instant pot jambalaya

Learn how to cook Instant Pot Jambalya (Pressure Cooker Jambalaya)! This delicious Chicken and Sausage Jambalaya is an incredible flavor-party in your mouth. Comforting, satisfying, family-friendly one pot meal.

Instant Pot Jambalaya

(565 grams) chicken thighs

(440 grams) Jasmine rice

shrimps

(454 grams) Andouille sausages

(195 grams) celery (, diced)

(190 grams) bell pepper (, diced)

(18 grams) unsalted butter oil olive oil))

(14.5 ounces) crushed or diced tomatoes

(211 grams) onion (, diced)

(32 grams) garlic cloves (, minced)

(5.8 grams) tomato paste

(22.5 milliliters) regular soy sauce

(500 milliliters) unsalted chicken stock

¼ teaspoon (0.2 grams) dried thymes

¼ teaspoon (0.25 grams) dried oregano

(3 grams) smoked paprika

(1.2 grams) cayenne pepper ((adjust according to your spicy preference))

green onion (, thinly sliced)

Brown Chicken &amp; Shrimps in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen (~8mins). Add 1 tbsp unsalted butter + 1 tbsp olive oil in Instant Pot. Pat dry chicken thighs with a paper towel, then season one side of chicken with kosher salt and black pepper. Place 1¼ lb (565g) chicken on one side of Instant Pot (seasoned side face down) and shrimps on the other side of Instant Pot, brown them for 3.5 minutes. Season the other side of chicken and shrimps with salt and black pepper. Flip chicken and shrimps, brown this side for another 3.5 minutes. Set aside browned chicken, saute shrimps for another 30 seconds - 1 minute. Set aside shrimps (will be used after pressure cooking).

Saute Sausages: Add 1lb (454g) sliced sausages in Instant Pot, saute for 3 minutes.

Saute Onions &amp; Spices: Add in diced onions, green bell peppers, and celery, saute for 2 minutes. Add in minced garlic cloves, 1 tsp (5.8g) tomato paste, ¼ tsp (0.2g) dried thymes, ¼ tsp (0.25g) dried oregano, 1 tsp (3g) smoked paprika, and ½ - 1 tsp (1.2g - 2.4g) cayenne pepper, saute for another minute.

Deglaze Instant Pot &amp; Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this jambalaya recipe! Add in 1.5 tbsp (22.5ml) regular soy sauce, give it a quick mix.

Pressure Cook Jambalaya: Push all ingredients to one side, then add the browned chicken with all its meat juice in Instant Pot. Add 2 cups (440g) well drained jasmine rice in Instant Pot. *Pro Tip: Ensure to add chicken in Instant Pot first, then add rice on top to avoid the &quot;Burn&quot; error. Pour 1½ cup (375ml) unsalted chicken stock in Instant Pot. Ensure all the rice is fully submerged in the stock. Layer 14.5oz crushed or diced tomatoes on the very top. Do not mix! With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.

Add Shrimps, Mix &amp; Season: Add &amp; mix the fully cooked shrimps in jambalaya. Taste the Jambalaya and adjust the seasoning accordingly. *Note: It will look a bit too watery at first, but once you start mixing all the ingredients, it will all come together. *Pro Tip: For reference, we added roughly 3 - 4 pinches of salt to open up the flavors &amp; season the dish properly.

Serve: Garnish the Jambalaya with sliced green onion, then serve. Enjoy~

'Jambalaya, a Louisiana meat, seafood, and rice staple, is quick and easy in the multi-cooker. By browning the sausage first and then stirring it in only at the end, you infuse the rice with its flavor, yet keep it from turning rubbery under pressure."-Super Fast Instant Pot Pressure Cooker CookookI would add, including the cooked shrimp at the end also allows it to keep non-rubbery texture which can occur when shrimp is over-cooked!

Olive Oil

Andouille Sausage (cut into ¼-inch-thick slices)

Onion (chopped)

Green Bell Pepper (seeded and chopped)

Celery

Garlic Cloves (diced)

Cajun Seasoning

Thyme

Long-Grain White Rice (regular NOT instant rice)

Diced Tomatoes (undrained)

Low-Sodium Chicken Stock

Kosher Salt

Shrimp ((41-60 count))

Scallions (thinly sliced)

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.&nbsp;

Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes.&nbsp;

&nbsp;Add the Cajun seasoning, thyme, and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking.&nbsp;

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.&nbsp;

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.

https://embed.mediavine.com/videos/ykdgkp1pftwzzek0nllr

Instant Pot Jambalaya is quick, easy Southern comfort food. Full of shrimp, spicy Andouille sausage, vegetables, rice and Cajun seasonings. An easy recipe.

This Instant Pot vegan jambalaya is surprisingly easy to make, yet it tastes like something you've put a lot of effort into making. No oil is added during the cooking process. Chipotle Field Roast sausages make a great substitute for the traditional Andouille sausage. Make sure to scale the amount of Cajun seasoning if you don't want your jambalaya to be over the top spicy.

