Name: Instant Pot Jambalaya
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Creole
Ingredients: 1 lb chicken breast or thighs, diced; 12 oz Andouille sausage, sliced; 1/2 lb shrimp (peeled and deveined); 1 onion, diced; 2 bell peppers (red, green, or yellow), diced; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 can (14.5 oz) crushed tomatoes; 2 cups chicken broth; 1 1/2 cups long-grain white rice; 1 tbsp Creole seasoning; 1 tsp paprika; 1/2 tsp cayenne pepper (adjust to taste); 1/2 tsp dried thyme; 1 bay leaf; 1 tbsp Worcestershire sauce; 1 tsp hot sauce (optional); 2 tbsp olive oil; Salt and black pepper, to taste; 2 green onions, chopped (for garnish); 2 tbsp fresh parsley, chopped (for garnish)

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Short Description

Instant Pot Jambalaya is a hearty, flavor-packed dish that brings together the bold tastes of Louisiana cuisine with the convenience of a pressure cooker. Combining tender chicken, savory sausage, succulent shrimp, and aromatic vegetables, this one-pot meal delivers deep, satisfying flavors in a fraction of the time. Perfect for busy weeknights or when you’re craving a taste of the South, this recipe is both easy to make and incredibly delicious.

Why You’ll Love This Recipe

Quick and Easy – The Instant Pot drastically reduces cooking time compared to traditional stovetop jambalaya.
One-Pot Convenience – Minimal cleanup means more time to enjoy your meal.
Bold, Authentic Flavors – Features classic Creole seasoning, smoked sausage, and fresh ingredients.
Customizable – Easily adapt this recipe to suit different dietary preferences.
Perfect for Meal Prep – Stores well and tastes even better the next day!

Ingredients

Chicken breast or thighs
Andouille sausage
Shrimp (peeled and deveined)
Onion
Bell peppers (red, green, or yellow)
Celery
Garlic
Crushed tomatoes
Chicken broth
Long-grain white rice
Creole seasoning
Paprika
Cayenne pepper
Dried thyme
Bay leaf
Worcestershire sauce
Hot sauce (optional)
Green onions (for garnish)
Fresh parsley (for garnish)
Olive oil
Salt and black pepper

Directions

Sauté the Ingredients: Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the sliced Andouille sausage and cook until browned. Remove and set aside.
Cook the Chicken: Add diced chicken to the pot and cook until lightly browned on all sides. Remove and set aside.
Sauté Vegetables: In the same pot, add chopped onions, bell peppers, and celery. Sauté until softened, then stir in the minced garlic and cook for another minute.
Add Seasonings: Stir in Creole seasoning, paprika, cayenne pepper, thyme, and Worcestershire sauce. Mix well to coat the vegetables with the spices.
Combine Main Ingredients: Return the sausage and chicken to the pot. Add the crushed tomatoes, bay leaf, and chicken broth. Stir well to combine.
Add the Rice: Stir in the uncooked rice, ensuring it is fully submerged in the liquid.
Pressure Cook: Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes. Allow a natural pressure release for 5 minutes before quick-releasing any remaining pressure.
Add Shrimp: Stir in the shrimp, close the lid, and let the residual heat cook the shrimp for about 5 minutes until pink and opaque.
Final Touches: Remove the bay leaf, give the jambalaya a good stir, and taste for seasoning adjustments.
Garnish and Serve: Top with chopped green onions and fresh parsley. Serve with hot sauce if desired.

Variations

Spicier Version: Increase cayenne pepper or add extra hot sauce.
Seafood Jambalaya: Swap chicken and sausage for a mix of shrimp, crab, and scallops.
Low-Carb Option: Replace rice with cauliflower rice and reduce the liquid accordingly.
Vegetarian Option: Omit the meat and use plant-based sausage or extra vegetables like mushrooms and zucchini.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Storage/Reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze in portioned containers for up to 3 months.
Reheating: Warm on the stovetop over low heat or microwave in 30-second increments, adding a splash of broth to maintain moisture.

FAQs

How do I prevent the rice from burning in the Instant Pot?

Make sure to deglaze the pot by scraping up any browned bits after sautéing, and avoid stirring the rice too much once the liquid is added.

Can I use brown rice instead of white rice?

Yes, but adjust the cooking time to 20 minutes with a 10-minute natural release, as brown rice takes longer to cook.

What type of sausage works best for jambalaya?

Andouille sausage is traditional, but you can use smoked sausage or chorizo for a different flavor profile.

Can I make this dish ahead of time?

Absolutely! Jambalaya flavors develop even more over time, making it perfect for meal prep.

Is this recipe gluten-free?

Yes, as long as the sausage and Worcestershire sauce are gluten-free. Always check labels to be sure.

Can I use frozen shrimp?

Yes, but thaw them first for even cooking.

Can I double this recipe?

Yes, but do not exceed the max fill line of your Instant Pot. Cooking time remains the same.

How can I make this dish milder?

Reduce the cayenne pepper and use a mild sausage.

Can I add okra?

Yes! Okra adds a nice texture and extra flavor. Add it with the vegetables.

What should I serve with jambalaya?

Cornbread, a side salad, or crusty bread pair well with jambalaya.

Conclusion

Instant Pot Jambalaya is a game-changer for those who love bold flavors but need a quick and convenient meal. With its perfect blend of spices, proteins, and vegetables, this dish delivers comfort and satisfaction in every bite. Whether you’re new to jambalaya or a seasoned fan, this recipe is sure to impress. Try it out, and enjoy a taste of Louisiana at home!

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