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.
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.
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.
More Southern Instant Pot Recipes
- Instant Pot Grits
- Instant Pot Low Country Boil
- Instant Pot Crack Chicken
- Instant Pot Mississippi Roast
Instant Pot Jambalaya
Ingredients
- 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
Instructions
- 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.
- 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.
- Add onion, celery, and red pepper and cook until onion is soft, about 4 minutes.
- Add garlic and cook 1 more minute.
- Stir in 2 teaspoons of Creole seasoning, thyme, salt, tomatoes, rice, Worcestershire sauce, broth, bay leaves, and Tabasco sauce. Stir in sausage and chicken.
- Turn Instant Pot to Pressure Cook/High (or Manual) for 7 minutes. Be sure valve is in "Sealing" position.
- 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.
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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.
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Not tried this recipe yet, but will.. I love to cook since 1975 (I’m 78) by watching my Mother since I was a kid, she is half Japanese, half Russian and any meal you want, she would cook it to perfection ‘SPELL’ (no exsageration).. My mom was an amazing cook.. Anyways, in my opinion, I learned to cook with short grain Japanese rice, Boton Calrose short grain Rice. California has it but it’s best if you can find from Japan (original rice) and I never used any other rice. And also. I never use texas pete, tabasco or buffalo sauce for heat. I use fresh (any hot peppers) cayenne, jalopeno or crushed red peppers. always use fresh garlic, fresh ginger, onions, (no powder stuff) and a dash of oriental 5 spice.. But all depends on a meal I’m preparing. I will try this recipe (in my own way) and update my comment..