Ultimate Instant Pot Jambalaya: A Flavorful One-Pot Chicken, Sausage & Shrimp Delight

Imagine this: a long, fulfilling day drawing to a close, and the perfect remedy waiting for you at home – a steaming bowl of homemade Jambalaya, rich with savory flavors, paired with a cool glass of sweet tea. This isn’t just any Jambalaya; it’s an Instant Pot masterpiece, designed for ease, speed, and maximum flavor. Our recipe, featuring hearty brown rice, tender chicken, spicy Andouille sausage, and succulent shrimp, is more than just a meal; it’s a culinary journey to the heart of Louisiana comfort food, made accessible in your kitchen.

Jambalaya, a celebrated dish with Creole and Cajun roots, traditionally involves a delightful medley of meat and vegetables simmered with rice. What makes the Instant Pot truly revolutionary for this dish is its ability to meld all these incredible flavors under high pressure, creating a depth of taste in a fraction of the time it would take on a stovetop. It transforms a complex, slow-cooked classic into a weeknight wonder, promising a truly satisfying experience that will quickly earn its place among your family’s favorite comfort foods.

Why Instant Pot Jambalaya is a Game-Changer

The Instant Pot isn’t just a kitchen gadget; it’s a time-saving, flavor-enhancing powerhouse, especially when it comes to dishes like Jambalaya. Here’s why it excels:

Speed and Efficiency: Traditional Jambalaya can take hours of simmering to develop its complex flavors. The Instant Pot drastically cuts down on cooking time by using pressure, infusing every grain of rice and piece of meat with rich, deep flavors much faster.
One-Pot Wonder: From sautéing your aromatics and browning your chicken to cooking the rice, everything happens in a single pot. This means less cleanup and a more streamlined cooking process.
Consistent Results: The Instant Pot provides a consistent, controlled cooking environment, ensuring perfectly cooked rice and tender meats every time. No more mushy rice or dry chicken!
Flavor Infusion: High-pressure cooking forces the flavors of the chicken, sausage, shrimp, seasonings, and vegetables to meld together intensely, resulting in an incredibly aromatic and delicious dish that tastes like it’s been simmering all day.
Hands-Off Cooking: Once you’ve added your ingredients and sealed the pot, you can step away and let the Instant Pot do the work, freeing you up to attend to other tasks or simply relax.

Instant Pot Brown Rice Jambalaya Recipe

While this recipe focuses on the robust flavor and texture of brown rice, we understand preferences vary. If you’re new to cooking brown rice in the Instant Pot or simply want to perfect your technique, we highly recommend heading over to our detailed guide on how to cook brown rice in the Instant Pot. It’s a slightly different process than cooking white rice, primarily due to the longer cooking time required for brown rice’s bran layer. If brown rice isn’t your preference, don’t worry! You can easily substitute it with white rice; just remember to adjust the cooking time accordingly, as specified in the instructions below.

Choosing Your Proteins: Chicken, Sausage, and Shrimp

Our go-to version of Instant Pot Jambalaya features a powerful trio: tender chicken, spicy Andouille sausage, and succulent shrimp. This combination offers a fantastic range of textures and flavors that truly make the dish shine. However, the beauty of this recipe lies in its flexibility. Feel free to customize your protein choices based on your taste, dietary needs, or what you have on hand.

Chicken: We typically use boneless, skinless chicken breasts or thighs, cut into bite-sized chunks. Thighs tend to stay juicier under pressure, but breasts work beautifully too.
Andouille Sausage: This is a cornerstone of authentic Jambalaya flavor. Its smoky, spicy profile is irreplaceable. Look for a good quality smoked Andouille sausage, pre-cooked, and slice it into ¼ to ½ inch rounds. If Andouille is hard to find, another smoked sausage like kielbasa can be a decent substitute, though the flavor profile will be milder.
Shrimp: Raw, large shrimp (peeled and deveined) are added at the very end to prevent overcooking and ensure they remain tender. If you’re cooking for children or prefer a meat-only version, feel free to omit the shrimp entirely. The dish will still be incredibly flavorful!

You can also experiment with other additions like diced pork, ham, or even make it vegetarian by loading up on extra vegetables and using vegetable broth.

The Secret Ingredient: Creole Seasoning

While the combination of proteins and vegetables forms the backbone of this Jambalaya, there’s one non-negotiable ingredient that elevates it from good to absolutely phenomenal: Tony Chachere’s Original Creole Seasoning. This iconic blend of spices is the heart and soul of Cajun and Creole cuisine. It adds an incredible depth of flavor, a touch of heat, and that unmistakable authentic taste that makes Jambalaya so irresistible. Do not skip this! If you can’t find Tony Chachere’s, any robust Creole or Cajun seasoning blend will work, but make sure it’s a brand you trust for flavor.

Alrighty y’all, with our ingredients prepped and our Instant Pot ready, let’s dive into cooking this amazing Instant Pot Jambalaya!

