Instant Pot Jambalaya (Sausage, Chicken and/or Shrimp)

Instant Pot Jambalaya in a white bowl with a silver spoon.

Instant Pot Jambalaya (Sausage, Chicken and/or Shrimp)

This Instant Pot Jambalaya recipe is an easy one-pot meal made with andouille sausage, shrimp, chicken, vegetables and rice. Pressure cooker jambalaya is the perfect Fat Tuesday recipe! This cajun recipe is ready in under 30 minutes.

Course Dinner

Cuisine Southern

Keyword 30 Minute Meals, Cajun Recipes, Chicken Thighs, Creole Recipes, Instant Pot, Italian Sausage Recipes, Sausage, Shrimp, Southern Recipes, White Rice

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 478kcal

Author Darcey Olson

Cost $20

Equipment

Instant Pot

Ingredients

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
¼ tsp Ground Thyme
¼ tsp Dried Oregano
¼ 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
¼ cup Green Onions, Chopped

Instructions

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.

Notes

Note 1 - Kielbasa or smoked polish sausage would make a great substitute if that's what you have on hand.

Note 2 - If you're unsure of the spice level you prefer, start with the lower end called for and add in more after cooking and tasting.

Note 3 - If using salted broth, consider omitting the salt and adding it after cooking and tasting. You'll find the salt level may be enough with just the broth and brand of creole/cajun seasoning you're using.

Note 4 - This recipe has only been tested using long grain rice. You may need to increase the cook time and broth quantity if subbing in brown rice.

Note 5 -If using salted broth, consider omitting the salt and adding it after cooking and tasting. You'll find the salt level may be enough with just the broth and brand of creole/cajun seasoning you're using.

Note 6 - Feel free to add more or less shrimp, or omit all together if seafood's not your thing. If using frozen large raw shrimp (un-cooked) add it in during step #7 along with the chicken and sausage.

Nutrition