Instant Pot Jambalaya

5 from 3 votes

Enjoy succulent shrimp, spicy sausage, tender chicken, rick and aromatic spices in this quick and easy Creole-inspired Instant Pot Jambalaya.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American, Cajun

Servings: servings

Author: Krissy Allori

Equipment

Instant Pot

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
1/2 teaspoon kosher salt
pinch of smoked paprika
1 1/2 cups uncooked long grain white rice
2 tablespoons chopped fresh flat-leaf parsley
chopped scallion for garnish
cayenne pepper sauce like Frank's Red Hot

Instructions

Heat Instant Pot on Sauté mode. Add 1 tablespoon oil to pot and once it is heated, add the 12 ounces andouille sausage and 1 pound raw 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 1/2 pound boneless skinless chicken breasts and 1/2 pound boneless skinless chicken thighs. 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 1 1/2 cups uncooked long grain white rice and allow it to toast for a couple of minutes.
Add the 2 medium yellow onions, 1 green bell pepper, 3 stalks celery, and 2 cloves 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 14 1/2 ounces canned diced tomatoes, the 14 1/2 ounces chicken broth, a dash of cayenne pepper, 1 heaping teaspoon chili powder, 1 level teaspoon cumin, 1/2 teaspoon dried thyme, 1/2 teaspoon kosher salt, and pinch of smoked paprika 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 cayenne pepper sauce, if desired, as this recipe is very mild without it.
To serve, scoop into a bowl and garnish with 2 tablespoons chopped fresh flat-leaf parsley and chopped scallion.

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