Instant Pot Jambalaya
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
15 mins
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Total Time
40 mins
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Servings
6
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Calories
387 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Jambalaya
Description
The Instant Pot Jambalaya starts by sautéing andouille sausage until browned, then removing it to set aside. Boneless chicken thighs are then browned in the same pot. Chopped vegetables including onion, green pepper, celery, and garlic are prepared to build a flavorful base. Rice is combined with diced tomatoes, chicken broth, and seasonings such as Cajun spice and thyme, enhancing depth and heat.
After layering browned meats, seasoning, and vegetables with rice and broth, the Instant Pot cooks the mixture under pressure, allowing the rice to absorb the flavors while the proteins produce a rich texture. Finally, thawed cooked shrimp and sliced scallions are added, providing freshness and seafood notes. The dish balances smoky sausage, tender chicken, savory spices, and the soft yet firm rice texture.
This jambalaya serves as a filling main course. It offers a convenient method to produce a Cajun-style meal with less active cooking time, ideal for those who want a classic Creole dish with less fuss. Adjustments to chicken broth quantity are suggested for using different Instant Pot sizes to prevent cooking issues.
Note that some Instant Pot models may display a burn message due to sticking or thick buildup; following instructions carefully and adjusting liquid amounts can help avoid this.
Ingredients
- 1 tablespoon olive oil
- 8 ounces andouille sausage
- 2 chicken thigh boneless
- 1 onion chopped
- 1 green pepper chopped
- 3 celery ribs chopped
- 3 cloves garlic minced
- 1 1/2 cup rice
- 1/2 teaspoon salt optional
- 2 teaspoon Cajun seasoning
- 1/2 teaspoon thyme
- 1 diced tomatoes 14 oz, canned
- 1 3/4 cup chicken broth use 21/4 cups for 8 quart Instant Pot
- 8 ounces Shrimp thawed, cooked
- 4 scallions sliced
Instructions
Note - Some readers have reported getting a Burn message when they make this recipe. I made the recipe instructions more specific in a couple areas to try and prevent this error. But some Instant Pots are more likely to get this error than others, so if you have seen this error before on any recipe I'd suggest reading the more detailed discussion right below the recipe card for ways to prevent it.
- Chop the onion, green pepper, celery and garlic. Then slice the andouille sausage and cut the chicken thighs into bite sized pieces.
- Set the Instant Pot to Saute and add the olive oil. Allow it warm up for a few minutes.
- Brown the andouille sausage for about 5 minutes, until it is nicely browned. Then remove the sausage and set it aside for now. Stir so that it does not stick to the bottom of the pot.
- Add the chopped chicken thighs to the Instant Pot to brown. Brown for 3 minutes. Stir so that it does not stick to the bottom of the pot.
- Turn the Instant Pot off. Add the chicken broth to the instant pot to deglaze. Scrape the bottom of the container with a wooden spoon to make sure there aren't browned bits of sausage or chicken stuck to the bottom. Bits of food stuck to the bottom might cause the BURN error once the pot is brought up to pressure, so scrape it well.
- Add the onion, green pepper, celery, garlic, salt, Cajun seasoning, and thyme. Stir to mix the vegetables and seasoning.
- Add the rice and mix. Add the can of tomatoes on top of the rice, but don't stir it in, just spread it out on top. This will reduce the chance of a BURN error. DO NOT add the browned sausage.
- Put the lid on the Instant Pot and set it for Manual High Pressure for 8 minutes. Once the pressure cooker has finished cooking let it rest for 5 minutes, then manually release the pressure.
- Take the lid off and stir the cooked shrimp and reserved andouille sausage into the Instant Pot. Replace the lid and let it rest for another 5 minutes to warm the sausage and shrimp.
- Serve sprinkled with scallions.
Notes
- Nutrition estimates are approximate and based on a 6-quart Instant Pot.
- Increase chicken broth to 2 1/4 cups if using an 8-quart Instant Pot to prevent burning and ensure proper cooking.
- Watch for burn warnings on some Instant Pot models; adjust liquid and deglaze pot as needed before pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 387kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 168mg | 56% |
| Sodium | 1604mg | 67% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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