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.
If you want to make Jambalaya but not in an instant pot, try this Slow Cooker Jambalaya recipe or this Crawfish Jambalaya recipe.
How To Make 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.
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.
How To Serve
Serve Instant Pot Jambalaya with some crusty French bread for a spicy southern one dish meal.
Type of Rice To Use
I have always used Mahatma Long Grain rice but I have recently discovered 4 Sisters Rice which is grown in Louisiana. It is the best rice I have ever tasted. They also have a jasmine rice which is wonderful.
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Pin ItMore Southern Instant Pot Recipes
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- Instant Pot Low Country Boil
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Instant Pot Jambalaya
Equipment
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
- 2 green onions, sliced
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Paint the Kitchen Red
Disclosure: This post contains affiliate links.
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..