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. After closing the lid, put the steam release back into Seal. It might seal back up (i.e. the float valve may come up) and that’s okay. The shrimp is just going to steam in the rice.
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:
- 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, when you’re adding the shrimp.
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, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- Instant Pot DUO Beginner’s Manual
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
- Instant Pot PRO Beginner’s Manual
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.
How to 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.
[Find out more about the pressure release methods and how and when to use them. ]
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
Equipment
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
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 (with the liquid) 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 of pressure (QR) and open the lid. [Read More: The Different Pressure Release Methods].
- 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
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
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!
Recipes you Might Also Like!
Delicious New Orleans Instant Pot Gumbo
New Orleans Instant Pot Shrimp Etouffee
Authentic Instant Pot Red Beans and Rice
Bernadette
Hi Neena 🙂
This dish was AMAZING! It was my 1st time making Jambalaya and eating it as well – delicious! It reminded me of Spanish paella with more heat. Your step-by-step instructions and video are perfect for beginners and seasoned cooks alike – it’s much appreciated!
I followed your directions and ingredients exactly but I have a few questions:
1. Is this rice in this dish supposed to be al dente?
I used a 6qt Duo Evo Plus with Canilla Rice. I never made any rice in an IP before and because I’ve never eaten this dish, I’m not sure on the rice’s texture.
2. Should I have rinsed the rice before adding it to the IP?
3. Next time, can I add more stock and/or cook time to make it softer?
Thank so much for your time and this recipe! I can’t wait to try out more dishes.
Paint the Kitchen Red
Hi Bernadette, I’m so glad you liked the recipe. Jambalaya and paella have similar roots, so you are right.
1. No, it’s not supposed to be al dente/undercooked and the Canilla rice should work the same as regular long grain rice. Try and cook the rice alone (ratio of 1:1 water to rice). I usually do long grain rice at 6 minutes. If your rice is al dente at 6 minutes, that means that either your Instant Pot or the rice requires a bit more cooking time.
2. You can rinse the rice, but it’s not necessary for this recipe.
3. Try first to increase the cooking time by about 2 minutes to see if the rice cooks better. If that doesn’t work, keep increasing the cook time to find the right amount for your tastes.
Hope that helps!
Bernadette
Thanks for the info/suggestions. Next time I’ll try them out.
All the best to you and yours,
-B
D & S
Delicious!! I’d add a couple mins to the pressure cook, as we thought the rice needed a little extra time. Otherwise, the meat and spices / flavors were fantastic! I only wish we could post a photo of the final dish.
Paint the Kitchen Red
Thank you for commenting – glad you like the recipe!
Kimberly
This is hands-down my go to jambalaya recipe! It comes out perfect every single time! I’m so glad that I found it and thank you so much for sharing it! It is the best!!
Paint the Kitchen Red
Aww, thank you Kimberly! I so appreciate you letting me know that.
Siobhan
Delicious.
Sheri Shubert
I’ve made this with your help that is 3 times now .It’s really yummy !! My family love it !! The rice came out this last time a little soggy . It was still good though . It only happened when I chose the 2X ingredient list . I let it depressurize in the pot without the fast vent method. Any suggestions for less soggy rice . Also I wanted to ask what is the estimated volume of 1 serving ??? Thank you so much !! Great recipe and your videos are easy to follow along !!
Paint the Kitchen Red
Sheri, thank you for your comment. I’m sorry you had trouble when doubling the recipe. Is it possible that the condensation caused the rice to be soggy? You could try to reduce the liquid by 1/4 cup (when doubling) and/or do a 10 to 15-minute natural release. Hope that helps.
stephanie otto
Wonderful recipe and easy to make.
Paint the Kitchen Red
Thanks, Stephanie – I’m so glad to hear it.
Mike
Really like the recipe. I think it turned out better (and certainly faster) than my “regular” jambalaya. The rice texture was great – perfectly cooked, with all of the grains separate.
Paint the Kitchen Red
Thank you Mike, happy to hear that the rice cooked just right.
Putnam Monroe
Made for Mardi Gras 3/1/2022, came out perfectly! On complaint is that my two guests got the majority of the leftovers. As they are my kids I really won’t complain.
