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 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
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 food burn Instant Pot message.
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.
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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More Instant Pot Recipes
Bfontenot says
Wow! Great recipe, came out perfect!Thank you so much! Will definitely cook again!,
Paint the Kitchen Red says
Thank you! I’m very happy that you found my recipe and liked it 🙂
Lori Williamson says
Super yummy. Came out perfect. Love my instant pot! Thanks
Paint the Kitchen Red says
You’re welcome, Lori. Glad you liked the recipe 🙂
Alan says
Is this recipe sized to fit in a 3 quart Instant Pot Ultra?
Paint the Kitchen Red says
Alan, the rule of thumb for foods that expand e.g. rice, beans, don’t go past the 1/2 mark. Don’t go past the 2/3 mark for regular foods.
Alan says
I made this recipe tonight with the listed ingredient quantities, and I can now answer my original question for other interested readers:
No … this recipe won’t fit inside a 3 quart Instant Pot Ultra. The recipe is apparently is sized for a 6 quart (or larger) Instant Pot.
Paint the Kitchen Red says
Thanks, Alan. I do get this question every so often and since I don’t own a 3 quart, it’s hard for me to judge. Thank you for taking the time to share.
Sydne Newberry says
This was the third instant pot jambalaya I’ve tried (I used to make it using a traditional recipe), and it was awesome–definitely the best! Your instructions are wonderful for instant pot novices, but everyone should read through the whole set of instructions before starting. I’m going to do your gumbo next! I was going to wait ’til Mardi Gras, but no!
Paint the Kitchen Red says
Hi Sydne, I’m glad you didn’t give up and kept looking 🙂 Definitely give the gumbo a try and keep in mind that the roux is going to be thinner than regular roux because you need the Instant Pot to seal. And I would make the roux on the stovetop because it takes much longer in the IP saute mode.
Dani says
Made this for the first time and followed the recipe exactly how it is. My boyfriend and I loved it!!!! Turned out really well and the recipe is now favorited. Thanks for the pictures, tips, and explanations. I plan to come back here for more recipes in the future. 🙂
Paint the Kitchen Red says
Dani, thank you for trying the recipe! I’m glad you liked it and excited that you’ll be back 🙂
Jackie VandenBroek says
Made this for dinner last night and it was so flavourful!! Used Jasmine rice and it was somewhat mushy and I prefer more grainy. Read many of the comments so know what I need to do to tweak it for the texture I prefer. Will absolutely make it again!! Hubby loved it too!
Paint the Kitchen Red says
Jackie – jasmine rice cooks faster than long grain or basmati. So I would reduce the rice pressure cook time by 2 minutes. Thank you for the comment!
Faith says
Very delicious recipe- thank you! I made a couple adjustments- used a teaspoon of gumbo file and cooked the shrimp separately. The instant pot directions were spot on. Just wow!!!
Paint the Kitchen Red says
Faith, I’m glad to hear you loved the recipe – thanks for letting me know!
LBL says
Could you make this using minute rice?
Paint the Kitchen Red says
Hi there, I’ve never attempted Minute rice in the Instant Pot. However, I did find an FAQ page where they say you can pressure cook it for 1 minute. If I were you, I’d try to pressure cook just plain minute rice (1:1 ratio rice to water) and see what happens. If it works, you could try and make this recipe pressure cooking for a minute.
https://minuterice.com/faq-categories/cooking
Adele says
I usually don’t comment on recipes, but this was really good. The whole time I was making it I was questioning whether I was doing it right or if it wouldn’t turn out good. The steps are simple, the chicken was tender and the method for cooking the shrimp turned out perfect. The rice was also cooked perfectly. No burn message!
I usually don’t eat second servings but I did for this meal. Thanks!
Paint the Kitchen Red says
Adele, I’m so glad to hear you love the recipe. Rice can be tricky on the stovetop, so I understand your doubt about whether you were doing it right 🙂
MaryAnn says
I have made this the best Jambalaya I have ever made in the instant pot. I followed it to the tee, I got no burn message… In the past I had tried three other recipes for the same recipe for instant pot, and it was a bust….
I don’t even mind the heat…
when I am looking for something with taste and not been on the menu for a bit this hits the spot, even in the summer.
Paint the Kitchen Red says
MaryAnn, that’s wonderful to hear! Thanks for sharing – glad you found the recipe that doesn’t give you the dreaded burn error!
Kent Tompkins says
This has become my favorite Jambalaya recipe. So easy to make also. My favorite recipe to use up my venison sausage.
