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
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Recipe
Instant Pot Jambalaya
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.
Video
Notes
Nutrition
Originally published: January 21, 2018
Chris says
Do you think there will be a problem doubling this? I need to feed a crowd.
Toni Dash says
I have only made the recipe as written Chris. The one thing I’m unsure about is getting a burn warning. I personally have not ever had one but readers who have newer Instant Pots have described getting one when cooking a thicker mixture of food. I would think (just a guess) that doubling a thicker recipe might encourage the burn warning but I’m unsure. This is a very popular recipe with many people leaving comments below. You could scan through them to see if anyone mentions doubling it.
Otherwise I’d be tempted to make two batches but add the first batch back into the second batch to warm and serve it. What size Instant Pot do you have?
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.
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!!!