Dinner in an instant! This Instant Pot Jambalaya is my go-to for busy weeknights—quick, delicious, and ready in a flash but tastes like it’s been simmering all day. With chicken, sausage, and shrimp (if you like!), this one-pot Creole classic is a family favorite that our boys request all the time. Plus, I’ll share my top tips for perfect results, even on the busiest nights.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ One reader raved, “Made this again tonight & it is super easy, super satisfying. We added shrimp to the kielbasa & chicken (cooked separately, added shrimp after everything else was done in the instant pot). Great weeknight dinner when the snow is suddenly flying! Warm and satisfying.” ~ Cameron
Easy Instant Pot Jambalaya
This Instant Pot Jambalaya has become a huge hit in our household, and it’s one of those meals I originally didn’t expect my boys to love. I first made it during a time when they were picky eaters, and I assumed the bold flavors might be a bit much for them. But wow, was I wrong! They gobbled it up, even asking for seconds—a huge surprise for a mom used to the “just one bite” negotiations. Now, this recipe is on regular rotation and one of their most requested dinners. Knowing how much they love it, I’m confident your family will, too!
If you don’t have an Instant Pot, no worries! I’ve included stovetop instructions, so everyone can enjoy this flavorful dish.
I’ve learned a few tricks along the way to make this jambalaya even more foolproof. Here are my best tips to ensure your jambalaya is a total success:
- Sausage: For the best flavor, I recommend using a good quality smoked sausage like kielbasa or andouille. This brings an authentic, smoky depth to the dish that really ties everything together. I typically add extra, because the entire family fights over the sausage!
- Spices: Start with a Cajun seasoning blend your family likes; not all blends are the same. Adjust the heat level if you’re cooking for kids or those sensitive to spice. This recipe is totally customizable!
- Sauté: A quick sauté in the Instant Pot or skillet before pressure cooking takes the flavors over the top. This step adds a caramelized depth and brings out the sweetness of the veggies.
- Rice: One of my secrets for fluffy rice is to use long-grain white rice, which holds up well under pressure cooking. Once you add the rice and broth, avoid stirring—just give it a gentle press down to submerge it in the liquid. This helps avoid mushy or unevenly cooked rice.
Whether you’re new to the Instant Pot or a seasoned pro, this jambalaya recipe is designed to be simple yet packed with flavor. I’ve tested and tweaked it numerous times to make it family-friendly, and my experience cooking for picky eaters has taught me that, with the right approach, even bold flavors can be a hit. Give it a try, and don’t be surprised if it’s requested again and again!
What Is Jambalaya?
From what I have gleaned, jambalaya originates from the French Quarter in New Orleans, it was apparently an attempt by the Spanish to make paella in the New World, where saffron wasn’t readily available and tomatoes became the substitute. But do not quote me!
How long does Jambalaya take to cook?
- Pressure Cook less than 30 minutes!
- STOVETOP about 45-60 minutes! Either way a great meal!
Instant Pot Jambalaya Recipe Ingredients
- Celery, Onion and Green Pepper (traditionally it would be green bell pepper, but I like red, orange or yellow). Substitute a jar of roasted red peppers, this is also delicious! This combination is traditionally called the “holy trinity”.
- Cayenne pepper for heat, from a sprinkle up to ½ a teaspoon.
- Garlic, Creole or Cajun seasoning, Italian Seasoning. Substitutes | I have used all Italian Seasoning as well as Garam Masala seasoning in place of Cajun/Creole seasoning, all tasted great.
- Chicken and Kielbasa Sausage | Choose your proteins! I have used kielbasa, andouille sausage, and chicken; substitute or add in ham chunks and/or shrimp*.
- Chicken stock (stovetop method, may need more liquid) Substitute | Vegetarian Jambalaya omit meat and sub in vegetable stock.
- Diced Fire Roasted Tomatoes. Substitute regular diced tomatoes.
- Rice | Long grain is traditional, short grain white rice also works. I used jasmine rice.
- Sea Salt and Black Pepper | Always taste before serving, adding additional seasonings if needed.
How to Make Pressure Cooker Jambalaya
- Press Saute function to preheat the Instant Pot Insert (this is the Instant Pot I love and recommend).
