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Home » Recipes » Instant Pot

Best Instant Pot Jambalaya Recipe

Published: Dec 2, 2019 | Updated: Sep 28, 2024 | Author: Neena Panicker

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Instant Pot Jambalaya Pinterest pin - orange bowl with shrimp, sausage and rice.
Orange bowl with shrimp, sausage and rice and cooked jambalaya in instant pot with text "instapot chicken sausage shrimp jambalaya"
Jambalaya with shrimp, sausage, parsley in blue bowl with hot sauce on the side
Delicious Instant Pot Jambalaya Pinterest pin. Two images of Instant Pot Jambalaya in blue and green bowls, overhead and sideways shots - From Paint the Kitchen Red
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 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!

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.]

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

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 I 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 or Quick Release: What is Instant Pot natural release vs quick release and when should you use them?
  • Instant Pot Tips and FAQs: What are Instant Pot frequently asked questions?
  • Instant Pot Not Sealing: Why is your Instant Pot not sealing and what can you do to fix it?
  • Common Instant Pot Problems: This Instant Pot troubleshooting guide explains common problems and errors and how to solve them.
  • Sous Vide Button: How to use sous vide Instant Pot function 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.

  • General Instant Pot Instructions for Beginners
  • 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?

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.

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, and Worcestershire sauce and stir to coat for 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.

Program the Instant Pot and release pressure

Instant Pot pressure cook instructions collage: close lid, program, float valve up, float valve down
  1. Close the lid.
  2. Program the Instant Pot to pressure cook on high pressure for 7 minutes.
  3. 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.
  4. Do a quick release of pressure. Once the float valve goes down, the lid can be opened.

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 154 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 Pressure Cooker
  • Slotted Spoon
  • Medium Bowl

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

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
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Comments

  1. Gwen Smith says

    November 09, 2019 at 9:16 am

    5 stars
    Better than stovetop jambalaya !!

    Reply
    • Paint the Kitchen Red says

      November 09, 2019 at 2:28 pm

      Hi Gwen – thanks so much, it’s so great to hear that!

      Reply
  2. KTstglide says

    October 20, 2019 at 3:40 pm

    5 stars
    Excellent Recipe turned out Great It’s a KEEPER

    Reply
    • Paint the Kitchen Red says

      October 21, 2019 at 12:33 pm

      Thanks so much – I’m really glad to hear that!

      Reply
  3. Lisa says

    October 10, 2019 at 8:16 am

    5 stars
    Really delicious. I make it several times a month!

    Reply
    • Paint the Kitchen Red says

      October 10, 2019 at 10:26 am

      Awesome, Lisa! I’m planning on making it next week too!

      Reply
  4. Allie says

    October 06, 2019 at 6:11 pm

    5 stars
    This is my go to jambalaya recipe! I make it all the time! Thanks for sharing the recipe/instructions.

    Reply
    • Paint the Kitchen Red says

      October 08, 2019 at 11:17 am

      Allie, you’re so welcome. Thanks for commenting!

      Reply
  5. CIARA CROUCH says

    September 28, 2019 at 6:15 pm

    I made this for family of 3 tonight and it was a big hit!! However, we prefer brown rice and as I followed the directions, the rice didn’t come out as soft as I had hoped. Has anyone tried this and figured out the rice to broth ratio? I know brown rice cooks differently

    Reply
    • Paint the Kitchen Red says

      September 28, 2019 at 8:00 pm

      Ciara, you need to cook brown rice for about 22 to 25 minutes. So the meats and veggies would be overcooked in this scenario. I would saute the meats (fully cooked) and vegetables, remove, pressure cook rice for about 22+ minutes, and add the meats and veggies back in with the shrimp. Ratio of rice to water should be about the same as recipe. Let me know if you try it out again.

      Reply
  6. Angela says

    September 17, 2019 at 7:59 pm

    5 stars
    Loved this! Probably one of the best meals I’ve made in the instant pot. Followed the recipe exactly as directed, using the modified instructions for a newer machine. No burn warnings. Also used a Creole seasoning recipe found online. This recipe is a definite keeper. Thank you!

