This Instant Pot Jambalaya recipe was adapted from an authentic jambalaya recipe with 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!
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ℹ️ 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.
Patricia says ⭐️⭐️⭐️⭐️⭐️
I am originally from New Orleans, now living in California. Whenever I need a taste of home, this is my go to recipe. I leave out the tomato and it tastes just like my Cajun grandmother used to make it! Thank you for sharing this recipe!
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 I 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 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.
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 Creole and Cajun 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.
- Instant Pot red beans and rice has andouille sausage, ham bone, and red beans. It tastes like 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.
Ingredients and Tips
🧂 Ingredients for Instant Pot Jambalaya
💡 Cook’s Tips for Jambalaya Recipe
🍖 Proteins: Use chicken, andouille, and shrimp as written, or customize the recipe. Try chicken-only, skip the shrimp, or make it a seafood jambalaya – lots of combinations!
🍗 Chicken: Thighs stay tender and flavorful in the Instant Pot, but chicken breast works too. Cut into bite-sized pieces.
🌭 Sausage: Andouille is traditional, but Spanish chorizo or Polish kielbasa works great. For this recipe, use smoked sausage, not raw, for that essential smoky flavor! Some readers use Aidell’s smoked chicken sausage.
🦐 Shrimp Prep: Always peel and devein shrimp so spices penetrate the meat for maximum flavor.
🥄 Shrimp Cooking Method: Rub Creole seasoning on uncooked shrimp while the rice cooks, then stir it in quickly and let the residual heat cook them perfectly! This prevents tough, overcooked shrimp.
⚡ Work Fast: It’s important to add shrimp immediately after pressure releases to capture the maximum residual heat. The shrimp will steam perfectly in the hot rice. You may be skeptical, but it really does work!
🔒 Lid Closing Trick: If the Instant Pot lid won’t close after adding shrimp, set the steam release to the Venting position first. Once closed, switch back to Sealing – it may seal up again, and that’s perfectly fine!
📏 Shrimp Size: Extra-large or jumbo shrimp need 3-5 extra minutes in the covered pot. Smaller shrimp may need less time than suggested.
🍳 Alternative Method: Prefer to sauté shrimp with other proteins? Cook it with sausage and chicken at the beginning, do a natural pressure release for 10-15 minutes once the rice is done, and add the shrimp in at the end.
🍚 Rice: Use long-grain white rice or basmati for best results. Jasmine rice works too – just cook for 5 minutes instead. Brown rice needs 22-24 minutes but that may overcook your proteins.
🧂 Seasoning: Creole and Cajun spices are interchangeable. Go easy on salt if using extra seasoning or if your spice blend is already salty. Taste and adjust!
🍲 Seafood Stock: Try my Instant Pot Shrimp Stock instead of chicken stock for deeper seafood flavor. You’ll already have shrimp shells – why not use them?
🧅 Shallots: Skip the shallots if anyone in your family dislikes raw onions. The jambalaya tastes amazing either way!
❓ FAQS
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.
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.
Yes, you can double the recipe. Keep the cooking time the same.
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.
Ensure you deglaze and scrape the bottom of the pot well before pressure cooking. Also, don’t stir the rice or tomatoes. Add them on top and gently press down to ensure the rice is submerged. If you’re still having issues, increase the liquid by ¼ cup. Find out how to food burn Instant Pot message.
⏲️ How to Make Authentic Jambalaya in the Instant Pot
- Thaw and thoroughly dry the shrimp with a paper towel.
- Rub creole spices all over the shrimp and reserve.
- Heat the Instant Pot in Saute mode. 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.
- 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 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, and Worcestershire sauce and stir to coat for about 30 seconds.
- Stir in broth and bay leaves.
- 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.
- Close the lid.
- Program the Instant Pot to pressure cook on high pressure for 7 minutes.
- The display will go from On to 7:00. The float valve will go up after a few minutes. The display will count down to 00:00.
- Do a quick release of pressure. Once the float valve goes down, the lid can be opened.
- Open the lid and add in shrimp.
- Using a spatula, stir up the rice mixture and nestle the shrimp in the rice.
- It’s important to work quickly so that too much steam doesn’t escape.
- 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 and then back to Seal after shutting the lid.
- 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.
