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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 | 422 Comments

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

    This Instant Pot Jambalaya recipe was adapted from an authentic 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 meal that can be made in the pressure cooker or on the stovetop. Great for an easy dinner on busy weeknights 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 original and authentic Instant Pot Jambalaya recipes! It’s a popular recipe with rave reviews. Read the reviews at the bottom of this post.]

    Table of Contents


    1. INTRODUCTION
    2. TIPS
    3. FAQS
    4. INGREDIENTS
    5. INSTANT POT STEP-BY-STEP INSTRUCTIONS
    6. STOVETOP DIRECTIONS
    7. RECIPE CARD – PRINTABLE
    8. RELATED RECIPES AND GUIDES

    Introduction to Jambalaya

    Jambalaya is a Cajun recipe that originated in Louisiana. It’s a one pot rice dish consisting of meat (pork or chicken), seafood (shrimp, crab, or crawfish), and a spicy sausage called andouille (pronounced aahn-doo-wee).

    There are two types of Jambalaya: Creole or red jambalaya, which includes tomatoes, and Cajun or brown jambalaya, which is made without tomatoes.

    Creole cuisine originated in the city of New Orleans while Cajun food is traditionally associated with the French Acadian people who settled the swamps of southwest Louisiana.

    This easy jambalaya recipe includes tomatoes and is derived from an authentic jambalaya recipe 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 1990s.

    I adapted this recipe for the Instant Pot and prefer this one pot pressure cooker jambalaya recipe over the stove top version! But I do provide the stove top instructions too.

    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! Read the reviews at the bottom of this post to see how popular this recipe is.

    Learn more about your Instant Pot…

    • Natural vs Quick Release: What are the different types of steam release and when should you use them?
    • Instant Pot Tips and FAQs: What are some of the most commonly asked questions about the Instant Pot?
    • Instant Pot Not Sealing: Why is your Instant Pot not sealing and what can you do to fix it?
    • Common Instant Pot Problems: What are the most common problems encountered by Instant Pot users and how to solve them.
    • Instant Pot Sous Vide: If you have a Sous Vide button on your Instant Pot, learn how to use it for perfectly cooked foods.

    Make this one-pot Instant Pot jambalaya for a quick weeknight meal or when you’re entertaining. It’s perfect not just for Mardi Gras, but for any time of year.

    Try These Instant Pot Recipes…

    • Gumbo is a Cajun stew with chicken, shrimp and sausage that is a popular and hearty recipe. It’s thickened with okra and a dark roux and traditionally served over rice. Gumbo and jambalaya are the two most popular Cajun dishes.
    • Etouffee is a Cajun seafood recipe that is another popular recipe in New Orleans. It’s traditionally made with crawfish cooked in a blonde roux, but my version has shrimp in it.
    • New Orleans red beans and rice has andouille sausage, ham bone, and red beans. It tastes as though it’s simmered on the stove all day, but the Instant Pot makes it so easy! It’s one of my favorite recipes to make.
    • Cajun chicken pasta is pasta with a Cajun twist. It’s like a jambalaya made with pasta! It’s a one-pot creamy pasta with chicken and sausage that’s really easy to make.

    Tips to Make Instant Pot Jambalaya


    Chicken, Sausage, and Shrimp

    This Instant Pot jambalaya is made with chicken, andouille sausage, and shrimp. However, you can use chicken alone, or make chicken and sausage jambalaya by omitting the shrimp.

    You could also make a seafood jambalaya – the options are endless!

    Shrimp: Peel and devein the shrimp. Peeling ensures that the spices penetrate the shrimp.

    Chicken: I love how tender chicken thighs turn out in the Instant Pot. And nothing beats their flavor. However, if you’re not a fan, feel free to use boneless skinless chicken breast. Cut the chicken into bite-sized pieces.

    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.

    Cooking the 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 don’t get overcooked or tough.

    Rub Creole seasoning over the uncooked shrimp and set aside while the rice is cooking, and stir in the shrimp at the end. Close the Instant Pot lid and allow the shrimp to cook in the residual heat.

    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 and add it in once the rice has cooked.

    In that case, do a natural release of pressure for 10 to 15 minutes after the rice is done pressure cooking. Then release any remaining pressure by moving the steam release to Venting position.

    Different Types of Rice

    The rice for this recipe is regular long-grain white rice or basmati rice. If you’d like to use jasmine rice, cook it for 5 minutes.

    Brown rice requires a longer cook time (approximately 22 to 24 minutes), so your meats and vegetables may get a bit overcooked. Many of my readers use brown rice and do it this way. See the FAQ section for more options.


    Seasonings

    You can substitute Creole spice with Cajun spice. 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 spices 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

    This 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 them?


    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

    FAQS


    What is the difference between gumbo and jambalaya?

