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
Grant Reitz says
When it calls for rice – do you cook before hand? Or is the tice cooked during the process?
Toni Dash says
Hi Grant. The rice is uncooked when you add it and cooks in the Instant Pot. If you watch the recipe video you can see the difference when it’s added and after the pressure cooking cycle.
Jim R says
I never imagined I could make Jambalaya at home that would taste as good as a restaurant version. This recipe is so easy and we loved the spicy flavor.
Maryanne says
This recipe is simply delicious! I’ve tried a few other Jambalaya recipe for the Instant Pot but they did not have the wonderful flavors of this recipe. This is a keeper!
Steve says
OMG!!! I just made this for my Cajun grandmother who has made Jambalaya from scratch my whole life (she’s in New Orleans). She LOVED IT! she didn’t believe me that I used an Instant Pot. I’m only in college so she was so proud of me!!
Susan says
This is my family’s favorite recipe! The shrimp are perfectly cooked and it has so much flavor! Thank you.
Tim says
My family and I loved this recipe!!! I was wondering though, what is the name of the song that is played in the background of the video?
Toni Dash says
Hi Tim! So glad you liked the recipe. It’s a favorite of my family’s too.
My videographer has a collection of custom music he uses. I can double check with him to see if it’s available commercially and will get back to you if so!
Lori says
This is the bomb. My family loves it.
I would really like to make this for a small gathering of 9 people, do you think I could double the recipe in the instant pot? Would the cooking time differ?
Toni Dash says
So glad you love it Lori! I’ve only made the recipe as written. I would be hesitant to double it due to the rice. Some Instant Pots can get a burn warning with thick recipes.
I wonder instead if you could cheat: make one batch WITHOUT the shrimp before your guests arrive or the day before. The day you are serving it make the recipe as written, use double the shrimp (2 recipes worth) AND stir in the first batch of Jambalaya (the shrimp less batch made earlier)when you add the shrimp. It should warm through, the shrimp should be well cooked and not over done.
Brooke says
How would I sub chicken for shrimp? The cook time etc.
Toni Dash says
Unfortunately I’ve only made the recipe as written.
Kay W says
Hi Toni
Thanks for the recipe and I am ready to try tonight!
Quick question, any recipe time difference if I use 2 cups of rice instead of 1 cup?
Thanks in advance!
Toni Dash says
I recommend making the recipe as written. It’s balanced for ingredient and liquid amount as well as cooking time. You couldn’t just add more rice and get the same results without changing liquid and potentially cooking time to compensate for the larger batch.
Rosi Stuart says
Can I halve this for my 3 qt mini? Thanks
Toni Dash says
Hi Rosi. I have only made the recipe as described. As I understand it when adapting a larger IP recipe for the 3 quart there are multiple factors that will change. Liquid amount, ingredient amount and cooking time. I did a quick Google search and found this article that might be helpful. I’d suggest researching on your own before attempting to cut in half to ensure the best result! Good luck!
Rosi says
Thank you, I’ll let you know my changes and how it turns out.