If there’s one dish that can transport you straight to the heart of Louisiana with just a single spoonful, it’s Instant Pot Jambalaya! This aromatic, one-pot wonder brims with smoky sausage, tender chicken, sweet shrimp, and all those colorful veggies—plus a bold Cajun kick. And thanks to the magic of the Instant Pot, you get every ounce of soulful flavor in a fraction of the time.
Why You’ll Love This Recipe
- Bursting with Cajun Flavor: Every bite is infused with smoky Andouille sausage, aromatic Cajun spices, and bright, fresh veggies.
- One-Pot Magic: The Instant Pot takes care of all the hard work—no hovering over the stove, and cleanup is a breeze.
- Satisfies a Crowd: This jambalaya is filling, hearty, and absolutely perfect for cozy gatherings or family dinners.
- Customizable & Fast: Easily adapt it to what you have on hand or your spice preferences—and dinner is ready in under an hour.
Ingredients You’ll Need
The beauty of Instant Pot Jambalaya is that it combines simple pantry staples with a few special ingredients for a dish that’s bursting with color and flavor. Each ingredient plays a crucial role, so don’t skip any for the true New Orleans experience!
- Vegetable oil: A splash of oil helps brown the meat and veggies for a richer, deeper flavor base.
- Andouille sausage: This bold, smoky sausage is the signature of authentic jambalaya. Slice it thick so every bite sings!
- Chicken breasts: Boneless and skinless chicken soaks up the bold spices—cut it bite-sized so it cooks perfectly.
- Cajun seasoning: The heart of the dish. Use your favorite blend for the perfect level of heat and flavor.
- Yellow onion, celery, green bell pepper: The classic “holy trinity” of Creole and Cajun cooking adds sweet, aromatic depth. Dice them evenly for the best texture.
- Garlic: Fresh garlic brings incredible punch—don’t skimp on those cloves!
- Dried basil: Adds a subtle herbal note that livens up the whole pot.
- Salt and pepper: Taste and season as you go, as Cajun seasoning and sausage can be salty.
- Fire-roasted diced tomatoes: These bring juicy, tangy brightness and a little smokiness.
- Granulated sugar: Just a touch mellows out the acidity of the tomatoes for a balanced sauce.
- Long grain rice: Make sure you rinse it well! Regular long grain holds its shape and soaks up all that savory goodness.
- Chicken stock: Low-sodium keeps you in control of the seasoning while infusing rich flavor into the rice.
- Cayenne or red pepper flakes (optional): Crank up the heat to your liking, but keep in mind Cajun seasoning already brings the fire.
- Shrimp: Juicy, sweet shrimp cook quickly at the end, with their tails adding extra flavor and a beautiful presentation.
Variations
The best thing about Instant Pot Jambalaya? You can truly make it your own! Whether you’re adapting for allergies, preferences, or what you’ve got left in the fridge, this dish is endlessly flexible.
- Swap the proteins: Try smoked turkey sausage, diced ham, or boneless chicken thighs for a flavorful twist on the classic meat trio.
- Go seafood-forward: Double up on shrimp or add bay scallops and crab for a special occasion, seafood-lover’s feast.
- Make it vegetarian: Omit the meat and shrimp—substitute with canned beans or extra veggies like zucchini and mushrooms for a hearty plant-based meal.
- Adjust the heat: Tone down the cayenne for a milder jambalaya, or amp it up with extra Cajun seasoning or diced jalapeños for a real kick.
How to Make Instant Pot Jambalaya
Step 1: Brown the Sausage & Chicken
Set your Instant Pot to SAUTE and swirl in a bit of oil. Once it’s nice and hot, brown the Andouille sausage for about 5 minutes until it’s deliciously golden and fragrant. Remove to a plate, add more oil if needed, and repeat the process with the chicken, seasoning it with Cajun spice as it cooks. These browned bits at the bottom? That’s liquid gold—don’t skip them!
Step 2: Sauté the Veggies
Toss in the onion, celery, bell pepper, and garlic straight into the pot. Sauté for a few minutes, scraping up those tasty bits and letting the veggies turn soft and aromatic. This builds that robust, classic jambalaya flavor base that makes the whole dish irresistible.
Step 3: Add Rice, Tomatoes, and Seasonings
Stir in the remaining Cajun seasoning, dried basil, a touch of salt and pepper, fire-roasted tomatoes, and sugar. Then add the rinsed rice and chicken stock. Give everything a thorough mix, making certain nothing is stuck to the bottom (a wooden spoon is your friend here, trust me!).
Step 4: Pressure Cook
Secure the Instant Pot lid, set the valve to Sealing, and pressure cook on HIGH for just 4 minutes. Once it’s finished, allow the pot to naturally release for 10 minutes—this makes the rice extra fluffy and keeps it from going mushy. Do a quick release for any remaining steam, then carefully open the lid.
Step 5: Add Shrimp & Finish
Gently fold in the shrimp along with the browned sausage and chicken. Pop the lid back on (no need to turn it back on) and let the residual heat work its magic for 5–10 minutes, until the shrimp turn pink and opaque. Lightly fluff, garnish with chopped green onion and parsley, and serve piping hot—your Instant Pot Jambalaya is ready!