Instant Pot Jambalaya Recipe Card

Yields: 4-6 servings

Ingredients

1 case (approximately 12-14 oz) Andouille sausage, pre-cooked, sliced into ¼ to ½ inch rounds
½ lb. raw large shrimp, peeled and deveined (optional)
1 lb. boneless, skinless chicken (breasts or thighs), cut into bite-sized chunks
1 medium yellow onion, finely diced
3 medium bell peppers (any color, or a mix for visual appeal), finely diced
1 tbsp. Tony Chachere’s Original Creole Seasoning (or your preferred Creole/Cajun seasoning blend)
½ tsp salt (adjust to taste, considering the seasoning blend)
1 can (14.5 oz) crushed tomatoes, undrained
2 ½ cups chicken broth (low sodium recommended)
1 ½ cup long-grain white or brown rice, rinsed thoroughly
1 tbsp. olive oil or vegetable oil

Instructions

Sauté Chicken: Set your Instant Pot to “Sauté” mode on normal or high heat. Add 1 tablespoon of oil to the inner pot. Once hot, add the chicken chunks along with 1 tablespoon of Creole seasoning and ½ teaspoon of salt. Brown the chicken for 3-5 minutes, stirring occasionally, until it’s lightly golden on all sides. This step is crucial for building flavor. Remove the browned chicken from the pot and set it aside in a bowl.
Cook Aromatics: Add a tiny splash more oil to the pot if needed. Place the finely diced onions and bell peppers into the pot. Sauté for about 5-7 minutes, stirring occasionally, until they become soft and translucent. This sweetens the vegetables and forms the aromatic base of your Jambalaya. Use a wooden spoon to scrape up any browned bits from the bottom of the pot (this is called deglazing and prevents a “Burn” warning).
Combine Ingredients (Before Pressure Cooking): Return the browned chicken to the pot with the sautéed vegetables. Add the rinsed rice, the entire can of crushed tomatoes (undrained), and the 2 ½ cups of chicken broth. Mix everything together gently, ensuring the rice is submerged but avoid over-stirring. Do not stir too vigorously once the rice is in, as this can release starch and lead to mushy rice. Ensure no rice is sticking to the sides of the pot above the liquid level.
Pressure Cook: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place and the vent is set to “Sealing.” For white rice, set the Instant Pot to “Manual” or “Pressure Cook” (High Pressure) for 12 minutes. For brown rice, set it for 22 minutes.
Quick Release and Add Sausage & Shrimp: Once the cooking cycle is complete, perform a Quick Release (QR) by carefully turning the vent to the “Venting” position. Wait until the float valve drops before opening the lid. As soon as the lid is safely opened, gently layer the sliced Andouille sausage on top of the rice mixture. Then, if using, arrange the raw shrimp in an even layer on top of the sausage.
Final Quick Cook: Secure the lid again, ensuring the vent is still set to “Sealing.” Set the Instant Pot to “Manual” or “Pressure Cook” (High Pressure) for just 2 minutes. This short cook time is perfect for heating the sausage through and gently cooking the shrimp without overdoing them.
Serve: Once the 2-minute cooking cycle is done, you can either perform another Quick Release or let it Natural Release for 5 minutes before Quick Releasing any remaining pressure. Carefully remove the lid. Fluff the rice with a fork, gently mixing the sausage and shrimp throughout the Jambalaya. Serve hot and enjoy!

Nutrition (per serving, estimated for 6 servings)

Calories: 963 cal
Fat: 21 g
Carbs: 153 g
Protein: 44 g

Note: Nutritional values are estimates and can vary based on specific brands and quantities of ingredients used.

Tips for the Perfect Jambalaya

Rinse Your Rice: Always rinse your rice thoroughly under cold water until the water runs clear. This removes excess starch, preventing the Jambalaya from becoming too gummy.
Don’t Stir After Adding Rice: Once the rice and liquid are in the pot, do not stir vigorously. This helps prevent the “Burn” message and ensures the rice cooks evenly without becoming mushy.
Deglazing is Key: After browning the chicken and sautéing the vegetables, make sure to scrape any browned bits from the bottom of the pot with a wooden spoon and some liquid. This adds flavor and prevents the Instant Pot from triggering a “Burn” error.
Adjust Spice Level: If you prefer more heat, add a pinch of cayenne pepper with the Creole seasoning. For less heat, choose a milder Creole seasoning blend.
Celery for Authenticity: While not in the original ingredient list, adding 1 finely diced celery stalk with the onions and bell peppers (the “Holy Trinity” in Creole cooking) will enhance the authentic flavor profile.

Serving Suggestions and Storage

Your Instant Pot Jambalaya is a complete meal in itself, but it pairs wonderfully with a few simple sides:

Sweet Tea: A classic Southern pairing that balances the rich, spicy flavors of the Jambalaya.
Cornbread: Fluffy, buttery cornbread is perfect for soaking up any extra juices.
Green Salad: A simple, fresh green salad with a light vinaigrette can provide a refreshing contrast.
Hot Sauce: For those who love an extra kick, a dash of your favorite hot sauce is always welcome.

Storage: Leftover Jambalaya stores beautifully. Allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. For longer storage, it can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat Jambalaya gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to prevent it from drying out. Alternatively, microwave individual portions until heated through.

This Instant Pot Jambalaya recipe truly simplifies a classic, bringing the vibrant tastes of Louisiana right to your dinner table without the fuss. It’s hearty, satisfying, and packed with an explosion of flavor that will have everyone asking for seconds. Don’t wait to try this incredible one-pot meal!

Not making this mouthwatering Instant Pot Jambalaya right this second? No problem! Pin this post so you can easily find this incredible recipe later and whip it up when the craving strikes!