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Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food

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Spark up your dinner menu with this Instant Pot Jambalaya recipe. It’s a spicy, filling Louisiana recipe full of andouille sausage, shrimp, rice and vegetables that’s fast and easy to make!Spicy Instant Pot Jambalaya recipe in white bistro bowl wtih red rim and Italian parsley

With the cold weather I’ve been firing up my Instant Pot daily to whip up soups, stews and other hearty recipes. I love recipes that are completely cooked in the Instant Pot multi-cooker which saves on clean up AND once I’ve sealed the ‘IP’ that I can go do something else!

I was recently provided another new cookbook to review: Super Fast Instant Pot Pressure Cooker Cookbook. I love any recipe with the word ‘fast’ in the title but ‘super fast’? Yes, please!

Shrimp in a yellow colander on marble surface

To be clear I have nothing against traditional cooking methods, I just really can use more time in many days, particularly on weeknights for dinner. The versatility of the Instant Pot to prepare a variety of cuisines’ recipes with robust flavors ‘super fast’ is a win.

What is Jambalaya?

Jambalaya is a cajun recipe originating in Louisiana made with rice, celery, peppers and onion; with chicken and smoked or spicy sausage like Andouille. Shrimp is often added too.

This Instant Pot Jambalaya recipe does not include chicken but with a few little tricks is perfection with spicy sausage and shrimp!

Instant Pot Jambalaya with torn Italian parsley in large white bowl

How to make Instant Pot Jambalaya – Step by Step:

Oil is heated in the Instant Pot and the sausage slices sautéed to brown, then removed to a paper towel to drain. The vegetables are added to the Instant Pot to sauté, picking up the browned bits in the Instant Pot, flavoring the oil in the process.

Quick Ingredient Preparation Tip: I have mentioned I use a Mini Chopper for everything. It speeds up chopping and minimizes clean-up. If you have a mini chopper combine the onions and garlic to chop; add them to the Instant Pot at the prescribed time.

As they start to cook, combine the green pepper and celery to the mini chopper, pulse to chop and add to the Instant Pot. No knives or cutting board to clean up and the vegetables chop in a flash.

Shrimp,andouille sausage, bell pepper and cajun seasonings for Instant Pot Jambalaya

The rice and seasonings are added to the sautéed vegetables to fully coat the rice. The diced tomatoes, chicken stock, and salt are added, and the Instant Pot sealed to cook on high pressure for 8 minutes. When the cooking completes, a natural release for 5 minutes is followed by a manual release of the remaining pressures.

The mixture is stirred, and the sausage, shrimp and scallions are stirred in and the pot resealed to allow 5 minutes of warming in the residual heat (the Instant Pot is on Warm).

What does this Instant Pot Jambalaya Recipe Taste Like?

The seasonings in this recipe are on point. Bold and spicy in traditional Louisiana style. It’s a warming, filling recipe, perfect for winter’s chill. I loved the step of sautéing the sausage giving it a browned crust.

Adding the sausage and the shrimp at the end of the recipe, allowing it to only warm through, keeps a wonderful texture; firm, with a bite (not rubbery as overcooking can cause).

When making the Jambalaya recipe as written I found the rice was al dente. The goal of the recipe is to cook the rice through and avoid it becoming mushy. After researching, there are multiple ways to achieve this.

I found extending the cooking by a minute, allowing brief natural release followed by adding the sausage, shrimp and scallions, resealing the pot and warming in the residual heat provided a more satisfying result (the recipe reflects he changes I made).

Spicy Instant Pot Jambalaya with Italian parsley in white bistro bowl with red rim

More Easy Louisiana Recipes to try:

If you’ve tried this Instant Pot Jambalaya or any other recipe on BoulderLocavore.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to!

Spicy Instant Pot Jambalaya in white bistro bowl wtih red rim and Italian parsley
5 from 34 votes
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Instant Pot Jambalaya

'Jambalaya, a Louisiana meat, seafood, and rice staple, is quick and easy in the multi-cooker. By browning the sausage first and then stirring it in only at the end, you infuse the rice with its flavor, yet keep it from turning rubbery under pressure."-Super Fast Instant Pot Pressure Cooker Cookook

I would add, including the cooked shrimp at the end also allows it to keep non-rubbery texture which can occur when shrimp is over-cooked!

Course Main Course
Cuisine American
Keyword instant pot jambalaya, jambalaya recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 1 1/2 cup servings
Calories 430 kcal
Author Toni Dash

Ingredients

  • 2 tablespoons Olive Oil
  • 12 ounces Andouille Sausage cut into ¼-inch-thick slices
  • 1 medium Onion chopped
  • 1 medium Green Bell Pepper seeded and chopped
  • 1 medium stalk Celery chopped
  • 3 Garlic Cloves diced
  • 2 teaspoons Cajun Seasoning
  • 1/4 teaspoon ground Thyme
  • 1 cup Long-Grain White Rice
  • 1 14.5-ounce can Diced Tomatoes undrained
  • 1 1/2 cups Low-Sodium Chicken Stock
  • 1/2 teaspoon Kosher Salt
  • 12 ounces medium Cooked Shrimp (41-60 count)
  • 4 Scallions thinly sliced

Instructions

  1. Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about 2 minutes per side. Transfer the meat to a paper towel–lined plate to drain. 

