35-minutes Instant Pot Jambalaya

Instant Pot Jambalaya is a flavorful and hearty dish that brings together chicken, sausage, shrimp, vegetables, and rice, all cooked with bold Cajun spices. Originating from Louisiana, jambalaya is a Southern favorite known for its rich taste and satisfying ingredients. Traditionally, it requires a longer cooking process on the stove, but with the Instant Pot, you can prepare this classic meal much faster while still keeping the same depth of flavor.

This recipe is designed to give you tender rice, juicy proteins, and perfectly seasoned vegetables all in one pot. It’s an excellent choice for busy weeknights when you need something filling, or for gatherings when you want to serve a dish that feels special without requiring hours in the kitchen.

Why You’ll Love This Jambalaya

There are plenty of reasons why this Instant Pot Jambalaya will become a regular part of your meal rotation:

• Quick and convenient – The Instant Pot cuts the cooking time significantly, making jambalaya possible in just over 30 minutes.
• One-pot cooking – No need for multiple pans or long simmering times. Everything is prepared in the same pot, which means easier cleanup.
• Balanced flavors – A combination of chicken, sausage, shrimp, vegetables, and Cajun spices creates a rich and satisfying dish.
• Customizable – You can adjust the seasoning for more or less heat, switch out proteins, or add extra vegetables to suit your taste.
• Family-friendly – It’s hearty enough to satisfy adults, while still being adaptable for milder palates if you reduce the spice level.
• Meal-prep friendly – Leftovers store well and taste just as good the next day, making it great for prepping ahead of time.

Ingredients Needed

To prepare Instant Pot Jambalaya, you’ll need a balance of proteins, vegetables, grains, and spices that work together to create its signature taste. Here’s a closer look at what goes into the dish:

• 1 lb chicken breast or thighs, diced – Chicken adds a hearty base of protein. Thighs bring more juiciness, while breasts are leaner.
• ½ lb sausage, sliced – Andouille sausage is the most authentic choice for Cajun dishes because of its smoky and spicy notes. If it’s not available, smoked sausage works well.
• ½ lb shrimp, peeled and deveined – Shrimp cook quickly and bring a seafood flavor that balances the richness of the meat. Add them at the end so they don’t overcook.
• 1 onion, diced – Adds natural sweetness and depth to the dish.
• 1 bell pepper, diced – Green is traditional, but red or yellow adds color and a mild sweetness.
• 2 cloves garlic, minced – Essential for enhancing flavor and aroma.
• 1 cup long-grain white rice – Long-grain rice keeps its texture without becoming sticky. Avoid instant or parboiled rice.
• 1 can (14.5 oz) diced tomatoes – Provides acidity and moisture, balancing the richness of the proteins.
• 2 cups chicken broth – The liquid base that cooks the rice and ties the flavors together. Low-sodium broth is best if you want more control over seasoning.
• 1 tsp Cajun seasoning – A blend of spices that gives jambalaya its signature flavor. You can increase the amount if you prefer more heat.
• 2 tbsp olive oil – Used for sautéing the meat and vegetables before pressure cooking.
• Salt and black pepper, to taste – Adjust seasoning to your preference.

Optional ingredients: celery for extra crunch, paprika for smokiness, or hot sauce if you enjoy a spicier version.

Step-by-Step Instructions

Follow these step-by-step directions to make Instant Pot Jambalaya with the right texture and flavor every time:

1. Prepare the Instant Pot
   • Set the Instant Pot to Sauté mode and add olive oil. Allow it to heat for a minute before cooking.
2. Brown the sausage
   • Add the sliced sausage and cook for 2–3 minutes until lightly browned. This step enhances flavor. Remove sausage and set aside.
3. Cook the chicken
   • Add diced chicken pieces to the pot. Sauté until the outside is no longer pink, about 3–4 minutes. Remove and set aside with the sausage.
4. Sauté vegetables
   • Add onion, bell pepper, and garlic to the pot. Cook for 2–3 minutes until softened. This creates the base for the rice and broth.
5. Add rice, tomatoes, and broth
   • Stir in the rice, diced tomatoes with their juices, and chicken broth. Use a spatula to scrape the bottom of the pot, ensuring no bits are stuck, which helps avoid the “burn” warning.
6. Season and return proteins
   • Mix in Cajun seasoning, salt, and pepper. Add the browned sausage and chicken back to the pot, stirring gently to combine.
7. Pressure cook
   • Close the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. Once finished, let it naturally release for 5 minutes, then perform a quick release.
8. Add shrimp
   • Carefully open the lid and stir in the shrimp. Close the lid without turning the Instant Pot back on. Let the residual heat cook the shrimp for 5 minutes until pink and firm.
9. Fluff and serve
   • Open the lid, fluff the rice with a fork, and adjust seasoning if needed. Garnish with chopped parsley or green onions before serving.

Tips for Success

• Use long-grain rice to avoid stickiness.
• Deglaze the pot after sautéing to prevent burn warnings.
• Add shrimp at the end to keep them juicy and tender.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop or in the microwave with a splash of broth to refresh the texture.

Variations

Vegetarian Jambalaya – Skip the meat and add extra beans or mushrooms.

Seafood Jambalaya – Use only shrimp, crab, or crawfish.

Spicy Jambalaya – Add cayenne pepper or hot sauce.