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!
[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.]
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Table of Contents
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 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.
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 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.
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 use more seasoning and/or 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
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.
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.
Use a smoked sausage such as kielbasa, smoked chorizo, or a brand like Aidell’s chicken sausage.
You can try using jasmine rice instead of long grain white rice. Reduce the cooking time by one to two 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 avoid the burn notice.
Instant Pot Jambalaya Recipe – Ingredients
- 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
- Season shrimp
- Turn on Saute Mode
- Saute sausage
- Saute chicken
- Saute vegetables
- Add the chicken, sausage, 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 spices all over the shrimp and reserve.
How to Turn on Saute Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute Sausage
- Once 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
- 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
- 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.
Add Chicken, Sausage, Tomato, and Rice
- 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.
Program the Instant Pot and release pressure
- 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.
Stir in Shrimp
- 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
- 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.
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.
- See the blog post for more detailed recipe tips. You don’t want to miss any!
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Evelyn Willeby
Thank you so much for a great recipe. My first time making Jambalaya, I am 70 years old. It was fantastic!
Paint the Kitchen Red
That’s wonderful, Evelyn! I’m glad you liked the recipe and thank you for taking the time to comment.
John
Excellent recipe! I made this today for myself and my parents. They loved it and so did I.
Paint the Kitchen Red
Thank you, John – I’m always happy to hear that the whole family enjoys a recipe. Perfect for Mardi Gras 🙂
LauraB
Jambalaya fans loved this recipe! My first attempt at this fine dish ( being Canadian) was a success! I did get the burn notice- and because time was short- I dumped it into a pot in the stove to finish! Required more liquid but was amazing. I’ve now read the info about burn notice and will try to adapt to those recommendations. Today I’m making it on the stove though, because my broken arm has trouble with instant pot ( size and weight) but I know it with taste amazing! Thanks for all the good insights which you’ve shared!
Paint the Kitchen Red
Laura, I’ve been thinking about changing the recipe instructions but I know many people make the recipe as written without the burn modifications… I might have to add a note to the notes section to look above the recipe.
Donna K
This was an amazing recipe! It was a perfect blend of flavors. I am a new Instant Pot user and this was by far the best recipe I have made so far! We were in New Orleans a few weeks ago and my significant other commented that this was better than anything he had in New Orleans.
Paint the Kitchen Red
Wow! What a wonderful comment – thank you so much for taking the time to give feedback 🙂
Bhupinder Siran
Looks amazing. Would this work if I half the ingredients but keep the same timings?
Paint the Kitchen Red
Hi Bhupinder, I would say yes, but with the caveat that you should have enough liquid to bring your Instant Pot to pressure. Different IPs are different and if your IP can come to pressure with about 1 cup of liquid then you should be good. Hope that helps!
Stephanie
Followed your recipe exactly and my rice ended being overcooked almost to mush. Everything else was good and it wasnt watery or anything just the rice was way too cooked and I did the 7min instant release and I layered my food and had rice last because previous recipe with rice and tomatoes I got a burn notice. This time no burn notice but mushy rice. Wondering what may have happened? Also if you have any suggestions on how much liquid in the pot if I decide to do pot in pot rice meathod later? I will add the chicken, sausage, veggies and then put the trivet over top with a dish and cook the rice in that dish. I know it’s usually 1:1 for the rice but wondering to cook the other ingredients how much broth I should have.
Paint the Kitchen Red
Stephanie, it could be the type of rice you’re using requires less time to cook. Also, some Instant Pot models cook at different pressures. I think if you just reduce the cooking time by 2 minutes, you should be able to avoid the problem. If you wanted to do the rice PIP and the rest of the dish separately, you’d need to use the minimum quantity of liquid to bring your Instant Pot to pressure. That is found out by trial and error. For my Instant Pot, it’s between 1/2 and 1 cup. The issue is that your final dish will be pretty liquidy and you’d have to use the ‘saute’ mode to let the liquid evaporate.
Suzanne Fickes
This was amazing, we substituted chorizo and lagostinos it was amazing, we can’t wait to make it again.
Paint the Kitchen Red
Thank you for your comment, Suzanne – you must have had a lot of great flavors!
Christie
Amazing! This had a ton of flavor and really impressed me and my family. Easy to make, and a wonderful meal.
Paint the Kitchen Red
Thanks, Christie, for taking the time to comment and rate the recipe 🙂
Carl
Neena, made this tonight, and O.M.G.! this was so good! I have no changes to make other than I added a little cayenne pepper ;-). Thank you for the recipe.
Paint the Kitchen Red
Hi Carl – thank you! Glad to hear you enjoyed the recipe – one of my favorites too!
SAmantha
I have some Bomba short grain paella rice left over from making paella- can I use this in exchange for jasmine rice? Should I add more liquid?
Paint the Kitchen Red
Samantha – Although I’ve never tried it, I think you could use the paella rice. But make sure you increase the quantity of liquid because, from my understanding, bomba rice requires more liquid than other rice varieties. Hope you like the recipe!
