Instant Pot Jambalaya is a comforting meal that can be made in under an hour and feeds an army of people. Makes for perfect leftovers for lunch or even dinner the next day.
Many years ago I published my recipe for crock pot jambalaya. To this day, it has been one of my most visited recipes of all time. Rightfully so, given that I make it for my family at least once a month. Its New Orleans comfort food at its finest. Is it very authentic? Meh… I’m not Cajun and have only visited the region once. So some might argue with it’s authenticity. But, dang is it good and has all the flavors of New Orleans in one pot! If you love chicken, spicy andouille sausage, and shrimp paired with a tomato-base rice. I think you will love this recipe for Instant Pot Jambalaya.
Table of contents
Ingredients
- Grape Seed Oil
- Andouille sausage
- onion
- green bell pepper
- celery
- diced tomatoes with juice
- water
- dried oregano
- Cajun season
- dried thyme
- Louisianan Style hot sauce
- bay leafs
- boneless skinless chicken breast
- long-grain white rice
- large shrimp
- fresh parsley
Directions
- Place the Instant Pot in “saute” mode. Once the Instant Pot indicates “HOT”, add the grapeseed oil and the andouille sausage. Saute for 3 minutes. Then remove the sausage from the Instant Pot.
- Next, add the diced onions, bell pepper, and celery. Saute for 1 minute then add the canned tomatoes, water, oregano, cajun seasoning, dried thyme, hot sauce, and bay leaf. Mix well then submerge the two chicken breast in the tomato mixture. Close the Instant Pot and make sure the valve is in the center toward “sealing”. Cook on “Manual” for 8 minutes.
- Carefully, force pressure once the time is done. Check the chicken breast with a meat thermometer. The chicken should be completely cooked through, pull out the chicken and set to the side with the sausage. Place the 1 cup long-grain white rice in the Instant Pot. Mix well, close the lid to seal, make sure the valve is in the center toward “sealing”. Cook on “Manual” for 7 minutes.
- While the rice cooks, shred the chicken and keep to the side. Once the Instant Pot beeps and is done. Carefully, force pressure.
- Next, you will add the cooked shredded chicken, sausage back into the Instant Pot and the raw shrimp. Mix well, close the lid to seal, make sure the valve is in the center toward “sealing”. Cook on “Manual” for 1 minute.
- Then let the Instant Pot do a “natural pressure release” for 5 minutes. Carefully, force the remaining pressure out of the Instant Pot. Season with salt and pepper to taste and mix in the fresh parsley. Divide among bowls, and enjoy immediately.
Instant Pot Jambalaya FAQs
Here are all the commonly asked questions for my easy Instant Pot Jambalaya recipe.
If you want to get ahead of yourself you can easily prep this meal ahead of time. You can place all the chopped vegetables, seasonings, sliced andouille and chicken breast in a ziplock bag or container. This will cut the prep time prior to cooking the Instant Pot Chicken, Andouille Sausage, and Shrimp Jambalaya.
Anyone I’ve ever served this recipe to, have enjoyed a second serving. Expect them to ask you to make this recipe again. This is why it’s a fan favorite. It’s also ideal because you won’t be cooking a lot while your guest are over. Plus–you won’t have excess dishes to clean once your guest leave.
I love to serve cornbread with our jambalaya. I love this recipe for sour cream garden herbs cornbread. This is not my recipe, but a recipe I go to time and time again. (It’s what is in my photo’s for this recipe). If you are on a gluten free diet I found a great gluten free cornbread recipe for you. This jambalaya recipe is gluten free so it’s a double win in your book! If I’m entertaining with this recipe I like to add a salad to the side.
This recipe for Instant Pot Jambalaya does require quite a bit of prep (like stated above). You also have a few steps in the process of cooking. I would give this recipe an “intermediate” ranking when it comes to Instant Pot recipes. You will need to open/close the Instant Pot a total of three times. Not your typical Instant Pot recipe that typically just a one and done open and close. I promise these steps are key in yielding the very best meal. I’ve shared these various steps so that way your chicken doesn’t dry out and you have juicy plump shrimp.
What I love about this Instant Pot version of my most popular recipe is that it doesn’t take 8 plus hours to make. It takes under an hour. Including prep time and pressure time it takes about 45 minutes. Some mornings, I don’t have the time to prep all the ingredients for this recipe. I like that I can do it in the afternoon and still yield the same great results in under an hour’s time.
Cajun Recipes
If you want to bring a taste of New Orleans in your home I highly suggest you try this easy recipe for Instant Pot Jambalaya.
If you make this pressure cooker jambalaya, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Instant Pot Jambalaya
Equipment
- Instant Pot
Ingredients
- 1 tablespoon grape-seed oil
- 4 Andouille sausage links cut in half-moon shape
- 1 medium onion diced
- 1 green bell pepper diced
- 1 stalk celery diced
- 1 14.5 oz can of diced tomatoes with juice
- 1 cup water
- 2 teaspoons dried oregano
- 2 teaspoons Cajun season
- ½ teaspoon dried thyme
- 1 teaspoon Louisianan Style hot sauce
- 2 bay leafs
- 2 boneless skinless chicken breast
- 1 cup long-grain white rice
- 1 pound large shrimp peeled and deveined
- ¼ cup fresh parsley minced
Instructions
- Place the Instant Pot in “saute” mode. Once the Instant Pot indicates “HOT”, add the grapeseed oil and the andouille sausage. Saute for 3 minutes. Then remove the sausage from the Instant Pot.
- Next, add the diced onions, bell pepper, and celery. Saute for 1 minute then add the canned tomatoes, water, oregano, cajun seasoning, dried thyme, hot sauce, and bay leaf. Mix well then submerge the two chicken breast in the tomato mixture. Close the Instant Pot and make sure the valve is in the center toward “sealing”. Cook on “Manual” for 8 minutes.
- Carefully, force pressure once the time is done. Check the chicken breast with a meat thermometer. The chicken should be completely cooked through, pull out the chicken and set to the side with the sausage. Place the 1 cup long-grain white rice in the Instant Pot. Mix well, close the lid to seal, make sure the valve is in the center toward “sealing”. Cook on “Manual” for 7 minutes.
- While the rice cooks, shred the chicken and keep to the side. Once the Instant Pot beeps and is done. Carefully, force pressure.
- Next, you will add the cooked shredded chicken, sausage back into the Instant Pot and the raw shrimp. Mix well, close the lid to seal, make sure the valve is in the center toward "sealing". Cook on "Manual" for 1 minute.
- Then let the Instant Pot do a "natural pressure release" for 5 minutes. Carefully, force the remaining pressure out of the Instant Pot. Season with salt and pepper to taste and mix in the fresh parsley. Divide among bowls, and enjoy immediately.
Notes
- Prep – Prep the vegetables ahead of time to save time.
- Leftover Rice – If you happen to have leftover white rice on hand, you can omit the step about cooking the rice. Instead skip to the shrimp step, and add in the cooked rice one you are ready to add in the chicken.
Nutrition
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