- When “HOT” is displayed, add olive oil.
- Saute onions, bell pepper, celery in HOT Instant Pot, stirring occasionally about 4-5 minutes until golden and translucent (add a small teaspoon of butter or dab of oil if needed)
- While veggies are caramelizing, heat a separate skillet over medium-high heat, adding a couple teaspoons of olive oil.
- Add sausage to skillet, using a wooden spoon to quickly brown both sides, 2 minutes per side, remove to plate
- Brown chicken in skillet, about 2 minutes per side, remove to plate.
- Add garlic, cajun/creole seasoning, sea salt and Italian seasoning, stirring until fragrant
- Pour in chicken stock, scraping bottom of the pot to release any brown bits
- Press CANCEL on panel to turn off IP
- Add browned chicken and sausage back to Instant Pot
- Pour uncooked white rice evenly over the top of the meat
- Pour can of tomatoes over the top, pressing gently to cover the rice.
- Secure lid, steam vent in locked position. Press PRESSURE COOK (Manual), adjust cooking time to 5-6 minutes (sea level) or 6-8 minutes (altitude), at high pressure.
- Carefully, perform a quick release on pressure cooker jambalaya
- Remove lid, stir gently, serve with chopped parsley if desired. If the rice isn’t quite done, simply return the lid to the IP and place on warm for another 10 minutes while you set the table!
- If adding shrimp | Add 12 oz medium cooked shrimp and immediately reseal the Instant Pot lid and allow the easy Jambalaya recipe to warm for 5 minutes in the residual heat (Alert: the Instant Pot is on Warm). Borrowed these instructions from Boulder Locavore
Jambalaya Instant Pot Storage Directions
- Tastes great leftover, refrigerate up to 1 week or freeze up to 3 months in an airtight container. Reheat on stovetop over low heat or in microwave.
Chicken and Sausage Jambalaya Recipe Tips and Variations
- When browning or searing meat in the IP, I notice when it’s a decent amount of meat it’s better to do it in batches so the meat browns vs. boils. I prefer to brown my meat in a separate pan (my favorite pan) on the stovetop. Saves time since you brown the meat and saute your veggies at the same time, reducing your overall cook time.
- The first few times I made this recipe, the rice stuck to the bottom of the pan, almost burning, but by adding the rice AFTER the meat, but BEFORE the tomatoes the problem was solved. Could very well be due to altitude.
- Try adding a 1-2 bay leaves to the ingredients.
- Replace white rice with brown rice, I’ve had several people successfully do this, you might need to add a few more minutes time, or let it sit a little longer.
- Garnish with green onions
STOVETOP INSTRUCTIONS
Jambalaya for a Crowd
I made this on a ski trip and was feeding 10 people, which I knew it would not work in the Instant Pot, as I was doubling the recipe.
- Heat a large skillet (or pot) over medium-high heat, adding a couple teaspoons of olive oil
- Add sausage to skillet, stirring to quickly brown both sides, 2 minutes per side, remove to plate
- Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
- Saute onions, bell pepper, celery, adding another teaspoon or two of oil or butter if needed. Stirring occasionally about 4-5 minutes until golden and translucent
- Add garlic, cajun or creole seasoning, sea salt and Italian seasoning, stirring until fragrant.
- Pour chicken stock, scraping bottom of pan to release any brown bits
- Add chicken and sausage back to pan
- Pour uncooked white rice evenly over the top of the meat
- Pour tomatoes over the top, stirring to combine
- Cover, reduce to simmer and cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is tender, add a little more chicken broth if gets too dry.
- Adding shrimp | Add 1 pound raw large shrimp, peeled and deveined during last 5 minutes or so of cooking, stirring occasionally until shrimp is cooked (opaque and pink).
There you have it, a quick and easy Chicken and Sausage Jambalaya recipe for your Instant Pot or Stovetop! This recipe easily doubles!
Gluten-Free Jambalaya
This recipe, since it does not use a roux of any kind, is naturally gluten-free, watch your sausage, but otherwise, enjoy this delicious, family friendly recipe for instant pot jambalaya.
How to serve this Instant Pot Jambalaya Recipe
- A Crisp Green Salad or Wedge Salad
- Corn Bread, Cheddar Beer Popovers
- Try these amazing Cheddar Bay Biscuits!
