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
'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!
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 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
Instructions
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.
Recipe Video
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.
Originally published: January 21, 2018
Anne says
Made this tonight! Followed directions exactly and it came out perfect.
Christie Pinero says
Recipe was so easy to follow. It was very good. I will be making many more times. I followed the recipe exactly.
jack says
loveed this dish halfed the recipe just enough for two
Christie Pinero says
Since it is not stated I am assuming regular rice is used not instant?
Toni Dash says
You should use regular long grain white rice as specified in the recipe. You are actually the first person to ask this, thank you! I’ll add a note to the recipe.
I’ve also only made regular (non instant) rice in the Instant Pot. Have you made instant rice in your Instant Pot? I’d be curious how it cooks.
Thanks Christine for your question.
Christie Pinero says
I have just recently purchased my instant pot. I have not made rice yet. Your recipe will be the first I have made besides just meat.
Toni Dash says
Very exciting! You can check out all my Instant Pot recipes here: https://boulderlocavore.com/category/instant-pot-pressure-cooker/
Roz says
My first main dish meal in the Instant Pot, and it is a big WIN! Good heat, only had half the shrimp, so I also added a cooked chicken thigh. Yum!
Toni Dash says
Yum!! Great call on adding the chicken Roz. So glad you loved it.
Nathan says
Looks amazing!
I’m planning to try it today
If i want to use raw shrimps, when do you recommend to put them? Cook them in the process Or in a separate pan?
Or would you say it’s just better to use ones that are cocked already?
Thank you
Toni Dash says
Nathan you gave me the biggest laugh! I read your comment and had no idea what a ‘cocked shrimp’ is. I Googled thinking maybe it was a preparation or regional term. Then I wondered if you meant ‘COOKED’ shrimp?!
The trick with shrimp, as you probably know, is how to cook them without them getting rubbery. That is one benefit of using cooked shrimp in this recipe. If you added them during the pressure cooking cycle I think they’d be ruined. By adding them at the end, they warm through, mix with the other ingredient but still have a wonderful texture.
One thing you could try is adding raw shrimp at the end but I’m afraid it would both not be hot enough to cook them properly AND might require so much time that the other ingredients aren’t at their best.
My suggestion is to stick with the recipe as written. It’s proven successful for many, many people!
P.S. If there is a term ‘cocked shrimp’ will you let me know what that means? Thanks! Toni
Nathan says
Thank you!!
That makes a lot of sense about preventing them from getting rubbery texture
Yep, it was a typo and I meant “coocked” 😝
Sorry for the trouble haha
wilson says
delicious and super one. very tasty. thanks toni for your effort for us. keep it up.
Natalie Steepleton says
Very good and easy! Thank you for sharing .
Heather says
Delicious and easy!!!
Alicia says
Could you substitute brown rice and just increase the cooking time slightly?
Toni Dash says
Brown rice requires both a different liquid amount and cooking time in the Instant Pot. To ensure the best results I recommend making the recipe as written.
Lori says
Would there be enough liquid if I havled the recipe?
Toni Dash says
No there would not.
Kari says
I live alone and tend to not be able to eat all of the meal before it goes bad- would this be okay to freeze?
Toni Dash says
Hi Kari. Shrimp does not freeze well so if you need to freeze leftovers I would remove and eat the shrimp before freezing the Jambalaya. The rice texture may change with freezing too (I’ve never frozen this recipe) but it is safe to do.
Sue says
Bravo!! This recipe is wonderful. I found a recipe to make my own Cajun Spice mix. Now I will always use it in this yummy dish.
William D Labes says
I keep having a problem with the rice burning and sticking to the bottom of the pot during that phase. Any suggestions to overcome that? Other than that it’s a beautiful fish that’s amazingly delicious.
William D Labes says
That should be DISH, not fish.
Toni Dash says
William is your Instant Pot a newer version? I have been contacted by a few readers who experienced this. One described having the issue on multiple recipes (not my recipes but in general). He did some research to learn that newer Instant Pots seem more sensitive to burning for any thicker recipes. I’m wondering if that is what may be happening for you?
