If you’re looking for a flavor-packed Southern classic in record time, this Instant Pot Jambalaya has you covered! Unbelievably savory sausage, juicy chicken, and plump shrimp come together with aromatic veggies and Cajun spices for a cozy meal that’s as easy as it is irresistible.
Why You’ll Love This Recipe
- Big Cajun Flavor Without Fuss: You get all the smoky, savory, spicy magic of traditional jambalaya using only one pot—and in under an hour!
- Uses Everyday Ingredients: With easy-to-find sausage, chicken, shrimp, and pantry staples, Instant Pot Jambalaya is totally achievable even on a weeknight.
- Perfectly Cooked in One Step: The Instant Pot guarantees tender, fluffy rice and juicy proteins every time—no babysitting or guesswork!
- Customizable for Your Crowd: Mild or spicy, with or without shrimp, gluten-free or dairy-free—this recipe is incredibly easy to adapt to everyone’s tastes.
Ingredients You’ll Need
You won’t believe how just a handful of kitchen staples and a few bold seasonings can create such an explosion of flavor! Each ingredient in Instant Pot Jambalaya contributes to its hearty texture, vibrant color, and that unmistakably zesty taste.
- Andouille sausage: Smoky, spicy, and the backbone of authentic cajun flavor—slice it into rounds to get those golden, caramelized edges.
- Chicken breasts: Boneless, skinless, and cut into bite-sized chunks so they stay tender and juicy in the pressure cooker.
- Cajun seasoning: Packs in the big flavors—use your favorite blend, and adjust for heat as you like.
- Yellow onion, celery, green bell pepper: This “holy trinity” of Louisiana cooking gives the dish its signature aromatic base and a pop of color.
- Garlic: Just a few cloves, minced, add deep warmth and complexity.
- Dried basil: A subtle herbal note that lifts the whole dish.
- Salt and pepper: For seasoning to taste—remember, the Cajun mix brings plenty of boldness!
- Fire-roasted diced tomatoes: Add a little smokiness and just the right amount of acidity to balance the richness.
- Granulated sugar: Just a touch is all you need to mellow out tomato acidity.
- Long grain rice (not instant!): Regular long grain rice absorbs all those seasoned juices and cooks up tender but fluffy—crucial for true jambalaya texture.
- Chicken stock (low sodium): Adds moisture and depth without overpowering saltiness.
- Cayenne or red pepper flakes (optional): Want more kick? Toss these in to suit your spice tolerance!
- Shrimp: Peeled and deveined, but tails on for presentation—added at the end so they stay perfectly tender and juicy.
- Vegetable oil: Used for sautéing the proteins and veggies for maximum browning and flavor development.
Variations
The beauty of making Instant Pot Jambalaya is how easy it is to put your own spin on it! Whether you’re spicing it up, swapping proteins, or making it allergy-friendly, there’s room to make it all your own.
- No shrimp? No problem: Swap in extra chicken or sausage, or even sliced smoked turkey sausage for another delicious twist.
- Add more veggies: Love extra color and crunch? Stir in diced red bell pepper, okra, or even chopped tomatoes for a veggie-packed punch.
- Make it veggie: Use vegetable broth, skip the meats, and amp up beans and hearty mushrooms for a comforting vegetarian jambalaya.
- Turn up the heat: Go heavy on the cayenne or add hot sauce at the end to make your Instant Pot Jambalaya extra fiery!
How to Make Instant Pot Jambalaya
Step 1: Brown the Sausage
Set your Instant Pot to the SAUTE setting and let it preheat until it says HOT. Add one tablespoon of oil, then the sliced andouille sausage. Let it cook undisturbed for several minutes so it develops that deep, golden-brown crust—this step is pure flavor magic! Once browned, scoop out the sausage and set it aside.
Step 2: Sauté the Chicken
Pour in your second tablespoon of oil and add the chicken pieces. Sprinkle them with 1 teaspoon of Cajun seasoning and cook, stirring occasionally, until they’re just cooked through and starting to take on a little color. Transfer the chicken to the same plate as the sausage—don’t worry, it will finish cooking with everything else.
Step 3: Cook the Holy Trinity
Toss the onions, celery, bell pepper, and garlic into the pot (adding a splash more oil if needed). Sauté for 2-3 minutes until the veggies start to soften and the whole kitchen smells incredible. This foundation fills every bite with Louisiana charm!
Step 4: Add Rice, Seasonings & Stock
Sprinkle in the remaining Cajun seasoning, dried basil, a little salt and pepper, and stir in the diced tomatoes (with juices) and sugar. Add the rinsed rice and chicken stock, plus cayenne if you’re using. Be sure to use a wooden spoon to scrape up any tasty browned bits stuck to the bottom—this will keep you from getting that dreaded burn notice later!
Step 5: Pressure Cook to Perfection
Pop on the Instant Pot lid, check that the valve is set to SEALING, and cook on HIGH PRESSURE (manual/pressure cook) for 4 minutes. Let the pressure release naturally for 10 minutes—don’t skip this part!—then quickly release any remaining steam. This gentle finish ensures your rice is perfectly tender.
Step 6: Add Shrimp and Finish
Open the lid and immediately add in the shrimp, cooked sausage, and chicken. Stir gently, then put the lid back on (no need to seal) and let the shrimp cook in the residual heat for 5–10 minutes, just until they turn opaque and pink. Give a final stir, garnish with fresh green onion and parsley, and your feast is ready!
Pro Tips for Making Instant Pot Jambalaya
- Rice Prep Magic: Rinse your rice thoroughly—this step keeps the grains fluffy and prevents a gummy texture, letting each bite soak up that flavorful broth.
