This authentic Instant Pot Jambalaya recipe was adapted from an authentic Creole Jambalaya recipe that has spicy andouille sausage, chicken, shrimp, and rice. Flavored with Louisiana spices and cooked to perfection, it’s a delicious one-pot pressure cooker meal. Great for a weeknight dinner or a special occasion!
[This post was first published in February 2017 and was one of the first Instant Pot Jambalaya recipes! It was completely updated in December 2019 with new photographs and modified instructions to help you avoid the ‘Burn’ message.]
Table of Contents
Introduction
Jambalaya is a one-pot rice dish that originated in Louisiana. There are two types of Jambalaya: Creole, which includes tomatoes, and Cajun, which is made without tomatoes.
Creole cuisine originated in the city of New Orleans and Cajun food is traditionally associated with the French Acadian people who settled the swamps of southwest Louisiana.
My Instant Pot Jambalaya recipe includes tomatoes and is derived from a cookbook I’ve had in my possession forever, but can’t recall when or where I got it!
It’s a tiny little cookbook a bit larger than a smartphone, written by chef Austin Leslie of the famed New Orleans restaurant Chez Helene, which closed in the 1990’s.
I adapted this recipe for the Instant Pot and prefer this pressure cooker jambalaya recipe over the stovetop version! Back when I first published this recipe, it was the only one. And it’s the real deal! This is the best Instant Pot Jambalaya recipe you’ll find!
This is a one-pot meal that’s a great recipe to make for a quick weeknight meal or when you’re entertaining. It’s perfect not just for Mardi Gras, but for any time of year.
Here are some other New Orleans, Cajun and Creole recipes you might like to try out!
– Instant Pot Gumbo
– Instant Pot Shrimp Etouffee
– Instant Pot Red Beans and Rice
TIPS AND SUBSTITUTIONS
Shrimp
It might seem unusual to add the raw shrimp at the end and allow it to cook in the residual heat of the jambalaya. But this is something I discovered through trial and error and find it works well and the shrimp doesn’t get overcooked or tough.
Rub Creole seasoning over the shrimp and set aside while the rice is pressure cooking, and stir in the uncooked shrimp at the end. Let it cook in residual heat with the lid on.
Try to work quickly and add the shrimp as soon as the pressure goes down. You don’t want too much heat to escape because the shrimp needs to cook in the residual heat.
When you put the lid on, you might have trouble getting it to close. Put the steam release handle/button/switch in the Vent position and it should close easily.
If you have extra-large or jumbo-sized shrimp, you’ll need to let the shrimp sit in the covered Instant Pot for an extra 3 to 5 minutes. If you have smaller shrimp you may be able to decrease the amount of time.
If you prefer, you can saute the shrimp at the beginning when you’re sauteing the sausage and chicken.
Different Types of Rice
This recipe calls for regular long grain rice or basmati rice. If you’d like to use jasmine rice, pressure cook for 5 minutes.
Brown rice requires a longer pressure cooking time (approximately 22 minutes), so your meats and vegetables would probably get overcooked if you pressure cook for that long. If you’d like to cook Instant Pot Jambalaya with brown rice, you have two options:
- Pressure cook the brown rice separately for about 15 minutes, quick release, drain, add to the recipe, and continue as normal.
- Remove the cooked meat and vegetables from the inner pot and set aside. Substitute brown rice for the long grain rice and pressure cook for 22 minutes. Add the meats and vegetables back in at the end.
Sausage
Andouille is a spicy smoked Cajun sausage. If you don’t have access to it, substitute it with Spanish chorizo or Polish kielbasa. I recommend that you use smoked sausage, not raw sausage.
Seasonings
You can substitute Creole seasoning with Cajun seasoning. You can also add more or less seasoning than I’ve suggested. The quantity of salt you need will depend on the quantity and type of Cajun or Creole seasoning you use. Go easy on the salt if you are using more seasoning and/or if the Creole or Cajun seasoning is very salty!
Stock / Broth
The recipe calls for chicken stock but you may want to try out my Instant Pot Shrimp Stock. It adds another dimension of flavor and it’s so easy to make. You already have the shrimp shells, so why not make some stock with it?
