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Make a delicious Jambalaya in a fraction of the time in your Instant Pot. Made with sausage, shrimp, and chicken, this flavorful rice dish is ready to serve in 30 minutes.
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Jambalaya is a traditional Creole rice dish, and it is the most perfect comfort food! It’s so wonderfully seasoned and loaded with flavor.
I don’t always have the time to make jambalaya on the stovetop, so this Instant Pot version is a total game changer. It’s so vibrant in flavor and is ready in a fraction of the time.
For more rice recipes, be sure to try my Wild Rice Pilaf and Mediterranean Pork and Rice.
Why you will love this Instant Pot Jambalaya recipe!
- Quick: Ready to serve in 30 minutes, this dish is quick to prep and cook.
- One-pot: Everything is cooked right in your electric pressure cooker so clean up is a breeze.
- High in protein: Made with sausage, chicken, and shrimp, this high protein dish is a great family meal.
Jambalaya Ingredients
To make this Pressure Cooker Jambalaya recipe, you will need:
- Chicken: I like t use chicken thighs for this recipe, but you can use breasts if that’s what you have or prefer.
- Shrimp: You can use frozen or fresh shrimp in this recipe. If using frozen, make sure that they are thawed before cooking.
- Sausage: I like to use Andouille sausage or Kielbasa sausages.
- Vegetables: Celery, bell pepper, onion, garlic, diced tomatoes, green onion.
- Tomato Paste: For a rich tomato flavor.
- Seasonings: Thyme, oregano, paprika, cayenne, soy sauce, salt, and pepper.
- Stock: I like to use a low sodium chicken stock. You can also use a vegetable one.
- Rice: I like to use Jasmine rice for this recipe, basmati or other white rice would also work well.
How to make Jambalaya in the Instant Pot
- Add olive oil and butter to the Instant Pot. Turn on the IP on the Saute setting and wait until it reads Hot. Season chicken & shrimp with salt and pepper. Brown chicken & shrimp separately for a couple of minutes on each side in the IP. Remove and place them on two separate plates.
- Add sausage and brown for a few minutes. Add to the plate with chicken.
- Add in diced celery, diced bell pepper, and onion, and saute for 2 minutes. Add in minced garlic cloves, tomato paste, dried thyme, dried oregano, smoked paprika, and cayenne pepper. Saute for another minute.
- Pour in ½ cup chicken stock, and deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Add the soy sauce.
- Add browned chicken & sausage back to the pot, as well as the rice. Pour the remaining chicken stock & make sure the rice is covered.
- Add the diced tomatoes and do not mix or stir.
- Close the lid, turn the valve to sealing, and pressure cook it for 7 minutes on high pressure. Natural release for 10 minutes.
- Finally, add the cooked shrimp and stir everything. Taste and adjust seasoning if necessary.
Can you make it ahead of time?
This Instant Pot Jambalaya is a great make-ahead meal and is a good option for meal prep. The flavors develop as it sits, making it even more flavorful the next day.
Place the cooled Jambalaya into an airtight container and it will keep well in the fridge for up to 4 days. It can be reheated on the stovetop.
Can you freeze it?
You can safely freeze this easy Jambalaya recipe, but I recommend that you don’t freeze it for more than a month as the texture can change and can get a freezer burn. Freeze it in a double ziplock bag and remove as much air as possible to prevent freezer burn. Thaw it in the fridge overnight before reheating.
What do you serve with Jambalaya?
This Instant Pot Jambalaya recipe is a hearty and filling meal and it can easily be served by itself. It’s great to serve up with some cornbread muffins, a fresh salad, or some steamed or grilled vegetables too.
TIPS FROM A CHEF’S KITCHEN
Recipe Notes and Tips for Instant Pot Jambalaya
- Peel and devein the shrimp before cooking, or buy shrimp that is already peeled, deveined, and with tail off.
- You can add in other veggies that you have in your fridge if you like. Mushrooms and carrots are both great additions.
- Make this gluten-free by using Tamari sauce instead of soy sauce.
More Instant Pot Recipes
- Instant Pot Hoppin’ John (Black-Eyed Peas and Rice)
- Instant Pot Pot Roast
- Instant Pot Ham and Potato Soup
- Instant Pot Spaghetti Squash
- Instant Pot White Chicken Chili
Instant Pot Jambalaya
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INGREDIENTS
- 1 tablespoon unsalted butter + 1 tablespoon olive oil, or 2 tablespoons olive oil
- 1 pound chicken thighs, boneless & skinless, diced (or chicken breasts)
- ½ – 1 pound shrimp, peeled, deveined, tail off, thawed
- 12 oz Andouille sausages or Kielbasa sausages, cut in ¼” slices
- 2 ribs celery, diced
- 1 bell pepper, diced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon tomato paste
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups unsalted chicken stock
- 1½ tablespoons regular soy sauce
- 2 cups Jasmine rice, uncooked
- 1 can crushed or diced tomatoes
- 2 stalks green onion, thinly sliced
INSTRUCTIONS
- Add olive oil and butter to the Instant Pot. Turn on the IP on the Saute setting and wait until it reads Hot. Season chicken & shrimp with salt and pepper. Brown chicken & shrimp for a couple of minutes on each side in the IP. Remove and place them on two separate plates.
- Add sausage and brown for a few minutes. Add to the plate with chicken.
- Add in diced celery, diced bell pepper and onion, and saute for 2 minutes. Add in minced garlic cloves, tomato paste, dried thyme, dried oregano, smoked paprika, and cayenne pepper. Saute for another minute.
- Pour in ½ cup chicken stock, and deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Add the soy sauce.
- Add browned chicken & sausage back to the pot, as well as the rice. Pour the remaining chicken stock & make sure the rice is covered.
- Add the diced tomatoes and do not mix or stir.
- Close the lid, turn the valve to sealing, and pressure cook it for 7 minutes on high pressure. Natural release for 10 minutes and manually release the remaining pressure. When the pin drops and all the pressure is released, carefully, open the lid.
- Finally, add the cooked shrimp and stir everything. Taste and adjust seasoning if necessary.
TIPS & NOTES
- Peel and devein the shrimp before cooking.
- You can add in other veggies that you have in your fridge if you like. Mushrooms and carrots are both great additions.
- Make this gluten-free by using Tamari sauce instead of soy sauce.
NUTRITION
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