Pro Tips for Making Instant Pot Jambalaya
- Rinse Your Rice: Don’t skip rinsing! Washing off the excess starch keeps rice grains distinct and prevents a gummy texture after pressure cooking.
- Layered Browning: Browning sausage and chicken in batches lets you build flavor at each stage—don’t rush this step, it makes the whole pot taste amazing.
- Scrape the Pot: When deglazing, be thorough about loosening any browned bits—they’re flavor bombs and help prevent the dreaded “burn” notice.
- Residual Heat for Shrimp: Letting the just-cooked jambalaya steam the shrimp ensures they turn out juicy, perfectly pink, and never rubbery.
How to Serve Instant Pot Jambalaya
Garnishes
A sprinkle of freshly chopped parsley and sliced green onions on top adds a gorgeous pop of color and a fresh, herbaceous bite. For a classic Louisiana finish, offer lemon wedges on the side—it brightens the dish and cuts through the richness beautifully.
Side Dishes
This Instant Pot Jambalaya is a complete meal on its own, but it pairs so well with a buttery hunk of cornbread, a fresh garden salad, or even a side of sautéed greens. If you’re craving a true Southern feast, add some creamy coleslaw or hush puppies on the side.
Creative Ways to Present
For a show-stopping presentation, serve your jambalaya in individual bowls with an extra shrimp perched on top and a scattering of scallions. Or, bring the party vibe to life by ladling it straight from the Instant Pot at the table, family-style—beads optional, but highly encouraged!
Make Ahead and Storage
Storing Leftovers
Cool leftover jambalaya to room temperature, then transfer it to an airtight container. It’ll keep in the refrigerator for up to 3 days. Just be sure to store the shrimp separate from the rice and meat if possible, to keep their texture at its best.
Freezing
Jambalaya freezes well—just let it chill completely before packing into freezer-safe containers. For the best texture, freeze the rice and protein portion without the shrimp; add fresh-cooked shrimp when you’re ready to enjoy it again. It’ll last up to 2 months frozen.
Reheating
Reheat gently on the stove over low heat or in short bursts in the microwave, adding a splash of chicken stock to loosen up the rice. Stir just until hot—if reheating shrimp, keep a close eye so they stay tender and don’t overcook.
FAQs
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Can I use brown rice instead of white rice in Instant Pot Jambalaya?
You can, but brown rice takes longer to cook and will require extra liquid. Adjust the cook time and check your Instant Pot’s rice guidelines—a good starting point is 15–20 minutes on high pressure and an extra 1/2 cup of stock per cup of brown rice.
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My rice turned out mushy—what did I do wrong?
Most likely, the rice wasn’t rinsed before cooking or you used “instant” or parboiled rice, which can overcook quickly. Always use regular long grain rice and rinse it thoroughly for that perfect fluffy texture in your Instant Pot Jambalaya.
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Can I make Instant Pot Jambalaya ahead of time for a party?
Absolutely! Jambalaya tastes fantastic when made ahead. Just refrigerate without shrimp and stir them in when reheating, letting them cook gently in the hot jambalaya so they stay plump and juicy for your guests.
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How do I make Instant Pot Jambalaya less spicy for kids?
Choose a mild Cajun seasoning, hold back on the cayenne and red pepper flakes, and offer hot sauce on the side instead. That way, everyone can adjust the heat to their own taste!
Final Thoughts
No matter what the occasion (or even if it’s just a Tuesday night), Instant Pot Jambalaya brings all the southern comfort and zesty flair straight to your table—fast! I hope you give this recipe a try soon and fall in love with its big, bold flavors as much as I have. Enjoy every hearty, heartwarming bite!
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: Pressure Cooking
- Cuisine: Cajun
- Diet: Gluten Free
Description
This Instant Pot Jambalaya recipe is a flavorful, one-pot dish that combines Andouille sausage, chicken, shrimp, and Cajun seasonings with rice and vegetables. Perfect for a quick and delicious meal.
Ingredients
For Sausage and Chicken:
- 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
For Jambalaya:
- 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 to taste
- 14.5-ounce can fire-roasted diced tomatoes
- 1 teaspoon granulated sugar
- 1 1/2 cups long-grain rice, rinsed well and drained
- 1 1/2 cups chicken stock, low sodium preferred
- 1/4 teaspoon cayenne or red pepper flakes (optional)
- 1 pound raw shrimp, peeled and deveined
Instructions
- Cook Sausage and Chicken: Heat 1 tablespoon of oil in the Instant Pot on SAUTE. Brown the sausage, then set aside. Add another tablespoon of oil, cook chicken with 1 tsp Cajun seasoning, then set aside.
- Sauté Vegetables: Add onion, celery, bell pepper, garlic, and cook for 2-3 minutes.
- Add Ingredients: Stir in Cajun seasoning, basil, salt, pepper, tomatoes, sugar, rice, and chicken stock.
- Pressure Cook: Seal Instant Pot, cook on HIGH for 4 minutes. Natural release for 10 minutes, then quick release.
- Add Shrimp: Add shrimp, sausage, and chicken. Let shrimp cook in residual heat for 5-10 minutes.
- Serve: Garnish with green onions, parsley, and enjoy!
Notes
- Adjust salt based on chicken stock saltiness.
- Rinsing rice removes starch for better texture.
- Browning ingredients adds flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 210mg
