INSTANT POT JAMBALAYA PERFECTION

Craving a taste of Louisiana but short on time? Forget spending hours stirring a pot on the stove! With this incredibly Easy Instant Pot Jambalaya recipe, you can have a flavorful, satisfying, and authentic-tasting jambalaya ready in a fraction of the time. Get ready to transport your taste buds to the bayou with this simple and delicious weeknight dinner, and I promise, everyone will be coming back for seconds!

Gathering Your Jambalaya Essentials

Here’s what you’ll need to whip up this flavorful Instant Pot Jambalaya. Don’t worry if you don’t have *everything* on hand; jambalaya is a forgiving dish!

Proteins:

• Andouille Sausage: 1 pound, sliced. This is what gives it that signature spicy kick!
• Chicken Thighs: 1 pound, cut into bite-sized pieces. Thighs stay juicy!
• Shrimp: 1 pound, peeled and deveined. Don’t use pre-cooked shrimp, as they’ll become rubbery.

Vegetables:

• Onion: 1 medium, chopped.
• Bell Pepper: 1 medium, chopped (a mix of red and green is nice for color!).
• Celery: 2 stalks, chopped.
• Garlic: 3 cloves, minced.
• Diced Tomatoes: 1 (14.5 ounce) can, undrained.

Rice & Broth:

• Long-Grain Rice: 1 ½ cups. Do NOT use instant rice!
• Chicken Broth: 3 cups. Low sodium is best so you can control the salt.

Spices & Seasonings:

• Cajun Seasoning: 2 tablespoons (or to taste – adjust for your spice preference!).
• Dried Thyme: 1 teaspoon.
• Dried Oregano: 1 teaspoon.
• Bay Leaf: 1.
• Salt: To taste.
• Black Pepper: To taste.
• Hot Sauce: Optional, for extra heat!

Step-by-Step to Jambalaya Heaven

Now, let’s get cooking! This recipe is so easy; even a beginner can master it. Just follow these simple steps.

Sautéing the Flavor Base:

1. Turn your Instant Pot to the “Sauté” function.
2. Add the andouille sausage and chicken to the pot. Sauté until the chicken is lightly browned and the sausage has rendered some of its fat, about 5-7 minutes.
3. Add the onion, bell pepper, and celery. Sauté until softened, about 5 minutes. This step builds a delicious flavor base!
4. Stir in the garlic and cook for 1 minute more, until fragrant. Watch closely so the garlic doesn’t burn!

Building the Jambalaya:

1. Stir in the diced tomatoes, Cajun seasoning, dried thyme, dried oregano, salt, and pepper.
2. Add the rice and chicken broth. Make sure all the rice is submerged in the liquid. This is important for even cooking!
3. Add the bay leaf.
4. Give everything a good stir, scraping up any browned bits from the bottom of the pot. This prevents the dreaded “Burn” notice!

Pressure Cooking Perfection:

1. Cancel the “Sauté” function.
2. Secure the lid of the Instant Pot and set the valve to the “Sealing” position.
3. Cook on “Manual” or “Pressure Cook” on high pressure for 12 minutes.

Finishing Touches:

1. Allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.
2. Remove the lid and discard the bay leaf.
3. Gently stir in the shrimp. Close the lid and let the shrimp cook in the residual heat for about 5 minutes, or until pink and cooked through. Don’t overcook the shrimp!
4. Fluff the jambalaya with a fork.
5. Taste and adjust seasonings as needed. Add a dash of hot sauce if you like things spicy!

Unlock Jambalaya Awesomeness: My Top Tips

Here are some insider tips to take your Instant Pot Jambalaya from good to absolutely AMAZING!

• Don’t Skip the Sauté! Sautéing the sausage, chicken, and vegetables is crucial for developing deep, rich flavor. Don’t rush this step!
• Deglaze, Deglaze, Deglaze! Scraping up those browned bits from the bottom of the pot is essential for preventing the “Burn” notice and adds tons of flavor.
• Rice Matters! Using long-grain rice is key to getting that perfect jambalaya texture. Other types of rice can become mushy.
• Don’t Overcook the Shrimp! Shrimp cooks very quickly in the residual heat. Overcooked shrimp are rubbery and not very pleasant.
• Customize Your Spice Level! Adjust the amount of Cajun seasoning and hot sauce to your liking. Start with less and add more as needed.
• Get Creative with Add-Ins! Feel free to add other vegetables like okra or corn, or different types of seafood like crawfish.

Troubleshooting Common Jambalaya Jitters

Even with the best recipes, sometimes things don’t go exactly as planned. Here’s how to tackle some common Instant Pot Jambalaya issues.

