Instant Pot Jambalaya Recipe

The Instant Pot Jambalaya is on a plate with a fork surrounded by parsley and tomatoes.

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If you’re craving a bold and flavorful meal that comes together in no time, this Instant Pot Jambalaya is just what you need! Loaded with Cajun spices, smoky sausage, juicy chicken, and tender shrimp, every bite is packed with deliciousness. The best part? It’s a one-pot wonder that’s incredibly easy to make, all thanks to the Instant Pot!

Prep Time5

Cook Time14

Total Time19

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 560kcal

Author: Lynn Polito

Equipment

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.

Nutrition