Vegan Jambalaya in the Instant Pot

onion,

green bell pepper,

celery,

garlic cloves,

long grain white or brown rice*, unrinsed

15 oz can small diced tomatoes, drained

Cajun seasoning

tsp smoked paprika

chipotle Field Roast sausages**

vegetable broth or water, plus more for sautéing the vegetables

Salt, black pepper

parsley

Press the Saute button of your Instant Pot....

Press the Saute button of your Instant Pot. Add 2-3 tablespoons of water or vegetable broth. Once the liquid starts bubbling, add diced onions, bell pepper, celery, and minced garlic. Saute until the vegetables soften, about 5 minutes, stirring to prevent sticking and adding more liquid if needed.

Add unrinsed white or brown long-grain rice, mix...

Add unrinsed white or brown long-grain rice, mix it into the vegetables, allowing the rice to toast slightly for about 1 minute. Meanwhile, cut the Field Roast sausages lengthwise, then chop them into 1/4 inch-thick half-moons.

Add drained canned tomatoes, Cajun seasoning (start with...

Add drained canned tomatoes, Cajun seasoning (start with the smaller amount if your seasoning brand is very spicy), smoked paprika, chopped chipotle Field Roast sausages, vegetable broth or water, and salt and pepper.

Press the Cancel button on your Instant Pot....

Press the Cancel button on your Instant Pot. Lock the lid in place, making sure that the vent lever is set to pressure. Press the Manual button and set the timer: 4 minutes for white rice, 23 minutes for brown rice. Once the time is up and your Instant Pot beeps, follow 10-minute natural release opening method: let the timer reach 10 minutes, then press Cancel and carefully turn the pressure knob to release steam - be careful not to burn yourself when the steam starts coming out!

Remove the lid, fluff up the rice and...

Remove the lid, fluff up the rice and adjust the seasoning if needed. Mix in fresh parsley. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/qi3ku57dr7oma5neeja1.mp4

If you have been to New Orleans, you may have found that Jambalaya is on just about every restaurant menu. Or if you’re from the south, you probably have had Jambalaya often anyways, but you’ve never quite had it like I’m serving it. Are you looking for a delicious Jambalaya recipe that you can make right in your Instant Pot? How about serving your family up some yummy Instant Pot Jambalaya?&nbsp;

Instant Pot Jambalaya – A New Orleans Favorite

(14 oz sausage,

onion (diced)

red bell pepper (chopped)

garlic (minced)

celery (chopped)

(14.5 oz diced tomatoes)

chicken broth

creole seasoning

chili powder

soy sauce

Worcestershire sauce

white rice (uncooked)

Place sausage, onion, bell pepper, garlic and celery into an instant pot.

Press Sautee and sautee the mix until the onions are translucent and peppers and celery are tender, about 5-8 minutes.

Add remaining ingredients to the pot. Mix well.

Set the instant pot to manual, high pressure for 8 minutes. Seal the pressure release valve.

When the jambalaya is finished cooking, quickly release the steam.

Open the lid and let set for a few minutes before serving.

https://www.youtube.com/watch?v=R3MK4BPUoS0

Are you looking for a delicious Jambalaya recipe that you can make right in your Instant Pot? How about serving your family up some yummy Instant Pot Jambalaya? I’m so excited to introduce you to this delicious and easy to make southern favorite of mine.

Ingredients for instant pot jambalaya:
1 package 14 oz sausage, sliced into 1/2″ slices
1 onion diced
1 red bell pepper chopped
4 cloves garlic minced
3 celery stalks chopped
1 can 14.5 oz diced tomatoes
1-1/2 cups chicken broth
1 teaspoon creole seasoning
1 teaspoon chili powder
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 cup white rice uncooked

How to prepare step by step:
https://lifefamilyfun.com/instant-pot-jambalaya/

Instant Pot Jambalaya Recipe With Sausage

This Instant pot Jambalaya with Chicken, sausage, Shrimp, Rice and Vegetables makes a flavorful New Orleans style meal.  Jambalaya is super easy to cook in a pressure cooker and doesn't take very much time.  The Instant pot does a great job of melding the spice and flavors together quickly.

Instant Pot Chicken and Sausage Jambalaya with Shrimp

Tbsp Olive Oil

Chicken Breasts (cubed)

C butter

green pepper (diced)

celery

oz Andouille or pork sausage (thinly sliced)

tsp minced garlic

C rice

C Chicken Broth

Tbsp Creole Seasoning

Salt

Pepper

Cayenne Pepper

oz Stewed Tomatoes

Bay Leaves

shrimp

add the oil and chicken to the instant pot and click "saute" - cook until browned

add the butter, onion, green pepper and celery - stir and cook

add the sausage and garlic and stir

add 1/2 C of the broth and deglaze the pan really good

Add the rest of the chicken broth, rice, seasonings and stewed tomatoes - stir

place the bay leaves on top and close the instant pot

pressure cook on high for 7 mins

do quick release and open the instant pot

add the shrimp and close the instant pot again - let the residual heat cook the shrimp for 10 mins

open, take out the bay leaves, stir and serve

My wife &amp; I loved this recipe. Just the right amount of spice gave it a good kick. We used Andouille sausage.

