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4.8 from 24 votes

Instant Pot Jambalaya

Make this classic comfort food dish in the convenience of your Instant Pot.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 8
Calories: 388 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 ½ cups (225g) andouille sausages can be replaced with other smoky sausage or chorizo
  • 1 pound (450g) boneless skinless chicken breast cut into bite sized pieces
  • 2 tablespoons oil
  • 1 onion peeled and chopped
  • 2 peppers bell, deseeded and chopped
  • 2 celery stalk sliced
  • 1 teaspoon minced garlic 
  • 1 ¾ cups (437ml) chicken stock
  • 1 tablespoon soy sauce optional; if gluten-free, use gluten-free tamari soy sauce
  • 14 ounces (400g) chopped tomatoes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons creole seasoning
  • 1 ½ cups (280g) rice
  • salt to taste
  • cayenne pepper to taste
  • 1 ½ cups (200g) shrimp peeled and deveined
  • green onions sliced, for garnish

Instructions

    Cup of Yum
  1. In sauté mode, add half of the oil to the Instant Pot insert then add chicken breast. Sauté until browned, then remove and set aside.
  2. Add the sausage, cook, then remove and set aside.
  3. Add remaining oil and sauté the onions, peppers and celery until soft, then stir in garlic and switch off.
  4. Pour in chicken stock and thoroughly deglaze the insert.
  5. Return the meat and the remainder of the ingredients through the cayenne pepper to the insert and mix well.
  6. Close the lid, turn the valve to sealing, set to manual pressure / high pressure for 8 minutes.
  7. When finished, perform a quick pressure release (QPR). Carefully remove the insert, add in shrimp and cover to allow the residual heat to cook the shrimp for about 6-8 minutess.
  8. Serve garnished with chopped green onions.

Notes

  •  
  • Deglaze the insert with stock before cooking the rice.
  • While layering ingredients is a popular Instant Pot technique, skip it for this recipe. I tried layering with the rice and tomato on last and it did not work; half the rice was uncooked.
  • Make sure to do a Quick Pressure Release (QPR). I tried a natural pressure release and the bottom layer of rice was almost burnt (but edible).
  • Do not use frozen shrimp. Use fresh, defrosted, or already grilled (see the variations section) shrimp for this recipe.
  • Reduce the amount of Creole seasoning if you prefer less spice.
  • Cooking time listed does not include time for the Instant Pot to come up to pressure or for the pressure to release.
  • Storage - keep in an airtight container inside the fridge for about 5 days.
  • If you use calorie-controlled cooking spray instead of oil, there are 7 WW Blue Plan SmartPoints per serving.

Nutrition Information

Calories 388kcal (19%) Carbohydrates 35g (12%) Protein 27g (54%) Fat 14g (22%) Saturated Fat 3g (15%) Cholesterol 124mg (41%) Sodium 795mg (33%) Potassium 618mg (18%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 530IU (11%) Vitamin C 33.7mg (37%) Calcium 85mg (9%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 388

% Daily Value*

Calories 388kcal 19%
Carbohydrates 35g 12%
Protein 27g 54%
Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 124mg 41%
Sodium 795mg 33%
Potassium 618mg 13%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 530IU 11%
Vitamin C 33.7mg 37%
Calcium 85mg 9%
Iron 2.5mg 14%

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