  2. Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the Cajun seasoning, thyme, and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 

  3. Add the tomatoes and their juices, the stock, and salt. Stir. 

  4. Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure. 

  5. Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat.

Recipe Notes

Recipe adapted from 'Super Fast Instant Pot Pressure Cooker Cookbook' Copyright © 2018 by Heather Rodino and Ella Sandersand printed with permission of St. Martin's Griffin.

 

Nutrition Facts
Instant Pot Jambalaya
Amount Per Serving
Calories 430 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 6g 30%
Cholesterol 190mg 63%
Sodium 1164mg 49%
Potassium 403mg 12%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 1g
Protein 26g 52%
Vitamin A 10.1%
Vitamin C 26.7%
Calcium 11.5%
Iron 15.4%
* Percent Daily Values are based on a 2000 calorie diet.
Instant Pot Jambalaya is hearty, spicy comfort food full of sausage, shrimp, rice and cajun spices. Easy to prepare all in the Instant Pot. #glutenfree #InstantPot #jambalaya #onepot
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Reader Interactions

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  5. I haven’t had Jambalaya in a long time! I will try this recipe in my Instant Pot too. We love Southern cuisine and I know this will be another winner in my family.

    Reply

  8. This is such a lovely recipe for winter. I wouldn’t mind making it too since the boys in the family would absolutely love this dish. I also love cooking using my instant pot because it makes the clean up and the cooking easy for me!

    Reply

  10. This sounds delcious. I really need to get an instant pot, until then I keep finding recipes for a friend who LOVES hers.

    Reply

  11. Super Fast you say? You’re speaking my language. I rely on my pressure cooker a lot this time of the year. We have so much going on, by the time I get home I don’t have time to use traditional cooking methods unless we want to be eating dinner at 9pm. This recipe and cookbook both sound like something I need in my life!

    Reply

    • You are singing my song Theresa. This is why I have to rely on fast recipes. I love the Instant Pot since once that lid is on, I can go do one of the other 100 things I need to get done!

      Reply

  15. What beautiful pictures!! I have an Instant Pot. I’ve said quite a few recipes to Pinterest, but have seemed to use it mostly for cooking frozen chicken. I need to try this!

    Reply

    • I don’t think so Marianna because the volume might exceed the maximum suggested volume for the Instant Pot and it might be too thick as a double batch (so the Instant Pot wouldn’t be able to cook it properly).

      Reply

  20. This looks incredible! I can’t wait to make it. I am still getting use to my Instant pot. Thank you for the recipe.

    Reply

  21. I normally make my Jambalaya in a 12 qt Cajun Classic on the stove top. Tonight, I was looking for a smaller, faster version and found your masterpiece! This recipe is a gem and has been added to my shortcuts in Evernote to be used faithfully and frequently in the future. Thank you for my new favorite!!

    Reply

    • I’m so glad you love it! We do too. It’s so packed with flavor and is easy to make (two of my favorite things)! Thanks for leaving your comment Trisha; I really appreciate it!

      Reply

  22. Excellent recipe! I made this tonight but I altered it to add in 3 boneless skinless chicken thighs and cooked for 15 min. Turned out delicious. Not too much heat but definitely not bland. My husband says this is the best one I’ve made yet!

    Reply

  23. Hi, this looks great. I have a regular pressure cooker not an instant pot. Can I make this without the rice and cook the rice on the stove and add it later? My pressure cooker says not to cook rice or noodles in it. I have cooked noodles in it and it turned out fine but I don’t want to mess my pressure cooker up.

    Reply

    • Hi Nicole. You are wise to proceed with caution. As noted in the post,this recipe was developed for the Instant Pot specifically. I personally am very familiar with the Instant Pot but have not worked with stove top pressure cookers enough to safely recommend adaptations, I’m sorry.

      Reply

  24. This was delish. I doubled the recipe in my 6 quart IP. Used chorizo and chicken which I BBQ’d with a sprinkle of cajun spice. I found it needed 2 more minutes in the IP. Perhaps because I doubled it (though in theory, it shouldn’t need to be). It could easily be tripled which I will do next time. Thanks for the recipe Toni Dash!

    Reply

    • Glad you liked it! I had to play with the original recipe quite a bit to get the rice the way I like it (done completely without being mushy). I do think the added volume can definitely affect the cooking time for this type of recipe.

      Reply

  25. This was so easy, delicious, and quick! I was so hungry and my hubby was due home in 40 minutes, so I looked for a quick Jambalaya recipe for my Instant Pot. I found I had all of the ingredients for this recipe but the sausage, so I substituted chicken and it was great Not a leftover to be found! I will definitely make this again and just add the sausage to what I used! Thanks for a great recipe!

    Reply

    • Yay! Jean I’m so happy to hear about the success you found with this recipe! It IS delicious and so easy. I love it when the clock is ticking and I have everything I need (by accident!) for a recipe. No one ever has to know you didn’t plan it all along! Thank you for taking the time to leave your comment!

