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    Home » Instant Pot

    Best Instant Pot Jambalaya Recipe

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Dec 2, 2019 | Updated: Sep 23, 2021 | Author: Paint the Kitchen Red | 412 Comments

    JUMP TO RECIPE
    Instant Pot Jambalaya Pinterest pin - orange bowl with shrimp, sausage and rice - Paint the Kitchen Red

    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!

    Instant Pot Jambalaya in orange bowl with shrimp, sausage and rice - Paint the Kitchen Red

    [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


    1. INTRODUCTION
    2. TIPS
    3. INGREDIENTS
    4. STEP BY STEP INSTRUCTIONS
    5. RECIPE CARD – PRINTABLE
    6. RELATED RECIPES AND GUIDES

    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!

    Chez Helene cookbook - Paint the Kitchen Red

    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 PRO CRISP Beginner’s Manual

    Instant Pot Jambalaya – Ingredients

    Instant Pot Jambalaya - Ingredients Paint the Kitchen Red
    • 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)

    1. Season shrimp
    2. Turn on Saute Mode
    3. Saute sausage
    4. Saute chicken
    5. Saute vegetables
    6. Add meat, tomato and rice
    7. Pressure cook
    8. Quick-release pressure
    9. Stir in Shrimp
    10. Garnish with parsley

    Season Shrimp

    Instant Pot Jambalaya instructions collage - marinate shrimp with spices - Paint the Kitchen Red
    • 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 Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
    • Instant Pot DUO:  Select the Saute function.
    • Instant Pot ULTRA:  Select the Saute function and press Start.

    Saute Sausage

    Instant Pot Jambalaya Instructions collage - oil, saute andouille, remove - Paint the Kitchen Red
    • 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

    Instant Pot Jambalaya Instructions collage - saute chicken, remove, add vegetables - Paint the Kitchen Red
    • 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

    Instant Pot Jambalaya Instructions collage - deglaze, add spices and broth - Paint the Kitchen Red
    • 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

    Instant Pot Jambalaya Instructions collage - add chicken and sausage, tomatoes, rice - Paint the Kitchen Red
    • 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

    Instant Pot Duo Manual mode 7 minutes collage - close lid, press manual, press - or +, display shows 7 - Paint the Kitchen Red
    • 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

    Instant Pot Ultra pressure cook 7 minutes collage - close Instant Pot Ultra, set time to 00:07 and select Pressure Cook, press start - Paint the Kitchen Red
    • 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 Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
    Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
    • 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

    Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
    • 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

    Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen Red
    • 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

    Instant Pot Jambalaya Instruction collage - cooked rice, shrimp added and stirred - Paint the Kitchen Red
    • 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

    Instant Pot Jambalaya Instruction collage - close lid, lid opened, add cilantro - Paint the Kitchen Red
    • 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 in orange bowl with shrimp, sausage and rice - Paint the Kitchen Red

    Instant Pot Jambalaya

    This Instant Pot Jambalaya was adapted from an authentic Creole Jambalaya recipe and has andouille sausage, chicken and shrimp combined with rice, is flavored with Cajun spices and cooked to perfection.
    4.93 from 140 votes
    PRINT PIN RATE
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 404
    Author: Paint the Kitchen Red

    Equipment

    • Instant Pot
    • Slotted Spoon
    • Medium Bowl

    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

    Serving: 1 serving | Calories: 404 kcal | Carbohydrates: 35 g | Protein: 44 g | Fat: 15 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Cholesterol: 192 mg | Sodium: 1594 mg | Fiber: 4 g | Sugar: 7 g
    Course Main Dishes
    Cuisine Cajun / Creole
    Main Ingredient chicken, pork, rice, seafood
    Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

    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!

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    Reader Interactions

    Comments

    1. Dottie

      January 19, 2023 at 8:55 pm

      4 stars
      Very Good! A bit bland for our spicy preference, however, you can always add more spices. Thanks for the recipe.

      Reply
      • Paint the Kitchen Red

        January 20, 2023 at 2:35 pm

        Dottie, glad you liked it. I increase the spices depending on whom I’m feeding 🙂

        Reply
    2. Nancy

      January 04, 2023 at 2:54 pm

      If using brown rice l, what changes do you think I will need to make?

      Reply
      • Paint the Kitchen Red

        January 04, 2023 at 9:50 pm

        You could try and cook for 22 minutes, but your veggies might get a bit mushy.

        Reply
    3. Elaine

      November 29, 2022 at 7:36 pm

      5 stars
      The absolute best jambalaya!

      Reply
      • Paint the Kitchen Red

        November 30, 2022 at 2:53 pm

        Thank you, Elaine!

        Reply
    4. Jenn

      November 14, 2022 at 6:21 pm

      Can this recipe be doubled or tripled and still fit in the instant pot? I’d love to be able to double it at least!

      Reply
      • Paint the Kitchen Red

        November 15, 2022 at 3:30 pm

        Jenn, I’ve doubled the recipe in an 8 quart with no problem. I haven’t done so in the 6-quart. You have to make sure that you don’t go past the 1/2 full mark, since you are cooking rice. Cooking time would stay the same.

        Reply
    5. Shelley

      September 11, 2022 at 4:42 pm

      5 stars
      Great meal! Great ratio and the rice tasted great. For anyone like me who didn’t thaw their shrimp – I added the frozen shrimp at the end for 1 min pressure and then instant release and then let it set for 10 minute with the lid closed.

      Reply
      • Paint the Kitchen Red

        September 12, 2022 at 7:29 pm

        Thank you, Shelley! I’m glad you liked the recipe and were able to use frozen shrimp.

        Reply
      • Susie

        December 19, 2022 at 9:16 pm

        3 stars
        My rice was under-cooked at 7 minutes and somewhat gluey. I fixed it with another 1½ cups of broth while the shrimp was steaming. The amount of spice was perfect for my husband and I since we like things fairly ‘warm!’

        Reply
        • Paint the Kitchen Red

          December 20, 2022 at 8:02 am

          Susie, I’m sorry to hear that you didn’t have perfect results. Sometimes the type of rice, model of Instant Pot, slight variations in quantity of liquid can all play a role. If you make it again and use the same type of rice, try soaking the rice for a bit before you pressure cook.

          Reply
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