Servings
Font
Back
0 from 39 votes

Pressure Cooker Jambalaya

Instant Pot Chicken & Sausage Jambalaya – a quick, easy, healthier, not-so-spicy version of jambalaya. It has so much flavor, you’re going to love it! No Instant Pot? No problem, I provide easy instructions for making on the stovetop!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
7 mins
Total Time
22 mins
Servings: 6 servings
Calories: 574 kcal
Course: Main Course
Cuisine: American , Cajun , Creole

Ingredients

  • 2 - 4 teaspoons extra-virgin olive oil a little butter may be substituted for some oil
  • 1 lb smoked kielbasa or andouille sausage or 12 oz pkg; cut into 1/4 inch slices
  • 2 chicken breasts boneless, skinless breasts, cut into bite size pieces
  • 1 medium yellow or sweet onion chopped
  • 1 red bell pepper seeded and chopped (try other colors too, or substitute with small jar of roasted red peppers)
  • 2 celery ribs chopped
  • 3 cloves garlic minced
  • 1-2 teaspoons Cajun or Creole seasoning I've also used Garam Masala or added more Italian Seasoning
  • ½-1 teaspoon kosher sea salt
  • 2 teaspoons Italian seasoning
  • 2 cups chicken stock or broth, regular or low-sodium
  • 1 ½ cups uncooked long-grain white rice may substitute short grain white rice
  • 14.5 oz fire-roasted or regular diced tomatoes 1 can, undrained

Instructions

    Cup of Yum
  1. Instant Pot InstructionsPress Saute to preheat the Instant Pot Insert (this is the one I love and recommend). When "HOT" is displayed, add olive oil.
  2. Saute onions, bell pepper, celery in HOT Instant Pot, stirring occasionally about 4-5 minutes until golden and translucent (add a small teaspoon of butter or dab of oil if needed)
  3. While veggies are caramelizing, heat a separate skillet over medium-high heat, adding a couple teaspoons of olive oil. Add sausage to skillet, stirring to quickly brown both sides, about 2 minutes per side, remove to plate. Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
  4. Add garlic, cajun/creole seasoning, sea salt and Italian seasoning to onion mixture in Instant Pot, stirring until fragrant. Pour in chicken stock, scraping bottom of pan to release any brown bits. Press CANCEL on panel to turn off IP
  5. Add browned chicken and sausage back to Instant Pot. Pour uncooked white rice evenly over the top of the meat, add can of tomatoes over the top of rice, evenly, pressing gently to cover the rice.
  6. Secure lid, steam vent in locked position. Press PRESSURE COOK (Manual), adjust timer to 5-6 minutes (sea level) or 6-8 minutes (altitude), at high pressure.
  7. Once finished, carefully, and immediately release the steam! Remove lid, stir gently, serve with chopped parsley if desired.
  8. If adding shrimp | Add 12 oz medium cooked shrimp and immediately reseal the Instant Pot lid and allow the Jambalaya to warm for 5 minutes in the residual heat (Alert: the Instant Pot is on Warm). Borrowed these instructions from Boulder Locavore
  9. STOVETOP INSTRUCTIONSHeat a large skillet (or pot) over medium-high heat, adding a couple teaspoons of olive oil. Add sausage to skillet, stirring to quickly brown both sides, about 2 minutes per side, remove to plate. Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
  10. Saute onions, bell pepper, celery, adding another teaspoon or two of oil or butter if needed. Stirring occasionally about 4-5 minutes until golden and translucent. Add garlic, cajun or creole seasoning, sea salt and Italian seasoning, stirring until fragrant.
  11. Pour chicken stock, scraping bottom of pan to release any brown bits, return browned chicken and sausage back to pan, pouring uncooked white rice over the top, add tomatoes, stirring to combine.
  12. Cover, reduce to simmer and cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is tender.
  13. Adding shrimp | Add 1 pound raw large shrimp, peeled and deveined during last 5 minutes or so of cooking, stirring occasionally until shrimp is cooked (opaque and pink).

Notes

  • Easily doubles or triples using Stovetop method. Tastes great leftover, refrigerate up to 1 week or freeze up to 3 months.
  • Gluten-Free and Dairy Free.
  • TFC NOTES & CHANGES
  • I have also made this dish and allowed it to depressurize naturally vs. releasing the steam immediately, keeping the IP on Warm until ready to eat.
  • Chicken stock
  • Sea Salt
  • When browning or searing meat in the IP, I notice when it's a decent amount of meat it's better to do it in batches so the meat browns vs. boils. I prefer to brown my meat in a separate pan (my favorite pan) on the stovetop. Saves time since you brown the meat and saute your veggies at the same time.
  • The first few times I made this recipe, the rice stuck to the bottom of the pan, almost burning, but by adding the rice AFTER the meat, but BEFORE the tomatoes the problem was solved. Could very well be due to altitude.
  • I have had some readers say that their rice was not cooked after 5 minutes. My advice is to 1. make sure your IP is at HIGH pressure and not low. Make sure you are using a long grain white rice, not brown rice or other longer cooking rice. Lastly, you can seal the IP back up and set for 2-3 more high pressure minutes, which should cook the rice through.
  • Celery, Onion and Bell Pepper (traditionally it would be green pepper, but I like red, orange or yellow). Substitute a jar of roasted red peppers, this is also delicious!
  • Add Cayenne for heat, from a sprinkle up to ½ a teaspoon.
  • Garlic, Creole or Cajun seasoning, Italian Seasoning. Substitutes | I have used all Italian Seasoning as well as Garam Masala seasoning in place of Cajun/Creole seasoning, all tasted great.
  • Chicken and Kielbasa Sausage | Choose your proteins! I have used kielbasa, andouille sausage, and chicken; substitute or add in ham chunks and/or shrimp*.
  • Chicken stock (stovetop method, may need more liquid) Substitute | Vegetarian Jambalaya omit meat and sub in vegetable stock.
  • Diced Fire Roasted Tomatoes. Substitute regular diced tomatoes.
  • White Rice | Long grain is traditional, short grain white rice also works.
  • Sea Salt and Black Pepper | Always taste before serving, adding additional seasonings if needed.

Nutrition Information

Serving 1serving Calories 574kcal (29%) Carbohydrates 48g (16%) Protein 36g (72%) Fat 25g (38%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 116mg (39%) Sodium 1122mg (47%) Potassium 769mg (22%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1133IU (23%) Vitamin C 30mg (33%) Calcium 67mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 574

% Daily Value*

Serving 1serving
Calories 574kcal 29%
Carbohydrates 48g 16%
Protein 36g 72%
Fat 25g 38%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 11g 55%
Trans Fat 0.2g 10%
Cholesterol 116mg 39%
Sodium 1122mg 47%
Potassium 769mg 16%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 1133IU 23%
Vitamin C 30mg 33%
Calcium 67mg 7%
Iron 3mg 17%

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