    Reply
    • Paint the Kitchen Red says

      September 18, 2019 at 7:10 pm

      Thanks so much, Angela. I’m happy to hear you had a good experience with the recipe!

      Reply
  7. Rick says

    September 07, 2019 at 3:17 pm

    I made this in an 8qt instant pot. I followed the recipe fairly close, but probably used more veggies and much more broth. I used a quart of broth, 1 and a half green bell peppers, 1 red bell pepper, 4 sticks of celery, 1 whole yellow onion, 6 cloves of minced garlic,and a small jalapeno pepper. I also added 1/4 teaspoon of cayenne pepper. Every time I’ve tried to do something with rice I get the BURN error, but this time I didn’t. I put all the sauces, broth, and veggies including fire roasted tomatoes and mixed it well. Then I added the chicken and sausage without mixing and added the rice last ( again workout mixing). Pressure cooked it for 7 minutes with a 3 minute natural release,then added the cooked shrimp and let it sit in the pot covered for about 8-10 minutes. Served with parsley and scallions. It was quite spicy, but a big hit.

    Reply
    • Paint the Kitchen Red says

      September 09, 2019 at 3:35 pm

      Rick, thanks for sharing your modifications. Yes, layering the rice is key to avoiding the burn error on the Instant Pot. I’m glad you enjoyed the recipe!

      Reply
  8. Laurie C. O'Neill says

    September 05, 2019 at 7:11 pm

    5 stars
    Such a great melding of flavors! My son made this tonight for the family and we all loved it!

    Reply
    • Paint the Kitchen Red says

      September 09, 2019 at 3:44 pm

      Thank you Laurie – I’m glad y’all liked the recipe. And what a nice son 🙂

      Reply
  9. Christine F says

    August 16, 2019 at 6:23 am

    5 stars
    Awesome flavor and so much easier to make this in the instant pot versus stovetop. Rice was perfect and flavors blended beautifully. We used “slap-ya-mama” cajun seasoning which is salty and didn’t need any additional salt.

    Reply
    • Paint the Kitchen Red says

      August 16, 2019 at 8:15 am

      Oh, thank you so much, Christine! And thanks for sharing your observation re: Slap Ya Mama. I use that one sometimes.

      Reply
  10. Yoges Nathan says

    August 04, 2019 at 1:33 pm

    5 stars
    Love this. Followed the recipe exactly including adding two teaspoons of extra red pepper powder when adding the cajun seasoning and juice of half a lime at the end.

    Reply
    • Paint the Kitchen Red says

      August 05, 2019 at 5:51 pm

      Thank you so much! I’m really glad you liked the recipe. One of my family’s favorites too!

      Reply
  11. Gail Grasch says

    August 02, 2019 at 10:36 pm

    5 stars
    Love your recipe and use it all the time. I am making dinner for 10 people- can I use 1 1/2 the recipe in my 8 qt instant pot? is that a good ratio or is there a better way of figuring our the amount?

    Reply
    • Paint the Kitchen Red says

      August 03, 2019 at 6:47 am

      Thanks for following the blog, Gail! Yes, you could do 1 1/2 times the recipe in the 8-quart. I think that’s a good ratio. Take precautions for the ‘burn’ message.

      Reply
  12. Rebecca says

    June 15, 2019 at 10:17 am

    Is there a way I could meal prep this and freeze to be cooked another day?

    Reply
    • Paint the Kitchen Red says

      June 18, 2019 at 1:07 am

      Rebecca, you can omit the shrimp and follow the recipe. Freeze and re-heat using the Pot in Pot technique by pressure cooking with shrimp sprinkled with Cajun spice for 1 minute. Hope that’s clear; if not, please let me know and I’ll try and give better instructions 🙂

      Reply
  13. Sarah says

    June 09, 2019 at 6:50 pm

    I think it would be helpful to remove all the instructions that tell us to stir since there are so many issues with the burn notice.
    I was able to salvage ours from burning and put it on the stovetop. It was truly delicious! But I think it would have cooked perfectly (and without all the drama) had I not followed the instructions to stir.

