Have a craving for Cajun? Check out my Instant Pot Jambalaya recipe. Full of andouille sausage, shrimp, and chicken loaded with Cajun seasoning and flavor. The ultimate slow-simmered Jambalaya made in a fraction of the time.
Instant Pot Jambalaya
Jambalaya is a Louisiana-origin dish of Spanish and French influence, consisting mainly of meat and vegetables mixed with rice. This instant pot one-pot version is absolutely delicious and served in less than 40 minutes. I wanted to capture the authentic flavors of this New Orleans dish and think I have accomplished just that.
This dish would be perfect for a mardi gras themed dinner night or just a nice quiet evening with a glass of wine and a warm cozy fire.
How To Make
The full steps, measurements, and instructions are in the printable recipe card below.
Step 1: Start by turning the saute to high and brown your sausage. Then leave the oil in and remove the sausage. Add in your chicken and get the chicken browned on all sides. Remove chicken when browned.
Step 2: Now add in chopped veggies, except for onions greens. Stir and cook until the onions are translucent.
Step 3: Add in tomatoes, chicken, tomato juice mixture, rice, broth, and seal your Instant Pot. Then do 12 minutes on low pressure. Make sure the valve is sealed on the Instant Pot.
Step 4: Naturally release the pressure, open the cover and add sausage, uncooked shrimp, onion greens. Mix well and then cover and do the keep warm setting for 10 minutes or until the shrimp is fully cooked.
Can I Leave Out A Meat In Jambalaya
Do you want to just have a couple meats in your mixture instead of three? If so feel free to leave out the chicken, sausage or even the shrimp. All three meats add tons of flavor but I understand if you want to just use two of the meats.
What Is The Best Rice To Use
Reach for a long grain white rice for your Jambalaya. I tend to do just white rice as it offers a mild flavor and does amazing to soaking up all the flavors of the dish.
Can I Use Pre-Cooked Shrimp In Jambalaya
To reduce the risk of getting a rubbery shrimp, I recommend using raw shrimp in this Instant Pot Jambalaya. If you use pre-cooked shrimp you will find even warming the shrimp up will overcook it as it is getting tossed into the hot mixture.
Feel free to take any leftovers you have and place them in the fridge in an airtight container. Then use it to eat later or meal prep for the week. Your mixture will store for a few days in the fridge.
You will need to use your best judgment in terms of when you need to throw out any leftovers you did not eat.
In terms of freezing, I have not tried. You will find rice can become a bit mushy when thawed from being frozen. You can try it and see for yourself how you like it if you want.
Craving more Cajun flavors?! Try out this Instant Pot Red Lobster Copycat Cajun Chicken Alfredo it is bursting with a creamy flavor.
This Instant Pot Jambalaya is a delicious quick instant pot version of the Cajun favorite, Jambalaya. Featuring chicken, Andouille sausage & shrimp for a truly classic New Orleans taste.
- 14 oz. Andouille sausage, cut into coins
- 1 lb. large, raw shrimp, deveined with tails on
- 20 oz. boneless skinless chicken thighs, chopped into small bite-sized pieces
- 28 oz can whole peeled tomatoes, juice reserved*
- 2 tablespoons olive oil
- 2 green peppers
- 2 yellow onions
- 5 ribs of celery
- 5 green onions
- 2 heaping teaspoons fresh thyme leaves
- 5-6 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 3/4 teaspoon ground pepper
- 3 bay leaves
- 2 cups uncooked rice
- Around 3 cups chicken broth*
- Set your Instant Pot to sauté, high, and brown the sausage, then remove -leaving about 1 tablespoon of the oil.
- Add the chicken, cook until just starting to brown in spots -about 4-5 minutes, remove, discard oil.
- Add the olive oil and all the chopped vegetables except for the onion greens- which will be added in after cooking.
- Stir continuously until the onion becomes translucent -about 4 minutes, then add the herbs, spices, and salt. Sauté for another minute, heating the spices to release their aromas.
- Add the tomatoes, rice, chicken, and 4 cups chicken broth/tomato juice mixture, mix well, then seal with the lid.
- Set the Instant Pot to pressure cook, low, 12 minutes.
- When finished cooking, let it naturally release -this should only take about 5 minutes or so as there isn’t much airspace in the pot.
- Open the cover and add the sausage, uncooked shrimp, and onion greens. Mix thoroughly, then cover and set to “keep warm” for 10 minutes.
- Remove cover and serve.
*you want the juice from the tomatoes plus enough chicken broth to equal 4 cups.
Amount Per Serving: Calories: 707Saturated Fat: 6gCholesterol: 109mgSodium: 823mgCarbohydrates: 89gFiber: 5gSugar: 6gProtein: 35g