Hi Ashlee~  Thanks for another  great recipe.   I am "old fashion" !!  I use my reliable old electric frypan or my lovely Dutch oven on stove top or oven for my 60 minute JAMBALAYA!  Start to finish!!  I choose to use long grain white rice, to avoid "sticky" texture.  But your recipe is great !  I use a generous amount of dry parsley in mine, no bay leaf and  stewed tomatoes + enough chicken stock to cook rice  perfectly.  Haven't used mushrooms yet , but that sounds  good.  Thanks!

https://www.youtube.com/watch?v=WInDt5s4kS8

This recipe is quick, easy and super flavorful. The instant pot cooks the rice perfectly and melds all the flavors really well. 
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I have always loved spicy food, and Cajun and Creole dishes are always a favorite at my house. This Instant pot Jambalaya with Chicken, sausage, Shrimp, Rice and Vegetables makes a flavorful New Orleans style meal. 

Want to catch more Live recipe videos? Check out my "Live Streamed Videos" playlist here https://www.youtube.com/playlist?list=PLrIzGV25YD__EboJRxNeHYowY136sOjsO

Pressure cooker Jambalaya
2 Tbsp Olive Oil
2 Chicken Breasts cubed
1/2 C butter
1 onion diced
1 green pepper diced
2-3 ribs celery diced
13 oz Andouille or pork sausage thinly sliced
3 tsp minced garlic
1 1/2 C rice
2 C Chicken Broth
1 Tbsp Creole Seasoning
1 tsp Salt
1/2 tsp Pepper
1 tsp Cayenne Pepper
14 oz Stewed Tomatoes
2 Bay Leaves
1 lbs large shrimp peeled and deveined
add the oil, chicken and sausage to the instant pot and click "saute" - cook slightly to give the meat some color.
add the butter, onion, green pepper and celery - stir and cook
add the garlic and cook until fragrant
add 1/2 C of the broth and deglaze the pan really good
Add the rest of the chicken broth, rice, seasonings and stewed tomatoes - stir
place the bay leaves on top and close the instant pot
pressure cook on high for 7 mins
do quick release and open the instant pot
add the shrimp and close the instant pot again - let the residual heat cook the shrimp for 10 mins
open, take out the bay leaves, stir and serve

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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods.  I believe anyone can cook with the right tips and tricks.  I love creating delicious food at home and enjoy sharing my recipes with you.  I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making

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ashlee@ashleemarie.com

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Pressure Cooker Jambalaya Recipe - LIVE

Instant Pot Jambalaya is a Southern-inspired one-pot meal made with chicken, spicy sausage, shrimp, veggies, and rice, and it’s brimming with Cajun spices!

vegetable oil (divided)

sausage

chicken breasts

Cajun seasoning (divided)

onion

celery (diced)

green bell pepper

basil

Salt and pepper

can fire roasted diced tomatoes

granulated sugar (to balance the acidity)

rice

chicken stock (low sodium preferred)

¼ teaspoon cayenne or red pepper flakes

Set the Instant Pot on the SAUTE setting, when the message HOT is displayed add 1 tablespoon of oil. Cook the sausage for 5 minutes or until it’s golden brown. Remove onto a plate and set aside.

Add 1 more tablespoon of oil, and the chicken then season with 1 teaspoon Cajun seasoning. Cook for 5 minutes or until it’s cooked through. Remove onto a plate and set aside.

Add the onion, celery, bell pepper, and garlic and cook for 2-3 minutes.

Add the remaining Cajun seasoning, dried basil, salt, pepper, diced tomatoes, sugar, rice, and chicken stock. Stir everything together, and make sure that there’s nothing stock to the bottom of the pot from the sautéing earlier (scrub with a wooden spoon).

Cover with the lid, make sure that the valve is in SEALING position. Choose the PRESSURE COOK/MANUAL setting on HIGH. And Pressure cook for 4 minutes, then naturally release the steam for 10 minutes. Quickly release the rest of the steam.

Carefully open the lid, and add the shrimp along with the cooked sausage and chicken. Cover with the lid and let the shrimp cook from the heat of the pot (residual heat) for 5-10 minutes (the shrimp is cooked when it turns pink and opaque/no longer translucent). Lightly stir, garnish with chopped green onion and parsley and serve.

The recipe is delicious. I’ve made it several times and get the burn notice every time. I make sure there is nothing stuck to the bottom of the pan. When it’s almost done cooking, that’s when the burn notice comes on and there is a massive amount stuck to the bottom. While still edible, it’s agrivating.

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Top 6 instant pot jambalaya recipes from across the web

The most viewed instant pot jambalaya recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Jambalaya

Instant Pot Jambalaya

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Instant Pot Chicken and Sausage Jam...

Instant Pot Jambalaya

The most viewed instant pot jambalaya recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine