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!
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!
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!
How to make Instant Pot Jambalaya – Step by Step:
This version of Jambalaya is easy to make and irresistibly delicious!
For a detailed printable recipe refer to the recipe card at the bottom of the post.
- Set the Instant Pot on the ‘Saute’ setting. Add sausage slices and cook until browned (about 2 minutes per side) (photo 1).
- Remove and place on a double layer of paper towels to drain (photo 2).
- Add the vegetables to the Instant Pot insert to sauté (photo 3). NOTE: they will pick up the browned bits in the Instant Pot, flavoring the oil in the process.
- Add the rice and seasonings to the sautéed vegetables. Toss to fully coat the rice (photo 4).
- Add the diced tomatoes, chicken stock, and salt; stir (photo 5).
- Seal the Instant Pot and cook on High Pressure for 8 minutes (photo 6). When the cooking completes, natural release for 5 minutes followed by a manual release of the remaining pressure.
- Stir the rice mixture.
- Add the sausage, shrimp and scallions (photo 7).
- Reseal the Instant Pot lid and allow the Jambalaya to warm for 5 minutes in the residual heat (note: the Instant Pot is on Warm).
Time Saving 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.
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).
This Jambalaya recipe is adapted from a cookbook I was reviewing (credit in the recipe notes below).
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 the changes I made).
More Instant Pot Recipes You’ll Love
- Instant Pot Short Ribs with Harvest Succotash
- Instant Pot Meatloaf: Fast Easy Comfort Food
- Creme Brulee in the Instant Pot
- Vegetable Beef Soup (Instant Pot and Stove Top options)
- Instant Pot Turkey Breast
Try These Recipes too!
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Instant Pot Jambalaya
- 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 regular NOT instant 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-size Cooked Shrimp (41-60 count)
- 4 Scallions thinly sliced
- 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.
- 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.
- Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert.
- 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.
- 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.
Originally published: January 21, 2018
I love this recipe and make it frequently. I am starting to meal prep these days and wonder if it can be made and then stored in the freezer and if so what modifications need to be made?
Toni Dash says
Hi Chris! So glad you are enjoying the recipe. I have not frozen it myself but think the recipe would do ok except the shrimp. Shrimp can become dry and rubbery if overcooked. Though it’s safe TO freeze and thaw cooked shrimp you might not enjoy the consistency as much after it has frozen, thawed and been reheated.
Leslie Lahmer D'Alessandro says
This was easy and delicious. My son is allergic to shellfish so I substituted cooked chicken breast. This will be a regular entree in our house.
Toni Dash says
Sounds like a perfect solution Leslie! I’m so glad you enjoyed it and were able to make it work for your family.
I make this recipe at least once a week. Thank you so much! My husband claims he wants this to be his last meal.
Toni Dash says
I can’t think of a better compliment! I’m so glad he loves the recipe!
I thought you used to have a homemade Cajun Seasoning recipe for this… but I have lost it! Do you have that still?
Toni Dash says
Hi Jessica. We’ve never had a homemade Cajun seasoning recipe on this recipe post but we do on our second website for this recipe And you could use the seasoning blend in this recipe.
Ash B says
I love jambalaya yet don’t make it enough for some reason. I made this recipe and it’s my favorite! Its super easy and yummy.
Toni Dash says
So glad you enjoyed it!
Any suggestions for using chicken with this recipe? Cook beforehand with sausage or throw in with rice to steam cook?
Toni Dash says
Hi Laura. I’ve only made the recipe as written. Because the liquid amount and rice ratio is precise I would probably add the cooked chicken at the end with the shrimp and sausage. Then it will warm with the other ingredients but isn’t effecting the cooking cycle.
Shelby M says
Has anyone used raw shrimp for this recipe???
How do i double this recipe? Do all ingredients get doubled? Came cooking time i presume. Thank you
Hello, I can confirm that doubling the recipe does NOT work. :(. I kept getting a burn message. I had to transfer it to a large oven safe dish, covered and baked it. Turned out very tasty, but my family is bummed dinner wasn’t ready “in a jiffy”. :/
Hello: So I made this recipe tonight and doubled it. It was a success! Just be sure to deglaze the pot and you shouldn’t have an issue. Cooking Time stayed the same and it worked perfectly. Hope this helps!
Sierra Cunningham says
i have! i just cooked it before hand and then added it in with the sausage at the end as per usual.