Instant Pot Jambalaya (Easy and Quick IP Rice Recipe)

You will adore this instant pot jambalaya! This swift and simple one-pot jambalaya crafted with smoked sausage, shrimp, and chicken is brimming with flavors and absolutely delightful.

Instant pot one pot creation

Have you ever questioned whether you can prepare jambalaya in your instant pot without encountering the dreaded BURN alert? Well, you can, and today I’m revealing how to do it, and it’s foolproof as well.

This one-pot New Orleans pressure cooker chicken and rice dish is hearty and filled with scrumptious flavors.

It resembles my popular instant pot rice and chicken dish, super simple and quick, yet with vibrant flavors. Jambalaya has its roots in rice dishes like the iconic Jollof rice and Gumbo from West Africa.

The method of preparing this Louisiana classic rice dish on the stove is akin to using the instant pot. With the pressure cooker, you don’t have to monitor the food closely, and it can be ready in under 30 minutes. Allow me to guide you through the process in straightforward steps.

Related recipe: Cajun chicken and chorizo jambalaya and instant pot pork chops and rice.

Why this is an excellent recipe

It’s flavorful, bold, and zesty. Ideal for a weeknight meal, a romantic dinner, or when entertaining a crowd.

It’s highly adaptable. I used chicken, shrimp, and sausages, but you can substitute with any other protein you prefer. It can also be made vegetarian or vegan by swapping the meat for vegetables such as mushrooms, zucchini, or even jackfruit.

If you enjoy rice and chicken or even tomato rice, then you are in for a delight. This recipe is for you; every bite is filled with richness and bursts with flavors.

It’s a comfort food suitable any time of the year.

It’s a complete dish that typically requires no sides. Well, apart from a fine red wine.

Jump to Recipe

What’s included in instant pot jambalaya

To whip up this delightful instant pot rice dish, you will require the following

Smoked sausages: the traditional smoked sausage referred to is andouille, but if unavailable, feel free to use other varieties of cured smoked sausage you can find. You can also switch to chorizo; although it’s not as smoky as regular smoked sausage, it will still work.

Chicken breast: can be replaced with chicken thighs.

Shrimp (prawns/crawfish): I utilized raw cleaned and deveined shrimp, but you can substitute with pre-cooked prawns, saving you about 2 to 3 minutes of sautéing time.

Homemade Cajun seasoning: This can be swapped with creole spice mix (the ingredients are quite similar and not very different in flavor).

The holy trinity of Cajun/Creole cuisine: celery, bell peppers, and onions.

Garlic

Salt and black pepper

Olive oil

Crushed tomatoes

Dried thyme

Red pepper flakes: can be substituted for jalapeno or cayenne pepper.

Worcestershire sauce

Chicken broth

Raw uncooked rice: The traditional recipe calls for long-grain rice, but I use basmati rice 90% of the time and have used it for this recipe without fail.

Green onions and parsley for garnishing.

Let’s discuss andouille sausages

I reside in the UK and have yet to find smoked sausages labeled as andouille. In fact, if you search for andouille sausages, the results will likely show Kielbasa, Krakus, or fresh andouille from specialty shops. Smoked sausages can be found in most supermarkets, usually located in the Polish/international aisle.

Related post: Southern Carolina chicken bog

How to prepare instant pot jambalaya that is quick and simple

Prepare the ingredients: slice the sausages into smaller round coin shapes, finely chop the celery, onions, and garlic. Cut the bell peppers and chicken breast into bite-sized pieces. Clean and devein the shrimp if you haven’t done so already.

Sauté the veggies and proteins: Utilizing the sauté function of the instant pot on normal settings, heat a teaspoon of olive oil, using a ladle to spread it around so that the bottom of the pot is coated with oil. Add the sliced sausages; you may need to cook them in batches until browned on both sides, then remove the sausages from the pot and set them aside.

Add a bit more oil to the pan and sauté the shrimp briefly for about 1 minute, then remove and set aside.

Sauté the holy trinity of vegetables—chopped onions, celery, bell peppers—with minced garlic and cook them in a bit more oil for about 2 minutes (avoid overcooking the vegetables).

Add cubed chicken breast and cook for about 1 minute. Pour in the chicken stock to deglaze the bottom of the pot thoroughly. Turn off the sauté function at this point; this step is crucial as it will cool down the pan which minimizes the likelihood of encountering a BURN notice.

Add the rinsed rice to the pot followed by Cajun seasoning, Worcestershire sauce, thyme, red pepper flakes, cayenne pepper, salt, and pepper, then gently press it into the stock without stirring vigorously. Pour the chopped tomatoes over the rice, followed by half of the sautéed sausages, and do not stir.

Cover the instant pot with its lid and set the valve to the sealing position. Select manual or pressure cook and set it to high pressure for 6 minutes. Allow for a natural pressure release for 5 minutes once the cooking cycle is finished, then carefully perform a quick release.

Open the pot and then add the sautéed…

shrimps, sausages, sliced green onions and parsley and gently mix to integrate. Cover the pot again for an additional 5 minutes; the residual heat will ensure the prawns are thoroughly cooked without being overdone. Lift the lid, fluff the rice and serve. Relish!

How to Preserve

Personally, I enjoy serving jambalaya on the day it’s prepared because reheating may lead to overcooking the proteins mixed with the rice. If you find yourself with leftovers, you can keep it in the refrigerator in a sealed container for up to 3 days.

It does taste more flavorful the following day. It seems quite contradictory; I just don’t relish reheated chicken and microwaved prawns tend to be rubbery.

To reheat: you can warm it in the microwave or on the stovetop. If you utilize the stove, make sure to watch over it and stir frequently to avoid burning.

Suggestions

You can opt for any of these three proteins: chicken, shrimps, or sausages for this dish; the chicken can be replaced with pork.

Prevent mushy or water-logged rice by adhering to the specified quantity of liquid mentioned for this recipe. Jambalaya is not intended to be watery.

Utilize pre-cooked prawns/shrimps/crawfish if preferred.

FAQs

What is traditionally paired with jambalaya?

Jambalaya stands as a complete meal by itself, incorporating protein, carbohydrates, and vegetables. I recognize that serving too many vegetables as a side may not be ideal, thus you can accompany this New Orleans specialty with any of the following:

Simple cucumber salad

Cornbread

Garlic bread

Hush puppies

Corn on the cob (this is an instant pot recipe)

Grilled oysters

Sauteed spinach or collard greens

You aren’t confined to the aforementioned, so feel free to pair this dish with any sides of your liking.

What distinguishes gumbo from jambalaya? Both dishes hail from southern Louisiana and employ creole or Cajun seasoning. The distinction lies in that gumbo is a variation of soup or stew, using ingredients similar to jambalaya, but substitutes rice with okra or file powder for thickening.

Ironically, gumbo is frequently accompanied by rice while jambalaya is prepared as a one-pot meal with rice.

It might also interest you to know that the defining characteristic of a dish being Cajun or creole is tomato.

How is jambalaya akin to paella?

You might be curious about the differences between paella and jambalaya due to their visual resemblance. Both consist of comparable ingredients yet are fundamentally different dishes.

What sets paella apart is its primary ingredient: saffron, and it also has a milder flavor profile. More notably, its origins are Spanish, not from southern Louisiana.

Additional one-pot instant pot rice dishes

Instant pot chicken thighs and rice

Pressure cooker rice and chicken

Instant pot rice and beans

Instant pot Mexican rice

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