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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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.
First time making this and just 👌
BEST instapot recipe EVER!!!!
Loved how this jambalaya turned out I am now even more in love with my Instant Pot!
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.
So happy you enjoy this jambalaya Rhonda!
I read it multiple times and kept overlooking it too. I guess since it’s listed in the middle of the seasonings.
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!!!
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?
I’ve cooked rice separately for this recipe— seeing if the rice would be less “mushy.” (Don’t get me wrong. Recipe is very good. Just was looking to improve). The rice doesn’t absorb the flavor of the spices when cooked separately, so in my opinion, it was not as good.
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!!!
Yes, it is for a 6-quart Instant Pot. If you have a larger one, I would increase each ingredient by 25%.
Thank you so much!!!
Can I use basmati rice?
No where in the description or recipe directions is the rice ever mentioned.
Please see Step 5.
It’s not in step 5.
Step 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.
I read it multiple times and I kept overlooking it too. Guess since it’s in the middle of all the seasonings.