As you can see from other comments there are many successes so I’m not exactly sure what may be happening.
Christy says
The first time I made this it was perfect. The second time I doubled the recipe and kept getting the burn notice. What kid I do differently to prevent this when making a double batch?
Toni Dash says
I don’t know that you can make a double batch. Usually burn warnings are from food particles sticking on the bottom of the Instant Pot. So after a saute cycle if food particles are freed from the Instant Pot liner going into a pressure cooker cycle, it may trigger a burn warning.
A double batch would be pretty thick. Since you did not have trouble with a single batch but do with a double my guess is your machine can’t accommodate doubling this type of recipe without a burn warning risk.
Every Instant Pot is different too. I’ve never had a burn warning on any recipes. Some readers with newer Instant Pots have shared they get them all the time.
Karlee says
Completely new to the instantpot world and this is the first thing I ever tried making. Loved the recipe! One question, did you put the rice in cooked or uncooked? I cooked it first because I wasn’t sure if the pot would be able to do it that fast.
Toni Dash says
Hi Karlee! Welcome to the world of Instant Pots!
The recipe is NOT cooked for this recipe. It cooks in the Instant Pot and absorbs all the wonderful flavors in the process. Do be sure to free any bits of food on the bottom of the Instant Pot before sealing and cooking!
Patricia LaRue says
Made this tonight. Very good. Third thing I have cooked in the instapot. Very easy, will definitely make again.
Toni Dash says
Yay for the Instant Pot. So glad you liked it!
Rhonda G. says
Holy cow, this was DELICIOUS!!! Like, seriously, stupid-good!! Even our 16 year-old son, who is “meh” about everything that isn’t pizza, spaghetti, lasagna or sandwiches, loved it! He took one bite and said, “Whoa! That’s good!” He even proceeded to tell me after dinner how good it was! I can’t stress enough how critical he is about every. single. dish. we. make! This is most definitely going into my Instant Pot recipe rotation! Thank you for sharing such an awesome recipe!!
Irina says
Made this today and it came out fantastic!!! My boyfriend and I really enjoyed it!
Toni Dash says
I’m so glad to hear it!
Lisa says
Excellent & Easy
Dale says
Made this today after going crawfishing. Great recipe! I did add a finely diced jalepeno to the mix along with the onions and celery. It added a very nice heat that was not overpowering. Also left the whole crawfish in their shells as I prefer the flavor it adds to the whole dish. The family loved it! Thanks for the addition to my instapot menu.
Toni Dash says
How delicious! Love that you used your own caught crawfish too. Thanks for the time in leaving your comment!!
Charlie says
Just made this (added some chicken, too), and it came out very tasty. I may have overdone it a little on the spices, but… you can’t really overdo it on the spices!! Thanks for the recipe.
Kathy L says
Thank you! An this recipe be doubled and will the cooking time change? Kathy
Toni Dash says
I’ve only made it as written Kathy. Sometimes doubling rice based recipes in the Instant Pot requires further adjustment such as liquids to ensure it will turn out with the desired texture.
Hannah says
The recipe came out fine, it was tasty but the rice was gummy (way too chewy) and I think that’s because I didn’t wash the rice. So I think if you’re making this, make sure you wash your rice so you can get rid of that starch. Or choose a rice that won’t give you this problem.
Toni Dash says
It’s also important not to substitute the TYPE of rice specified in the recipe. The water-to-rice ratio is different for every type of rice when cooked in the Instant Pot. Using a different type of rice can effect how well it turns out.
Carla says
Loved this jambalaya recipe. I put my shrimp in raw after the release and then put the lid back on and let the heat from the rice mixture steam the shrimp about five minutes. It was perfect. A little extra hot sauce added to my plate and it was perfection.
Jeff says
I’m planning to try this with raw shrimp which cooks pretty fast so I think I’ll either saute it with the sausage or just add a step before or after the sausage.