy immediately.