Instant Pot Jambalaya Recipe

Introduction

This Instant Pot Jambalaya is a flavorful, one-pot meal that captures the essence of traditional Cajun cooking. With tender chicken, smoky sausage, and aromatic vegetables, it comes together quickly and easily for a comforting dinner any night of the week.

Ingredients

• 2 cups long-grain white rice
• 2 teaspoons neutral oil, such as canola
• 12 oz. andouille or smoked sausage, cut into 1/2″ pieces
• 1 medium green bell pepper, seeds and ribs removed, chopped (about 1 cup)
• 1/2 medium yellow onion, chopped (about 1 cup)
• 2 medium stalks celery, chopped (about 3/4 cup)
• 4 cloves garlic, finely chopped
• 2 dried bay leaves
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 4 teaspoons Cajun seasoning with salt (or 2 teaspoons salt-free Cajun seasoning plus 2 teaspoons kosher salt), divided
• 2 teaspoons kosher salt
• 8 oz. boneless, skinless chicken thighs, cut into 1″ pieces
• 3 cups low-sodium chicken broth
• 4 scallions, finely chopped
• Tabasco hot sauce, for serving

Instructions

1. Step 1: Rinse the rice in a fine-mesh sieve under cool running water until the water runs clear to remove excess starch.
2. Step 2: Set the Instant Pot to “Sauté” and heat the oil. Cook the sausage, stirring occasionally, until browned, about 4 to 5 minutes. Remove and set aside in a bowl.
3. Step 3: In the same pot, add bell pepper, onion, celery, garlic, bay leaves, Worcestershire sauce, thyme, black pepper, and 2 teaspoons of Cajun seasoning with salt (or 1 teaspoon Cajun seasoning without salt plus 1 teaspoon salt). Stir frequently and cook until vegetables are slightly softened, about 5 minutes.
4. Step 4: Season the chicken with the remaining 2 teaspoons Cajun seasoning with salt (or 1 teaspoon Cajun seasoning without salt plus 1 teaspoon salt). Add the chicken, rinsed rice, and chicken broth to the pot. Stir to combine. Press “Cancel” to stop the sauté function.
5. Step 5: Seal the Instant Pot lid and set to “Pressure Cook” on High for 8 minutes. After cooking, let the pressure release naturally for 10 minutes, then perform a quick release for any remaining steam.
6. Step 6: Open the lid carefully, fluff the jambalaya with a fork, then fold in the reserved sausage. Top with chopped scallions and serve with Tabasco hot sauce on the side.

Tips & Variations

• For a spicier kick, add more Cajun seasoning or a splash of hot sauce directly into the pot before cooking.
• Swap chicken thighs for shrimp or firm white fish in the last few minutes of pressure cooking for a seafood twist.
• Use smoked paprika in place of some Cajun seasoning to enhance the smoky flavor if you prefer a milder heat.
• Fresh herbs like parsley or thyme can be added after cooking for extra freshness.

Storage

Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of broth or water to loosen the rice if needed. Jambalaya can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make jambalaya without an Instant Pot?

Yes, you can make jambalaya on the stovetop by sautéing the ingredients and then simmering everything together in a pot until the rice is tender. It will take longer, about 30-40 minutes, but the flavors will develop well.

What is the best rice to use for jambalaya?

Long-grain white rice is ideal as it stays fluffy and separate during cooking. Avoid using quick-cooking or instant rice, which can become mushy in this recipe.

Instant Pot Jambalaya Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

This Instant Pot Jambalaya is a flavorful and easy one-pot meal combining smoky sausage, tender chicken, and a medley of vegetables with classic Cajun spices. Perfect for a hearty weeknight dinner, it uses the pressure cooking function to deliver rich, developed flavors in a fraction of the time traditional methods require.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Cajun, Creole, Southern United States

Ingredients

Scale 1x2x3x

Rice and Broth

• 2 cups long-grain white rice
• 3 cups low-sodium chicken broth

Protein

• 12 oz. andouille or smoked sausage, cut into 1/2” pieces
• 8 oz. boneless, skinless chicken thighs, cut into 1” pieces

Vegetables

• 1 medium green bell pepper, seeds and ribs removed, chopped (about 1 cup)
• 1/2 medium yellow onion, chopped (about 1 cup)
• 2 medium stalks celery, chopped (about 3/4 cup)
• 4 cloves garlic, finely chopped
• 4 scallions, finely chopped (for garnish)

Seasonings and Oils

• 2 teaspoons neutral oil, such as canola
• 2 dried bay leaves
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 4 teaspoons Cajun seasoning with salt (or 2 teaspoons salt-free Cajun seasoning plus 2 teaspoons kosher salt), divided
• 2 teaspoons kosher salt
• Tabasco hot sauce, for serving

Instructions

1. Rinse Rice: In a fine-mesh sieve, rinse the long-grain white rice under cool running water until the water runs clear to remove excess starch and prevent clumping during cooking.
2. Brown Sausage: Set the Instant Pot to the “Sauté” setting and heat the neutral oil. Add the sliced sausage, stirring occasionally, and cook until the pieces are browned and slightly crisp, about 4 to 5 minutes. Transfer the sausage to a medium bowl and set aside.
3. Sauté Vegetables and Spices: In the same Instant Pot, add chopped green bell pepper, yellow onion, celery, garlic, bay leaves, Worcestershire sauce, dried thyme, black pepper, and half of the Cajun seasoning (2 teaspoons with salt or adjusted mixture). Cook while stirring frequently until the vegetables soften slightly, about 5 minutes.
4. Add Chicken, Rice, and Broth: Season the chicken pieces with the remaining 2 teaspoons Cajun seasoning with salt (or the adjusted mixture) and add them to the pot along with the rinsed rice and chicken broth. Stir everything to combine evenly. Press “Cancel” on the Instant Pot to stop sauté mode.
5. Pressure Cook: Seal the Instant Pot lid securely and set the cooker to “Pressure Cook” on High for 8 minutes. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
6. Finish and Serve: Unlock the lid carefully and fluff the jambalaya with a fork. Return the reserved browned sausage to the pot and mix to combine. Garnish with finely chopped scallions and serve hot with Tabasco sauce on the side for an extra kick.

Notes

• Rinsing the rice thoroughly helps prevent the jambalaya from becoming gummy.
• Andouille sausage adds authentic smoky flavor; substitute with smoked sausage if unavailable.
• Adjust the amount of Cajun seasoning and hot sauce according to preferred spice level.
• Use chicken thighs for juiciness; you can substitute with chicken breasts but cooking time may alter slightly.
• Letting the pressure release naturally allows the rice to finish cooking gently and improves texture.

Keywords: Instant Pot Jambalaya, Cajun Jambalaya, Pressure Cooker Jambalaya, One Pot Meal, Southern Cuisine, Quick Jambalaya, Easy Jambalaya Recipe