Shallots
Many people don’t like the taste of raw onions, and that’s the case with one of my children. So I often omit the shallots. The jambalaya tastes great either way.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide, Instant Pot ULTRA Beginner’s Quick Start Guide, or Instant Pot Duo Evo Plus Beginner’s Quick Start Guide first and then come back here to learn how to make this recipe.
Instant Pot Jambalaya – Ingredients
- Shrimp
- Andouille sausage
- Chicken
- Rice
- Bell pepper
- Tomato
- Onion
- Celery
- Broth
- Garlic
- Thyme
- Oil
- Parsley
- Bay leaves
- Worcestershire sauce
- Creole or Cajun spice
- Salt
- Shallots (missing from photo)
How to Make Jambalaya in the Instant Pot (Step by Step Instructions)
- Season shrimp
- Turn on Saute Mode
- Saute sausage
- Saute chicken
- Saute vegetables
- Add meat, tomato and rice
- Pressure cook
- Quick-release pressure
- Stir in Shrimp
- Garnish with parsley
Season Shrimp
- Thaw and thoroughly dry the shrimp with a paper towel.
- Rub creole seasoning all over the shrimp and set aside.
Turn on ‘Saute’ Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute Sausage
- Once the inner pot has preheated, add oil to the inner pot and let it heat up.
- Add andouille sausage and cook until browned, about 6 minutes.
- If the sausage browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again. Deglaze as needed with a tablespoon of broth.
- Using a slotted spoon, transfer sausage to a plate and set aside.
Saute Chicken
- Add chicken and cook until no longer pink, about 5 minutes. Deglaze as needed.
- Using a slotted spoon, transfer chicken to a plate and set aside.
- Press ‘Cancel’ to turn off the heat if the Instant Pot is too hot, and turn it back on when it’s cooled down a bit.
- Add onions, bell peppers, celery, and garlic to inner pot.
Saute Vegetables
- Saute vegetables until the onion is translucent. The liquid released from the vegetables should be enough to deglaze the pan. If it’s not, add a few tablespoons of broth to deglaze.
- Add thyme, Creole seasoning, salt, Worcestershire sauce and stir to coat, about 30 seconds.
- Stir in broth and bay leaves.
Add Meat, Tomato, and Rice
- Stir in the reserved sausage and chicken.
- Add the tomatoes and gently spread out with a spatula. Don’t stir in.
- Add the rice and gently push down with a spatula till covered with broth. Don’t stir in.
Instant Pot Duo Pressure Cook 7 minutes
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until the display reads ‘7′ (7 minutes).
Instant Pot Ultra Pressure Cook 7 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 7 minutes (00:07).
- Press ‘Start’.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up the number of minutes since pressure cooking completed.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to Venting. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
Stir in Shrimp
- Open the lid and add in shrimp.
- Using a spatula, stir up the rice and nestle the shrimp in the rice.
- Try to work quickly so too much steam doesn’t escape.
Garnish with Parsley
- Close the Instant Pot and allow the shrimp to finish cooking in the residual heat. If you have trouble closing the lid, move the steam release to ‘Vent’ position.
- After 10 minutes, open the Instant Pot and add parsley. Gently stir the jambalaya.
- Let the jambalaya rest (lid open) for 5 to 8 minutes before serving
- Serve with hot sauce on the side.
Instant Pot Jambalaya
Ingredients
- 1 lb. shrimp, peeled and deveined
- 1 Tbsp Creole seasoning or to taste
- 1 Tbsp vegetable oil
- 12 oz. Andouille sausage cut into 1/2 inch slices
- 12 oz. boneless skinless chicken thighs cut into 1-inch pieces
- 1 cup onion chopped
- 1 cup bell pepper chopped
- 1 cup celery chopped
- 1 tbsp garlic minced
- 1 tsp dried thyme
- 1/2 tsp salt or to taste *
- 1 tsp worcestershire sauce
- 2 cups chicken broth or homemade Instant Pot Shrimp Stock
- 2 small bay leaves or 1 large
- 14.5 oz. diced tomatoes
- 1 1/2 cups long grain white rice
- 2 Tbsp parsley chopped, to garnish
- 1/2 cup shallots thinly sliced – optional
- hot sauce to taste
Equipment
Instructions
- Dry shrimp with a paper towel, rub with 1 tsp of Creole seasoning and set aside.
