You’re going to love this Instant Pot Jambalaya recipe! It’s a fast and simple way to get a hearty meal on the recipe fast. One bite and you’re going to be hooked!
Just when you thought you couldn’t love using the Instant Pot anymore, it shows you that it’s really the king (or queen) of the kitchen! This Instant Pot Jambalaya with sausage and rice is one flavor that you’re never going to forget!
There are two general kinds of jambalaya: Creole and Cajun. What? There is a difference! Yep, there sure is. The main difference is that Creole jambalaya, also called “red jambalaya” uses tomatoes, but Cajun jambalaya does not.
Another difference is the order in which the ingredients are prepared. But both utilize what’s referred to as the “holy trinity” onion, celery, and bell pepper ”usually green”. This jambalaya is the Creole version.
This Instant Pot Jambalaya Recipe Is…
- Ready in less than 30 minutes
- Made using simple ingredients
- Hearty in flavor and the perfect comfort food recipe
- Raw shrimp
- Chicken breast
- Bell peppers
- Creole seasoning
- Crushed tomatoes
- Chicken broth
- Long grain rice
How To Make
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Step One: Set pot to sauté mode to heat oil.
Step Two: Add chicken, Creole seasoning, and salt to heated oil. Brown chicken, remove and set aside.
Step Three: Place onions and bell peppers in a pot. Cook until translucent.
Step Four: Return the chicken to the pot. Add rice, crushed tomatoes, and chicken broth. Mix well.
Step Five: Cover and set pot to rice (high pressure at 12 minutes)
Step Six: Quick-release. Add sausage in a layer on top of rice. Then place shrimp in a layer on top of the sausage.
Step Seven: Set pot to cook in manual mode for 2 minutes.
Step Eight: Once cooking is done, natural or quick release. Fluff rice, mixing sausage and shrimp well with rice.
Tips For Success
Make sure that the chicken is cooked all the way. The best way to make sure that it is cooked thoroughly is to use a meat thermometer. If the internal temperature is 165 degrees, the chicken is done cooking.
This pressure cooker Jambalaya is simple to store! Just let the leftover cool down all the way then add to the fridge and store in an airtight container.
To reheat, you can reheat in the microwave and enjoy it later!
Common Questions Asked
What is the difference between gumbo and jambalaya?
The biggest difference is how the rice is added. Gumbo is typically served on top of the cooked rice while jambalaya has the rice added to it.
Can you overcook jambalaya?
More than likely if you overcook jambalaya, you’re going to notice in the rice. If the rice is clumpy or sticky, it’s overcooked. It’s still edible but it will have a different texture.
What kind of bread do you eat with jambalaya?
Bring on the cornbread! Eating this flavorful dish with a huge serving of cornbread is making my mouth water right now! Serve it with or on top of cornbread.
You can also serve with regular homemade bread or rolls, too. The options are unlimited!
More Delicious Instant Pot Recipes
Want even more Instant Pot meal ideas? I’ve got you covered!
- Instant Pot Chicken Marsala
- Instant Pot Goulash
- Instant Pot Chicken and Mushroom Tetrazzini
- See all our tasty instant pot recipes!
If you have tried this Instant Pot Jambalaya or any others on my site? Be kind & leave a comment and rating! Make sure you don’t miss a thing! Follow me on Facebook, Pinterest, Twitter, or My Facebook Group! For more incredible recipes!
- 1-2 sausages such as andouille, sliced
- ½ lb large raw shrimp large raw
- 1 lb chicken breasts cut into bite-sized chunks
- 1 onion finely diced
- 3 bell peppers medium finely diced
- 1 tbsp Creole seasoning
- ½ tsp salt
- 1 can crushed tomatoes 14.5-ounce can , undrained
- 2 ½ cups chicken broth
- 1 ½ cups of long grain rice
- 1 tbsp oil
- Set pot to sauté mode to heat oil.
- Add chicken, Creole seasoning and salt to heated oil. Brown chicken, remove and set aside.
- Place onions and bell peppers in pot. Cook until translucent.
- Return chicken to pot. Add rice, crushed tomatoes, and chicken broth. Mix well.
- Cover and set pot to rice (high pressure at 12 minutes)
- Quick release. Add sausage in a layer on top of rice. Then place shrimp in a layer on top of sausage.
- Set pot to cook in manual mode for 2 minutes.
- Once cooking is done, natural or quick release. Fluff rice, mixing sausage and shrimp well with rice.