Instant Pot Jambalaya Recipe
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Travel to Cajun country with this easy Instant Pot Jambalaya. Experience delicious flavors in this Louisiana favorite made simple with the ingredients you love.
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This amazingly delicious Instant Pot Jambalaya is truly one of my favorite Instant Pot rice dishes. The flavors transport you to Louisiana and are hearty enough to fill up your people. Its one-pot convenience makes it perfect for busy weeknights… or weekend meals.
Made with andouille sausage, chicken, uncooked rice, pepper, onion, celery, and spices, everyone will love a simple, quick fix.
Don’t you love the words “incredibly easy?” They draw my eye every time. And then, when “incredibly easy” is followed by “incredibly delicious,” you know you’ve hit the jackpot.
That’s the story with this Instant Pot Jambalaya. It’s both incredibly quick and easy and more delicious than I can describe. You’re just going to have to trust me… and try it!
And, as Mardi Gras or Fat Tuesday nears, I’m looking for ways to bring a little deep south to my table. To infuse our meals with those redolent creole spices that’s oh-so-satisfying.
Cajun and Creole Spices
This recipe calls for Cajun seasoning. Use your favorite. If you’re wondering if Cajun and Creole seasoning can be used interchangeably, it can be. The only difference is Creole seasoning takes Cajun seasoning a bit further by adding herbs like basil, thyme, and oregano. If you’d like to make your own, here’s a link for a highly-rated AllRecipes Cajun Spice Mix.
How Spicy is Jambalaya?
Jambalaya can be as spicy as you want it to be. This recipe is medium spiced. Much of which comes from the andouille sausage. When I make Instant Pot Jambalaya for the family, I always serve it alongside sliced fresh red jalapenos and red pepper flakes for added heat. For me? It’s perfect the way it is!
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Instant Pot Jambalaya Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 12 ounces andouille sausage sliced
- 2 boneless skinless chicken breast cut into bite-size pieces
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 3 stalks celery chopped
- 2 cloves garlic minced
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1½ cup long-grain white rice uncooked
- 1 14.5-oz can diced tomatoes, undrained
- 1 14.5-oz can chicken stock
- 1/2 teaspoon kosher salt
Instructions
- Turn the Instant Pot to the saute setting and add the oil. Once it’s hot, add the sausage slices and cook until browned, about 2-3 minutes per side. Transfer the sausages to a bowl and set aside.
- Drizzle 1/2 tablespoon of olive oil inside the pot. Add the cut up chicken and cook on the saute setting for a minute or two, until the chicken is no longer pink. Scrap up the browned bits of sausage as the chicken sautes. Then add the onion, pepper, celery, and garlic; cook for another minute. Add the Cajun seasoning, thyme, bay leaves and rice to the pot; stir to combine.
- To the pot, add the diced tomatoes with their juices, chicken stock, and salt. Secure the lid and turn the valve to sealing. Cook on manual high pressure for 8 minutes. Allow the pressure to naturally release for 5 minutes, before a quick release for the remaining pressure.
- Remove the lid and gently fluff the rice with a fork. Add the previously sautee sausages to the rice and chicken; stir to combine. Serve the jambalaya in bowls garnished with freshly sliced scallions and a red jalapeno pepper for extra heat
Notes
Garnish Ideas:
- sliced red jalapenos
- sliced green onions
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
We will make this again!
How to prepare on the stove pot? M one of those oddballs that doesn’t own an instant pot.
Hi Sara! I don’t think that’s odd at all! So — I haven’t made this particular recipe on the stovetop. However, it would be easy to convert. I would begin by using a large covered skillet or soup pot. The entire first half of the recipe would remain the same — sautéing the sausage, vegetables, chicken, etc. Add everything into the skillet/pot as directed in the recipe.
The only ingredient difference would be the liquid. You will want to add 3 cups of chicken stock and drain the tomatoes.
Bring the rice mixture to a boil and then reduce the heat to low, cover, and simmer for 18 to 20 minutes. Add the sausage, remove the bay leaves, fluff with a fork and serve!
Wondering if you or anybody else has tried putting everything in the pot and just cooking it? Without pre saute ing and pre cooking the sausage. Also could I use Italian sausage instead as my kids cant stand spicy?
The reason I like to brown the meat before cooking is simply for texture and flavor. Ground beef can tend to get gray instead of brown if cooked without browning. But – I don’t think it’s strictly necessary. I also think sausage would be super delicious! To reduce spicy, omit the hot sauce and red pepper flakes. Thanks Annette!