      Reply

    • Hi Dennis. I have an older model of the chopper linked to in the post above. Here is that link for your convenience: Mini Chopper (affiliate link). I really love it. I frankly use it to all my prep chopping and also use it as a mini food processor when making small batch sauces and dressing too. Hope that helps!

      Reply

  27. This was really good!! The only thing I will change next time is adding more spice–it could easily be kicked up a notch or two.

    Reply

  28. In case anyone is interested, I put this in the Weight Watchers calculator and it came out to 12 points per serving, which is totally doable if you plan for it. Also, you could reduce the points by using boneless skinless chicken breast instead of sausage!

    Reply

  29. I made this recipe with the residents of my home for pregnant and parenting teens. The girls loved it, and couldn’t believe how easy it was to use! Going to try it at home next time.

    Reply

  39. I am originally from New Orleans and I have to say this is hands down one of the best jambalayas I’ve ever tasted! The combinations and quantities of ingredients and spices are perfect! This is now my favorite instant pot recipe!

    Reply

  41. This turned out wonderful! I made a double batch of this in my instant pot tonight and I added two chicken breasts as well! I also added probably a bit too much of “Slap Ya Mama” spice to it for my Cajun spice but it was awesome!

    Reply

  42. Hi, I’m confused! The ingredients say to use already cooked shrimp? So where is that done, in another pan and is it supposed to be seasoned? Or does the raw shrimp cook after it’s mixed in for the last 5 minutes? Also, shrimp with tails on or off? Thank you!

    Reply

    • Hi Iris! You can buy pre-cooked shrimp at the grocery store OR frozen and just let them thaw before making the recipe (that’s what I have done; frozen shrimp is available in this size shrimp and this package size). I left the tails on as you see in the photo but if you want to remove them you can (otherwise your diners will as they eat). The shrimp will heat up and take on the seasonings of the dish during the time they are in the recipe BUT will not become overcooked or dry. Hope that helps!

      Reply

  43. Hi there! I was super excited to find this recipe! I haven’t had good Jambalaya since I went to New Orleans for Hurricane Katrina relief work in 2005! I made it tonight, but I didn’t have white rice on hand, so I used the brown I had. I knew brown would take longer to cook, so I upped the time to 20 min, but it still wasn’t done… any suggestions? This smells and looks amazing…

    Reply

    • Oh no! So each type of rice (even types of white rice) have a different water to rice ratio and different cooking times in the Instant Pot. My guess is using the same amount of liquid for white rice for the substituted brown rice may not have been enough and the cooking time and release method may not be well matched to the brown rice.

      The dilemma will be cooking longer may not cook properly if there isn’t enough liquid. If the other ingredients have been added they will over cook and the rice may not ever fully cook.

      If it were me I probably would transfer the mixture to a heavy pot on the stove (remove the shrimp if you added it) and use your judgement about adding more liquid to cook it conventionally until the rice is done. Then stir the shrimp in. Good luck!

      Reply

      • I should have said, I originally added more liquid, so there was plenty! I ended up just doing 10 more mins of high pressure, NR, then adding the shrimp and sausage… It came out amazing! SOOOOO happy with the results! Thank you for this recipe, it’s a keeper for sure!!!

        Reply

        • Oh good! Sometimes it can work to fire it up to pressure again and sometimes not so much. Delighted for you that it worked. Now it will be a breeze to make it with the white rice!

          Reply

  44. This was the first recipe I used with my instant pot and it was very good. Te rice rice wasn’t mushy and the flavors really popped. Daughter had 2 servings, as did I plus I’m looking forward to leftovers at work.

    Reply

    • Congratulations Steven on taking the Instant Pot leap! I think you’ll find so many recipes (I have several on my website) that you’ll love and will make your life easier! So glad you liked the recipe.

      Reply

    • Hi Sean. Unfortunately I’ve only made the recipe as written. It took some experimenting to get the rice to the perfect consistency.

      Some IP recipes (like soups) can be doubled without concern. What I don’t know about doubling this one is about the rice: how to suggest adjusting the cooking time and liquid amount to ensure the same end result as a single batch. If you try it, will you let me know how it turns out?

      Reply

  46. Superb! This recipe is delicious!! I used fresh chorizo sausage and added some chicken thighs too.
    The rice turned out a bit more mushy than I’d like – not sure if that’s how it’s supposed to be – so I might reduce cooking time by a minute or two next time.

    Reply

  47. Just made this and it was delicious. I substituted the sausage with turkey sausage, just because it’s what I had on hand. I was sceptical as to how flavourful it would be because it cooks so quickly but, it was fantastic!

    Reply

  48. Loved it! Cajun man here with raw Louisiana shrimp. Just tossed the raw shrimp with the sausage up front for 5 minutes and set aside. C’est bon! Turned out amazing. Family loved it!

    Reply

    • Amanda, did you add the chicken when the sausage and shrimp were added or did you put it in in the beginning of cooking time? I would like to also add chicken but not sure of cooking time.

      Thanks!
      Sharon

      Reply

    • Can you explain a little better as to when you added the raw shrimp? I would like to try it myself!

      Thanks!
      Sharon

      Reply
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