Easy Instant Pot Jambalaya

5 from 1 vote

Easy Instant Pot Jambalaya

Enjoy this Easy Instant Pot Jambalaya recipe with andouille sausage, chicken, shrimp, and flavorful Cajun seasoning for a delicious weeknight meal.

Prep Time5

Cook Time20

Natural Release5

Total Time30

Servings:

Calories: 753kcal

Author: Kari

Ingredients

1 tablespoon olive oil
12 ounces andouille or hot smoked sausage , sliced
1 tablespoon olive oil
1 pound raw chicken thighs , diced (about 1 ½ cups)
½ cup onion , diced
½ cup green bell pepper , diced
½ cup celery , diced
3 tablespoons garlic , minced
½ cup green onions , chopped
1 bay leaf
½ teaspoon kosher salt
¼ teaspoon cayenne pepper use less if using spicy sausage
¼ teaspoon Tony Chachere's Creole Seasoning
1 teaspoon dried basil
¼ teaspoon dried thyme
1 14.5 oz can diced tomatoes with juice
1 cup chicken broth
1 ½ cups long grain white rice uncooked and rinsed

Instructions

Heat half of the olive oil in the inner pot of the Instant Pot on Sauté mode. Add the sliced sausage, and cook until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate or bowl to drain.
12 ounces andouille or hot smoked sausage, 1 tablespoon olive oil
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.
1 pound raw chicken thighs, 1 tablespoon olive oil
Next, add the onion, bell pepper, and celery, and cook until the onion starts to soften and become translucent.
½ cup onion, ½ cup green bell pepper, ½ cup celery
Add the garlic and green onions, and cook for another minute or two.
3 tablespoons garlic, ½ cup green onions
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.
½ teaspoon kosher salt, ¼ teaspoon cayenne pepper, ¼ teaspoon Tony Chachere's Creole Seasoning, 1 teaspoon dried basil, ¼ teaspoon dried thyme, 1 14.5 oz can diced tomatoes with juice, 1 cup chicken broth
Roughly chop the chicken into smaller pieces and add it back to the Instant Pot.
Add the rinsed rice and the bay leaf and mix everything together. Do NOT add the sausage slices.
1 ½ cups long grain white rice, 1 bay leaf
Secure the Instant Pot lid and turn the valve to sealing.
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.
Carefully open the lid and release the steam, then gently fluff the rice with a fork. Use a fork instead of a spoon so that the rice does not turn to mush.
Add the cooked sausage to the rice and lightly toss it all together.
12 ounces andouille or hot smoked sausage
Cover the pot part of the way with the Instant Pot lid and allow steam to escape.
Let the rice rest for about 5 more minutes, then serve!

Notes

Want to Add Shrimp to Jambalaya?

If you want to add shrimp, do NOT cook them with the rice or the shrimp will be very overcooked and chewy. I would recommend either 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 them off to the side with the sausage slices. You can add the shrimp to the pot after the rice is cooked.

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.

Nutrition