Instant Pot Jambalaya Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
12 mins
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Additional Time
5 mins
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Total Time
42 mins
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Servings
6 servings
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Calories
524 kcal
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Course
Main Course
Instant Pot Jambalaya Recipe
Description
The recipe starts by sautéing shrimp in olive oil in the Instant Pot until just cooked, then removing them to prevent overcooking. Next, garlic, onion, and green pepper are sautéed to soften and develop flavor. The uncooked rice, diced tomatoes, andouille sausage, Cajun seasoning, thyme, oregano, Worcestershire sauce, chicken broth, and bay leaves are added and pressure cooked for six minutes, with a six-minute natural pressure release to properly cook the rice and infuse flavors.
After cooking, shrimp are gently folded back in, warmed through, and green onions added for a fresh garnish. This method yields a cohesive, hearty meal with balanced spice and texture, where each element retains some individual character without being overcooked. The use of andouille sausage gives a characteristic smoky heat, balanced by the tender shrimp and savory vegetables.
This jambalaya works well as a quick yet flavorful dinner. Substitutions can be made in sausage type, broth, or rice variety to suit personal preferences. Omission or addition of certain vegetables like celery or chicken breast is possible based on taste. The recipe advises against stirring after adding rice to avoid burn warnings in the Instant Pot, and alternative rice types like Basmati or Jasmine can be used.
Proper thawing of frozen shrimp is recommended before cooking. Green onions provide fresh garnish and mild onion flavor. Celery can be included if desired by sautéing alongside other vegetables.
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 diced tomatoes 1 ½ cups, canned
- 1 tbsp Cajun seasoning
- ½ tsp thyme ground
- 1 tsp oregano
- 1 tsp Worcestershire sauce
- 2 bay leaf
- 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
- Use long-grain white rice for best results; Basmati or Jasmine are acceptable substitutes.
- Andouille sausage can be replaced with any preferred sausage if the spiciness is undesired.
- Use medium-sized, raw shrimp, deveined and without tails; thaw frozen shrimp fully before cooking.
- Chicken broth may be substituted with water or bouillon cubes if needed.
- Optional celery can be added, finely chopped and sautéed with onions and peppers.
- Chicken breast can be included by adding 1 lb chopped chicken before pressure cooking.
- Do not stir after adding rice to avoid Instant Pot burn notices.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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