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Instant Pot Jambalaya

Steaming hot Jambalaya is guaranteed to warm you up on a chilly evening. Filled with flavor and easy to make, everyone loves when Instant Pot Jambalaya is on the dinner menu!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings
Calories: 487 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 Tablespoons extra virgin olive oil divided
  • 12 ounces fully cooked andouille sausage cut into ¼-inch-thick coins
  • 1 pound fresh or frozen raw shrimp, peeled and deveined (if using frozen, thaw, rinse, and pat dry) 31/40 count
  • 1 medium yellow onion chopped (about 1 ½ cups)
  • 1 medium green bell pepper cut into 1-inch pieces (about 1 cup)
  • 1 medium red bell pepper cut into 1-inch pieces (about 1 cup)
  • 3 cloves garlic minced (about 1 Tablespoon)
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 1 large or 2 small bay leaves
  • 1 can low sodium chicken broth, divided 14.5-ounce
  • 1 can fire roasted diced tomatoes in their own juices 14.5-ounce
  • 1 ¼ cups uncooked long grain brown rice
  • 1 pound boneless skinless, chicken thighs, trimmed of excess fat
  • 6 dashes hot sauce such as Tabasco, plus additional to taste
  • 3 medium green onions finely chopped (about ½ cup)
  • 3 Tablespoons freshly squeezed lemon juice from about 1 small lemon

Instructions

    Cup of Yum
  1. Add 1 Tablespoon of olive oil to the Instant Pot and select the SAUTE function.  When the oil is hot, add the andouille sausage and cook until browned.  Using a wooden spoon, turn the sausage slices until all sides are browned.  This will take about 6 minutes.  Remove the sausage to a plate and set aside.
  2. Add another ½ Tablespoon of olive oil to the pot and add the shrimp.  Cook the shrimp about 3 minutes or until they are no longer translucent.  Remove them from the Instant Pot and add them to the plate with the sausage.
  3. Add the last ½ Tablespoon of olive oil to the pot and add the chopped onion, green bell pepper and red bell pepper.  Cook and stir for about 5 minutes.  Add the garlic, salt, oregano, thyme, cayenne, and bay leaf.  Cook for about 30 seconds.  Turn the Instant Pot off.
  4. Pour in about ½ cup of the chicken broth to deglaze the bottom of the pot.  Use the wooden spoon to scrape any food bits that may be stuck to the bottom of the pot.  This will prevent the burn notice from being alerted.  
  5. Pour in the remaining broth.  Add the diced tomatoes, but do not stir.  Rinse and drain the rice and add it to the pot.  Using the wooden spoon, gently distribute it in an even layer, and push it down in the liquid.  Add the chicken thighs on top.
  6. Cover the Instant Pot and turn the valve to “sealing.”  Select “High Pressure” and manually set the time to 20 minutes.  After the cooking time is complete, let the pressure naturally release for 15 minutes.  Then do a quick pressure release, and open the lid.
  7. Using a pair of tongs, break up or shred the chicken thighs into bite-sized pieces.  They will be very tender and this should be very easy to do.
  8. Remove the bay leaf.  Stir in the hot sauce, green onions, lemon juices, sausage and shrimp.  Allow the mixture to sit until the sausage and shrimp have been heated through.  Add seasonings to taste.  Serve hot.

Notes

  • If using frozen shrimp, thaw, rinse, and pat dry before using
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.  Let thaw in the refrigerator before reheating.
  • For reheating, add the jambalaya to a skillet over medium low heat until hot.
  • If you can’t find andouille sausage, kielbasa is a great substitute.  It is not as spicy as andouille.  So it may require an additional dash or two of hot sauce.
  • Recipe tested in a 6qt Instant Pot. Time does not include the time it takes to come to pressure (about 10-15 minutes).

Nutrition Information

Calories 487kcal (24%) Carbohydrates 22g (7%) Protein 38g (76%) Fat 28g (43%) Saturated Fat 8g (40%) Polyunsaturated Fat 17g Cholesterol 222mg (74%) Sodium 1497mg (62%) Fiber 2g (8%) Sugar 9g (18%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 487

% Daily Value*

Calories 487kcal 24%
Carbohydrates 22g 7%
Protein 38g 76%
Fat 28g 43%
Saturated Fat 8g 40%
Polyunsaturated Fat 17g 100%
Cholesterol 222mg 74%
Sodium 1497mg 62%
Fiber 2g 8%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.