Instant Pot Jambalaya

Instant Pot Jambalaya is a flavor-packed one-pot meal perfect for busy weeknights. With juicy chicken thighs, crispy smoked sausage, and plump shrimp, this easy recipe is sure to become a family favorite.

Jambalaya is a traditional Louisiana Creole dish that combines meat, vegetables, and rice in a flavorful one-pot meal.

While it can take hours to make on the stove, the Instant Pot can cut down the cooking time significantly. That's why I've been making it more often in the pressure cooker!

Making jambalaya in the Instant Pot is a great idea for several reasons. First, the pressure cooking process allows the flavors to really meld together, resulting in a rich and flavorful dish.

Second, the Instant Pot significantly reduces the cooking time, making it a perfect option for busy weeknights.

Finally, the Instant Pot is a one-pot wonder, which means less cleanup!

Why you'll love this Instant Pot jambalaya

• Quick and easy — Using an Instant Pot can significantly reduce the cooking time for making traditional jambalaya.
• Rich and flavorful — Jambalaya is known for its bold and spicy flavors, and the Instant Pot can help intensify them.
• Super versatile — Jambalaya is a dish that can be customized to suit individual preferences. You can make it with a variety of meats and seafood, and you can adjust the level of spiciness to taste.

What goes into this Instant Pot jambalaya recipe

Olive oil — You'll need a bit of olive oil to sauté the sausage, chicken and veggies. You can use any neutral oil like canola, vegetable, or avocado oil.

Smoked sausage — Andouille sausage is traditional in Cajun jambalaya, but you can use any smoked sausage you like, such as kielbasa or chorizo.

Chicken thighs — These are best in jambalaya because they're juicy and flavorful. You can use chicken breast if you prefer, but they will be drier.

Onion — You can use any type of onion you have on hand.

Celery stalks — These add a nice crunch and flavor to the dish. You can substitute with fennel or use a mix of celery and fennel.

Bell peppers — Bell peppers add sweetness and color. You can use any color of bell pepper you like or substitute it with poblano peppers for a slightly smoky flavor.

Fresh thyme — This herb adds a lot of flavor to the dish. You can substitute with dried thyme or use other herbs like rosemary or oregano.

Dried basil — A teaspoon of dried basil adds a slightly sweet flavor to the dish.

Garlic — Freshly minced garlic is best for flavor.

Cajun seasoning — This is a blend of spices that includes paprika, cayenne, oregano, and thyme. You can make your own Cajun seasoning or use a store-bought blend.

Diced tomatoes — These add acidity and sweetness to the dish. You can use canned whole tomatoes if you prefer.

Long-grain rice — This is traditional in jambalaya. You can use other types of rice, like basmati or jasmine. You can also use brown rice, but cooking times may vary.

Chicken stock — You can use vegetable stock if you prefer.

Prawns — Pre-cooked prawns are better than raw ones in this recipe because they cook quickly in residual steam. If using frozen prawns, place them in cold water for 30 minutes before using them in this recipe.

How to make jambalaya in the Instant Pot

Turn on the Instant Pot and select the sauté function. When it's hot, add the olive oil and smoked sausage. Sauté for 5 minutes or until browned, then remove from the pot and set aside.

Add the chicken thigh meat and cook for 4-5 minutes until no longer pink.

Add the onion, celery and bell peppers and continue to cook for 2-3 minutes.

Next, stir in the thyme, basil, garlic, and Cajun seasoning. Stir for a few minutes until fragrant, then turn off the sauté function.

Add diced tomatoes, long-grain rice, and chicken broth. Mix well.

Close the lid and set the Instant Pot to manual high-pressure cooking for 5 minutes.

When the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick-release the pressure by moving the valve to the venting position.

Carefully open the lid, stir in the cooked sausage, then add the prawns.

Close the lid again to allow the prawns to warm in the residual steam for 5 minutes or until cooked.

Open the lid and give the jambalaya a good stir.

Serve hot, garnished with chopped green onion and fresh parsley if desired.

Leftovers and storage

• Store leftover jambalaya in an airtight container in the fridge for up to 3 days.
• Reheat in the microwave or on the stove over low heat, adding a splash of water or chicken stock if it's too dry.
• I don't recommend freezing this recipe.

Recipe notes and tips

• If you like your jambalaya extra spicy, you can add some cayenne pepper or hot sauce to taste.
• You can add more vegetables to the jambalaya, such as okra, tomatoes, or even kale.
• If you're not a fan of seafood or have an allergy, you can leave out the prawns and still have a delicious jambalaya.
• I made this recipe in an 8-quart Instant Pot Duo.

If you liked this Instant Pot jambalaya recipe, you might also like some of my other easy Instant Pot recipes:

• Instant Pot Chicken Taco Soup
• Instant Pot Chicken Tortilla Soup
• Instant Pot Beef Barley Soup
• Instant Pot Leftover Ham and Lentil Soup
• Instant Pot Lemon Asparagus Risotto

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