Instant Pot Jambalaya Recipe
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Additional Time
5 mins
-
Total Time
42 mins
-
Servings
6 servings
-
Calories
524 kcal
-
Course
Main Course
Instant Pot Jambalaya Recipe
Report
This Instant Pot Jambalaya Recipe is a delicious and quick dinner that will transport you right to New Orleans! This is a complete meal all in one, with protein, rice, and vegetables in one pot.
Share:
Ingredients
- 2 tbsp olive oil
- 1 lb Shrimp uncooked, deveined, no tails
- 1 tsp garlic minced
- 1 yellow onion chopped
- 1 green pepper chopped
- 1 ½ cup long grain white rice
- 2 ¼ cups chicken broth
- 13.5 ounces andouille sausage
- 14 oz can diced tomatoes = 1 ½ cups
- 1 tbsp Cajun Seasoning
- ½ tsp ground thyme
- 1 tsp oregano
- 1 tsp Worcestershire
- 2 bay leaves
- Green onions to garnish
Instructions
- Turn the Instant Pot to SAUTE and add 1 tbsp of olive oil. Add the shrimp into the pot and stir until the shrimp turns white and cooks all the way through. Remove to a different plate/bowl and set aside.
- Keeping the pot on SAUTE, add the next tbsp of olive oil. Add the garlic, onion, and green pepper into the pot and saute until the vegetables begin to cook through, about 5 minutes.
- When the vegetables have softened, add the rest of the ingredients into the pot except for the green onions and the cooked shrimp. Pressure cook on HIGH for 6 minutes and then allow for a 6 minute natural pressure release. When the pressure has released for 6 minutes, then perform an instant release.
- Open the lid of the Instant Pot and add the cooked shrimp back on top of the rice. You can garnish with chopped green onions and serve. Enjoy!
Notes
- Recipe copyright The Foreign Fork. For educational or personal use only.
- Long Grain White Rice is best. You can also use Basmati or Jasmine
- I got this from the sausage section of the grocery store. If you don’t like the (slightly) spicy taste of Andouille, you can substitute this for any kind of sausage you’d prefer.
- I use medium-sized raw shrimp deveined with no tails. You can buy them frozen if you’d like but make sure to thaw them before cooking.
- You substitute w
- ater if necessary, use a different kind of broth, or even use water and a bouillon cube.
- Many recipes for Jambalaya call for celery to be cooked with the rice. I don’t love celery so I didn’t add it into this recipe, but if you like celery you can certainly add it! Make sure to chop it up small and saute it at the same time that you saute the onions and green peppers.
- Many recipes also call for chicken to be added in addition to the sausage and shrimp. You can cut up 1 lb of chicken breast and add it into the top of the pot before pressure cooking if you’d like.
- Rice: Long Grain White Rice is best. You can also use Basmati or Jasmine
- Andouille Sausage: I got this from the sausage section of the grocery store. If you don’t like the (slightly) spicy taste of Andouille, you can substitute this for any kind of sausage you’d prefer.
- Shrimp: I use medium-sized raw shrimp deveined with no tails. You can buy them frozen if you’d like but make sure to thaw them before cooking.
- Chicken Broth: You substitute water if necessary, use a different kind of broth, or even use water and a bouillon cube.
- Many recipes for Jambalaya call for celery to be cooked with the rice. I don’t love celery so I didn’t add it into this recipe, but if you like celery you can certainly add it! Make sure to chop it up small and saute it at the same time that you saute the onions and green peppers.
- Many recipes also call for chicken to be added in addition to the sausage and shrimp. You can cut up 1 lb of chicken breast and add it into the top of the pot before pressure cooking if you’d like.
- Do not stir after adding the rice as you don't want to get a burn notice.
Nutrition Information
Show Details
Serving
1serving
Calories
524kcal
(26%)
Carbohydrates
44g
(15%)
Protein
32g
(64%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
175mg
(58%)
Sodium
1093mg
(46%)
Potassium
738mg
(21%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
765IU
(15%)
Vitamin C
30mg
(33%)
Calcium
113mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 524kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 32g | 64% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 175mg | 58% |
| Sodium | 1093mg | 46% |
| Potassium | 738mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 30mg | 33% |
| Calcium | 113mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
Other Recipes
You'll Also Love
