If you’re craving a bold, flavor-packed meal that’s been tested and perfected for reliable results, this Instant Pot Jambalaya is the recipe to try. Made with Cajun spices, smoky sausage, juicy chicken, and tender shrimp, every bite is full of rich, balanced flavor. I’ve made this recipe countless times for my family, and it always turns out perfectly thanks to the consistent results from the Instant Pot. The best part? It all comes together in one pot for a truly easy, no-fuss dinner you can trust.
My family loves this pressure cooker jambalaya! I love making it for an easy weeknight dinner, or for a special occasion like watching the big game! It’s the perfect balance of hearty and comforting while still being incredibly easy to throw together.
The Instant Pot makes it so hands-off, which means I can get a delicious meal on the table without spending hours in the kitchen. That's always a win for me! I love making my Instant Pot Shrimp Scampi and Instant Pot Bolognese for easy dinners when we are running around all over the place!
Who doesn't love the combination of chicken, sausage, and shrimp jambalaya? It's always a hit! This tastes like we spent all day cooking, but in reality, it’s done in under an hour!
Jump to:
- Why You’ll Love This Instant Pot Jambalaya Recipe
- Jambalaya vs. Gumbo: What’s the Difference?
- Ingredients Needed for Instant Pot Sausage Jambalaya
- How to Make Instant Pot Jambalaya Chicken and Sausage
- Instant Pot Jambalaya Recipe Variations & Substitutions
- Tips and Tricks
- What to Serve with Jambalaya
- How to Store Instant Pot Jambalaya
- Instant Pot Jambalaya Recipe FAQs
- More Dinner Recipes
- 📖 Recipe
Why You’ll Love This Instant Pot Jambalaya Recipe
This Instant Pot Jambalaya is a hearty, flavor-packed meal that’s perfect for busy weeknights or cozy weekends at home. It’s loaded with tender chicken, smoky sausage, and perfectly seasoned rice, all cooked together in one pot for easy cleanup. The Instant Pot locks in all those yummy Cajun flavors while keeping everything moist and delicious. Plus, it’s quick, foolproof, and family-approved! Comfort food made simple!
Jambalaya vs. Gumbo: What’s the Difference?
Ever wondered what separates jambalaya from gumbo? Both are classic Louisiana dishes, but there are some key differences. While the two dishes are somewhat similar, gumbo is traditionally served over rice, while jambalaya is cooked with rice in the pot.
- Jambalaya is a classic creole recipe that is a one-pot rice dish where the rice cooks with the ingredients, soaking up all those incredible flavors.
- Gumbo is more like a thick stew served over rice. It typically has a roux base and often includes okra or filé powder as a thickener.
Both are delicious, but if you’re looking for a fast, hearty meal in one pot, jambalaya is the way to go and my personal favorite!
Ingredients Needed for Instant Pot Sausage Jambalaya
Before you get started, you'll need a few simple ingredients to make this Instant Pot Creole jambalaya.
- Meats. We will be using andouille sausage, chicken thighs, and shrimp. Make sure they are all cut into small, bite sized pieces.
- Vegetables. A small onion, bell pepper, celery, and garlic will be added to the Instant Pot. You can use any color bell pepper that you enjoy or you have in the refrigerator.
- Diced tomatoes, with juice
- Chicken broth. I always have homemade chicken broth or homemade turkey broth in my freezer and this is a great recipe to use that. You can use store bought chicken broth if you would like, just make sure it is low sodium.
- Long-grain white rice. This is the classic type of rice that is in jambalaya.
- Seasonings. Salt, black pepper, paprika, thyme, oregano, smoked paprika, garlic powder, onion powder, and cayenne pepper. This is essentially a homemade Cajun spice blend.
- 1 lb raw shrimp, peeled and deveined. If you are using frozen shrimp, add 3-4 minutes to the end of the cooking time.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How to Make Instant Pot Jambalaya Chicken and Sausage
- Step 1: Set the Instant Pot to Sauté mode and add the olive oil. Once hot, toss in the sliced andouille sausage and cook until browned, about 3-4 minutes. Remove the sausage from the Instant Pot and set it aside.
- Step 2: Next, add the chicken pieces and cook for about 3 minutes, just until lightly browned. Remove and set aside with the sausage.
- Step 3: Add the diced onion, diced bell pepper, and diced celery to the pot and sauté for 2-3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.
- Step 4: Pour in the diced tomatoes with their juice, chicken broth, and all the seasonings. Stir well to combine. Try to scrape the bottom of the pot so get any brown bits off the bottom of the pot.
