If you’ve ever found yourself craving a bold, cozy bowl of jambalaya but didn’t have time to fuss over the stove for hours—this one’s for you. I’ve packed all the down-home flavor of classic jambalaya into a quick-cooking Instant Pot version that’ll transport you straight to the bayou, even on a Tuesday night. And yes, it’s every bit as comforting, spicy, and savory as you’re dreaming right now.
Why You’ll Love This Recipe
My first taste of real jambalaya was in a tiny New Orleans kitchen filled with laughter and the smell of smoky sausage. I was hooked. This Instant Pot version keeps that soulful spirit but makes it doable for weeknights when time is tight and bellies are hungry.
- One-pot magic: Less mess, more flavor
- Full of smoky, spicy, savory goodness
- Family-approved and crowd-pleasing
- Customizable proteins—chicken, sausage, shrimp, or all three!
- Ready in about 40 minutes total
Ingredients Breakdown
Essentials
- 1 lb andouille sausage, sliced
- 1 lb boneless skinless chicken thighs, cut into chunks
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup long grain white rice (uncooked)
- 1 (14.5 oz) can diced tomatoes with juices
- 2 cups chicken broth
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp thyme (dried or fresh)
- Salt & pepper, to taste
- 12 oz raw shrimp, peeled and deveined (optional)
- Green onions and parsley, for garnish
Pro Tips
- Swap andouille with kielbasa if needed—just add extra Cajun spice.
- Use frozen shrimp at the end—just add a minute to sauté time.
- Short on time? Use rotisserie chicken instead of raw.
- Want it spicier? Add a pinch of cayenne or hot sauce to taste.
Step-by-Step Instructions
- Set Instant Pot to Sauté mode and add olive oil. Once hot, add sausage and cook until browned, about 3–4 minutes. Remove and set aside.
- Add chicken to the pot and sear until lightly browned, about 3 minutes. Remove and set aside with sausage (it doesn’t need to be fully cooked yet).
- Add a splash more oil if needed, then sauté onion, bell pepper, and celery for 3–5 minutes until softened. Stir in garlic and cook another 30 seconds.
- Add rice, diced tomatoes (with juice), broth, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Stir everything to combine.
- Return sausage and chicken to the pot. Gently press down so rice is mostly submerged but don’t stir too much.
- Secure the Instant Pot lid, set valve to Sealing and cook on Manual (High Pressure) for 7 minutes.
- Let the pressure naturally release for 5 minutes, then do a quick release for the rest.
- If using shrimp, switch back to Sauté mode and add shrimp to the pot. Cook 2–4 minutes, stirring occasionally, until pink and opaque.
- Give everything a gentle toss and garnish with chopped green onions and parsley before serving.
Chef’s Tips and Tricks
- Be sure to deglaze the pot after sautéing the veggies to avoid the dreaded “burn” notice.
- Keep rice submerged but don’t stir aggressively—this helps prevent sticking.
- Use a long grain rice to avoid mushiness.
- Add shrimp last to prevent overcooking.
Recipe Variations and Serving Suggestions
- Swap chicken thighs with breast meat or even turkey sausage.
- Add okra or diced zucchini for an extra veggie boost.
- Prefer a meatless version? Use veggie sausage and skip the shrimp—it’s still delish!
- Serve with cornbread or a green salad for a full meal.
- Jazz it up with a dash of hot sauce or a squirt of lemon juice at the table!
FAQs
Can I use brown rice?
Brown rice takes much longer to cook under pressure, so you’d need to adjust the time and liquid—and the shrimp would overcook. I recommend using white rice for best results here.
Is it spicy?
It has a little kick, thanks to the Cajun seasoning and sausage, but it’s not overwhelming. You can always dial the spice up or down to suit your crew.
Can I make this ahead?
Absolutely! It reheats beautifully and the flavors deepen over time. Just leave the shrimp out until you’re ready to serve.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 1 lb andouille sausage, sliced
- 1 lb boneless skinless chicken thighs, chunked
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup long grain white rice
- 1 (14.5 oz) can diced tomatoes
- 2 cups chicken broth
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp thyme
- Salt & pepper to taste
- 12 oz raw shrimp (optional)
- Green onions & parsley, for garnish
Instructions:
- Sauté sausage in olive oil, remove. Sear chicken, remove. Sauté onion, pepper, celery, then garlic.
- Add rice, tomatoes, broth, and spices. Return meat. Pressure cook 7 min, natural release 5 min.
- Add shrimp and sauté until cooked. Garnish and serve.
Nutrition: 390 calories per serving
Did you make this jambalaya? I’d love to hear how it turned out! Drop a comment below, tag @thekitchensaid on Instagram, or share it with your favorite food-loving friends. Laissez les bons temps rouler!
