This Quick and Easy Instant Pot Jambalaya Recipe is a Chicken and Sausage Jambalaya (though you can add shrimp if desired), and it is a family favorite. Modeled after my mother-in-law’s Creole Jambalaya Recipe, it is a tried and true recipe that we have been making for years – only now the cooking time is reduced.

We love to use chicken and andouille sausage in our jambalaya – and, yes, tomatoes. You must scrape the brown bits off of the bottom of the pot after sautéing the sausage and chicken – it adds so much flavor to the jambalaya! The original recipe also uses tomato paste, though I leave it out in this version to prevent the Instant Pot “burn notice.”

I love to make jambalaya in the Instant Pot because aside from the initial sautéing, you don’t need to pay attention to the rice cooking or stand by to babysit the pot. It’s a good one pot meal and it is such an easy dinner. It gives our family of two lots of leftovers for the week or for the freezer and the Instant Pot makes quick work of dinner time.

A bowl of perfect instant pot jambalaya with a tea towel and a fork.

What’s the Difference between Jambalaya and Gumbo?

Jambalaya is a rice based dish, similar to a paella – and rice is the star of jambalaya. Gumbo is a thick soupy stew that is served over rice.

Despite their differences, jambalaya and gumbo are both staples of Cajun cooking – and our family loves both equally. (Though a bowl of my Chicken and Sausage Gumbo is preferred when it is cold out!)

Ingredients

This is just a quick overview of the ingredients that you’ll need for the best Instant Pot Jambalaya Recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.

Andouille Sausage – I like to use Savoie’s Andouille when I want to make my jambalaya a little spicy. The spicy andouille sausage adds a little spice to the rice. Veron’s Andouille is another one of our favorite kinds of andouille and it is not as spicy. (You can also use your favorite kind of smoked sausage if you can’t find andouille.)
Cooking Oil – I use Olive Oil
Boneless, Skinless Chicken Thighs or Boneless, Skinless Chicken Breasts
The Cajun Holy Trinity – Diced Onion, Celery, and Green Bell Pepper + the Pope – Garlic!
Green Onions
Canned, Diced Tomatoes
Chicken Broth or Chicken Stock
Spices – Kosher Salt, Dried Basil, Dried Thyme, Cayenne Pepper, Creole Seasoning, and a Bay Leaf. I use Tony Chachere’s Creole Seasoning, but you can use your favorite Creole or Cajun Seasoning.
Long Grain White Rice, Uncooked and Rinsed

The ingredients in instant pot jambalaya laid out in small bowls and labeled.

What Kind of Rice Works Best in this Recipe?

This recipe calls for long-grain rice and was created based on how much liquid is required for that rice to cook. (Normally when I make long-grain rice in an Instant Pot, I use a ratio of 2 to 1, the liquids being two times the rice. In this case, there is both broth and liquid from the tomatoes.)

Jasmine rice or basmati rice should work okay as well – but if you use brown rice, you will likely need to significantly increase the cooking time and I think the vegetables would turn to mush.

How to Make Instant Pot Jambalaya

Heat half of the olive oil in the inner pot of the Instant Pot on Sauté mode. Add the sliced andouille sausage, and cook until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate or bowl to drain. (Pictures 1-2)
Add the remaining oil to the pot, then add the diced chicken along with a pinch of salt and pepper. Cook just until the chicken starts to sear on the outside, then use the slotted spoon to set it off to the side to rest on a cutting board. This is an extra step, but I think it makes a huge difference. The chicken won’t be fully cooked, but just go with me here – this is the secret to really tender chicken. (Picture 3)
Next, add the onion, bell pepper, and celery, and cook until the onion starts to soften and become translucent. (Pictures 4-5)

Add the garlic and green onions and cook for another minute or two. (Picture 6)
Next, add the salt, basil, thyme, Creole seasoning, cayenne pepper, diced tomatoes (and the juice from the can), and then add the chicken broth and do your best to deglaze the pot and scrape the bottom. You want to be sure to get all the flavor from the chicken & sausage off of the bottom. (Picture 7)
Roughly chop the cooked chicken into smaller pieces and add it back to the Instant Pot. (Pictures 8-9)
Add the rinsed rice and the bay leaf, then mix everything together. Do NOT add the sausage slices. (Picture 10)

A collage of images showing how to make instant pot jambalaya, steps 6-10.

Secure the Instant Pot lid and turn the valve to sealing. (Picture 11) Turn off the Sauté function.
Set the Instant Pot to Manual Mode and Pressure Cook on High Pressure for 5 Minutes.
When the timer beeps, allow the pressure to Naturally Release for 5 minutes, then Quick Release the remaining pressure. (Picture 12)
Carefully open the lid and release the steam, then gently fluff the rice with a fork. Be sure to use a fork instead of a spoon so that the rice does not turn to mush. (Pictures 13-14)
Add the cooked sausage to the rice and lightly toss it all together. (Picture 15) Cover the pot part of the way with the Instant Pot lid, allowing steam to escape.
Let the rice rest for about 5 more minutes, then serve!

A collage of images showing how to make instant pot jambalaya, steps 11-15.

Want to Add Shrimp?

If you want to add shrimp, do NOT pressure cook them with the rice or the shrimp will be very overcooked and chewy. I would recommend using precooked shrimp – then add them when you add your sausages to the pot at the end.

Or, sauté fresh or frozen shrimp in the oil from cooking the andouille sausage – then set the shrimp off to the side with the sausage slices. You can add the shrimp to the pot after the rice is cooked.

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An instant pot with cooked jambalaya and fluffed rice in it.

Storage and Reheating

How to Store Leftovers

Store leftover jambalaya in an airtight container in the refrigerator or in the freezer. I like to save some leftovers for a weeknight meal, then freeze the rest in Souper Cubes.

How to Reheat Jambalaya

Reheat leftovers in the microwave until heated all the way through or sauté in a frying pan to get the rice a little crispy.

A bowl of instant pot creole jambalaya next to an instant pot.

Recipe Tips

If you use spicy sausage, don’t use as much cayenne or your jambalaya will be really spicy.
Use a fork to fluff the cooked rice; do not stir your rice with a spoon. A spoon will cause the rice to be mushy.
This recipe has been tested in a 3 and 6-quart Instant Pot. I have not tested it in an 8-quart Instant Pot. I suspect double the recipe would work well in an 8-quart instant pot – I’m not sure there would be enough liquid for one batch. (The 3-quart Instant Pot was a bit full – I would recommend using a 6-quart.)

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A bowl of instant pot jambalaya loaded with andouille sausage.

What to Serve with Jambalaya

Jambalaya is a full meal on its own – it has vegetables, a protein, fat, and a starch – but if you want to add more to it, you can make some steamed or roasted vegetables, a salad, or some kind of buttered bread. I have a separate post with lots of sides to serve with jambalaya.

Southern Recipes

Instant Pot Jambalaya Recipe

What’s the Difference between Jambalaya and Gumbo?

Ingredients

What Kind of Rice Works Best in this Recipe?