Instant Pot Jambalaya Perfection
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.
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.