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Jambalaya, a beloved dish rooted in the vibrant Creole cuisine of New Orleans, has made its way into kitchens around the world. This versatile and tasty recipe has become a favorite for busy weeknights, Mardi Gras celebrations, or any day you crave a delicious one-pot meal. Because it reheats so well, this dinner has actually become one of my favorite recipes to meal prep for the week.

If you love tasty dinners with a Cajun kick, you’ll definitely love my Cajun Shrimp Pasta made with my homemade Cajun Seasoning blend. You’ll probably also love my Cheesy Shrimp and Grits or Blackened Salmon.

Instant Pot Jambalaya with shrimp, sausage, chicken and rice.
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Reasons to Love this Recipe

  • The Holy Trinity: Bell Peppers, Onions, and Celery – At the heart of Creole cooking lies the “Holy Trinity” – a flavorful combination of bell peppers, onions, and celery. This Instant Pot Jambalaya recipe showcases the magic that unfolds when these aromatic vegetables mingle with a homemade version of creole seasoning, creating a symphony of flavors that taste amazing.
  • Chicken, Sausage, and Shrimp Trio – The trio of tender chicken thighs, boneless chicken breasts, and spicy andouille sausage elevates the dish to new heights. The marriage of proteins, along with the addition of raw shrimp, adds layers of complexity and a delightful texture to each bite.
  • The Instant Pot Advantage – Pressure cooking works its magic by infusing the ingredients with deep, rich flavors in a fraction of the time it would take on the stove top. The high pressure and quick release mechanisms ensure that the dish is ready in a flash without compromising on taste.
Instant Pot Jambalaya with shrimp, sausage, chicken and rice.

Ingredients Needed

Exact quantities are listed in the recipe card below, but here is a summary.

For this recipe you will need:

  • andouille sausage, raw shrimp, and boneless skinless chicken breasts and thighs that get seared in a bit of oil (I use avocado oil but olive oil works great too)
  • yellow onions, green bell pepper, celery, and garlic 
  • canned diced tomatoes, and chicken broth 
  • a dash of cayenne pepper (more if you like it spicy), chili powdercumindried thymekosher salt, smoked paprika
  • uncooked long-grain white rice
  • fresh flat-leaf parsley and scallions (green onions) for garnish and a cayenne pepper sauce like Frank’s Red Hot for some added spice
ingredients needed to make instant pot jambalaya.

How to Make Instant Pot Jambalaya

Step 1: Sear Sausage and Shrimp

Heat Instant Pot on Saute mode. Add oil to pot and once it is heated, add the sausage and shrimp. Arrange in a flat layer and let it sear, undisturbed, until the bottom begins to brown. 

Stir the meat, and continue cooking until the shrimp are done as indicated by them being white, firm, and no longer translucent. 

Step 2: Sear the Chicken 

Still using sauté mode, add the chicken pieces. Arrange in a flat layer and let them sear, undisturbed, until the bottom begins to brown. This should take about 4-5 minutes. Remove the chicken and set it aside in a separate bowl.

Step 3: Toast the Rice 

Still using sauté mode, add the rice and allow it to toast for a couple of minutes.

Step 4: Sauté Mirepoix Veggies

Add the onion, bell pepper, celery, and garlic to the pan with the rice. Stir to coat and sauté for about 5 minutes until the vegetables are tender.

Step 5: Pressure Cook

Add the cooked chicken along with any juices in the bowl, the diced tomatoes, the chicken stock, and the seasonings to the Instant Pot.

Secure the lid and cook on high pressure for 10 minutes.

When done, quick release the valve to release any remaining pressure. 

Step 6: Add Sausage and Shrimp

Open the lid, add the shrimp and sausage, and stir to combine. Add hot sauce, if desired, as this recipe is very mild without it.

To serve, scoop into a bowl and garnish with parsley and scallions.

Recipe Tip

Beware of the “burn notice” – ensure there’s enough liquid to prevent sticking at the bottom of the pot by stirring the contents well.

Instant Pot Jambalaya with shrimp, sausage, chicken and rice.

FAQs

Can I use brown rice instead of white rice in Instant Pot Jambalaya?

Yes, you can substitute brown rice, but adjust the cooking time as brown rice typically requires more time to cook.

Can I make Instant Pot Jambalaya in a slow cooker?

Yes, you can adapt the recipe for a slow cooker, but the cooking times and liquid ratios will need adjustment.

What is the “burn notice” in the Instant Pot?

