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.
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.
Instant Pot Jambalaya
Amount Per Serving
Calories 579Calories from Fat 225
% Daily Value*
Saturated Fat 8g40%
Trans Fat 1g
Vitamin A 965IU19%
Vitamin C 34mg41%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Keyword how to make jambalaya, instant pot jambalaya, pressure cooker jambalaya