Instant Pot Jambalaya
User Reviews
5
196 reviews
Excellent
Instant Pot Jambalaya
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This Instant Pot Jambalaya combines chicken thighs, shrimp, and andouille sausage with jasmine rice, vegetables, and a blend of spices for a flavorful one-pot meal. The ingredients are browned first in the pot for depth of flavor before being pressure cooked together, producing a tender, richly spiced dish. The smoky paprika, cayenne, and herbs create classic jambalaya seasoning while the soy sauce adds umami complexity. It’s a satisfying dish that consolidates multiple cooking steps into one pot.
Description
The Instant Pot Jambalaya recipe starts by browning seasoned chicken thighs and shrimp in butter and olive oil directly in the pot to develop caramelized flavors. Sliced andouille sausage is then sautéed, followed by diced onions, bell pepper, celery, and garlic which bring aromatic depth to the dish. Tomato paste and crushed tomatoes add acidity and thickness to the sauce.
Main seasonings include smoked paprika, dried oregano, thyme, cayenne pepper for heat, and soy sauce for savory depth. Jasmine rice and unsalted chicken stock are combined to cook the dish under high pressure in the Instant Pot, allowing the rice to absorb the richly flavored broth while meats become tender. The shrimp is briefly sautéed again after pressure cooking to maintain its texture.
The jambalaya is garnished with thinly sliced green onions to add freshness on top. The recipe allows control over spiciness by adjusting cayenne pepper amounts, making it adaptable to different heat preferences. It is a warm, hearty, and deeply flavored meal suitable as a satisfying dinner all in one pot.
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Ingredients
- 1¼ pound (565g) chicken thighs
- 2 cups (440g) jasmine rice
- ½ - 1 pound Shrimp thawed (we used 10 16/20 shrimps
- 1 pound (454g) andouille sausage ¼” slices, or Kielbasa sausage
- 2 ribs (195g) celery , diced
- 1 (190g) bell pepper , diced
- 1 tablespoon (18g) butter or 2 tablespoons olive oil, unsalted butter; plus 1 tablespoon olive oil
- 1 tablespoon (18g) olive oil or 2 tablespoons olive oil, unsalted butter; plus 1 tablespoon olive oil
- 1 can (14.5oz) tomato crushed or diced
- 1 (211g) onion , diced
- 8 (32g) garlic minced, cloves
- 1 teaspoon (5.8g) tomato paste
- 1½ tablespoons (22.5ml) soy sauce regular
- 2 cups (500ml) chicken stock unsalted
- ¼ teaspoon (0.2g) dried thyme
- ¼ teaspoon (0.25g) oregano dried
- 1 teaspoon (3g) smoked paprika
- ½ - 1 teaspoon (1.2g) cayenne pepper (adjust according to your spicy preference)
Garnish
- 2 talks green onion , thinly sliced
Instructions
- Brown Chicken & Shrimps in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen (~8mins). Add 1 tbsp unsalted butter + 1 tbsp olive oil in Instant Pot. Pat dry chicken thighs with a paper towel, then season one side of chicken with kosher salt and black pepper. Place 1¼ lb (565g) chicken on one side of Instant Pot (seasoned side face down) and shrimps on the other side of Instant Pot, brown them for 3.5 minutes. Season the other side of chicken and shrimps with salt and black pepper. Flip chicken and shrimps, brown this side for another 3.5 minutes. Set aside browned chicken, saute shrimps for another 30 seconds - 1 minute. Set aside shrimps (will be used after pressure cooking).
- Saute Sausages: Add 1lb (454g) sliced sausages in Instant Pot, saute for 3 minutes.
- Saute Onions & Spices: Add in diced onions, green bell peppers, and celery, saute for 2 minutes. Add in minced garlic cloves, 1 tsp (5.8g) tomato paste, ¼ tsp (0.2g) dried thymes, ¼ tsp (0.25g) dried oregano, 1 tsp (3g) smoked paprika, and ½ - 1 tsp (1.2g - 2.4g) cayenne pepper, saute for another minute.
- Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this jambalaya recipe! Add in 1.5 tbsp (22.5ml) regular soy sauce, give it a quick mix.
- Pressure Cook Jambalaya: Push all ingredients to one side, then add the browned chicken with all its meat juice in Instant Pot. Add 2 cups (440g) well drained jasmine rice in Instant Pot. *Pro Tip: Ensure to add chicken in Instant Pot first, then add rice on top to avoid the "Burn" error. Pour 1½ cup (375ml) unsalted chicken stock in Instant Pot. Ensure all the rice is fully submerged in the stock. Layer 14.5oz crushed or diced tomatoes on the very top. Do not mix! With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
- Add Shrimps, Mix & Season: Add & mix the fully cooked shrimps in jambalaya. Taste the Jambalaya and adjust the seasoning accordingly. *Note: It will look a bit too watery at first, but once you start mixing all the ingredients, it will all come together. *Pro Tip: For reference, we added roughly 3 - 4 pinches of salt to open up the flavors & season the dish properly.
- Serve: Garnish the Jambalaya with sliced green onion, then serve. Enjoy~
Equipments used:
Notes
- Adjust cayenne pepper to modify the spiciness; ½ teaspoon gives mild to medium heat.
- Once you’ve tried the recipe, consider rating it in the comments to share your feedback.
Nutrition Information
Show Details
Calories
547kcal
(27%)
Carbohydrates
43g
(14%)
Protein
31g
(62%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Cholesterol
171mg
(57%)
Sodium
967mg
(40%)
Potassium
699mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1158IU
(23%)
Vitamin C
37mg
(41%)
Calcium
101mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 171mg | 57% |
| Sodium | 967mg | 40% |
| Potassium | 699mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1158IU | 23% |
| Vitamin C | 37mg | 41% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
196 reviews
Excellent
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