Instant Pot Jambalaya
User Reviews
5
Instant Pot Jambalaya
Description
This Instant Pot Jambalaya recipe begins by browning andouille sausage and chicken thigh pieces in olive oil using the sauté function, building flavor through caramelization. Vegetables including onion, celery, bell pepper, and garlic are then cooked until translucent before adding dried thyme, Cajun seasoning, and salt.
Uncooked long-grain white rice, diced tomatoes (with their juice), chicken stock, and bay leaves join the pot along with the cooked meats. The mixture cooks on high pressure for seven minutes, allowing the rice to soak up the liquid and spices, resulting in tender grains and a cohesive dish. Seasoned shrimp are added briefly after pressure release to prevent overcooking.
The jambalaya combines the spicy depth of Cajun seasoning with the richness of sausage and chicken, complemented by the mild sweetness of vegetables and the brightness of tomatoes. The texture balances tender meat chunks with fluffy rice, making it suitable for a standalone entrée.
Garnishing with sliced green onions and parsley adds freshness and color. The recipe generates a practical, flavorful meal that can be refrigerated for up to four days in an airtight container.
Ingredients
- 2 Tbsp olive oil
- 12 oz Shrimp medium, pre-cooked
- 14 oz andouille sausage cut ¼ inch thick
- 12 oz chicken thigh cut 1 inch cube, boneless, skinless
- 1 c. onion chopped
- 2 talks celery chopped
- 3 cloves garlic minced
- 1 green bell pepper chopped
- ½ tsp thyme dried
- 2 tsp Cajun seasoning divided
- 1 ½ c. long grain white rice
- ½ tsp kosher salt
- 14.5 oz diced tomatoes undrained
- 1 ¾ c. chicken stock
- 2 bay leaf
- green onions sliced for garnish
- parsley chopped for garnish
Instructions
- Set pot to Saute and add oil. When pressure cooker reads HOT add sausage and cook until browned, about 5 minutes. Transfer sausage to a paper towel lined plate and set aside.
- Add chicken and cook until browned, another 5 minutes. Make sure to scrape the browned bits up from the sausage. Remove and set aside on plate with the sausage.
- Add onions, celery, bell pepper, and garlic to Instant Pot. Cook until onions are translucent about 2-3 minutes. Then add thyme, 1 teaspoon Cajun seasoning and salt, stir until well combined.
- Stir in chicken stock and bay leaves to Instant Pot. Then return the sausage and the chicken to the pot. Add in the tomatoes and the rice and stir to combine.
- Secure the instant pot lid and turn valve to sealing. Cook on High Pressure for 7 minutes.
- While jambalaya is cooking dry shrimp with a paper towel and rub with 1 teaspoon of Cajun seasoning.
- When pressure cooker is done cooking preform a quick release on the instant pot and open the lid. Remove bay leaves from pot.
- Carefully add the shrimp into Instant Pot and give it a quick stir to incorporate the shrimp.
- Return lid to the pot and allow the shrimp to cook in the residual heat for about 10 minutes. DO NOT TURN THE INSTANT POT TO COOK.
- Remove the lid and stir until well combined. Serve immediately.
Notes
- Use uncooked long-grain rice for best texture; short-grain rice can become mushy.
- Jambalaya is less soupy than gumbo as the rice absorbs much of the liquid.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 58g | 19% |
| Protein | 43g | 86% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 254mg | 85% |
| Sodium | 1490mg | 62% |
| Potassium | 797mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 29mg | 32% |
| Calcium | 158mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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