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
Donna R says
Made this exactly according to recipe. I didn’t get any burn notices. It was delicious. My husband kept going back for more. Making this again tonight!
Toni Dash says
Yay! I too have never gotten a burn notice. I feel like different Instant Pots maybe be more sensitive than others.
S.R. says
I tried this tonight. The burn warning went on twice during the pressure cooking stage. I had to change inserts, but still had the same problem. How did you avoid getting the rice stuck to the bottom of the insert?
Toni Dash says
I have actually never had this happen but do understand newer models of the Instant Pot will present burn warnings more easily is any food buts are stuck to the bottom of the insert water a sauté cycle going into a pressure cooker cycle. My advice would be to ensure nothing is sticking to the insert, that it has been scraped, before starting the pressure cooking stage. That should happen with the way the recipe is written but in your case I would double check it!
Kemper Fant says
Wowwwww!!!!!! The best Jambalaya recipe I have ever tasted!!! I’m gonna keep it short and sweet!!! This recipe Is the🐐!!!!! G.O.A.T. ~Synonym for greatest recipe of all time
Desiree says
My family loved this recipe, thank you! I had to sub chicken for shrimp and used brown rice instead of white rice but those were the only changes I made and this recipe is definitely going into the regular rotation. Thanks again!
Toni Dash says
I’m glad you enjoyed it!
Stephanie Nicely says
When you used brown rice, how did you adjust the cooking time?
alison stern says
Made this recipe tonight and was a little intimidated, as I am pretty new to cooking. It was fantastic and fun and easy to make. We love the heartiness of it, and this dish has so much good flavor! Excellent!
Scott says
First time making jambalaya, good recipe. I did add chciken, doubled it and used garlic fire roasted tomatoes in an 8qt IP. Thanks for the recipe!
Lu says
Can you cook the shrimp with the andouille sausage in the IP? Or do you recommend cooking it in another pan?
Toni Dash says
I recommend following the recipe exactly as written! It makes the jambalaya delicious without overcooking either the sausage or shrimp.
Debbie Rogowski says
I also thought about cooking the shrimp with the jambalaya, I’m thinking it needs to be cooked with the seasonings. Maybe add it at the end while in the residual heating step. Or cook with some Tony Chachere’s seasoning salt.
Toni Dash says
Debbie cooking the shrimp WITH the Jambalaya will make it rubbery. Trust me, adding it at the end gives it plenty of flavor but also makes a perfect texture.
Instant Chef Peters says
This was great! Prep Time is a total lie though, LMAO. 10 MINUTES? How many fingers do you have left? Are you allowed to breathe or scratch your nose in between the cooking steps? Come on…
What I love is that after you make it once and have the spices, chicken stock and a bag a shrimp etc. it’s very easy to make it again a couple weeks later. Just hit up the store for the fresh vegetables, a cheap can of diced tomatoes and your only real expenditure is the andouille sausage.
It fills you up and your family for a couple of days and one of those things that may even taste better the following day.
Thank you!
Michelle says
Do you have a version of this recipe that is not made in an insta pot and using a stovetop/oven instead? My friend made this in his insta pot but and it was delicious, we don’t have one and would love to make this!
meg says
What size instapot (3qt, 6qt, etc.) is this recipe geared for?
Toni Dash says
6-quart!
April says
I made this tonight, it was delicious. Thank you.
Toni Dash says
So glad you enjoyed it! Thanks for letting me know.
Britteny says
Love the recipe but also love the music. What is the name of the music?
Toni Dash says
The music? In the video? There shouldn’t be any music if not on the video so please do let me know lol!