- Sauté for Layered Flavor: Don’t skimp on browning the sausage and chicken separately—those caramelized bits create the bold, authentic taste every great jambalaya needs!
- No-Burn Guarantee: Scrape the pot well after sautéing to release every bit of flavor and avoid the Instant Pot’s burn notice—this makes clean-up easier, too.
- Shrimp Timing: Always add shrimp only at the end, letting them cook gently in the pot’s residual heat so they turn out tender and never rubbery.
How to Serve Instant Pot Jambalaya
Garnishes
Brighten up your Instant Pot Jambalaya with a shower of fresh chopped green onions and flat-leaf parsley. For extra Southern flair, serve with lemon wedges on the side—the light citrus pop is unbeatable with spicy sausage and juicy shrimp!
Side Dishes
This one-pot meal is hearty on its own, but if you’re feeding a crowd, consider classic sides like homemade cornbread, a crisp green salad, or even roasted okra for extra Southern comfort. A tall glass of sweet tea or a light beer make the meal sing.
Creative Ways to Present
Spoon your Instant Pot Jambalaya into colorful bowls or, for a party, serve it family-style from the pot with lots of fixings on the side. For gatherings, consider filling mini bell peppers or serving in hollowed-out bread bowls for an extra fun twist!
Make Ahead and Storage
Storing Leftovers
Let any leftover Instant Pot Jambalaya cool completely before transferring to airtight containers. It will keep beautifully in the fridge for up to 3 days—making lunch the next day something to look forward to!
Freezing
To freeze, scoop the cooled jambalaya (without shrimp, if possible, as shrimp can turn rubbery when frozen and reheated) into freezer-safe bags or containers. It’ll stay delicious for up to 3 months—just thaw in the fridge overnight before reheating.
Reheating
Reheat gently in a saucepan with a splash of water or stock to keep the rice moist, stirring often until warmed through. For shrimp, add them only at the end—or toss in a handful of fresh shrimp to rewarm so they’re just-cooked and still tender.
FAQs
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Can I use a different type of rice in Instant Pot Jambalaya?
For best results, stick with regular long-grain rice. Instant rice will turn mushy, while brown rice needs a longer cook time. If you substitute jasmine or basmati, keep an eye on the liquid level and make sure not to overcook.
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Is this recipe spicy?
Instant Pot Jambalaya has a gentle heat from the Cajun seasoning and andouille sausage, but you can make it as mild or spicy as you like by adjusting the amount of cayenne or red pepper flakes—or simply use a mild sausage instead.
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Can I make Instant Pot Jambalaya ahead of time?
Absolutely! The flavors only get better overnight. Just refrigerate and gently reheat as needed. If possible, add the shrimp just before serving so they stay tender.
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What can I do if my Instant Pot gives a burn warning?
If you get a burn warning, quick release any pressure, open the lid, and give everything a good stir, scraping up any bits stuck to the bottom. Add an extra splash of broth if it looks dry, then try again. Properly deglazing after sautéing prevents this issue!
Final Thoughts
This Instant Pot Jambalaya really is a celebration in a bowl—bold, comforting, and guaranteed to bring everyone to the table smiling. If you haven’t tried homemade jambalaya before, give this shortcut version a whirl and treat yourself (and your loved ones) to a little Louisiana sunshine!
Print
Instant Pot Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Cajun/Creole
- Diet: Gluten Free
Description
This Instant Pot Jambalaya recipe is a flavorful and comforting one-pot meal that combines Andouille sausage, chicken, shrimp, rice, and Cajun seasonings. Perfect for a busy weeknight dinner or for feeding a crowd!
Ingredients
For the Jambalaya:
- 2 tablespoons vegetable oil divided
- 12 ounces Andouille sausage sliced into 1 inch rounds
- 1 pound chicken breasts boneless and skinless, cut into bite-sized pieces
- 4 teaspoons Cajun seasoning divided
- 1 small yellow onion diced
- 1 medium stalk of celery diced
- 1 small green bell pepper seeded and diced
- 3 cloves garlic minced
- 1 teaspoon dried basil
- Salt and pepper
- 14.5-ounce can fire-roasted diced tomatoes
- 1 teaspoon granulated sugar to balance the acidity
- 1 1/2 cups long-grain rice rinsed well and drained (regular, do not use instant rice!)
- 1 1/2 cups chicken stock low sodium preferred
- 1/4 teaspoon cayenne or red pepper flakes optional if you like a spicy cayenne (Cajun seasoning already contains cayenne)
- 1 pound raw shrimp peeled and deveined but tail left on
Instructions
- Cook the Sausage: Set the Instant Pot on the SAUTE setting, add 1 tablespoon of oil, and cook the sausage until golden brown. Remove and set aside.
- Cook the Chicken: Add 1 more tablespoon of oil, then cook the chicken with 1 teaspoon of Cajun seasoning until cooked through. Remove and set aside.
- Sauté Vegetables: Cook onion, celery, bell pepper, and garlic for 2-3 minutes.
- Add Ingredients: Stir in Cajun seasoning, basil, salt, pepper, diced tomatoes, sugar, rice, and chicken stock. Ensure nothing is stuck to the bottom.
- Pressure Cook: Seal the Instant Pot and pressure cook on HIGH for 4 minutes. Allow natural release for 10 minutes, then quick release.
- Add Shrimp: Add shrimp, cooked sausage, and chicken. Cover and let the shrimp cook with residual heat for 5-10 minutes until pink and opaque.
- Serve: Garnish with green onion and parsley before serving.
Notes
- The amount of salt depends on the saltiness of your chicken stock.
- Rinsing rice removes starch for non-clumpy grains.
- Browning meats and veggies enhances flavor; scrape up browned bits for extra taste.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 200mg
