Description
Instant Pot Jambalaya is a quick and flavorful one-pot meal featuring chicken, sausage, shrimp, and Creole spices. This easy Louisiana-inspired dish is perfect for busy weeknights or meal prep.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, One-Pan Meal
- Method: Pressure Cooking
- Cuisine: Creole, Cajun, Southern
Keywords: Instant Pot Jambalaya, Creole jambalaya, easy jambalaya recipe, one-pot jambalaya, Louisiana jambalaya