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 Iāve had in my possession forever, but can’t recall when or where I got it!
Itās 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 1990ās.
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 doesnāt 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 donāt 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, youāll 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 youāre sauteing the sausage and chicken.
Different Types of Rice
This recipe calls for regular long grain rice or basmati rice. If youād 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 youād 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 donāt 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 Iāve 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 donāt like the taste of raw onions, and thatās the case with one of my children. So I often omit the shallots. The jambalaya tastes great either way.
If youāre new to the Instant Pot and arenāt familiar with how to use it, please read the Instant Pot DUO Beginnerās Quick Start Guide, Instant Pot ULTRA Beginnerās 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:Ā Select the Saute function.
- Instant Pot ULTRA:Ā 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 āCancelā until the Instant Pot cools down a bit and press the āSauteā 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 āCancelā 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 itās 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 āSealingā position
- Press āManualā (or āPressure Cookā) and ā+ā or ā-ā until the display reads ā7′ (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 āOnā.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to āKeep Warmā mode and display āL0:00ā or ā00 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
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 tspĀ Ā 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 aĀ slotted spoon to transfer to a medium bowl and set aside. If the sausage browns too quickly, press āCancelā until the Instant Pot cools down a bit and press the āSauteā 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 āCancelā until the Instant Pot cools down a bit and press the āSauteā button again. Deglaze as needed with a tablespoon of broth.
- Add onions, bell pepper, celery, and garlic. Stir until onion is translucent.Ā Ā The liquid released from the vegetables should be enough to deglaze the pan.Ā 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.Ā Ā Make sure there's nothing stuck to the bottom of the inner pot – deglaze as needed.
- Stir in the reserved sausage and chicken.Ā Ā
- 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 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.Ā 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 recipeĀ tips.Ā You donāt 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 ā 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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Kaitlyn
When you put the shrimp in after you do the quick release do you leave it on the keep warm setting that it automatically goes to or do you turn it off completely?
Paint the Kitchen Red
Kaitlyn, yes I leave it in Keep Warm mode. Hope you like the recipe!
Terra O'Rourke
This was the BEST Jambalaya recipe! I felt as if I was in New Orleans. Will definitely make this again and again and again.
Paint the Kitchen Red
Terra, thank you for your comment. I’m excited that you found the jambalaya recipe to be a keeper š
Liezl Rebugio
Do you pressure cook the sausage with all the other ingredients even if it is already fully cooked?
Paint the Kitchen Red
Liezl, yes the smoked sausage is already cooked but I pressure cook it because I feel the flavors and juices get absorbed by the rice.
Ivy
Do you have any recommendations on adjusting the recipe for frozen chicken breasts? Love this recipe, comes together very quickly with a Mueller vegetable chopper!
Paint the Kitchen Red
Thanks Ivy! If the chicken breasts are cut up then I think you could just cook for an extra minute, maybe? I’m not sure. But if they’re whole, that might pose a problem because the rice could get overcooked if you increase the pressure cooking time. Sorry I’m not of more help – I just haven’t tried it with frozen chicken. Let me know if you do!
Ivy
I just successfully made the recipe using frozen, whole breasts! It came out just like when I make it with thawed breasts š
I prepared the sausage, shrimp, mirepoix, seasonings, and broth as instructed. Then, I added my breasts and spread my diced tomatoes on top, then cooked on High Pressure on the MORE setting for 5 minutes. After that, I quick released, shredded the breasts, then stirred in the sausage and layered the rice on top and cooked as instructed (7 mins on High Pressure on the NORMAL setting).
Paint the Kitchen Red
Wonderful – thank you so much for the update. It’ll be of help for any reader who wants to do the same!
Anna Roberts
Hi! I am planning to double the recipe for a crowd of 12. Can I do that? How will it affect the timing of the different Insta Pot settings? Thanks!
Paint the Kitchen Red
Anna, yes you can double the recipe. The main thing about doubling rice and pasta recipes is to make sure the quantity of food isn’t above the 1/2 mark.
Jan
This is my go-to dish. I recommend it to everyone who has an instant Pot. Love-love this recipe! Thank you!
Paint the Kitchen Red
Oh wow, thank you for the kind words and for sharing the recipe, Jan!
Mikey 9315
I made this this morning. incredible, I smoked some Itallion sausage yesterday, used some U25 shrimp and cubed chickeb breast. The layers of flavor that are built in this recipe are awsome. Adding the protiens at the end works. I also soaked the rice to rince out some starch. For the tomato’s I added 2 cans rotell mild. Thanks for sharing this great recipe.
Paint the Kitchen Red
Awesome – thank you so much for commenting. Glad to hear that 2 cans of tomato worked for you.