Hey there, friend! Today, we’re cooking up a Southern favorite that’s bursting with bold flavors and a little spice to boot—Jambalaya. But we’re keeping it quick and hassle-free by making it in an Instant Pot! This New Orleans classic has everything: smoky sausage, tender shrimp, fluffy rice, and vibrant veggies, all simmered together in a rich, flavorful broth. Sounds like a party in a pot, right?
If you’re craving a hearty, one-pot meal that delivers big on flavor, this Instant Pot Jambalaya is your new weeknight hero!
Why You’ll Love This Recipe
- Quick and Convenient: Get all the slow-cooked flavors of traditional jambalaya in a fraction of the time.
- One-Pot Wonder: Fewer dishes mean more time to enjoy your meal.
- Customizable: Easily adjust the spice level or swap out proteins to suit your taste.
- Great for Leftovers: Even better the next day—if there’s any left!
Ingredients Breakdown
- Andouille sausage: Adds smoky, spicy depth. If you can’t find it, smoked sausage works great too.
- Shrimp: Fresh or frozen, peeled and deveined. Chicken or extra sausage can be subbed if you prefer.
- Bell peppers, celery & onion: This “holy trinity” is essential for authentic Cajun flavors.
- Cajun seasoning: Store-bought is convenient, but feel free to mix your own blend for extra customization.
- White rice: Long grain works best to avoid mushiness. Basmati or jasmine are great options!
- Chicken broth: Enhances flavor while keeping the dish moist and fluffy.
- Crushed tomatoes: Adds richness to the dish and balances the spices beautifully.
Pro Tip: Prefer a milder dish? Reduce the Cajun seasoning or swap andouille sausage for something less spicy.
Step-by-Step Instructions
Here’s how to whip up this flavorful jambalaya in just a few simple steps:
- Set the Instant Pot to sauté mode. Add a splash of olive oil, then cook sliced andouille sausage until browned. Remove and set aside.
- Add diced onion, bell peppers, and celery to the pot. Cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute.
- Return the sausage to the pot. Stir in Cajun seasoning, smoked paprika, and a pinch of black pepper to awaken the spices.
- Add uncooked rice, chicken broth, crushed tomatoes, and bay leaves. Stir gently to combine.
- Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 7 minutes, then perform a quick release.
- Once the pressure is released, open the lid and add the shrimp. Close the lid again and let the residual heat cook the shrimp for 5 minutes.
- Remove the bay leaves, give it all a good stir, and garnish with fresh parsley. Serve hot!
Chef’s Tips and Tricks
- Layer Wisely: When adding the rice, make sure it’s evenly distributed to avoid clumping or undercooking.
- Don’t Overcook: Add the shrimp at the end to keep them tender and juicy.
- Make Ahead: Dice and prep your veggies and proteins the night before for an even quicker meal.
Recipe Variations and Serving Suggestions
- Mix Up the Protein: Use diced chicken thighs, turkey sausage, or even tofu for a vegetarian option.
- Spice Enthusiasts: Add a dash of hot sauce or a pinch of cayenne for an extra kick.
- Pair it Up: Serve with crusty French bread or a simple side salad to round out the meal.
FAQs
- Can I freeze Instant Pot Jambalaya?
- Absolutely! Let it cool completely, then transfer to an airtight container and freeze for up to 3 months. Reheat in the microwave or stovetop with a splash of broth.
- What’s the best way to store leftovers?
- Store in the fridge in a sealed container for up to 3 days. Reheat gently to keep the rice from drying out.
- Can I double this recipe?
- If you’re feeding a crowd, yes! Just make sure your Instant Pot is big enough and adjust the cooking time slightly.
Printable Recipe
Quick and Easy Instant Pot Jambalaya
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1 ½ cups white rice
- 1 (14.5 oz) can crushed tomatoes
- 2 cups chicken broth
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 2 bay leaves
- Olive oil, for sautéing
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Set Instant Pot to sauté mode. Cook sausage until browned and remove.
- Sauté onion, bell pepper, and celery. Add garlic and sauté for 1 minute.
- Return sausage. Stir in seasonings, rice, broth, tomatoes, and bay leaves.
- Seal and cook on high pressure for 7 minutes. Quick release.
- Add shrimp, close lid, and let sit for 5 minutes. Garnish and serve!
And there you have it—Instant Pot Jambalaya that’s sure to impress! Whether you’re serving up a crowd or just treating yourself, this dish is a guaranteed hit. If you give it a try, let me know in the comments or tag me on social media with #TheKitchensAid. I can’t wait to see your delicious creations!