Easy Instant Pot Jambalaya
Ingredients
- 1 lb. shrimp peeled and deveined
- 1 tablespoon Creole seasoning or to taste
- 1 tablespoon vegetable oil
- 12 oz. Andouille sausage (340 grams) cut into ½ inch slices
- 12 oz. boneless skinless chicken thighs (340 grams) cut into 1-inch pieces
- 1 cup onion chopped
- 1 cup bell pepper chopped
- 1 cup celery chopped
- 1 tablespoon garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon salt or to taste *
- 1 tsp worcestershire sauce
- 2 cups low sodium 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 (411 grams)
- 1 ½ cups long grain white rice
- 2 tablespoon parsley chopped, to garnish
- ½ cup shallots thinly sliced – optional
- hot sauce to taste
Instructions
- Dry shrimp with a paper towel, rub with 1 teaspoon 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.
Nutrition
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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.
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Lisa T says
Sounds delicious. I’m looking for recipes that I can double and freeze the other half. Have you ever tried freezing it?
Neena Panicker says
I have frozen it. The shrimp doesn’t do great but it’s fine. You could cook some shrimp separately and add it in later.
Amy B says
This recipe has been an absolute favorite in our home, and it’s been a longstanding pin on my Pinterest page. I’ve seen the recipe go through some changes because some got the dreaded “burn” warning, but that was never a problem for me. Now when I make it, the recipe seems different (although still delicious). Would it be possible to get a copy of the original recipe?
Thanks so much!
Neena Panicker says
Hi Amy, thank you so much for the kind words and I’m glad you like the recipe. There are no changes to the ingredients, but there are changes to the method. I dug back into my archives and here are the original instructions, I hope it’s as you remember, and I’d love it if you’d let me know!
– Rub shrimp with 1 tsp of Cajun seasoning and set aside.
– Press ‘Saute’ and add oil to inner pot of Instant Pot.
– Add andouille sausage, and cook until browned, about 6 minutes. Remove with a slotted spoon and set aside.
– Add chicken, and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
– Add shrimp and briefly saute for just a few seconds, adding a teaspoon of oil if required. Remove with a slotted spoon and set aside.
– 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 few tablespoons of broth to deglaze.
– Add thyme, Cajun seasoning, salt, rice and stir to coat, about 30 seconds.
– Stir in tomatoes, worcestershire, chicken broth and bay leaves. Make sure there’s nothing stuck to the bottom of the pan.
– Stir in the reserved sausage and chicken.
– Cook on ‘Manual’ or ‘Pressure Cook’ setting for 7 minutes. Make sure steam release handle is in the ‘Sealing’ position.
– Do a Quick Release and open the Instant Pot.
– Carefully stir in shrimp.
– Close the Instant Pot and allow the shrimp to finish cooking in the residual heat for 10 minutes.
– Open the Instant Pot and add parsley. Gently stir the jambalaya. Garnish with shallots, if using.
Recipe Notes
– ** Quantity of salt will depend on your Cajun seasoning. If it’s more salty, go easy on the extra salt.
– If any of the ingredients being sauted browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again to restart.
– Andouille is a spicy smoked Cajun sausage. If you don’t have access to it, substitute it with a Spanish chorizo or kielbasa.
– You can choose to not saute the shrimp at the beginning. Just add it in raw at the end, and the juices will get absorbed by the rice, without the shrimp drying out.
– Serve with hot sauce on the side.
Patricia Carreras says
I am originally from New Orleans, now living in California. Whenever I need a taste of home, this is my go to recipe. I leave out the tomato and it tastes just like my Cajun grandmother used to make it!
Thank you for sharing this recipe!
💜
Neena Panicker says
Hi Patricia, thank you so much for your comment – it made my day!
Glenda Jernigan says
Are you using canned tomatoes or fresh tomatoes in your jambalaya recipe?
Neena Panicker says
I generally use canned tomatoes for convenience but I have used fresh as well.
MBBinSac says
Absolutely love this recipe. I’m allergic to shrimp, so I either skip it or add the seafood flavor by adding a can of minced clams (the liquid before pressure cooking, and the meat after opening and closing). Thank you for this!
Neena Panicker says
Thank you for taking the time to comment and give your substitutions. I’m sure it’ll be useful to someone who’s also allergic to shrimp!
Steve says
I made the stovetop recipe. And since I used chicken andouille sausage, I omitted the chicken and used extra sausage. The cooking instructions were perfect, and it tasted delicious. Thank you!
Paint the Kitchen Red says
Steve, thank you so much for your comment. I’m glad you enjoyed the stovetop jambalaya version!
