Who wants to spice up the ole dinner menu? I sure do! This Instant Pot Jambalaya Recipe does the trick and it’s full of sausage, chicken, shrimp, rice and veggies – super fast comfort food that’s oh-so-easy to make.
Instant Pot Jambalaya Recipe: Quick and Easy Comfort Food
I love me some Instant Pot meals that are entirely made in the pot. Not only does this save me TONS of kitchen clean up, I also love how once my IP is sealed off and pressurized, I can take off to another part of the house to do whatever my heart desires – such a score!
What IS Jambalaya….exactly?
Jambalaya is a creole dish that originates in the South….Louisiana to be exact. Made with rice, celery, bell peppers, onions, chicken, sausage, and shrimp, Jambalaya is flavored with Cajun spices. It’s a hearty one-pot meal that you can make in your Instant Pot (or any electric pressure cooker for that matter) in just minutes if you have all your ingredients prepped and ready to go.
How to Make Instant Pot Jambalaya Step-by-Step!
- First, using the saute setting on the Instant Pot, get your oil nice and hot before adding the chicken pieces. Brown off the chicken a bit, then add the sliced sausage and do the same thing before transferring both to a bowl.
- In the drippings in your pot (this is all the GOOD stuff!), and still using the saute setting, add the veggies and spices, cooking just a couple minutes until the veggies are slightly softened. Now add the rice, tomatoes, broth, Tobasco, and Woozy sauce (Worcestershire sauce). 🙂
- Now you’ll lock the IP lid into place, bring it to full pressure and cook everything for 6 minutes on High Pressure – so easy and fast! I love it.
- Once the timer sounds, perform a quick release to remove all the pressure from the IP at once. Carefully unlock the lid and remove the bay leaf. Stir in the reserved meats and the uncooked shrimp, immediately closing the IP once again. Let everything rest for 5 minutes, allowing the shrimp to fully cook from residual heat. (You’ll know your shrimp is fully cooked when it turns from gray in color to a nice pink – it literally just takes a few minutes!)
Easy Recipe Tips for Making Instant Pot Jambalaya
- My family doesn’t like shrimp or seafood. Can I leave that out? Not a problem at all…..and as a matter of fact, I must do the same since my husband has a seafood allergy. The Jambalaya will still be absolutely delicious – I promise.
- What if I can’t find Andouille sausage at my local grocer? You can actually substitute any fully-cooked smoked sausage for the Andouille sausage and most people will never even know. The important thing to remember is to brown off your sausage first – this really heightens the flavor of the entire dish. (See step 1 of the recipe.)
- Where will I find smoked sausage or Andouille sausage at the grocer – is it in a specific section of the store? At my grocer, I find the smoked sausage in the section near the hot dogs and bacon, not the meat department. The sausage you find in the meat department is typically RAW sausage that needs to be fully cooked once you get it home, whereas smoked sausage or Andouille sausage is ALREADY fully cooked, at the time of purchase.
More Delicious Instant Pot Recipes Your Family –
Lazy-Butt Beef Subs with Caramelized Onions and BBQ Mayo
Instant Pot Chicken and Mushroom Wild Rice Soup
Instant Pot Honey BBQ Chicken Wings
Instant Pot Ham and Bean Soup
Instant Pot Chocolate Lava Cakes for Two
Speedy Instant Pot Vegetable Beef Soup
Printable Instant Pot Jambalaya Recipe
Instant Pot Jambalaya
Ingredients
- 2 Tbs. olive oil
- 8 oz. smoked or andouille sausage, sliced into 1/2-inch thick coins
- 8 oz. boneless skinless chicken thighs, cut into 2” inch pieces
- 1 tsp. Tony Chachere's Original Creole Seasoning, or more to taste if you like spicy!
- 1 tsp. dried thyme leaves
- 1 tsp. smoked paprika
- 1 bay leaf
- 2-3 good dashes Tabasco Pepper Sauce
- 2 tsp. Worcestershire sauce
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 green bell pepper, seeds and membranes removed, diced
- 1 red bell pepper, seeds and membranes removed, diced
- 3 celery ribs, sliced
- 1 cup jasmine rice, I prefer the texture of this rice instead of long grain rice
- 2 cups canned diced tomatoes, undrained
- 3 cups chicken broth
- 3 Tbs. fresh Italian parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
- 8 oz. small raw shrimp, peeled and deveined
Instructions
- Add oil to Instant pot set to sauté setting; when the oil is hot, add the chicken. Sauté chicken until lightly browned and cooked throughout, then add the sliced sausage and sauté a bit longer.
- Using a slotted spoon, transfer the meat from the Instant Pot to a bowl, leaving the drippings in the pot; reserve and keep warm.
- Add the onions, garlic, bell peppers, celery, creole seasoning, thyme, paprika, and bay leaf to the Instant Pot; sauté vegetables for a couple minutes, just until the veggies are slightly softened. Stir in rice, tomatoes, broth, Tabasco, and Worcestershire sauce.
- Lock the Instant Pot lid into place; select manual cook time for 6 minutes on High Pressure setting, bringing the Instant Pot to full pressure.
- When the timer sounds, remove the pressure from the IP by performing a quick release, then carefully unlock and remove the lid.
- Remove the bay leaf, then stir in the reserved cooked meat, and the shrimp. Close the Instant Pot lid, letting the jambalaya stand and rest for 5 minutes before serving. Garnish with parsley and serve.
Notes
Nutrition
If you’re new to Instant Pot cooking, you may find our Instant Pot Free Printables helpful, and also our Instant Pot Guide for Beginners. Print these off and secure them to the inside of a cupboard door for quick reference when you’re needing help with what’s cookin’ in your Instant Pot!
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Let’s Get You Cookin’,
Chef Alli
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