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 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.
The dish was amazing. I saw from previous posts about the dreaded “burn”. In my experience it’s usually from either not scraping the bits off the bottom or the tomato. I changed up the order and put everything in except the rice. Added it after the broth. Pushed the rice down just until it was covered in liquid. Don’t stir. Then put the tomatoes on top. Don’t stir. Came out perfect.
Made this and it was delicious! Based on all the comments regarding the rice and burn notice, I used already cooked brown rice and reduced the broth to 1 cup. Perfection!
I just cooked this last week and got the “burn” display as well. So disappointing.
I have wanted this recipe to turn out 3 times now.. (my daughter tried to talk me out of trying again) I have gotten the “burn” EVERY time! I even emptied the pot, scrubbed and oiled the pot before returning contents. Sooo disappointing. I am hoping to salvage on the stove as others have mentioned. If it doesn’t turn out, what a waist of ingredients! I am soo sad!! ☹️
I’ve made the recipe several times successfully. I did get the burn notice once before pot came to pressure— not sure what I did differently. My remedy was to dump the contents into my spare pot (for the instant pot; I have two) and restart the pressure cooking. Came out fine. Another time, my rice wasn’t cooked. I tried to turn on the instant pot for 2 more minutes but that didn’t work. I ended up dumping the instant pot to a stove top pot and let simmer for 10 min (like when cooking rice). I haven’t figured out what as different the two times it didn’t come out as expected, but both times I was able to salvage. (My guess for the under cooked rice is that I had to much chicken and sausage and not enough liquid).
Wow! Fantastic! I only had chorizo and it worked well. Also used riced cauliflower to de-carb it… again it worked well! Just hot enough and lots of flavor. A definite keeper.
I love this recipe, but could you please update the ingredient list to have the green onions listed as an ingredient? I made my shopping list and missed them since they are only mentioned in the last sentence.
Me again. Just made the Jambalaya exactly as the recipe said. No burning and the rice turned out perfectly. The prawns are now heating up and we are looking forward to our meal. Thank you.
I am making this tonight. I noticed that you add green onions at the end however there are no green onions in the recipe. How many do I use? I am just going to dice up 2 – 3 tonight and see how it goes.
I just add them for a little extra flavor and garnish. One or two is plenty.
I keep getting the burn error. 🙁
Have you doubled the recipe?