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Instant Pot Jambalaya

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Instant Pot Jambalaya is a one-pot dish packed with the bold flavors of Cajun and Creole cuisine. This hearty, flavorful meal combines tender chicken, shrimp, sausage, and a blend of aromatic spices, all cooked together in the Instant Pot for a quick and easy dinner.

Ingredients

  1. 1 tablespoon olive oil
    1 pound chicken breast or thighs, diced
    1/2 pound smoked sausage, sliced
    1/2 pound shrimp, peeled and deveined
    1 small onion, diced
    1 bell pepper, diced
    2 celery stalks, diced
    3 cloves garlic, minced
    1 1/2 cups long-grain white rice
    1 (14.5 oz) can diced tomatoes
    2 1/2 cups chicken broth
    1 tablespoon Cajun seasoning
    1 teaspoon paprika
    1/2 teaspoon thyme
    1/2 teaspoon oregano
    Salt and pepper, to taste
    1 bay leaf
    Fresh parsley, chopped (for garnish)

Instructions

Turn the Instant Pot to the “Sauté” function and heat the olive oil. Add the diced chicken and sausage, and cook for 5-7 minutes until browned. Remove from the pot and set aside.

  1. In the same pot, add the onion, bell pepper, celery, and garlic. Sauté for 3-4 minutes until softened.
  2. Stir in the rice, diced tomatoes (with juices), chicken broth, Cajun seasoning, paprika, thyme, oregano, salt, pepper, and bay leaf. Mix well.
  3. Return the cooked chicken and sausage to the pot, then close the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 8 minutes on high pressure.
  4. Once the cooking cycle is complete, carefully release the pressure by using the quick release method.
  5. Open the lid and add the shrimp to the pot. Stir to combine and allow the residual heat to cook the shrimp for 3-5 minutes, or until they are pink and opaque.
  6. Discard the bay leaf and adjust seasoning to taste. Garnish with fresh parsley before serving.

Notes

  • You can substitute the chicken or sausage with other proteins, such as andouille sausage, pork, or even crawfish for a more traditional New Orleans flavor.
  • If you prefer a spicier jambalaya, add chopped jalapeños or more cayenne pepper to the dish.
  • For a vegetarian version, skip the meat and shrimp and add extra vegetables like okra, mushrooms, or zucchini.
  • Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth if necessary.
  • For brown rice, increase the cooking time to 22 minutes on high pressure and adjust liquid accordingly.

Nutrition

Find it online: https://thefamilycooking.com/instant-pot-jambalaya/