Instant Pot Jambalaya is a comforting meal that can be made in under an hour and feeds an army of people. Get your spicy on!
Many years ago, I published my recipe for crock pot jambalaya. To this day, it has been one of my most visited recipes of all time.
Rightfully so, given that I make jambalaya for my family at least once a month. It’s New Orleans comfort food at its finest.
Is it very authentic? Meh… I’m not Cajun and have only visited the region once.
So, some might argue with its authenticity. But, dang is it good and has all the flavors of New Orleans in one pot!
If you love chicken, spicy Andouille sausage, and shrimp paired with tomato-based rice, I think you will love this recipe for Instant Pot Jambalaya.
What I love about this Instant Pot version of my most popular recipe is that it doesn’t take eight-plus hours to make. It takes under an hour!
Including prep time and pressure time it takes about 45 minutes.
Some mornings, I don’t have the time to prep all the ingredients for this recipe. I like that I can do it in the afternoon and still yield the same great results in under an hour’s time.
If you want to get ahead of yourself, you can easily prep this meal ahead of time.
You can place all the chopped vegetables, seasonings, sliced Andouille and chicken breast in a ziplock bag or container.
This will cut the prep time prior to cooking this Instant Pot Jambalaya.
This recipe does require quite a bit of prep (like stated above). You also have a few steps in the process of cooking.
I would give this recipe an "intermediate" ranking when it comes to Instant Pot recipes. You will need to open and close the Instant Pot a total of three times.
Not your typical Instant Pot recipe that is just a one-and-done open and close. I promise these steps are key in yielding the very best meal.
I’ve shared these various steps so that way your chicken doesn’t dry out and you have juicy plump shrimp.
I love to serve cornbread with our jambalaya. I love this recipe for skillet jalapeno cheddar cornbread.
If you are on a gluten free diet we even have a gluten free cornbread recipe for you. This jambalaya recipe is gluten free too, so it’s a double win in your book!
If I’m entertaining with this recipe I like to add a salad to the side.
Anyone I’ve ever served this recipe to, have enjoyed a second serving. Expect them to ask you to make this recipe again!
This is why it’s a fan favorite. It’s also ideal because you won’t be cooking a lot while your guests are over.
Plus — you won’t have excess dishes to clean once your guests leave!
If you want to bring a taste of New Orleans in your home I highly suggest you try this easy recipe for Instant Pot Jambalaya.
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Instant Pot Jambalaya Recipe
Ingredients
- 1 tablespoon Grapeseed Oil
- 4 links Andouille Sausage cut in half-moon shape
- 1 medium Onion diced
- 1 Green Pepper diced
- 1 stalk Celery diced
- 1 14.5 ounce can Diced Tomatoes with juice
- 1 cup Water
- 2 teaspoons Dried Oregano
- 2 teaspoons Cajun Seasoning
- 1/2 teaspoon Dried Thyme
- 1 teaspoon Hot Sauce (Louisiana-style)
- 2 Bay Leaf
- 2 Boneless Skinless Chicken Breast
- 1 cup Long Grain White Rice
- 1 pound Large Shrimp peeled and deveined
- 1/4 cup Fresh Parsley minced
Instructions
- Place the Instant Pot in "sauté" mode. Once the Instant Pot indicates "HOT", add the grape seed oil and the Andouille sausage.
- Sauté for 3 minutes. Then remove the sausage from the Instant Pot.
- Next, add the diced onions, bell pepper, and celery.
- Sauté for 1 minute then add the canned tomatoes, water, oregano, Cajun seasoning, dried thyme, hot sauce, and bay leaf.
- Mix well, then submerge the two chicken breast in the tomato mixture.
- Close the Instant Pot and make sure the valve is in the center toward "sealing".
- Cook on "Manual" for 8 minutes.
- Carefully, force pressure to release once the time is done.
- Check the chicken breast with a meat thermometer. The chicken should be completely cooked through, pull out the chicken and set to the side with the sausage.
- Place the 1 cup long-grain white rice in the Instant Pot.
- Mix well, close the lid to seal, make sure the valve is in the center toward "sealing".
- Cook on "Manual" for 7 minutes.
- While the rice cooks, shred the chicken and keep to the side.
- Once the Instant Pot beeps and is done, carefully, force pressure to release.
- Next, you will add the cooked shredded chicken, sausage back into the Instant Pot and the raw shrimp.
- Mix well, close the lid to seal, make sure the valve is in the center toward "sealing".
- Cook on "Manual" for 1 minute, then let the Instant Pot do a "natural pressure release" for 5 minutes.
- Carefully, force the remaining pressure out of the Instant Pot.
- Season with salt and pepper to taste and mix in the fresh parsley.
- Divide among bowls and enjoy immediately.