- Wash it down with this amazing, Bourbon Cherry Smash
- And if you like this Louisiana Creole Cajun inspired dish, try my simple Slow Cooker Red Beans & Rice
- Don’t forget these fun Mini King Cake Bites!
FAQs
Although every family has its own recipe for jambalaya, there are two main categories: Cajun and Creole.
The difference lies in the order in which the ingredients are cooked and the use of tomatoes. Creole jambalaya, which is also sometimes known as “red jambalaya,” includes tomatoes. (Source) So, I suppose this version would be considered Creole.
But does it really matter when it nourishes your soul, is healthy, filling and packed with flavor? I don’t think so!
In my research, it seems like with many regional recipes; there have been many adaptations throughout history.
I am not here to debate what is authentic or traditional, just what has been used in this famous dish.
– Smoked sausage is typical; most commonly, andouille sausage, though I usually use kielbasa
– Smoked ham
– Shrimp
– Chicken breast or chicken thighs
It is a “clean out your leftovers” kind of meal! So be creative! I have used andouille sausage, ham, chicken and kielbasa. I am allergic to shrimp (to my husband’s dismay), but if you are not, toss some in at the very end!
Smoked sausage is best with the flavors in this dish (like kielbasa, andouille or even chorizo), but hey, if all you have is polish sausage or quality beef hot dogs, try it!
This recipe was adapted from The Big Book of Instant Pot Recipes by The Wicked Noodle
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Video
Equipment
Ingredients
- 2 – 4 teaspoons extra-virgin olive oil a little butter may be substituted for some oil
- 1 lb smoked kielbasa or andouille sausage or 12 oz pkg; cut into ¼ inch slices
- 2 chicken breasts boneless, skinless breasts, cut into bite size pieces
- 1 medium yellow or sweet onion chopped
- 1 red bell pepper seeded and chopped (try other colors too, or substitute with small jar of roasted red peppers)
- 2 celery ribs chopped
- 3 cloves garlic minced
- 1-2 teaspoons Cajun or Creole Seasoning I’ve also used Garam Masala or added more Italian Seasoning
- ½-1 teaspoon kosher sea salt
- 2 teaspoons Italian Seasoning
- 2 cups chicken stock or broth, regular or low-sodium
- 1 ½ cups uncooked long-grain white rice may substitute short grain white rice
- 14.5 oz fire-roasted or regular diced tomatoes 1 can, undrained
Instructions
- Instant Pot InstructionsPress Saute to preheat the Instant Pot Insert (this is the one I love and recommend). When "HOT" is displayed, add olive oil.
- Saute onions, bell pepper, celery in HOT Instant Pot, stirring occasionally about 4-5 minutes until golden and translucent (add a small teaspoon of butter or dab of oil if needed)
- While veggies are caramelizing, heat a separate skillet over medium-high heat, adding a couple teaspoons of olive oil. Add sausage to skillet, stirring to quickly brown both sides, about 2 minutes per side, remove to plate. Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
- Add garlic, cajun/creole seasoning, sea salt and Italian seasoning to onion mixture in Instant Pot, stirring until fragrant. Pour in chicken stock, scraping bottom of pan to release any brown bits. Press CANCEL on panel to turn off IP
- Add browned chicken and sausage back to Instant Pot. Pour uncooked white rice evenly over the top of the meat, add can of tomatoes over the top of rice, evenly, pressing gently to cover the rice.
- Secure lid, steam vent in locked position. Press PRESSURE COOK (Manual), adjust timer to 5-6 minutes (sea level) or 6-8 minutes (altitude), at high pressure.
- Once finished, carefully, and immediately release the steam! Remove lid, stir gently, serve with chopped parsley if desired.
- If adding shrimp | Add 12 oz medium cooked shrimp and immediately reseal the Instant Pot lid and allow the Jambalaya to warm for 5 minutes in the residual heat (Alert: the Instant Pot is on Warm). Borrowed these instructions from Boulder Locavore
- STOVETOP INSTRUCTIONSHeat a large skillet (or pot) over medium-high heat, adding a couple teaspoons of olive oil. Add sausage to skillet, stirring to quickly brown both sides, about 2 minutes per side, remove to plate. Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.