    Jambalaya and gumbo are both from Louisiana and have some similar spices. However, gumbo is more of a soup or stew and is served over some rice, while jambalaya is primarily a rice dish.

    How can you make this recipe spicier?

    To make it spicier, add some cayenne pepper. You could add more Creole spice, but watch out for the salt. You can also serve it with tabasco sauce or other hot sauce on the side.

    How can you make the recipe with brown rice?

    You have a few options:
    – Substitute brown rice for long-grain rice and cook for about 24 minutes. Brown rice cooks for much longer than white rice, so the meats and vegetables could get a bit overcooked. However, many of my readers do it and like it.
    – Use parboiled brown rice, and increase the original cooking time by a couple of minutes.
    – Another option is to reduce the quantity of liquid in the recipe, pressure cook everything but the rice for a couple of minutes, and stir in cooked brown rice at the end.

    Can this recipe be doubled?

    Yes, you can double the recipe. Keep the cooking time the same.

    Why is the rice undercooked?

    Different models and sizes of pressure cookers can vary. If you find your rice is undercooked, add some more liquid and cook for a few extra minutes. Next time add an extra tablespoon or two of liquid and pressure cook for 2 extra minutes.

    What is a substitute for andouille sausage?

    Use a smoked sausage such as kielbasa, smoked chorizo, or a brand like Aidell’s chicken sausage.

    Can I use Jasmine rice?

    You can try using jasmine rice instead of long grain white rice. Reduce the cooking time by one to two minutes.

    Why am I getting the dreaded Burn or Food Burn message?

    Make sure that you deglaze and scrape the bottom of the pot really well before pressure cooking. Also, don’t stir the rice or tomatoes. Just add them on top and gently press down to make sure the rice is submerged. If you’re still having issues, increase the liquid by 1/4 cup. Find out how to avoid the burn notice.

    Instant Pot Jambalaya Recipe – Ingredients

    Instant Pot Jambalaya - Ingredients Paint the Kitchen Red
    • Shrimp
    • Andouille sausage
    • Chicken
    • Uncooked rice
    • Red and/or green bell pepper
    • Tomato
    • Onion
    • Celery
    • Broth
    • Garlic
    • Thyme
    • Olive oil or vegetable oil
    • Parsley
    • Bay leaves
    • Worcestershire sauce
    • Creole or Cajun spice
    • Salt
    • Shallots (missing from photo)

    Full recipe instructions and details are below in the recipe card.

    How to Make Authentic Jambalaya in the Instant Pot

    1. Season shrimp
    2. Turn on Saute Mode
    3. Saute sausage
    4. Saute chicken
    5. Saute vegetables
    6. Add the chicken, sausage, 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 spices all over the shrimp and reserve.

    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 it has preheated, add oil to the inner pot and let it heat up.
    • Add sausage slices 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 the bottom of the pot as needed with a tablespoon of broth.
    • Using a slotted spoon, transfer sausage slices to a plate.

    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 the chicken to a plate.
    • 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.
    • Now add the holy trinity of Cajun cuisine (onions, bell peppers, celery), and garlic.

    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 the bottom of the pot and incorporate the brown bits. The bottom of the pot should be completely clean.
    • Add thyme, Creole seasoning, salt, Worcestershire sauce and stir to coat, about 30 seconds.
    • Stir in broth and bay leaves.

    Add Chicken, Sausage, Tomato, and Rice

    Instant Pot Jambalaya Instructions collage - add chicken and sausage, tomatoes, rice - Paint the Kitchen Red
    • Stir in the reserved chicken and sausage.
    • Add the tomatoes and gently spread them out with a spatula. Don’t stir.
    • Add the rice and gently push down with a spatula till covered with broth. Don’t stir the rice mixture.

    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 mixture 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 the Vent position.
    • After 10 minutes, open the Instant Pot and add parsley. Gently fluff the rice with a fork.
    • Let the jambalaya rest (lid open) for 5 to 8 minutes before serving
    • Serve with hot sauce on the side.

    How to Make One Pot Jambalaya on the Stove


    • Season the shrimp with the creole seasoning and reserve.
    • Heat oil in a dutch oven over medium-high heat. Saute the sausage and chicken separately, and remove.
    • Saute the onions, bell peppers, and celery until the onions are translucent. Saute garlic until fragrant.
    • Add the spices and saute briefly. Deglaze the bottom of the pan.
    • Return the meats to the pot. Stir in the broth and tomatoes, and bring to a boil. You’ll need to add an extra cup of broth compared to the Instant Pot version of the recipe.
    • Add in the rice.
    • Bring to a boil, stir, reduce heat to low, and cover. Don’t stir again.
    • Let the rice simmer until the liquid is absorbed and the rice is cooked through.
    • Add the shrimp to the rice and allow the shrimp to cook through.
    • Once the shrimp is cooked, open the pot and garnish.

    See the recipe card below for detailed instructions.