Paint the Kitchen Red
Thank you for your comment – I’m so glad your whole family enjoyed it 🙂
Terri Odell
I thought this was delicious! I actually cheated a little and used cooked shrimp. Just warmed it in the pot before serving. Flavors were fabulous. Will make again.
Paint the Kitchen Red
Cooked shrimp works too! I’m thrilled you enjoyed the recipe, Terri.
Jenny
Wonderful recipe! Shrimp came out perfectly, but my rice still had a bit of bite. Next time I might bump up my cooking time one minute. Other than that it was delicious! A simple but extravagant treat.
Paint the Kitchen Red
Jenny, I’m so happy to hear that you liked the recipe. Yes, adding an extra minute sounds like the way to go. It is probably the brand/type of rice or maybe your Instant Pot is slightly different.
Hedy Blauvelt
Used this recipe for my first time making jambalaya. It was terrific. I used cauliflower rice to make it keto, I might have used a bit more creole seasoning and it was quite spicy. Mmmm
Paint the Kitchen Red
Thank you for commenting – glad you liked it.
Andrew
This was a good recipe. I wanted to substitute brown rice in for the white rice because I’m told it’s a little bit more nutritious. My rice came out a little bit crunchy is it because brown rice maybe takes a little bit longer to cook? And I should have maybe pressure cooker a little bit more?
Paint the Kitchen Red
Andrew, yes brown rice takes quite a bit longer (22 minutes). My only concern would be that the vegetables might get overcooked but if you don’t mind that, try following the recipe as is except for increasing the pressure cooking time.
Mary Ann
Never made jambalaya before. I looked online for recipes and came upon your recipe and decided to try it. Wow, so good! I prepped everything before I started cooking so it was easy to put together in the instant pot. This recipe is a keeper for sure – thank you!
Paint the Kitchen Red
Hi Mary Ann, thank you for your comment. What a coincidence, because I just made this today too! I’m very happy that you like the recipe too.
Jae
Wow this website is amazing. I like that you link the exact type of ingredient so that I’m not left wondering if you used one of those chicken stock cubes, or a low sodium chicken broth. I’ve been struggling with food burning as well so I’m so excited to try your tip about leaving tomato and rice un-stirred. Thank you so much!
Paint the Kitchen Red
Hi Jae, thanks for your comment. I hope you enjoy the recipe. Please do read my post on the Burn message. You can avoid it by making small changes to the recipes you’re using.
Benjamin J Brown
Fantastic!!
Paint the Kitchen Red
Thanks, so glad you liked it, Benjamin!
JH
Great recipe! The proportions and methods are right to avoid “burn” messages. It is quite a bit of meat, so I added more bell pepper, and will probably add a second can of diced tomatoes next time. But this is a really good jambalaya — easier than my old tried and true crockpot recipe, and at least as good.
Paint the Kitchen Red
Thanks for the comment and I’m so glad that you liked the recipe! Yes, change it up to suit your tastes 🙂
Sarah
If I double the recipe (or 1.5 times it), should I increase the pressure cooker time?? Looking forward to trying this for Fat Tuesday!
Paint the Kitchen Red
Hi Sarah, no you can keep the same cooking time. Thanks for reaching out and hope you enjoy the recipe!
Gail
Thank you Neena for a fantastic recipe! I have been making this since at least January 2017 ( sent a picture of it to my son), and it has been a favorite of my family every since. My go to recipe for family dinners, and most special occasions.
Paint the Kitchen Red
Gail, thank you for taking the time to let me know. I’m happy to hear that the recipe brings joy to you and your family!
MarySC
Everyone loved this! My rice wasn’t done (not even close) so I brought it back up to pressure then immediately turned it off and let it sit for 5 minutes and it was perfect. I followed the recipe exactly. It wasn’t spicy enough for me but that’s what hot sauce is for (and it was perfect for everyone else). The prep does take a while and next time I think I’ll brown the chicken in a skillet while the sausage and veg is sautéed in the IP…. I think I could leave the sausage in and just add the veg to it.
Paint the Kitchen Red
Mary, it could be the type of rice you use. I would try and cook that rice alone and see how long it takes to pressure cook and adjust the recipe cooking time accordingly.
Brian
Excellent recipe, this will be a regular in our household!
Paint the Kitchen Red
Thanks Brian! I’m happy to hear that.