- Saute onions, bell pepper, celery, adding another teaspoon or two of oil or butter if needed. Stirring occasionally about 4-5 minutes until golden and translucent. Add garlic, cajun or creole seasoning, sea salt and Italian seasoning, stirring until fragrant.
- Pour chicken stock, scraping bottom of pan to release any brown bits, return browned chicken and sausage back to pan, pouring uncooked white rice over the top, add tomatoes, stirring to combine.
- Cover, reduce to simmer and cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is tender.
- Adding shrimp | Add 1 pound raw large shrimp, peeled and deveined during last 5 minutes or so of cooking, stirring occasionally until shrimp is cooked (opaque and pink).
Notes
- When browning or searing meat in the IP, I notice when it's a decent amount of meat it's better to do it in batches so the meat browns vs. boils. I prefer to brown my meat in a separate pan (my favorite pan) on the stovetop. Saves time since you brown the meat and saute your veggies at the same time.
- The first few times I made this recipe, the rice stuck to the bottom of the pan, almost burning, but by adding the rice AFTER the meat, but BEFORE the tomatoes the problem was solved. Could very well be due to altitude.
- I have had some readers say that their rice was not cooked after 5 minutes. My advice is to 1. make sure your IP is at HIGH pressure and not low. Make sure you are using a long grain white rice, not brown rice or other longer cooking rice. Lastly, you can seal the IP back up and set for 2-3 more high pressure minutes, which should cook the rice through.
Ingredients and Substitutions
- Celery, Onion and Bell Pepper (traditionally it would be green pepper, but I like red, orange or yellow). Substitute a jar of roasted red peppers, this is also delicious!
- Add Cayenne for heat, from a sprinkle up to ½ a teaspoon.
- Garlic, Creole or Cajun seasoning, Italian Seasoning. Substitutes | I have used all Italian Seasoning as well as Garam Masala seasoning in place of Cajun/Creole seasoning, all tasted great.
- Chicken and Kielbasa Sausage | Choose your proteins! I have used kielbasa, andouille sausage, and chicken; substitute or add in ham chunks and/or shrimp*.
- Chicken stock (stovetop method, may need more liquid) Substitute | Vegetarian Jambalaya omit meat and sub in vegetable stock.
- Diced Fire Roasted Tomatoes. Substitute regular diced tomatoes.
- White Rice | Long grain is traditional, short grain white rice also works.
- Sea Salt and Black Pepper | Always taste before serving, adding additional seasonings if needed.
Nutrition
Dee
Made this for dinner today and it’s so good!! I sautéed the chicken in the Instant Pot after sautéing the veggies. I added chicken, chicken andouille sausage (fully cooked), and shrimp. Delicious!!
I love your twist on it Dee!! That sounds amazing!!
Carole
Came out great! Just the right amount of spice. I added andouille sausage, chicken breast and shrimp. Warms your tummy.
Yay!! So happy to hear this Carole! Thank you for your kind comment!
LA/MS Girl
I forgot to say….to make it the very best definitely add in shrimp!
Gotta add the shrimp!
LA/MS Girl
I don’t have an Insta-Pot, but from So. LA/MS this recipe looks spot on! Can’t wait to try it on the stove in a dutch oven. Thank you much!
I know you are going to love it! Thank you!
Tyler
The flavor on this is incredible! However, I seem to have too much liquid left in the pot. Did I do something wrong?
No I don’t believe so Tyler, next time you make it you can reduce your liquid by ⅛-¼ cup or add 1-2 minutes to your pressure time. You can also do that even after you open the pot, just seal it back up and add a few minutes. It will come to pressure quickly. Glad you liked it!!
CaliforniaKitty
This is my go to Jambalaya recipe. It’s quick, easy and delicious. I make it for big groups all the time.
I love reading this!!
Farah
Easy and delicious. I used basmati rice, chicken thighs and cooked for 6 mins. Turned out perfect. Will definitely make again!!
Love it, Farah!! Thank you!
Cassie Van Hoogen
Could you double in the Instapot or will it be too full! Do I need to add more time?