- Press 'Saute' and add oil to inner pot of the Instant Pot.
- Once the oil is hot, add andouille sausage, and saute until browned, about 6 minutes. Use a slotted spoon to transfer to a medium bowl and set aside. If the sausage browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again. Deglaze as needed with a tablespoon of broth.
- Add chicken to the inner pot, and cook until browned, about 5 minutes. Use a slotted spoon to transfer to the bowl containing the sausage, and set aside. If the chicken browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again. Deglaze as needed with a tablespoon of broth.
- Add onions, bell pepper, celery, and garlic. Stir until onion is translucent. The liquid released from the vegetables should be enough to deglaze the pan. If it's not, add a tablespoon or more of broth to deglaze.
- Add thyme, remaining Creole seasoning, salt, worcestershire sauce and stir to coat, about 30 seconds.
- Stir in chicken broth and bay leaves. Make sure there's nothing stuck to the bottom of the inner pot – deglaze as needed.
- Stir in the reserved sausage and chicken.
- Add the tomatoes and spread out with a spatula, but don't stir.
- Add the rice and gently push down with a spatula till immersed in the liquid, but don't stir in.
- Close the lid and pressure cook on high pressure for 7 minutes.
- Do a Quick Release and open the Instant Pot.
- Carefully stir in shrimp. Take care to not allow too much steam to escape because the shrimp will cook in the residual heat.
- Close the Instant Pot and allow the shrimp to finish cooking in the residual heat for about 10 minutes. Jumbo shrimp may require an additional 5 minutes. If you have trouble closing the lid, move the steam release to 'Vent', close the lid, and move it back to 'Seal'.
- Open the Instant Pot and add parsley. Gently stir the jambalaya. Allow the Instant Pot jambalaya to rest for a few minutes. Garnish with shallots, if using.
- Serve with hot sauce on the side.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. cut up chicken, chopped onion, etc.
- * Quantity of salt will depend on your Cajun seasoning. If it’s more salty, go easy on the extra salt.
- If you prefer, you can very briefly saute the shrimp at the beginning and remove. I find that adding the raw shrimp at the end allows the juices to get absorbed by the rice, without the shrimp drying out.
- This recipe has been modified from the original publication version: tomatoes and rice are layered on top without stirring in to avoid the Burn Message.
- See the blog post for more detailed recipe tips. You don’t want to miss any!
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
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Emma A
I made this last night, and it was fantastic! When I make it again (notice I didn’t say “if”), I’ll increase the rice to 2 C and increase the stock accordingly, since we’re a big rice family. I skipped the parsley and shallot, and increased the chicken (my package was 1.2 lbs and I didn’t want to waste the extra). I was already a fan of your shrimp and grits recipe, so I had confidence this would be good too, and I was not disappointed. It was a little salty, but that was my own fault – didn’t read the directions and put all the seasoning on the shrimp to marinate, and added more to the pot to compensate. My husband had 4 servings… Yum!
Paint the Kitchen Red
Oh, that’s so great to her, Emma! I’m so glad you enjoy my recipes.
Carol Marie
Fantastic! Yum yum yum!
Michele TP
The best ever! I made it for my son’s french class’ Mardi Gras celebration. Unfortunately half of the dish was eaten by my husband before I could pack it up to take to school!
Paint the Kitchen Red
Michele, that’s funny! Hopefully you’ll get a chance to make it again!
Michael
More of a comment on instant pot protocol. I think next time I will brown the chicken and sausages on the side with a nonstick while the veggies sauté. Keeping everything one-potty is a good idea but saute is just easier on a frying pan
Paint the Kitchen Red
Michael – that’s always an option with any recipe that requires sauteing. Thanks for the comment.
