If you’re craving a taste of New Orleans without spending all day stirring a pot, this Instant Pot Jambalaya is your new go-to! Packed with smoky sausage, tender chicken, bright veggies, and fluffy rice, every bite delivers that cozy, spicy Cajun flavor—no fuss required.
Why You’ll Love This Recipe
- Bold Cajun Flavor, Fast: You get deep, soulful flavors in under an hour, thanks to the magic of your Instant Pot.
- All-in-One Meal: Protein, veggies, and rice cook together for a hearty dish that satisfies everyone around the table.
- Minimal Mess, Maximum Taste: Skip the stovetop juggling—this recipe lets you build layers of flavor in one pot with little cleanup.
- Easily Customizable: Change up the proteins, dial the spice up or down, or add shrimp and make it your own jambalaya adventure!
Ingredients You’ll Need
The beauty of Instant Pot Jambalaya is how simple, yet vibrant, the ingredients are. Each one plays its part—from the aromatic “holy trinity” of bell pepper, onion, and celery, to smoky sausage and perfectly seasoned chicken—for a dish with rich color and even richer taste.
- Long-grain white rice: Rinsed to prevent sticking, it soaks up all those flavorful cooking juices and stays fluffy.
- Neutral oil (canola): Perfect for browning sausage without overpowering the delicate Cajun spices.
- Andouille or smoked sausage: Adds that unmistakable smoky, peppery flavor that defines classic jambalaya.
- Green bell pepper: Part of the Creole “holy trinity,” it gives lovely color and subtle sweetness.
- Yellow onion: Builds a strong, savory flavor base as the veggies sauté.
- Celery: Brings an herbal snap and essential depth to the mix.
- Garlic: Four cloves infuse the entire dish with an inviting aroma.
- Dried bay leaves: Subtle but crucial for rounding out all the bold spices.
- Worcestershire sauce: Adds a complex, umami-packed undercurrent.
- Dried thyme: Lends earthy, southern flavor that balances the heat.
- Freshly ground black pepper: Layers a gentle heat without overwhelming the other spices.
- Cajun seasoning (with or without salt): The backbone of that smoky, zesty jambalaya taste; use your favorite blend.
- Kosher salt: Essential for seasoning the chicken and the rice evenly.
- Boneless, skinless chicken thighs: They stay juicy in the pressure cooker and absorb every ounce of flavor.
- Low-sodium chicken broth: Simmered with all the ingredients, it keeps the rice tender and tasty.
- Scallions: Bright, fresh, and peppery on top.
- Tabasco hot sauce: For a splash of heat that you can adjust to everyone’s taste at the table.
Variations
One of the joys of Instant Pot Jambalaya is how easy it is to customize. Don’t hesitate to swap, add, or tweak ingredients depending on your cravings, dietary needs, or what you already have on hand!
- Shrimp Jambalaya: For a seafood twist, stir in peeled raw shrimp after pressure cooking and let it sit covered until just cooked through.
- Vegetarian Jambalaya: Skip the meat and sausage, then heap on even more veggies—think mushrooms, zucchini, or okra—for a totally plant-based feast.
- Spice Level Adjustments: Use a milder Cajun seasoning or less hot sauce for a family-friendly version, or add extra cayenne if you love heat.
- Brown Rice Option: If you like a nuttier flavor and chewier texture, try swapping in brown rice—just remember to increase the pressure cook time accordingly.
How to Make Instant Pot Jambalaya
Step 1: Rinse the Rice
Place your long-grain white rice into a fine-mesh sieve and give it a thorough rinse under cool running water. This is the secret to perfect, fluffy rice that won’t clump or get mushy—it also helps your jambalaya achieve that signature texture!
Step 2: Brown the Sausage
Set your Instant Pot to the “Sauté” setting and add the oil. Toss in the sliced andouille or smoked sausage, and let it get beautifully browned—about 4 to 5 minutes. Transfer the sausage to a bowl and set aside for later, leaving the flavor-packed drippings behind.
Step 3: Build Flavor with Vegetables & Spices
Add bell pepper, onion, celery, garlic, bay leaves, Worcestershire sauce, dried thyme, black pepper, and half your Cajun seasoning (plus salt if using salt-free) to the Instant Pot. Sauté and stir for about five minutes until everything softens and gets wonderfully fragrant.
Step 4: Add Chicken, Rice, and Broth
While the veggies cook, season the chicken pieces with the remaining Cajun seasoning and salt. Nestle the seasoned chicken, rinsed rice, and chicken broth into the pot. Give it all a gentle stir to combine, then press “Cancel” to stop the sauté. Secure the lid, set to “Pressure Cook” on High for 8 minutes, and let your Instant Pot do its magic!
Step 5: Release, Finish, and Serve
When cooking time is up, let the pressure release naturally for 10 minutes and then carefully quick-release any remaining steam. Open the lid, fluff the rice with a fork, and fold in your reserved browned sausage. Sprinkle scallions over the top and serve right away with hot sauce alongside—now it’s time to dig in!
Pro Tips for Making Instant Pot Jambalaya
- Rice Rinse Ritual: Rinsing your rice until the water is clear really helps prevent sticking or clumping—don’t skip this step!
- Sausage Sear Power: Let the sausage brown well to coax out every bit of that smoky, spicy flavor, which forms the foundation of true jambalaya.
- Layering Seasonings: Dividing the Cajun seasoning between the veggies and chicken ensures balanced, all-over flavor in every bite.
