Instant Pot Jambalaya is the easiest way to make the classic Cajun dish.
Made with andouille sausage, shrimp, chicken, rice, and veggies, this classic recipe comes together easily in your pressure cooker.
This one pot jambalaya recipe will soon become a family favorite.
How to make Instant Pot Jambalaya
Once you make this Instant Pot jambalaya recipe, you’ll never make it on the stovetop again!
Serve it for Mardi Gras celebrations or just when you want a taste of NOLA at home.
1. Set your 6-quart Instant Pot to Sauté and add the olive oil.
2. Once the oil is hot, add the andouille sausage and cook until browned. Then remove the sausage from the pot and set aside on a plate.
3. Add the chicken and cook until browned. Remove the chicken from the pot and set it aside with the sausage.
4. Add onions, celery, bell pepper, and garlic. Cook until the onions are translucent.
5. Add thyme, 1 teaspoon Cajun seasoning and salt. Stir until well combined.
6. Stir in chicken stock and bay leaves.
7. Add the sausage and the chicken back to the pressure cooker.
8. Add the tomatoes and the rice. Stir to combine.
Wipe down the rim of the pot with a paper towel. This will help you avoid a Burn notice.
9. Cover and cook on High for 7 minutes.
10. While the sausage, chicken and vegetables are cooking, dry shrimp with a paper towel. Rub with 1 teaspoon of Cajun seasoning.
11. When the time is up, do a quick release on the instant pot and open the lid. Remove bay leaves.
12. Add the shrimp to the pot and stir.
13. Place the lid on the pot and allow the shrimp to cook in the residual heat for about 10 minutes. (No need to turn on the pressure cooker.)
14. Remove the lid and stir until well combined and serve.
15. Refrigerate any leftovers.
What is the difference between jambalaya and gumbo?
Both are traditional Cajun dishes. Jambalaya contains rice in the dish. Gumbo is a stew with rice served on the side.
Jambalaya and gumbo both use spicy sausage, like Andouille, and shrimp.
Both contain the holy trinity, which is the Cajun version of mirepoix. Traditional French mirepoix is two parts onions, one part carrots, and one part celery.
Cajun holy trinity is equal parts of onions, green bell pepper, and celery.
You can read more about the differences at Southern Living.
What kind of shrimp?
You can use medium frozen cooked peeled and deveined shrimp. Just thaw the shrimp before cooking.
It’s fine to use tail-on shrimp, which is a little more affordable than tail-off frozen shrimp.
Everyone will just have to grab the shrimp by the tail and pull it off. No biggie.
What kind of sausage?
You must use 14 ounces of Andouille sausages. It’s THE Cajun sausage.
However, if you’re having a tough time finding it at your grocery store, you could use kielbasa. Just add a bit of hot sauce to spice it up.
You could also use chorizo. But I find that chorizo is very greasy and much finer than Andouille.
It’s so “fine” that it may almost melt in the pressure cooker. So I’d avoid it in this recipe.
(My stovetop One Pot Andouille Sausage Jambalaya Recipe uses gluten free Aidell’s Cajun sausage, a terrific brand!)
What kind of chicken?
I recommend skinless boneless chicken thighs, cut 1-inch pieces.
You can also use skinless chicken breasts or chicken tenderloin pieces cut into 1-inch pieces.
What is Cajun seasoning?
Cajun seasoning is a spicy blend of paprika, cayenne, garlic powder, pepper and oregano.
Usually the seasoning at the store is just called “Cajun seasoning.”
You can also make your own Cajun seasoning recipe.
Is jambalaya gluten free?
Yes, this delicious Cajun dish is naturally gluten free as long as the chicken stock or broth you’re using is gluten free.
Make sure to check the label on the broth you’re using for any hidden sources of gluten.
What kind of rice?
You should use long grain white rice in this pressure cooker jambalaya recipe.
If you use brown rice, you’ll need to cook it for a few minutes longer.
If you have instant rice, cook it separately and add it after you heat up the shrimp. That way it isn’t overcooked.
What to serve with Instant Pot jambalaya?
Since this contains several forms of protein plus rice and vegetables, jambalaya is truly a one pot dish.
But if you want to add something to the meal, try:
● Cast Iron Skillet Cornbread – this gluten free skillet is moist and delicious.
● Sweetened collard greens – tasty and easy to make.
● Fruit Ice Tea – not quite as sweet as sweet tea, but still as refreshing.
And don’t forget the bottle of Louisiana hot sauce!
Can I freeze jambalaya?
You can freeze any leftover jambalaya in a freezer safe container.
However, freezing will change the texture of the shrimp. And the rice may be mushy after thawing and reheating.
But it will still taste great!
- 2 tablespoons olive oil
- 1 (12 ounce) bag medium cooked shrimp
- 1 (14 ounce) package Andouille sausage, cut 1/4 inch thick
- 1 (12 ounce) package boneless skinless chicken thighs, cut 1-inch pieces
- 1 cup yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1/2 teaspoon dried thyme
- 2 teaspoons Cajun seasoning, divided
- 1 1/2 cups long grain white rice
- 1/2 teaspoon kosher salt
- 1 (14.5 ounce) can diced tomatoes (do not drain)
- 1 3/4 cups chicken broth or stock
- 2 bay leaves
- green onions, sliced for garnish
- fresh parsley, chopped for garnish
- Set pot to Sauté and add oil.
- Once the oil is hot, add sausage and cook until browned, about 5 minutes.
- Remove from pot and set aside.
- Add chicken and cook until browned, another 5 minutes, remove and set aside with the sausage.
- Add onions, celery, bell pepper, and garlic, cook until onions are translucent about 2-3 minutes.
- Add thyme, 1 teaspoon Cajun seasoning and salt, stir until well combined.
- Stir in chicken stock and bay leaves.
- Return the sausage and the chicken to the pot.
- Add in the tomatoes and the rice and stir to combine.
- Cover and cook on High Pressure for 7 minutes.
- Dry shrimp with a paper towel and rub with 1 teaspoon of Cajun seasoning.
- Do a quick release on the instant pot and open the lid.
- Remove bay leaves.
- Carefully add in the shrimp and give it a quick stir to incorporate the shrimp.
- Return lid to the pot and allow the shrimp to cook in the residual heat for about 10 minutes.
- Remove the lid and stir until well combined and serve.
- Refrigerate any leftovers.
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Amount Per Serving:
Calories: 211Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 1050mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 10g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.