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
Brenda Argano says
Looking forward to trying this weekend. When you specify 2 teaspoons Cajun Seasoning, does that seasoning contain salt?
Toni Dash says
I would read the ingredient label of the Cajun Seasoning you have or buy but I checked mine and they both (I have two types) DO include salt.
Harry says
Hi, we want to make this for a group this weekend. Will a double recipe for in an 8 qt insta pot?
Thank you.
Toni Dash says
Hi Harry. I’ve only made the recipe as described and in a 6-quart IP as noted. In my experience, certain types of recipes can be doubled without issue; chili or soup for instance. Rice can be trickier in the Instant Pot when mixed with other ingredients. The cooking times would be different too since the 8-quart would take longer to come to temperature and you are cooking double the ingredients.
So I guess I’d say it MAY be possible with some adjustments (also not knowing if the total volume would exceed the capacity of an 8-quart Instant Pot or not) but intuitively it doesn’t feel like an automatic ‘yes’ to me. If you try it please let me know how it turns out!
Jenny says
2 questions-Should the shrimp be thawed and do you take the tails off the shrimp?
Toni Dash says
Hi Jenny! Yes, as noted in the recipe, cooked shrimp should be used. If you use cooked frozen shrimp, thaw them first. I leave the tails on as you see in the photos however if you would prefer to remove them before making the Jambalaya you certainly can!
AMY WEBB says
I had leftover cooked chicken and kielbasa as well as a bag of frozen shrimp so this was ideal. I actually did this in my new Ninja Foodi which I think cooks a little faster so the rice was soft (I cooked for 7 minutes) but was good almost risotta like. Definitely a repeat recipe.
Natasha says
Nothing beats a hearty meal from down south! Can’t wait to try this one out in my instant pot!
Steph says
Thanks for the tip about adding the shrimp at the end. I could never figure out why my shrimp always had a rubbery texture to it. Thanks!
Anna says
Everyone loves this jambalaya! I will definitely make it again!
Amy Locurto says
Can’t wait to make this!!
Erin says
So good – actually made it the other night and we all loved it!
Nikki Lyn Murray says
What can I do if the shrimp isn”t cooked all the way?
Toni Dash says
Hi Nikki. I haven’t ever had that happen but I’d suggest leaving it the Instant Pot with the lid on longer; stir the mixture so the shrimp is well incorporated with the rest of the ingredients. You could also microwave portions of the Jambalaya for a 15 seconds at a time and check for doneness.