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
skempda says
This was amazing. I did add chicken, which I added with the veggie mixture. I also used brown rice, so I increased the cooking time to 15 minutes. My husband and kids loved it, as did I.
Michael Allen says
What make it spicey exactly? Thanks!
Toni Dash says
The Cajun seasoning and the sausage.
Babineaux says
Loved it! Cajun man here with raw Louisiana shrimp. Just tossed the raw shrimp with the sausage up front for 5 minutes and set aside. C’est bon! Turned out amazing. Family loved it!
Toni Dash says
Couldn’t hope for a better compliment! So glad you liked it and thank you for leaving your comment!
Sharon Boswell says
Amanda, did you add the chicken when the sausage and shrimp were added or did you put it in in the beginning of cooking time? I would like to also add chicken but not sure of cooking time.
Thanks!
Sharon
Sharon Boswell says
Can you explain a little better as to when you added the raw shrimp? I would like to try it myself!
Thanks!
Sharon
Toni Dash says
Hi Sharon. They are added in step 5 of the recipe. You’ll find all the instructions in the recipe card at the bottom of the post!
Cheryl says
Just made this and it was delicious. I substituted the sausage with turkey sausage, just because it’s what I had on hand. I was sceptical as to how flavourful it would be because it cooks so quickly but, it was fantastic!
Porcupine says
Superb! This recipe is delicious!! I used fresh chorizo sausage and added some chicken thighs too.
The rice turned out a bit more mushy than I’d like – not sure if that’s how it’s supposed to be – so I might reduce cooking time by a minute or two next time.
Toni Dash says
Sounds delicious! The type of rice used and moisture in the other ingredients can affect the consistency. Better than not done enough!
Sean says
I’m thinking of doubling the recipe. Any tips?
Toni Dash says
Hi Sean. Unfortunately I’ve only made the recipe as written. It took some experimenting to get the rice to the perfect consistency.
Some IP recipes (like soups) can be doubled without concern. What I don’t know about doubling this one is about the rice: how to suggest adjusting the cooking time and liquid amount to ensure the same end result as a single batch. If you try it, will you let me know how it turns out?
Steven says
This was the first recipe I used with my instant pot and it was very good. Te rice rice wasn’t mushy and the flavors really popped. Daughter had 2 servings, as did I plus I’m looking forward to leftovers at work.
Toni Dash says
Congratulations Steven on taking the Instant Pot leap! I think you’ll find so many recipes (I have several on my website) that you’ll love and will make your life easier! So glad you liked the recipe.
Jennifer says
Hi there! I was super excited to find this recipe! I haven’t had good Jambalaya since I went to New Orleans for Hurricane Katrina relief work in 2005! I made it tonight, but I didn’t have white rice on hand, so I used the brown I had. I knew brown would take longer to cook, so I upped the time to 20 min, but it still wasn’t done… any suggestions? This smells and looks amazing…
Toni Dash says
Oh no! So each type of rice (even types of white rice) have a different water to rice ratio and different cooking times in the Instant Pot. My guess is using the same amount of liquid for white rice for the substituted brown rice may not have been enough and the cooking time and release method may not be well matched to the brown rice.
The dilemma will be cooking longer may not cook properly if there isn’t enough liquid. If the other ingredients have been added they will over cook and the rice may not ever fully cook.
If it were me I probably would transfer the mixture to a heavy pot on the stove (remove the shrimp if you added it) and use your judgement about adding more liquid to cook it conventionally until the rice is done. Then stir the shrimp in. Good luck!
Jennifer says
I should have said, I originally added more liquid, so there was plenty! I ended up just doing 10 more mins of high pressure, NR, then adding the shrimp and sausage… It came out amazing! SOOOOO happy with the results! Thank you for this recipe, it’s a keeper for sure!!!
Toni Dash says
Oh good! Sometimes it can work to fire it up to pressure again and sometimes not so much. Delighted for you that it worked. Now it will be a breeze to make it with the white rice!
Iris Torres says
Hi, I’m confused! The ingredients say to use already cooked shrimp? So where is that done, in another pan and is it supposed to be seasoned? Or does the raw shrimp cook after it’s mixed in for the last 5 minutes? Also, shrimp with tails on or off? Thank you!
Toni Dash says
Hi Iris! You can buy pre-cooked shrimp at the grocery store OR frozen and just let them thaw before making the recipe (that’s what I have done; frozen shrimp is available in this size shrimp and this package size). I left the tails on as you see in the photo but if you want to remove them you can (otherwise your diners will as they eat). The shrimp will heat up and take on the seasonings of the dish during the time they are in the recipe BUT will not become overcooked or dry. Hope that helps!
Amanda De Longchamp says
This turned out wonderful! I made a double batch of this in my instant pot tonight and I added two chicken breasts as well! I also added probably a bit too much of “Slap Ya Mama” spice to it for my Cajun spice but it was awesome!
Toni Dash says
Oh my gosh…I think I need some of that spice! I’m so glad you liked the recipe and love that you added chicken too! Yum. Thanks for leaving your comment!