My only problem is lately my rice has not been fully cooking even with 15 minutes of cooking. I’m using Mahatma white rice and getting a good seal. Could my instant pot be defective?
Paint the Kitchen Red says
Hi there Kent, is it a new batch of rice? Sometimes rice can be hard to cook if it’s been on the shelf too long. I would do a few tests:
1. cook it alone
2. if you still have issues get a NEW small bag of rice and cook it alone
If you still have issues, there may be something wrong with the IP; either sealing ring or something else.
Good luck and if you get around to it, please update me as to what was wrong. Thank you for your comment!
Kent Tompkins says
I think it is the rice and not the IP. I cooked the rice alone for 5 minutes with a 10 minute natural release and it was still under cooked. I cooked some Jasmine rice alone this weekend it it was perfect. Next time, I’ll run a test with serving of the rice alone before I use it for the Jambalaya. Thanks for getting back with me.
Laurel Jackson says
Full of flavor, and so delicious!! I didn’t make any modifications, it was perfect.
Paint the Kitchen Red says
Thank you, Laurel! I’m so happy to hear that.
MaryAnn says
same here very very good.
Deborah Hudders says
Made this tonight for dinner and WOW! Amazing flavor in such a short time and this was only the 2nd time using my Instant Pot. This one is definitely a keeper!
Paint the Kitchen Red says
Hey Deborah, so great to hear that you loved the recipe – thank you for taking the time to comment.
Me says
If I double the recipe do I double the time also
Paint the Kitchen Red says
No, you don’t double the time. Hope you enjoy the recipe.
Kaitlyn says
When you put the shrimp in after you do the quick release do you leave it on the keep warm setting that it automatically goes to or do you turn it off completely?
Paint the Kitchen Red says
Kaitlyn, yes I leave it in Keep Warm mode. Hope you like the recipe!
Terra O'Rourke says
This was the BEST Jambalaya recipe! I felt as if I was in New Orleans. Will definitely make this again and again and again.
Paint the Kitchen Red says
Terra, thank you for your comment. I’m excited that you found the jambalaya recipe to be a keeper 🙂
Liezl Rebugio says
Do you pressure cook the sausage with all the other ingredients even if it is already fully cooked?
Paint the Kitchen Red says
Liezl, yes the smoked sausage is already cooked but I pressure cook it because I feel the flavors and juices get absorbed by the rice.
Ivy says
Do you have any recommendations on adjusting the recipe for frozen chicken breasts? Love this recipe, comes together very quickly with a Mueller vegetable chopper!
Paint the Kitchen Red says
Thanks Ivy! If the chicken breasts are cut up then I think you could just cook for an extra minute, maybe? I’m not sure. But if they’re whole, that might pose a problem because the rice could get overcooked if you increase the pressure cooking time. Sorry I’m not of more help – I just haven’t tried it with frozen chicken. Let me know if you do!
Ivy says
I just successfully made the recipe using frozen, whole breasts! It came out just like when I make it with thawed breasts 🙂
I prepared the sausage, shrimp, mirepoix, seasonings, and broth as instructed. Then, I added my breasts and spread my diced tomatoes on top, then cooked on High Pressure on the MORE setting for 5 minutes. After that, I quick released, shredded the breasts, then stirred in the sausage and layered the rice on top and cooked as instructed (7 mins on High Pressure on the NORMAL setting).
Paint the Kitchen Red says
Wonderful – thank you so much for the update. It’ll be of help for any reader who wants to do the same!
Anna Roberts says
Hi! I am planning to double the recipe for a crowd of 12. Can I do that? How will it affect the timing of the different Insta Pot settings? Thanks!
Paint the Kitchen Red says
Anna, yes you can double the recipe. The main thing about doubling rice and pasta recipes is to make sure the quantity of food isn’t above the 1/2 mark.
Jan says
This is my go-to dish. I recommend it to everyone who has an instant Pot. Love-love this recipe! Thank you!
Paint the Kitchen Red says
Oh wow, thank you for the kind words and for sharing the recipe, Jan!
Mikey 9315 says
I made this this morning. incredible, I smoked some Itallion sausage yesterday, used some U25 shrimp and cubed chickeb breast. The layers of flavor that are built in this recipe are awsome. Adding the protiens at the end works. I also soaked the rice to rince out some starch. For the tomato’s I added 2 cans rotell mild. Thanks for sharing this great recipe.
Paint the Kitchen Red says
Awesome – thank you so much for commenting. Glad to hear that 2 cans of tomato worked for you.