• “Burn” Notice: If you get a “Burn” notice, don’t panic! Release the pressure, open the pot, and add a little more chicken broth. Be sure to scrape the bottom well before resealing and cooking.
• Mushy Rice: If your rice is mushy, it could be due to overcooking or using the wrong type of rice. Next time, reduce the cooking time by a minute or two and make sure you’re using long-grain rice.
• Dry Jambalaya: If your jambalaya is too dry, add a little more chicken broth after cooking.
• Bland Jambalaya: If your jambalaya lacks flavor, add more Cajun seasoning, salt, pepper, or hot sauce to taste.

Jambalaya Variations to Spice Things Up

Once you’ve mastered the basic recipe, feel free to experiment with different variations to create your own signature jambalaya!

• Seafood Jambalaya: Add more seafood like crab, mussels, or clams.
• Chicken and Sausage Jambalaya: Omit the shrimp and double the amount of chicken and sausage.
• Vegetarian Jambalaya: Use vegetable broth instead of chicken broth and add more vegetables like mushrooms, zucchini, or eggplant.
• Spicy Jambalaya: Add more Cajun seasoning, hot sauce, or a pinch of cayenne pepper.

Serving Suggestions for a Complete Bayou Feast

Jambalaya is a complete meal on its own, but here are some serving suggestions to make it even more special!

• Side Dishes: Serve with a side of cornbread, coleslaw, or green beans.
• Garnish: Garnish with fresh parsley, green onions, or a squeeze of lemon juice.
• Drinks: Pair with a cold beer, sweet tea, or a refreshing lemonade.

Beyond Jambalaya: Other Instant Pot Adventures

Now that you’re an Instant Pot pro, why not explore some other delicious and easy recipes? Maybe you’d like to whip up a SPICY HOT HONEY BEEF BOWL for a quick weeknight dinner, or enjoy a comforting SAUSAGE TORTELLINI SOUP on a chilly evening. For a fast and delicious meal, try the KIELBASA BROCCOLI SKILLET. Craving something with a bit of kick? You might really enjoy the SPICY SAUSAGE RICE BOWL. Don’t forget to check out the HONEY GARLIC SAUSAGE PERFECTION and the SOUTHWEST SKILLET too!

Wrapping Up Our Jambalaya Journey

So there you have it! An easy, delicious, and authentic-tasting Instant Pot Jambalaya recipe that’s sure to impress. With a few simple ingredients and a little bit of effort, you can transport your taste buds to the heart of Louisiana. Give this recipe a try, and let me know what you think! I’m confident this will become a new family favorite! Happy cooking, friend!

Instant Pot Jambalaya Perfection

Amelia Chen-Morrison

This Instant Pot Jambalaya recipe delivers a taste of Louisiana in a fraction of the time. With andouille sausage, chicken, shrimp, and the holy trinity of vegetables, this dish is packed with flavor and easy to make, perfect for a weeknight dinner that’s sure to impress.

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Prep Time 20 minutes mins

Cook Time 37 minutes mins

Total Time 57 minutes mins

Course Main Course

Cuisine Cajun/Creole

Servings 6

Calories 550 kcal

Equipment

• Instant Pot (6-quart or larger)
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

  

• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, cut into bite-sized pieces
• 1 pound shrimp, peeled and deveined
• 1 medium onion, chopped
• 1 medium bell pepper, chopped red or green
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 ½ cups long-grain rice
• 3 cups chicken broth, low sodium
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt to taste
• Black pepper to taste
• Hot sauce optional

Instructions

 

• Turn your Instant Pot to the “Sauté” function.
• Add the andouille sausage and chicken to the pot. Sauté until the chicken is lightly browned and the sausage has rendered some of its fat, about 5-7 minutes.
• Add the onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
• Stir in the garlic and cook for 1 minute more, until fragrant. Watch closely so the garlic doesn’t burn!
• Stir in the diced tomatoes, Cajun seasoning, dried thyme, dried oregano, salt, and pepper.
• Add the rice and chicken broth. Make sure all the rice is submerged in the liquid, scraping up any browned bits from the bottom of the pot.
• Add the bay leaf.
• Cancel the “Sauté” function.
• Secure the lid of the Instant Pot and set the valve to the “Sealing” position.
• Cook on “Manual” or “Pressure Cook” on high pressure for 12 minutes.
• Allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.
• Remove the lid and discard the bay leaf.
• Gently stir in the shrimp. Close the lid and let the shrimp cook in the residual heat for about 5 minutes, or until pink and cooked through.
• Fluff the jambalaya with a fork.
• Taste and adjust seasonings as needed. Add a dash of hot sauce if you like things spicy!
• Serve immediately and enjoy.

Notes

For a richer flavor, use bone-in, skin-on chicken thighs. You can also use chicken breasts, but they may be drier. Adjust the amount of Cajun seasoning to your preference. Jambalaya is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave. To prevent the ‘Burn’ notice, ensure that you scrape the bottom of the pot well after sautéing and that there is enough liquid in the pot before pressure cooking.