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
Carrie | Clean Eating Kitchen says
I love jambalaya, but never tried it in the Instant Pot! This looks delicious, it’s going on my weekly menu!
Noelle says
This reminds me of visiting my friend in Louisiana! Love Jambalaya and love my instant pot!
Alexandra @ It's Not Complicated Recipes says
I now realise what a valuable investment an instant pot would be! And this will be the first dish I prepare in it – so delicious!
Julie says
This looks amazing! I love Jambalaya, and can’t wait to make this!
Kristina says
This jambalaya looks absolutely delicious! Love Andouille sausage and its just the perfect amount of spice for me!
Lisa says
I would like to make this with brown rice…what would adjusted time be on the ip
Toni Dash says
I’ve only made the recipe as written Lisa. With brown rice, depending on which type used, both the time AND the liquid amounts need to be adjusted. And most likely the timing of the other ingredients to ensure a great end result as provided with the recipe as written.
If you try it do let me know how it turns out!
Dale says
This was really good and I even forgot the shallots.
Toni Dash says
Lol! I’m delighted to hear that Dale!
Cliff says
Made this for Fat Tuesday last night… I’ve been asked to make it again this Friday…
Used my Ninja Foodi and followed the directions to a tee… it was wonderful…
I do worry about errors after using SAUTE so I used it on MD-HI instead of just HI.
Toni Dash says
Thanks so much Cliff! I’m delighted you loved it.
I’m not familiar with the Ninja Foodi. Could you educate me on your remark relating to ‘errors after saute’?
TomtheBuilder says
This is a common occurrence when using a pressure cooker with built-in sauté functionality. If the user leave bits of sautéed food stuck to the bottom of the inner pot, it can result in too much heat being reflected back down into the device. Most devices will stop and produce an error code when they overheat.
A great workaround is to “degaze” the bottom of the pot after the sauté. Pouring in a little broth after removing the browned sausage will break up the bits that are stuck (and also delicious) giving you a clean surface.
Pro tip: Dry red/white wine is almost always a great way to deglaze for any dish!
Toni Dash says
Thanks Tom for the insight. I’ve never experienced a burn warning for this recipe (or any IP recipe actually) so I appreciate your thoughts.
There is a step in the recipe where the bits on the bottom of the insert should be scraped up into the mix but it sounds like that should be a dedicated effort!
Amy White says
Very delicious! I used brown rice and should have increased the cooking time by 5 minutes or so. The flavors were really good.
Toni Dash says
So glad you liked it Amy! You are right, each type of rice has a different liquid ratio and cooking time in the Instant Pot so they can’t just be swapped for each other. I’m so glad you liked the Jambalaya!
Dee says
I’d been missing my momma’s cooking and this brought me close to having it again. Absolutely delicious and very authentic tasting.