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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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
john says
This recipe worked well in my instant pot.
Stephanie Gazar says
I made this recipe with the residents of my home for pregnant and parenting teens. The girls loved it, and couldn’t believe how easy it was to use! Going to try it at home next time.
Toni Dash says
Im so glad! It is so easy and I love the spicy flavors too.
Peg says
In case anyone is interested, I put this in the Weight Watchers calculator and it came out to 12 points per serving, which is totally doable if you plan for it. Also, you could reduce the points by using boneless skinless chicken breast instead of sausage!
Terri says
This was really good!! The only thing I will change next time is adding more spice–it could easily be kicked up a notch or two.
Toni Dash says
So glad you liked it Terri! Spiciness is so personal. I think some would find it very spicy (also it depends on the sausage used)!
Dennis Barnish says
What and Who’s mini chopper do you use ?
Toni Dash says
Hi Dennis. I have an older model of the chopper linked to in the post above. Here is that link for your convenience: Mini Chopper (affiliate link). I really love it. I frankly use it to all my prep chopping and also use it as a mini food processor when making small batch sauces and dressing too. Hope that helps!
Jean says
This was so easy, delicious, and quick! I was so hungry and my hubby was due home in 40 minutes, so I looked for a quick Jambalaya recipe for my Instant Pot. I found I had all of the ingredients for this recipe but the sausage, so I substituted chicken and it was great Not a leftover to be found! I will definitely make this again and just add the sausage to what I used! Thanks for a great recipe!
Toni Dash says
Yay! Jean I’m so happy to hear about the success you found with this recipe! It IS delicious and so easy. I love it when the clock is ticking and I have everything I need (by accident!) for a recipe. No one ever has to know you didn’t plan it all along! Thank you for taking the time to leave your comment!
jane says
This was delish. I doubled the recipe in my 6 quart IP. Used chorizo and chicken which I BBQ’d with a sprinkle of cajun spice. I found it needed 2 more minutes in the IP. Perhaps because I doubled it (though in theory, it shouldn’t need to be). It could easily be tripled which I will do next time. Thanks for the recipe Toni Dash!
Toni Dash says
Glad you liked it! I had to play with the original recipe quite a bit to get the rice the way I like it (done completely without being mushy). I do think the added volume can definitely affect the cooking time for this type of recipe.
Nicole says
Hi, this looks great. I have a regular pressure cooker not an instant pot. Can I make this without the rice and cook the rice on the stove and add it later? My pressure cooker says not to cook rice or noodles in it. I have cooked noodles in it and it turned out fine but I don’t want to mess my pressure cooker up.
Toni Dash says
Hi Nicole. You are wise to proceed with caution. As noted in the post,this recipe was developed for the Instant Pot specifically. I personally am very familiar with the Instant Pot but have not worked with stove top pressure cookers enough to safely recommend adaptations, I’m sorry.
Melissa says
Excellent recipe! I made this tonight but I altered it to add in 3 boneless skinless chicken thighs and cooked for 15 min. Turned out delicious. Not too much heat but definitely not bland. My husband says this is the best one I’ve made yet!
Toni Dash says
Yay! I love hearing when people have made these recipes and am so glad you made it your own!
Trisha says
I normally make my Jambalaya in a 12 qt Cajun Classic on the stove top. Tonight, I was looking for a smaller, faster version and found your masterpiece! This recipe is a gem and has been added to my shortcuts in Evernote to be used faithfully and frequently in the future. Thank you for my new favorite!!
Toni Dash says
I’m so glad you love it! We do too. It’s so packed with flavor and is easy to make (two of my favorite things)! Thanks for leaving your comment Trisha; I really appreciate it!