There’s something magical about jambalaya, right? Every spoonful is like a flavor-packed journey to the heart of Louisiana. With smoky meats, tender shrimp, and a medley of vibrant spices, it’s the ultimate comfort dish. I’ve taken all that classic flavor and streamlined it for the Instant Pot, making it a weeknight-friendly dream. Trust me, one bite and you’ll feel the warm, jazzy vibes of New Orleans right in your kitchen!
If hearty, one-pot meals with bold, soulful flavors are your thing, this Instant Pot Jambalaya is about to become your go-to!
Why You’ll Love This Recipe
- Quick and Easy: The Instant Pot cuts the cooking time in half without sacrificing flavor.
- One-Pot Wonder: Minimal cleanup required—yes, please!
- Customizable: Have chicken instead of shrimp? Prefer spicer flavors? This recipe adapts beautifully.
- Crowd-Pleaser: Whether it’s family dinner or game night, this dish always gets rave reviews.
Ingredients Breakdown
Essentials
- Andouille sausage: The secret to that smoky, unmistakable jambalaya flavor. Can’t find it? Smoked kielbasa works as a substitute.
- Chicken thighs: Juicy and flavorful, they’re perfect for pressure cooking. Chicken breast works too but might be slightly drier.
- Shrimp: Make sure to use peeled, deveined shrimp for convenience. Save the tails for a pretty presentation if you’d like!
- Long-grain white rice: Don’t swap this for instant rice—it won’t hold up to the pressure cooking.
- The “Holy Trinity” of Creole cooking: Onion, bell pepper, and celery form the aromatic base of this dish.
- Cajun seasoning: The star of the show! Choose your preferred blend, or mix your own if you like more control over the heat levels.
- Chicken broth: Helps cook the rice and deepens the flavors.
- Crushed tomatoes: They add a subtle sweetness and balance the spices perfectly.
Pro Tips
- Don’t skip the sausage! It renders fat that adds incredible depth to the dish.
- For a spicier kick, toss in a diced jalapeño or an extra dash of hot sauce.
- If you can, use fresh shrimp instead of frozen for the best texture.
Step-by-Step Instructions
- Set your Instant Pot to sauté mode and drizzle in a little olive oil. Add sliced Andouille sausage and cook until browned. Remove and set aside.
- Add diced chicken thighs to the pot and sear slightly (don’t worry about cooking them through). Remove and set aside with the sausage.
- In the same pot, toss in the onion, bell pepper, and celery. Sauté for about 3 minutes until softened, scraping up any brown bits at the bottom.
- Add minced garlic and Cajun seasoning, cooking for just a minute until fragrant.
- Stir in the rice, making sure each grain is coated in the seasoning mixture.
- Next, pour in the chicken broth and crushed tomatoes, followed by your browned sausage and chicken. Give everything one good stir to combine.
- Lock the lid on the Instant Pot, set it to manual high pressure, and cook for 8 minutes. When the timer goes off, allow for a 5-minute natural release before carefully quick-releasing the remaining pressure.
- Finally, stir in the shrimp. Set the pot to sauté mode and cook for 3–4 minutes until the shrimp are pink and cooked through. Season to taste with salt and pepper.
Chef’s Tips and Tricks
- Toasting the rice: Taking a moment to coat the rice in seasonings before adding liquids helps it absorb more flavor.
- Timing the shrimp: Adding the shrimp at the very end ensures they cook perfectly without turning rubbery.
- Storage: Leftovers keep beautifully! Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth.
Recipe Variations and Serving Suggestions
Recipe Variations:
- Make it vegetarian: Swap out the sausage, chicken, and shrimp for diced mushrooms, tofu, or plant-based sausage alternatives. Use veggie broth instead of chicken broth.
- Switch up the protein: Try smoked turkey sausage, diced ham, or even scallops instead of shrimp.
- Lower the carbs: Use cauliflower rice but stir it in at the end instead of pressure-cooking for best results.
Serving Suggestions:
- Best served with a sprinkle of fresh parsley and a few dashes of hot sauce.
- A side of crusty French bread or cornbread is perfect for soaking up the flavorful sauce.
- Pair with a light, crisp white wine or an ice-cold beer to balance the spices.
FAQs
- Can I freeze jambalaya? Yes! Portion it into airtight containers and freeze for up to 3 months. Thaw overnight and reheat on the stovetop.
- What if I don’t have Cajun seasoning? You can easily make your own by combining paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper.
- I’m avoiding pork. What can I use instead? Smoked turkey sausage or chicken sausage works just as well and keeps the smoky profile intact.
Instant Pot Jambalaya
Ingredients:
- 1 lb Andouille sausage, sliced
- 1 lb chicken thighs, cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
- 1 cup long-grain white rice
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 tbsp olive oil
- 2 tbsp Cajun seasoning
- Salt and pepper, to taste
- Fresh parsley and hot sauce, for serving
Instructions:
- Set the Instant Pot to sauté mode, add olive oil, and brown the sausage. Remove and set aside.
- Sear chicken thighs in the same pot. Remove and set aside.
- Sauté onion, bell pepper, and celery until softened. Add garlic and Cajun seasoning, cooking for one more minute.
- Stir in rice, followed by chicken broth, crushed tomatoes, sausage, and chicken. Seal the lid and set to manual high pressure for 8 minutes.
- After a 5-minute natural release, quick-release remaining pressure. Stir in shrimp and cook on sauté mode for 3–4 minutes until pink and cooked through.
- Serve hot with fresh parsley and hot sauce on top.
This Instant Pot Jambalaya brings big, bold flavors from Louisiana straight to your table in a fraction of the time. I can’t wait to hear how much you love it! Don’t forget to leave a comment below or tag me on social media using #TheKitchensAid. Happy cooking!