Lisa
Ermagerd! What an incredibly flavorful dish! Took me some prep time but I’ve made it twice now and it does not leave the tastebuds wanting. I give this 6 stars out of 5! 🌟🌟🌟🌟🌟🌟
Paint the Kitchen Red
Thank you,Lisa! Oh, how nice it would be to have a sous chef to take care of all that prep work! I’m so happy you loved the recipe.
Kimberly
Absolute perfection! I didn’t get any burn notice, the rice is perfectly cooked! I will be adding this to my list of all time favorite IP recipes! Thank you so much for sharing!
Paint the Kitchen Red
Wonderful! Thank you for sharing Kimberly!
Justin
This recipe turned out to be f’n amazing!! There is no reason it wouldn’t if you follow the recipe correctly. Only thing I can think of that would be an issue is, be mindful of the type of rice you use.
Paint the Kitchen Red
Wow, thank you so much Justin! Mmmm, good point – different rice varieties require different cooking times.
Scott Baker
I have made this recipe 6 times, and I really like the way it works in the Instant Pot. My family loves this dish! The first time I made this recipe, I experienced the dreaded “Burn” notice on my Ultra, but since then I have learned and applied the benefits of thorough deglazing. I have tried different cajun/creole seasonings and have yet to choose a favorite, as all have yielded excellent taste. The quality of the andouille sausage makes a big flavor difference. Also, adding the shrimp at the end works the best, I think, rather than sauteing them in the beginning. Just follow the recipe and pay attention to the helpful tips… you will not be sorry.
Paint the Kitchen Red
Thanks for sharing your tips, Scott! And it’s very kind of you to take the time to comment.
Lauren
Absolutely delicious! Made for the first time when friends were coming over and everyone loved it! Thank you for another awesome recipe!!!! You should have a cook book!
Paint the Kitchen Red
Lauren, It’s so great to hear you and your guests liked the recipe! lol, that’s really kind of you to say – I need to get on that 🙂
Chad
Followed the recipe pretty much as described…was absolutely delicious. Best jambalaya I have had!
Paint the Kitchen Red
Aww, thank you Chad! So glad you enjoyed it. Give the red beans and rice a try. Even my kids who aren’t huge fans of beans love the recipe!
Mike
I made twice this week (had chicken and shrimp left from 1st). I used jasmine rice both times (cooked 5 min. 1st time, 6 min. second time (=better cooked). Also on 2nd try I simmered shrimp shells in 3/4 cup chicken broth and added 1/2 cup to the 2 cups chicken broth (more moist). Also added 1 tbsp butter to the oil (because Prudhomme used butter in so many recipes). Also added 1/2 lb sliced fresh okra to veggies in 2nd batch. 1st batch I used Weber’s New Orleans Cajun seasoning and in 2nd batch I split half Weber’s and half Walker and Sons “Slap Ya Mama” seasoning- my wife thought 2nd batchhad a little too much heat. Both batches really good but 2nd one richer, more “authentic” in my judgement. Will definitely make again! Thank you.
Paint the Kitchen Red
Wow, thanks Mike, for the details! I need to add my Instant Pot shrimp stock recipe link to the recipe – thanks for reminding me! Ohhh, butter always makes food taste better – I approve 🙂 Have you tried Tony Chachere’s Creole seasoning – I like that one!
Jill
This was my 2nd full instant pot meal and my hubby and I were delighted with it. I went easy on the spice so used just one chorizo sausage and made up the rest with garlic sausage. If I reduced the cooking time to 6 min on Hi would the rice be less gummy? I would prefer having more ‘grainy’ rice.
Paint the Kitchen Red
Hey Jill, what type of rice did you use. Long grain white rice and basmati rice cook up fluffier whereas medium, short grain and jasmine rice are more starchy. Yes, I think cooking for a shorter amount of time would help. Also, it’s important to let the rice rest open after all the cooking is complete. Hope that works for you. Thank you for commenting.
Megan
In the directions at the top it says to use creole seasoning. But in the directions with the recipe it says use Cajun seasoning. Is there a difference?
Paint the Kitchen Red
Megan, I use both seasonings depending on what I have on hand. Tony Chachere’s creole seasoning is quite good. I will update the recipe post to be more consistent – thank you for pointing it out 🙂