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

    Easy 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 146 votes
    PRINT PIN RATE
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 404
    Author: Paint the Kitchen Red
    Prevent Screen from Going Dark

    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 (3 cups for stovetop version)

      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.

    Instant Pot Instructions

    • Press 'Saute' and add oil to inner pot of the Instant Pot.
    • Once the oil is hot, add the sausage and cook 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.

    Stovetop Instructions

    • Heat a large dutch oven over medium heat on the stovetop. Add the oil and heat until the oil is hot and shimmering.
    • Add andouille sausage, and saute until browned. Use a slotted spoon to transfer to a medium bowl and set aside. Repeat with the chicken.
    • Add onions, bell pepper, celery, and garlic. Add more oil as needed. Stir until onion is translucent.  The liquid released from the vegetables should be enough to deglaze the pot.  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.
    • Add the broth, bay leaves, reserved meats, and diced tomatoes, and bring to a boil. Add rice to the pot. Stir just until combined and bring to a boil. Reduce heat to low, and cover. Don’t stir again.
    • Let the rice simmer for 25 minutes, or until the liquid is absorbed and the rice is cooked through. If you find it sticking, add some more broth.
    • Add the seasoned shrimp to the rice, stirring gently so that the shrimp is nestled in the rice. Allow the shrimp to cook through (about 5 to 7 minutes).
    • Once the shrimp is cooked, open the pot and sprinkle with parsley and shallots (optional). 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.
    • ** I find that 7 minutes is perfect. However, some people find the rice to be undercooked at 7 minutes. This could be due to variations in pressure cooker models and brands of rice. Modify the recipe to add an extra 2 minutes to the cooking time if you experience this.
    • 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.

    Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!

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    Reader Interactions

    Comments

    1. Barbara

      March 25, 2023 at 8:01 pm

      5 stars
      This was my 1st time making jambalaya, I love that it can be done in the instant pot. I over spiced it but otherwise it was fairly easy and yummy

      Reply
      • Paint the Kitchen Red

        March 26, 2023 at 12:59 pm

        I’m so glad to hear that you enjoyed the recipe, Barbara! Sorry about the spice level, but looks like you can adjust it to 1 or 2 tsp next time 🙂

        Reply
    2. Laura

      February 21, 2023 at 7:33 pm

      5 stars
      Wow! I usually make your gumbo, but didn’t have time to make a roux tonight and made jambalaya instead. Three of us devoured the entire pot! I made the mistake of dumping the whole tablespoon of Cajun seasoning on the shrimp so they were a little too salty, and my rice needed to cook a couple of minutes longer, but that’s just me. The flavors are outstanding and next time I’ll make my adjustments. Thanks for the recipe!

      Reply
      • Paint the Kitchen Red

        February 21, 2023 at 10:23 pm

        Awesome, Laura! Thank you for letting me know.

        Reply
    3. Katie

      February 21, 2023 at 1:31 pm

      5 stars
      This is absolutely a staple in our house now. I’ve made it over 10 times and it’s excellent.
      Sometimes I skip the shrimp just because I have a hard time finding ones that reliably taste good to me, and when I don’t use shrimp I usually just add an extra 1/2 pound of chicken and sausage 🙂 So good.
      When I skip the shrimp, I am sure to still quick release, give it a stir, then close again for 10 minutes because I found that it benefits from the quick stir and reincorporation with rest time.

      Thank you for writing up this wonderful recipe!

      Reply
      • Paint the Kitchen Red

        February 22, 2023 at 1:32 am

        Thank you, Katie! Thanks also for sharing your tips.

        Reply
    4. Coleen

      February 09, 2023 at 3:01 pm

      5 stars
      My favorite jambalaya recipe! I make it exactly as written (probably the only recipe I haven’t changed or tweaked)… it is so good!! Even my 10 and 13 year old boys love it.❤️❤️

      Reply
      • Paint the Kitchen Red

        February 10, 2023 at 11:40 pm

        Thanks, Coleen. I’m so glad your family likes it!

        Reply
    5. 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
    6. 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
    7. 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
        • Debbie Lejeune

          February 25, 2023 at 4:34 pm

          I am making this and being Cajun will see if it as good as our Jambalaya. I actually live in the city of Gonzales, Louisiana known as yr 1967 “The Jambalaya Capital of the World”. There is a festival here every year celebrating it with cook offs on wood burn fires and chicken( with bones) and sausage only. Basic recipe.There are many variations. Shrimp and tomato is New Orleans area. Here it’s not. West LA put black eyes in theirs( some ppl). Thought you like to know.

          Reply
          • Paint the Kitchen Red

            February 25, 2023 at 9:30 pm

            Debbie, thank you for sharing – that’s so interesting. I appreciate you giving my recipe a try, considering you are from the jambalaya capital!! I hope you liked it.

            Reply
    8. 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
    9. 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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