Print

Instant Pot Jambalaya Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 14 reviews

This Instant Pot Jambalaya recipe is a flavorful and hearty one-pot meal that combines andouille sausage, chicken, shrimp, and a medley of vegetables with Creole spices and rice. Perfectly cooked in an Instant Pot, it offers a quick and easy way to enjoy a classic Louisiana dish with tender proteins and aromatic seasonings in just 40 minutes.

Ingredients

Vegetables

  • 4 green onions
  • 1 medium yellow onion, peeled and chopped
  • 1 green bell pepper, seeded and chopped
  • 4 ribs celery, chopped
  • 4 cloves garlic, minced

Proteins

  • 12 ounces andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, diced
  • 12 ounces shrimp, peeled and deveined

Pantry & Spices

  • 1 1/2 tablespoons vegetable oil, divided
  • 1 tablespoon Creole seasoning, or Cajun seasoning
  • 1/2 teaspoon dried thyme, or 1 heaping teaspoon fresh thyme leaves
  • 1 bay leaf
  • 2 cups unsalted or low-sodium chicken stock
  • Kosher salt, to taste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup long-grain white rice

Garnish

  • Chopped fresh parsley, optional

Instructions

  1. Prepare green onions: Slice the green onions thinly, keeping the white and light green parts separate from the dark green parts. Set aside for later use.
  2. Sauté sausage: Add 1 tablespoon vegetable oil to the Instant Pot and select the sauté function. When hot, brown the andouille sausage slices for about 3 minutes, stirring frequently. Remove with a slotted spoon and set aside on paper towels to drain.
  3. Sauté chicken: Add the remaining 1/2 tablespoon vegetable oil to the pot. Add diced chicken thighs and cook for 2 to 3 minutes until lightly browned, stirring frequently. Remove and set aside on a plate.
  4. Cook vegetables: Add chopped yellow onion, bell pepper, and celery to the pot. Add more oil if needed. Cook for about 3 minutes until the onion is translucent, stirring often.
  5. Add seasoning and garlic: Stir in minced garlic, Creole seasoning, and thyme. Cook for 1 more minute, then cancel the sauté function.
  6. Add liquids and rice: Add bay leaf and chicken stock to the pot, scraping any browned bits from the bottom. Add diced tomatoes with their juices, rice, and the white and light green parts of the green onions. Stir to combine.
  7. Return meats to pot: Add the browned sausage and chicken back into the pot. Stir well to mix all ingredients.
  8. Pressure cook: Lock the Instant Pot lid in place and set the steam release knob to sealing. Select manual or pressure cook (high pressure) and set the timer for 7 minutes.
  9. Quick release pressure: When cooking completes, perform a quick release following Instant Pot instructions. Once the float valve drops, remove the lid. The pot will switch to keep warm.
  10. Add shrimp and rest: Stir in the shrimp into the pot. Cover and let stand on keep warm setting for 10 minutes for the shrimp to cook through.
  11. Final garnish: Remove the lid and stir in about half of the reserved dark green parts of the sliced green onions. Plate the jambalaya, garnishing with remaining green onions and optional chopped parsley.

Notes

  • You can omit the shrimp or substitute it with other seafood, more sausage, or chicken.
  • Using Creole seasoning adds authentic flavor, but Cajun seasoning is a fine alternative.
  • Make sure to scrape the bottom of the Instant Pot well before pressure cooking to avoid burn warnings.
  • Letting the shrimp cook in the residual heat prevents overcooking while maintaining juiciness.
  • Leftover jambalaya keeps well refrigerated for up to 3 days and reheats nicely.

Find it online: https://cookedbygrace.com/instant-pot-jambalaya-recipe/