Michelle
Hi Neema-
Thank you for your very carefully prepared posts. I find them to be easy to follow. I plan on preparing your Jambalaya later this week for company. I have prepared it once before, when I first got my 6 quart Instant Pot, several months ago. We will be 6 people, and I was concerned about having enough, (there are some hearty eaters!) so I have one pound each of the proteins (chicken Andouille sausage, cut chicken breast, and shrimp). I also plan on using brown rice (probably basmati), because I believe that brown rice is healthier than white. I would like to know if I should make any other adjustments with the ingredients to go with the higher protein content, and how the cooking time will be effected. Would 20 minutes of pressure cooking be enough? Thank you, and Merry Christmas!
Michelle
Paint the Kitchen Red
Merry Christmas, Michelle! The main thing I see with using brown rice is that the longer cooking time might make your veggies overcook and it could possibly make your jambalaya a bit mushy. Other than that, I think increasing the quantities should be okay. I had a reader double the recipe yesterday and it came out great. I usually do 22 minutes for brown rice, but you should go with a brown rice cooking time that has worked for you in the past.
Michelle
Hi Neena-
Just as I posted my last question , my page refreshed, & I saw your response to John regarding brown rice. I just refreshed again before posting this, and I can’t believe that you’ve already responded! It took me this long to think things through…
I have 2 questions:
1-If I par cook the rice ahead of time, how much broth should I use? Or, do I use water & save the broth for the main recipe?
2- Then, I’d have to remove the rice from the pot, and start sautéing the proteins & veggies? Or, do I do the sautéing first & remove from pot, then add the brown basmati rice to cook (normally 22 min for one cup). So, would I pressure cook rice let’s say 20 minutes, do a quick release & bring back to pressure for 7 minutes with the previously sautéed proteins & veggies, then quick release after that, stir in the shrimp & let sit covered for 10 minutes?
I am beginning to get creative with this devise, yet I don’t want to mess up a festive occasion with badly cooked food! I truly appreciate your feedback.
Michelle
P.S. was the reader who doubled the recipe using a 6 quart pot?
Paint the Kitchen Red
No, the doubling was done in an 8 quart. You can try to double in 6 quart, but don’t go past 1/2 mark and you might need to add a bit extra liquid. I would par-cook the brown rice, quick release and drain. Then proceed with recipe for jambalaya exactly. It’s too complicated and messy otherwise! Good luck and I would love to know who it turns out. And no problem re: my response: I’m cooking lamb biryani for Xmas, and I get on the computer while I wait for the Instant Pot to do the work 🙂
Michelle
Thanks, Neena. 🤔I think that I will chicken out this time & use white long grain rice, to make it easier. I will add some more veggies too & make all of my spice/herb measurements rounded. Next time I’ll try the brown rice and, I’ll let you know how it comes out Enjoy your holidays!😋
Michelle
Pyeperzz
Thanks for this wonderful recipe! I double the recipe for a big party and kept the same time and it still worked out beautifully! We had the bigger instant pot and it filled it right up. Will have to make again.
Paint the Kitchen Red
I so happy that it worked out for you – thank you for taking the time to comment!
john
How would you adjust the cooking times with brown rice?
Paint the Kitchen Red
John, since brown rice cooks for much longer than white rice, your other ingredients, especially the veggies, will be too overcooked. What you might want to try out is partially pressure cook the brown rice separately (total cook time minus 7 minutes: 22 – 7 = 15 minutes), quick release, drain, and then proceed with the recipe. I have not tried it for this recipe, but I think it would work. Feel free to contact me if you have further questions.
Shaunt Kiredjian
Just made this last night… was AWESOME!
Paint the Kitchen Red
Thank you for your review, Shaunt – I appreciate it!
Philip Swayzee
Love this recipe. We like to find recipes we can work on together and this one filled the bill. Wife did the prep work and I did the cook. Perfect! We didn’t change a thing as far as ingredients and spices go. Didn’t need to. Probably just about any Cajun spice will do the trick. All we had on hand was McCormick’s and that was fine. Threw in some Emeril’s essence for good measure. Because of this recipe we just pinned your gumbo too. Can’t wait to try it….hmmm…Sunday supper? 🙂
Paint the Kitchen Red
Hi Philip, I love to hear about couples who cook together! I’m really happy to hear you liked the recipe. Thanks so much for taking the time to comment.
Tarpon
Outstanding recipe
Mary
My favourite recipe! I did have problems with food getting stuck on the bottom of pot and not coming to pressure. This time I soaked the rice and made sure to use vegetable oil, and not olive oil to saute. Thank you again.
Paint the Kitchen Red
Thank you, Mary, for sharing your experience and substitutions. I’m happy to hear you like the recipe!
Alexis
You made me a superstar wife with this recipe! My husband wanted something flavorful. I wanted something easy to make. This recipe blew us both away! My two kids got involved and were able to help with the majority of the steps. Thank you so much for sharing. This will definitely become a staple in our house!
Paint the Kitchen Red
Awww, I love that! It’s always a great day when the whole family is happy 🙂 Thanks, Alexis.
Robyn
This was SO good! I did put the tomatoes on top without stirring. It turned out perfect! Definitely a repeat meal! No more Zatarains!
Paint the Kitchen Red
Yay, that’s what I like to hear. Not that there’s anything wrong with Zatarains, but if you can avoid the processed ingredients, why not, right?
Adrianne
One of my go to recipes! It’s amazing and was very helpful when learning to use my new instant pot. I often omit the chicken. Thank you!!
Paint the Kitchen Red
Hi Adrianne, it’s so kind of you to take the time to comment on the recipe – thank YOU!