Instant Pot Jambalaya – make jambalaya with chicken, sausage and shrimp in the pressure cooker! Ready quickly and super easy to make.
I am kind of obsessed with my Instant Pot lately. These chicken tacos are one of my favorite things to make. I make extra meat so I have leftovers for the week. And if you don’t have a smoker the Instant Pot Pulled Pork is the next best thing for that smokey super tender and juicy pulled pork.
You can even use your pressure cooker to make basic things like hard boiled eggs! I have yet to try dessert, but I feel like that is up next on my list. This jambalaya has been on repeat though, my family is requesting it pretty much every week!
This easy jambalaya recipe can get dinner on the table in about 30 minutes from start to finish. My son is currently obsessed with cajun spiced anything. So Cajun Chicken Pasta and this are pretty much on repeat right now. And I am not complaining!
What is Jambalaya
It is a dish that is originally from Louisiana. It is mix of meat and vegetables with rice. Traditionally it is made with andouille sausage, chicken or pork and some kind of seafood; like shrimp or crawfish.
The vegetables in jambalaya are very common in most Cajun and southern food. Onions, celery, and green bell pepper. Tomatoes are added to this jambalaya recipe was well, but the basics are present for sure! It is all cooked together with rice and plenty of creole seasoning for a slightly spice, full of flavor and delicious dinner idea.
What You’ll Need
- Bell Pepper
- Andouille Sausage
- Chicken Thighs
- Large Shrimp
- Long Grain White Rice
- Fire Roasted Tomatoes
- Chicken Broth
- Creole Seasoning
- Bay Leaves
How to Make Jambalaya
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- The first step is to chop up all your meat and veggies. Finely dice the onions, celery and bell pepper all the same size, so they all cook at the same time.
- The shrimp goes in at the end, so just make sure it is peeled and deveined. I took the tails off, so it was easy to eat and they cooked quickly.
- I like to use chicken thighs because they are more forgiving with cooking time. They will not get dried out if nearly as quickly, so they work great in a recipe like this.
- Saute the veggies and the sausage in the bottom of the Instant Pot until veggies are cooked and the sausage is browned.
- Add all of the ingredients and seal the pressure cooker. Bring it up to pressure and let cook for 10 minutes.
- Quick release the pressure and immediately stir in the shrimp. Recover and let sit for 6-8 minutes until the shrimp is cooked.
- I like to use chicken thighs for this recipe, because they stay tender and juicy longer. When you use chicken breasts they dry out faster, and due to cooking the rice at the same time, chicken breasts can get a little over done. So chicken thighs just work better for the Instant Pot version.
- The shrimp will cook perfectly in 7-8 minutes, with the setting on warm if the lid is closed. Just make sure to stir it in, and it will be super hot with the rice and little bit of liquid remaining. If you use smaller shrimp, they will cook even faster.
- Adjust the seasoning to your heat level. My family likes it spicy, so we use a full 2 Tablespoons, but start with just one and then add more to serve if you aren’t sure.
- Store leftovers in an airtight container for 3-4 days in the fridge.
What Goes With Jambalaya
This is definitely a hearty and filling meal on its own, but you can make it go further or just add to it with some of these easy side dishes.
More Instant Pot Recipes
- Instant Pot Chicken Fajitas
- Instant Pot Pozole
- Instant Pot Wild Rice Soup
- Instant Pot Chicken and Rice
- Instant Pot Country Style Ribs
- Instant Pot BBQ Chicken
- Instant Pot Salsa Chicken
- 2 Tablespoons vegetable oil
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 green bell pepper, finely chopped
- 4 cloves garlic, minced
- 12 oz Andouille sausage, sliced into round pieces
- 1 pound chicken thighs, cut into cubes
- 12 oz large shrimp, peeled and deveined
- 1 cup long grain white rice
- 1 (15 oz) can fire roasted tomatoes
- 1 cup chicken broth
- 1-2 Tablespoons creole seasoning
- 2 bay leaves
- Turn Instant Pot on the Saute setting.
- Once hot add the oil to the pan. Add onions, celery, bell pepper and sausage. Cook for 4-5 minutes until the veggies are soft and the sausage is browned.
- Mix in garlic and cook for 1 minute
- Add all of the remaining ingredients, except for the shrimp. Stir to combine. Cover and seal the instant pot.
- Set Instant Pot for high pressure for 10 minutes.
- Quick release and immediately add the shrimp, stir to mix them in. Cover and let stand for 7-8 minutes or until shrimp is pink and cooked through.
- Serve immediately
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Amount Per Serving Calories 605Total Fat 39gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 25gCholesterol 302mgSodium 2908mgCarbohydrates 17gFiber 2gSugar 3gProtein 47g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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