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Instant Pot Chicken, Andouille Sausage, and Shrimp Jambalaya comfort food dinner

Instant Pot Jambalaya

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.
Course Instant Pot, Main Course
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 241kcal
Author Katie


  • Instant Pot


  • 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


  • 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.


  • 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.


Serving: 1c | Calories: 241kcal | Carbohydrates: 23g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 634mg | Potassium: 381mg | Fiber: 2g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 24mg | Calcium: 127mg | Iron: 3mg