- Step 5: Pour in the rice. Add the cooked sausage and chicken back into the pot. Do NOT stir after adding the rice, just gently press it down into the liquid. Close the lid, set the Instant Pot to Pressure Cook (Manual) mode for 8 minutes, and let it do its thing. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
- Step 6: Open the lid and quickly stir in the raw shrimp. Close the lid and let the residual heat cook the shrimp for about 5 minutes until pink and cooked through. Give everything a good stir, garnish with green onions and parsley, and serve hot.
Instant Pot Jambalaya Recipe Variations & Substitutions
Make it vegetarian jambalaya! Skip the meat and use chickpeas, beans, or mushrooms for a hearty, plant-based version.
Feel free to experiment with the meats. You can use chicken sausage, turkey sausage, leave out the sausage, add extra shrimp, it's up to you!
Adjust the spiciness based on your family's liking. When I made this the first time, my husband said it needed a little more spice, but my kids don't enjoy spice. So I kept it a little less spicy so they would eat it.
Use brown rice! Increase the cooking time to 22 minutes with a 10-minute natural release.
Lynn's Tip!
It's important not to stir the rice once you add it to the Instant Pot. This will help prevent the Burn Notice from coming on since the rice won't settle to the bottom of the pot.
Tips and Tricks
- Use chicken thighs instead of chicken breasts for extra juicy meat. If you only have boneless, skinless chicken breasts, us that!
- Let the shrimp steam after pressure cooking rather than pressure cooking it directly, it keeps them tender and not overcooked.
- Add a splash of hot sauce if you love extra heat!
What to Serve with Jambalaya
Jambalaya is a meal on its own, but a few easy sides can take it to the next level. Try serving it with a slice of buttery cornbread, a crisp green salad, or roasted veggies for a lighter touch. Garlic bread or biscuits are always a hit, too! And if you want to cool things down a bit, a scoop of coleslaw or a dollop of sour cream on the side pairs perfectly with the spice.
How to Store Instant Pot Jambalaya
This one-pot jambalaya is perfect for meal prep!
Store leftovers in an airtight container for up to 4 days. Warm in the microwave or on the stovetop with a splash of broth to keep it from drying out.
To freeze this recipe, let it cool completely, then freeze in portions for up to 3 months in freezer safe containers. Thaw in the fridge overnight before reheating.
Instant Pot Jambalaya Recipe FAQs
Yes! Just add frozen shrimp at the end, close the lid, and let it sit for 10 minutes instead of 5.
Make sure to deglaze the pot after sautéing by scraping up any browned bits with broth before adding rice.
Absolutely! You can make stovetop jambalaya by simmering everything in a pot for about 25-30 minutes until the rice is cooked through.
More Dinner Recipes
📖 Recipe
Instant Pot Jambalaya Recipe
Equipment
- Knife
Ingredients
- 1 tablespoon Olive Oil
- 12 oz Andouille Sausage Sliced
- 1 lb Boneless, Skinless chicken thighs or chicken breast
- 1 Onion Diced
- 1 Bell pepper Diced
- 2 Celery stalks
- 4 Garlic cloves Diced
- 1 14 oz Can of Diced Tomatoes
- 2 cups Chicken Broth
- 1 ½ cups Long grain rice
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Oregano
- ½ teaspoon Cayenne Pepper Per your taste. Add more if you like it spicy.
- 1 lb Shrimp Shell removed and Deveined
Instructions
- Set the Instant Pot to Sauté mode and add the olive oil. Once hot, toss in the sliced andouille sausage and cook until browned, about 3-4 minutes. Remove the sausage from the Instant Pot and set it aside.
- Next, add the chicken thigh pieces and cook for about 3 minutes, just until lightly browned. Remove and set aside with the sausage.
- Add the chopped onion, chopped bell pepper, and chopped celery to the pot and sauté for 2-3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.
- Pour in the diced tomatoes with their juice, chicken broth, and all the seasonings. Stir well to combine.
- Add the rice to the Instant Pot. Add the cooked sausage and chicken back into the pot. Do NOT stir after adding the rice, just gently press it down into the liquid.
- Put on the lid and set the Instant Pot to Pressure Cook (Manual) mode for 8 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
- Open the lid and quickly stir in the raw shrimp. Close the lid and let the residual heat cook the shrimp for about 8 minutes until pink and cooked through. Give everything a stir, garnish with green onions and parsley.
Notes
- If you can't find andouille sausage, you can use kielbasa, sweet Italian sausage, or even chorizo. Chicken sausage or turkey sausage are great choices too.
- All the seasonings make up a cajun seasoning blend. If you have a Cajun seasoning blend that you enjoy, feel free to use that in place of the spices in this recipe.
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