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Instant Pot Jambalaya

Easy Instant Pot Jambalaya

Instant pot Jambalaya is made with chicken, shrimp, sausages, tomatoes, vegetables, and white rice, to create a flavorful, Creole favorite that's ready in a flash.

Note: Made in a 6-qt Instant Pot

4.87 from 81 votes
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Prep Time 10 minutes
Cook Time 8 minutes
Pressurize Time 10 minutes
Total Time 28 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 525 kcal

Equipment

Ingredients
 

  • 1 tablespoon (15 ml) cooking oil
  • 1 pound (454 g) boneless skinless chicken thigh meat diced
  • 1/2 teaspoon (3 g) salt
  • 1/2 teaspoon (1 g) ground black pepper
  • 1/2 pound (227 g) uncooked shrimp peeled and de-veined
  • 1 pound (454 g) andouille sausage
  • 1 bell pepper diced
  • 1 onion diced
  • 1 stalk celery diced
  • 3 cloves garlic minced
  • 2 cups (473 ml) low sodium chicken broth (+1 cup more for 8-quart)
  • 14.5 ounce (411 g) can crushed tomatoes
  • 1 tablespoon (16 g) tomato paste
  • 2 tablespoons (14 g) Cajun seasoning, mild store-bought or homemade
  • 1 1/2 cups (278 g) uncooked long-grain white rice

Instructions
 

  • Turn on saute mode. When hot, add half the oil and the shrimp. Cook for 2 minutes, stirring occasionally. Transfer to a plate.
  • Add the sausage and cook for 2-3 minutes, stirring occasionally. Transfer to the plate and blot with a paper towel to remove oil, if necessary.
  • Season the chicken with salt and pepper. Add the remaining oil to the inner pot and pour in the chicken, bell pepper, onion, and celery. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Turn off saute mode. Add the garlic and cook for 30 seconds until fragrant.
  • Add the chicken broth to the pot and deglaze the bottom of the pot. Add the crushed tomatoes, tomato paste, Cajun seasoning, and rice. Stir all together.
  • Lock the lid. Press the Pressure Cook or Manual button and cook on high for 8 minutes. Allow for a natural pressure release for 5 minutes, then manually release the remaining pressure.
  • Stir the rice mixture, then stir in the shrimp and sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes on Keep Warm mode.

Notes

  • This recipe is for a 6-quart Instant Pot. If using an 8-quart, you will need to add 1 cup more chicken broth to keep it from burning.

Nutrition

Calories: 525kcalCarbohydrates: 47gProtein: 26gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 111mgSodium: 1224mgPotassium: 692mgFiber: 3gSugar: 5gVitamin A: 912IUVitamin C: 35mgCalcium: 80mgIron: 3mg
Keyword Chicken, Rice, Sausage, Shrimp
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