Kathryn P. says
Delicious! My family loves this recipe. It doesn’t last long in my home.😊 I follow recipe as is and perfection each time. I do add 2 tablespoons of Louisiana hot sauce when I stir in the shrimp. Adds a kick but is not too overwhelming for those that don’t like spicy.
Neena Panicker says
Kathryn, thank you for letting me know – I’m so glad you enjoy the jambalaya recipe!
Rosie says
Taste great. You have to try it.
Paint the Kitchen Red says
Thank you for commenting – I’m so glad you enjoyed the Instant Pot jambalaya!
scott says
Rice is completely under cooked with 7-9 minutes. I have looked at other rice making recipes and they are at least 15 minutes. I have an Instant Pot Duo Crisp. I am adding more time next round. Everything else looks and smells good. Thanks for the recipes!
Paint the Kitchen Red says
Hi Scott, I’m sorry you had trouble. I make this recipe quite often – I developed it about 6 years ago – and it’s always cooked just right. Assuming you’re cooking at high pressure – the only thing I can think of is the type of rice you use requires more cooking. I hope that you give it another try with added time. Thank you for the feedback. [Edit: I also failed to mention that many rice recipes use the “Rice” setting on the Instant Pot, which cooks rice at low pressure. You are welcome to try out 12 to 15 minutes at low pressure, and be sure to let us know how it goes!]
Donnelle says
My rice never comes out cooked properly on this recipe. I’ve made it five times and made absolutely sure the rice is submerged under the liquid. I’m thinking it needs way more than the 7 minutes than it asks for. Other than that, it’s been a great recipe for those of us who can’t reach New Orleans. Great taste, only the undercooked rice is the problem.
Neena Panicker says
Donnelle, I’m sorry you’ve had trouble. I find that different Instant Pots can cook differently (unfortunately). I would definitely cook it for another 1 to 2 minutes. You could also try and add an extra tablespoon of water.
Gary says
I have made this recipe several times using my instapot and each time it comes out perfect. I was interested trying my Dutch oven this time. However, I wasn’t sure if I should leave the heat on when cooking the shrimp or just use residual heat. You were input would be appreciated. Thank you
Neena Panicker says
Hi Gary, I’m inclined to say that you should keep it in cooking mode, but check on it in a couple of minutes. Shrimp cooks so quickly!
Jason says
I just made this recipe for the 2nd time. It definitely won’t be the last! This time, I sliced a jalapeno and sauteed it with the rest of the veggies. In addition to the Andouille, I also sliced up some Louisiana Hot Links. I quick-pickled the shallots to add to the top. Such a tasty meal! I was wondering, is this something that I can freeze? Thanks!
Paint the Kitchen Red says
Jason, I’m so happy you were able add your own touches to the jambalaya recipe!
DeeDee says
Fabulous recipe! I don’t keep chicken thighs on hand so used breasts instead. Big mistake since the cubes overcooked. Next time I will precook a little longer then add with the shrimp at the end. I loved this, even with leather chicken! It was as good as your Chicken Peanut Stew, well almost!!
Neena Panicker says
I’m glad to hear you liked the Instant Pot jambalaya recipe even with a few snags! Thank you for following the blog.
Barbara says
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
Paint the Kitchen Red says
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 🙂
Laura says
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!
Paint the Kitchen Red says
Awesome, Laura! Thank you for letting me know.
Katie says
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!
Paint the Kitchen Red says
Thank you, Katie! Thanks also for sharing your tips.
Coleen says
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.❤️❤️
Paint the Kitchen Red says
Thanks, Coleen. I’m so glad your family likes it!
Dottie says
Very Good! A bit bland for our spicy preference, however, you can always add more spices. Thanks for the recipe.
Paint the Kitchen Red says
Dottie, glad you liked it. I increase the spices depending on whom I’m feeding 🙂
Nancy says
If using brown rice l, what changes do you think I will need to make?
Paint the Kitchen Red says
You could try and cook for 22 minutes, but your veggies might get a bit mushy.
Elaine says
The absolute best jambalaya!
Paint the Kitchen Red says
Thank you, Elaine!
Debbie Lejeune says
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.
Paint the Kitchen Red says
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.
Jenn says
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!
Paint the Kitchen Red says
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.
Shelley says
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.
Paint the Kitchen Red says
Thank you, Shelley! I’m glad you liked the recipe and were able to use frozen shrimp.
Susie says
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!’
Paint the Kitchen Red says
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.