    Reply
    • Paint the Kitchen Red says

      June 10, 2019 at 11:26 am

      Sarah, thank you for your comment. I have it on my list of recipes to update – need to retake all the photos, etc! In the meantime, I try to have many warnings in the recipe to avoid the error. Glad you liked the recipe in the end 🙂

      Reply
  14. Kathy Fletcher says

    May 18, 2019 at 8:56 pm

    5 stars
    Fabulous! Absolute perfection. Very generous and would easily serve 10 people by adding side dishes or increasing the proteins a tad. Leftovers were delicious too.

    Reply
    • Paint the Kitchen Red says

      May 21, 2019 at 10:40 am

      I’m so glad you liked the recipe, Kathy! And thanks for taking a moment to comment and rate the recipe – much appreciated.

      Reply
  15. Esther says

    April 30, 2019 at 6:36 am

    5 stars
    This was delicious!! It wasnt too spicy and had just the right amount of flavorful kick I was looking for. I did use a leftover beef broth from a beef noodle soup we ate at a chinese restaurant so that probably made a big difference. Will try and see if plain chicken broth will be just as flavorful next time. This will be a regular recipe ill be using. Thank you!!

    Reply
    • Paint the Kitchen Red says

      April 30, 2019 at 8:17 pm

      Esther, thanks so much for your lovely review! I’m glad you liked the recipe. Sounds like you had some delicious broth!

      Reply
  16. Lilli says

    April 26, 2019 at 10:15 am

    5 stars
    Amazing!! I made it vegan with no chicken and vegan sausage. I used no-chicken broth as well. Came out great.

    Reply
    • Paint the Kitchen Red says

      April 29, 2019 at 11:01 am

      Lilli, oh wow – that’s really great to hear. And thanks for posting the details; might help out other vegan readers.

      Reply
  17. Brandy says

    April 17, 2019 at 1:55 pm

    5 stars
    I have not made this but I plan to. I just wanted to tell you that you did an amazing job writing out this recipe. I have been using my instapot for a while now but this recipe is great even for beginners! Thank you for taking the time to explain everything! I look forward to making this very soon!

    Reply
    • Paint the Kitchen Red says

      April 18, 2019 at 6:45 am

      Brandy, that’s so nice of you to share that. I’m really happy to share my recipes with new or experienced Instant Pot users, and I remember how intimidating the appliance can be! Hope you enjoy the recipe.

      Reply
  18. Courtney says

    March 25, 2019 at 12:52 pm

    Hi. Ive been planning on making this for my dad & I. We love jambalya! But we are not huge fans of rice so we would prefer to cut back on some of the rice and add more meat. If I were to use about half the rice and add more shrimp how much of the liquid would you recommend I use? Thank you!

    Reply
    • Paint the Kitchen Red says

      March 26, 2019 at 10:26 am

      Courtney, you can probably reduce the broth to 1 cup if you’re using 3/4 cup rice. Hope you like it!

      Reply
  19. Tonya says

    March 13, 2019 at 5:09 pm

    5 stars
    We’ve made this a few times and it has quickly become our family instant pot favorite!! Thank you!!!

    Reply
    • Paint the Kitchen Red says

      March 14, 2019 at 8:59 am

      Thanks, Tonya, for your lovely comment 🙂 !

      Reply
  20. D says

    March 06, 2019 at 11:32 am

    Just purchased my instant pot last week and made this as my first dish. Turned out excellent. I was very impressed. Thanks so much for sharing and I can’t wait to try more of your recipes!

    Reply
    • Paint the Kitchen Red says

      March 07, 2019 at 7:55 am

      You’re so welcome – thanks for your comment 🙂

      Reply
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Hi, I'm Neena Panicker, and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

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