I’ve doubled and even tripled it, but yes, it’s too big for the Instant Pot — you can make it on the stovetop though, directions are in the post. If you have an 8 quart Instant Pot, it might work to double it. Let me know if you try it!
Jayne Robertson
This was very delicious. Very mild, not spicy like the boxed version.
Right?? So glad you liked it!!
Sherry
I’ve never made Jambalaya before but my friend Kathleen Pope always has phenomenal recipes that are user friendly and simple. I followed your directions and it was perfect. Thank you Kathleen , 5 stars .
Aw Sherry, you made my month! Thank you so much for your kind words. So glad your family loved it!
Ann
Perfect for a busy weeknight and the directions and tips are spot on. I did sub chicken thighs for the breast and some Cajun Lemon Pepper seasoning in place of the Italian Seasoning. Also stirred in some chopped scallions at the end. Enjoying leftovers for lunch today!
Cameron M
Made this again tonight & it is super easy, super satisfying. We added shrimp to the kielbasa & chicken (cooked separately, added shrimp after everything else was done in the instant pot). Great weeknight dinner when the snow is suddenly flying! Warm and satisfying.
Cameron
Yum! The weather turned cold today and I was glad I had planned on Easy Chicken Jambalaya fir dinner! Yummy. Added shrimp to my daughter’s bowl, spinach to mine & parsley on top of my husband’s … all hearty, mild, warm.
Awe, you are so sweet! Thank you Cameron! So glad everyone loved it!
Anne Wells
I love anything Cajun or Creole and this recipe looks so easy. Should this recipe work just as well in a Ninja? The Ninja does pretty much everything. We had a supervisor that was from New Orleans and she would bring in Gumbo, Jambalaya and Red Beans and Rice. They were so good. Thanks for stating that the recipe can be frozen. This would be a great quick meal to pull out of the freezer on a cold night.
Yes, from my limited experience with the Ninja I think it would work just fine. This is a fabulous meal, makes quite a bit, so it’s great to freeze the leftovers as a lovely surprise another day. Hope you love it, if you like it spicy, just add more spices, I am a spice Wimp! LOL! I also have a yummy Red Beans and Rice recipe on the blog as well, another great one for this time of year! I hope you love it!
Happy New Year!
Kathleen
Stephanie
Thank you so much for this delicious recipe! We do like our bacon, so instead of oil, I just fried up a half lb of bacon in the pot and used that grease to sautee everything else. This really was delicious!
Paula@SweetPea
Printing this out to make this week! Looks delicious!
And I hope you love it Paula, thank you!
Lynn Spencer
Delicious and so easy in the Instant Pot!!!
Thank you my friend, it’s so easy!!
KathyK
Could cauliflower rice be used instead of regular rice? If so, this would be a wonderful lo carb dish. Would I need to cut down on the amount of liquid?
Hi Kathy, I did a little poking around to see if this would work and I think I found a way. Reduce the liquid to 1/2 cup and only pressure cook for 3 minutes at high pressure, then let pressure naturally release for 15 minutes, then release.
Amy Nash
Mmmm, jambalaya! (Did you ever see that Seinfeld episode?). This was SO good and WAY easier in the Instant Pot! My family scarfed it down!
I have had several people ask me about the Seinfeld episode, I know I must have seen it (back in the day), but will have to go back and watch it! So glad your family loved it!
Jennifer Ann Stewart
I still remember my first taste of real jambalaya on my first trip to New Orleans so many years ago and this version is closest to that original one! I love that I get the authentic flavor in the instant pot so I don’t have to do all that authentic work too!
I am jealous!! Never been to New Orleans, but that is quite the compliment!
Erin
You can’t go wrong with jambalaya! Our whole family loved this because it wasn’t too spicy and had a ton of flavor!
Nikki
Jambalaya made easy and delicious in the IP! What a great recipe!
Jules
I made this recipe this weekend when we were home bound from the snow. It definitely warmed us from the inside out and is absolutely delicious!
Tasia ~ two sugar bugs
Wow! Mr. two sugar bugs and I will go for the shrimp, but we’ll leave some without for the little bugs. Pinned!! Looking forward to trying it.
You go for it girl! Glad you are going to try it! And I hope you love it!
Eliza Cross