Main Dishes
Instant Pot Jambalaya
Instant Pot Jambalaya with chicken, andouille sausage, shrimp and lots of spice makes a flavorful New Orleans-style meal. Jambalaya is
- Serves 6
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
If you want to make Jambalaya but not in an instant pot, try this Slow Cooker Jambalaya recipe or this Crawfish Jambalaya recipe.
How To Make Instant Pot Jambalaya
First you use the saute mode to brown the sausage and the chicken. If you can’t find andouille sausage, you can use any smoked sausage. I like to use chicken thighs because they are juicier and have more flavor, but you could sub chicken breasts.
Then you saute onion, celery, red bell pepper, and garlic. Green pepper could be used instead of red.
Next a can of undrained diced tomatoes, rice, Creole seasoning, thyme, bay leaves, Tabasco sauce, and 2 cups of chicken broth get added.
The Instant Pot gets set to Pressure Cook for 7 minutes. Do a quick pressure release after the time is up and add the shrimp, parsley, and green onions. Cover the pot and let the residual heat cook the shrimp.
How To Serve
Serve Instant Pot Jambalaya with some crusty French bread for a spicy southern one dish meal.
Type of Rice To Use
I have always used Mahatma Long Grain rice but I have recently discovered 4 Sisters Rice which is grown in Louisiana. It is the best rice I have ever tasted. They also have a jasmine rice which is wonderful.
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More Southern Instant Pot Recipes
- Instant Pot Grits
- Instant Pot Low Country Boil
- Instant Pot Crack Chicken
- Instant Pot Mississippi Roast
- Instant Pot Creamy Cajun Pasta
- Instant Pot Pulled Pork
Recipe adapted from Paint the Kitchen Red
Disclosure: This post contains affiliate links.
Recipe
Instant Pot Jambalaya
Instant Pot Jambalaya with chicken, andouille sausage, shrimp and lots of spice makes a flavorful New Orleans-style meal.
- Serves 6
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Ingredients
- 1 tablespoon vegetable or olive oil
- 12 ounces Andouille sausage, sliced
- 3 boneless, skinless chicken thighs cut into 1-inch pieces
- 1 onion (diced)
- 1 red bell pepper (diced)
- 2 celery ribs (diced)
- 3 garlic cloves (minced)
- 2 1/2 teaspoons Creole seasoning (divided)
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 1/2 cups long grain rice
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 teaspoon Worcestershire sauce
- 2 cups chicken broth
- 2 bay leaves
- 1 teaspoon Tabasco sauce
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon chopped fresh parsley
- 2 green onions (sliced)
Instructions
- 1
Turn Instant Pot to “Saute” and add oil to inner pot. Add sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
- 2
Add chicken and sprinkle with 1/2 teaspoon Creole seasoning. Cook until browned, about 5 minutes. Remove with a slotted spoon and set aside with sausage.
- 3
Add onion, celery, and red pepper and cook until onion is soft, about 4 minutes.
- 4
Add garlic and cook 1 more minute.
- 5
Stir in 2 teaspoons of Creole seasoning, thyme, salt, tomatoes, rice, Worcestershire sauce, broth, bay leaves, and Tabasco sauce. Stir in sausage and chicken.
- 6
Turn Instant Pot to Pressure Cook/High (or Manual) for 7 minutes. Be sure valve is in “Sealing” position.
- 7
Do a quick release and open Instant Pot. Do not open until the pin drops. Stir in shrimp, parsley, and green onions. Cover Instant Pot and turn it off. Let the residual heat cook the shrimp for about 8 to 10 minutes.
Equipment
- 6-Quart Instant Pot
Nutrition
- Calories511 kcal
- Carbohydrates46 g
- Protein37 g
- Fat19 g
- Saturated Fat6 g
- Polyunsaturated Fat4 g
- Monounsaturated Fat8 g
- Trans Fat0.2 g
- Cholesterol199 mg
- Sodium1559 mg
- Potassium734 mg
- Fiber2 g
- Sugar5 g
- Vitamin A1334 IU
- Vitamin C37 mg
- Calcium106 mg
- Iron3 mg