- Don’t Rush the Release: Allowing the Instant Pot to naturally release pressure for 10 minutes makes for perfectly tender rice—not gummy or mushy.
How to Serve Instant Pot Jambalaya
Garnishes
Finish your Instant Pot Jambalaya with a burst of freshness from chopped scallions and a generous dash of hot sauce. For even more flavor, try a squeeze of lemon or scatter on some fresh chopped parsley for a bright, herbal finish.
Side Dishes
This dish is hearty and filling on its own, but I absolutely love pairing it with a crisp green salad or some cornbread to mop up every last bit of sauce. For true Southern flair, serve it with buttered French bread or a side of coleslaw.
Creative Ways to Present
Try spooning your jambalaya into individual bowls for a cozy, family-style dinner, or serve it in hollowed-out bell peppers for a fun twist. For gatherings or game day, offer it buffet-style with a toppings bar—think extra scallions, hot sauces, and maybe even a sprinkle of shredded cheddar.
Make Ahead and Storage
Storing Leftovers
Instant Pot Jambalaya keeps really well in the fridge—just transfer leftovers to an airtight container as soon as it’s cooled. It stays fresh and delicious for up to four days, perfect for quick lunches or an easy dinner again later in the week.
Freezing
This jambalaya freezes beautifully! Scoop cooled servings into freezer-safe bags or containers, pressing out as much air as you can. Store for up to three months, letting it thaw overnight in the fridge before you reheat.
Reheating
For best results, reheat Instant Pot Jambalaya gently on the stovetop or in the microwave. Add a splash of chicken broth if needed to bring back the creamy, steamy texture, and give it a quick fluff with a fork before serving. A little fresh garnish on top works wonders, too!
FAQs
-
Can I use different types of sausage in Instant Pot Jambalaya?
Absolutely! While andouille or smoked sausage are traditional for that signature Cajun kick, feel free to use kielbasa or turkey sausage if you prefer. Each option will give a slightly different—but still delicious—flavor profile.
-
Do I have to use chicken thighs, or can I substitute chicken breasts?
Chicken thighs are extra juicy and forgiving under pressure, but you can definitely use chicken breasts if that’s what you have. Just be careful not to overcook, as breasts can be a bit drier.
-
Can I make Instant Pot Jambalaya ahead of time?
Yes! Jambalaya’s flavors actually deepen after a day in the fridge, making it a great make-ahead choice. Just let it cool, store in an airtight container, and reheat gently when ready to serve.
-
How spicy is this Instant Pot Jambalaya, and how can I control the heat?
That’s up to you! This recipe has a warm, flavorful kick but isn’t overwhelmingly spicy. To amp up the heat, add extra hot sauce or a pinch of cayenne. To tone it down, choose a mild Cajun seasoning or use less of it, and skip the hot sauce at serving.
Final Thoughts
If you’ve never tried Instant Pot Jambalaya, now is truly the perfect time to bring a little Louisiana spirit to your table. It’s easy, utterly satisfying, and sure to become a fast favorite for both weeknights and special occasions. Give it a go—you’re going to love every hearty, vibrant bite!
Print
Instant Pot Jambalaya Recipe
- Prep Time: 30 mins
- Total Time: 1 hr 10 mins
- Yield: 8 – 10 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Cajun
- Diet: Gluten Free
Description
A flavorful and hearty Instant Pot Jambalaya recipe that combines andouille sausage, chicken, vegetables, and Cajun spices for a delicious one-pot meal.
Ingredients
Rice:
- 2 cups long-grain white rice
Andouille Sausage:
- 2 tsp. neutral oil, such as canola
- 12 oz. andouille or smoked sausage, cut into 1/2″ pieces
Vegetables:
- 1 medium green bell pepper, seeds and ribs removed, chopped (about 1 c.)
- 1/2 medium yellow onion, chopped (about 1 c.)
- 2 medium stalks celery, chopped (about 3/4 c.)
- 4 cloves garlic, finely chopped
Seasonings:
- 2 dried bay leaves
- 2 tsp. Worcestershire sauce
- 1 tsp. dried thyme
- 1/2 tsp. freshly ground black pepper
- 4 tsp. Cajun seasoning with salt (or 2 tsp. salt-free Cajun seasoning plus 2 tsp. kosher salt), divided
- 2 tsp. kosher salt
Chicken:
- 8 oz. boneless, skinless chicken thighs, cut into 1″ pieces
Broth:
- 3 cups low-sodium chicken broth
Garnish:
- 4 scallions, finely chopped
- Tabasco hot sauce, for serving
Instructions
- Rinse the Rice: In a fine-mesh sieve, rinse rice under cool running water until water runs clear.
- Cook Sausage: Set Instant Pot to “Sauté” setting and heat oil. Cook sausage until browned, then transfer to a bowl.
- Sauté Vegetables: In the Instant Pot, combine bell pepper, onion, celery, garlic, bay leaves, Worcestershire, thyme, pepper, and Cajun seasoning. Cook until slightly softened.
- Add Chicken and Rice: Season chicken and add to the pot with rice and broth. Pressure cook for 8 minutes, then release pressure.
- Finish and Serve: Fluff the jambalaya, add the sausage, mix, and top with scallions. Serve with hot sauce.
Notes
- You can adjust the spice level by adding more Cajun seasoning or hot sauce to taste.
- This jambalaya freezes well for future meals; simply store in airtight containers.
- Feel free to customize with additional vegetables like okra or tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 389
- Sugar: 2g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
