Instant Pot Jambalaya

Instant Pot Jambalaya with chicken, andouille sausage, shrimp and lots of spice makes a flavorful New Orleans-style meal. Jambalaya is super easy to cook in a pressure cooker and it doesn’t take much time at all. The Instant Pot does a great job of melding all the flavors together in a short amount of time.

Instant Pot Jambalaya


First you use the saute mode to brown the sausage and the chicken. If you can’t find andouille sausage, you can use any smoked sausage. I like to use chicken thighs because they are juicier and have more flavor, but you could sub chicken breasts.


Then you saute onion, celery, red bell pepper, and garlic. Green pepper could be used instead of red.

Instant Pot Jambalaya


Next a can of undrained diced tomatoes, rice, Creole seasoning, thyme, bay leaves, Tabasco sauce, and 2 cups of chicken broth get added.

The Instant Pot gets set to Pressure Cook for 7 minutes. Do a quick pressure release after the time is up and add the shrimp, parsley, and green onions. Cover the pot and let the residual heat cook the shrimp.

Serve Instant Pot Jambalaya with some crusty French bread for a spicy southern one dish meal.

Instant Pot Jambalaya with chicken and shrimp

More Southern Instant Pot Recipes

4.3 from 10 votes
Instant Pot Jambalaya
Instant Pot Jambalaya
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Instant Pot Jambalaya with chicken, andouille sausage, shrimp and lots of spice makes a flavorful New Orleans-style meal. 

Course: Main Dish
Cuisine: Southern
Servings: 6
  • 1 tablespoon vegetable or olive oil
  • 12 ounces Andouille sausage, sliced
  • 3 boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 2 1/2 teaspoons Creole seasoning, divided
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 1/2 cups long grain rice
  • 1 (14.5-ounce) can diced tomatoes with juice
  • 1 teaspoon Worcestershire sauce
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon Tabasco sauce
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon chopped fresh parsley
  1. Turn Instant Pot to "Saute" and add oil to inner pot. Add sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.

  2. Add chicken and sprinkle with 1/2 teaspoon Creole seasoning.  Cook until browned, about 5 minutes. Remove with a slotted spoon and set aside with sausage.

  3. Add onion, celery, and red pepper and cook until onion is soft, about 4 minutes.

  4. Add garlic and cook 1 more minute.

  5. Stir in 2 teaspoons of Creole seasoning, thyme, salt, tomatoes, rice, Worcestershire sauce, broth, bay leaves, and Tabasco sauce. Stir in sausage and chicken.

  6. Turn Instant Pot to Pressure Cook/High (or Manual) for 7 minutes. Be sure valve is in "Sealing" position. 

  7. Do a quick release and open Instant Pot. Do not open until the pin drops. Stir in shrimp, parsley, and green onions. Cover Instant Pot and turn it off. Let the residual heat cook the shrimp for about 8 to 10 minutes.

Recipe adapted from Paint the Kitchen Red


You may like to also try this Slow Cooker Jambalaya. Watch the video below to see how to make it.

Disclosure: This post contains affiliate links.

22 thoughts on “Instant Pot Jambalaya

  1. Nice recipe.
    I’m not fond of tomatoes and I like a Cajun “brown” jambalaya. I let the sausage and chicken cook til the bottom of the pot is covered with a sticky “fond” (brown scalded bits) but not burned, and then I throw the mirepoix. All the water in the celery onion and peppers is enough to deglaze the fond, but if not, continue deglazing with the chicken stock until the bottom of the pot is clean. Then continue with the recipe without the tomatoes. Add an extra quarter cup of stock to replace the water from the tomatoes. The fond adds a nice flavor and a brown cast to the jambalaya. Wondermous!

  2. Excellent recipe. My family (we’re from New Orleans) thought this was a good as any we had eaten in a long time. Thanks Christin.

  3. This was delicious but I realize I didn’t add the rest of the Creole. When do we add in the additional 1/2 tsp of Creole seasoning?

  4. Love this recipe. I make this 2-3 times a month. So quick and easy. I use shrimp and sausage only. Love how it taste like its been cooking all day.

  5. This turned out great! I ended up naturally releasing it … I used brown rice and was worried the 7 minutes wouldn’t be enough. I didn’t have shrimp or scallions (and you are right definitely needs something green. I may sauté some zucchini just to break up the color. Thanks!!!

  6. Have you ever substituted white rice for brown? I want to make it with brown rice but being new to instant pot cooking, I’m afraid of undercooking everything. Can I do the brown rice in a separate pot until close to being done and then add it in so it won’t overcook?

  7. Is this recipe for a 6qt machine? I have an ultra 8qt & I’m cooking for a large group next weekend!! Could you estimate how much to increase the recipe for a full 8qt size? Many thanks for any info you can provide!!!

          1. I read it multiple times and I kept overlooking it too. Guess since it’s in the middle of all the seasonings.

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