The burn notice signals that there’s a risk of food sticking to the pot. Ensure there’s enough liquid and scrape the bottom before continuing.

Can I use different types of sausage in the recipe?

Absolutely! Experiment with smoked sausage, chicken sausage, or any other sausage variety for unique flavor profiles.

How spicy is Instant Pot Jambalaya?

The spice level can be adjusted to your liking. As written, the recipe is mild and you can add more cayenne pepper or hot sauce for extra heat.

Can I use frozen shrimp in this recipe?

Yes, you can use frozen shrimp, but ensure they are fully thawed and blotted dry with paper towels before cooking to get the best sear.

Can I make this recipe ahead of time?

Certainly! Jambalaya reheats well, making it a convenient choice for meal prep. Store leftovers in an airtight container.

What can I serve with Instant Pot Jambalaya?

Classic accompaniments include collard greens, cornbread, or a simple green salad to complement the rich flavors of the dish.

Instant Pot Jambalaya with shrimp, sausage, chicken and rice.

Instant Pot Jambalaya

Prep20 minutes
Cook30 minutes
Total50 minutes
Servings 6 servings
Enjoy succulent shrimp, spicy sausage, tender chicken, rick and aromatic spices in this quick and easy Creole-inspired Instant Pot Jambalaya.

Equipment

Ingredients 

  • 1 tablespoon oil avocado oil, canola oil, or olive oil
  • 12 ounces andouille sausage sliced into bite-sized pieces
  • 1 pound raw shrimp peeled and deveined, patted dry with paper towels
  • 1/2 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 1/2 pound boneless skinless chicken thighs cut into bite-sized pieces
  • 2 medium yellow onions chopped
  • 1 green bell pepper chopped
  • 3 stalks celery chopped
  • 2 cloves garlic minced
  • 14 1/2 ounces canned diced tomatoes do not drain
  • 14 1/2 ounces chicken broth tip: if pouring from a box, use empty tomato can to measure
  • a dash of cayenne pepper more if you like it spicy
  • 1 heaping teaspoon chili powder
  • 1 level teaspoon cumin
  • 1/2 teaspoon dried thyme
  • 1/ teaspoon kosher salt
  • pinch of smoked paprika
  • 1 1/2 cups uncooked long grain white rice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • chopped scallions for garnish
  • cayenne pepper sauce like Frank’s Red Hot

Instructions 

  • Heat Instant Pot on Sauté mode. Add oil to pot and once it is heated, add the sausage and shrimp. Arrange in a flat layer and let it sear, undisturbed, until the bottom begins to brown. Stir the meat, and continue cooking until the shrimp are done as indicated by them being white, firm, and no longer translucent. Do not over cook the shrimp. Transfer both the sausage and shrimp to a separate bowl.
    Note – to get the best sear, you may want to do this step in batches to avoid over crowding. It will take longer but the result will be better.
  • Still using sauté mode, add the chicken pieces. Arrange in a flat layer and let them sear, undisturbed, until the bottom begins to brown. This should take about 4-5 minutes. Remove the chicken and set it aside in a separate bowl.
  • Still using sauté mode, add the rice and allow it to toast for a couple of minutes.
  • Add the onion, bell pepper, celery, and garlic to the pan with the rice. Stir to coat and sauté for about 5 minutes until the vegetables are tender.
  • Add the cooked chicken along with any juices in the bowl, the diced tomatoes, the chicken broth, and the seasonings to the Instant Pot. Stir everything well to distribute the liquid.
  • Secure the lid and cook on high pressure for 10 minutes.
  • When done, quick release the pressure. Open the lid, add the shrimp and sausage, and stir to combine. Add hot sauce, if desired, as this recipe is very mild without it.
  • To serve, scoop into a bowl and garnish with parsley and scallions.

Notes

Burn notice – If you have an Instant Pot that tends to give you a burn notice, it may happen during the pressure cooking portion of this recipe. If it does, release the pressure, open the lid, stir everything well, and continue cooking.

Nutrition

Calories: 502kcal, Carbohydrates: 46g, Protein: 31g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 110mg, Sodium: 916mg, Potassium: 779mg, Fiber: 3g, Sugar: 5g, Vitamin A: 456IU, Vitamin C: 28mg, Calcium: 73mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

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3 Comments

  1. 5 stars
    I didn’t have thighs, so I just used a pound of chicken breast. So easy and so flavorful! I’ll be adding this to the regular rotation!

  2. 5 stars
    The yummiest and easiest meal! You can never go wrong doing a meal in the instant pot! Loved everything about this!