Chicken and Sausage Jambalaya Recipe

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

1. Press Saute function to preheat the Instant Pot Insert (this is the Instant Pot I love and recommend).
2. When “HOT” is displayed, add olive oil.
3. 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)
4. While veggies are caramelizing, heat a separate skillet over medium-high heat, adding a couple teaspoons of olive oil.
5. Add sausage to skillet, using a wooden spoon to quickly brown both sides, 2 minutes per side, remove to plate
6. Brown chicken in skillet, about 2 minutes per side, remove to plate.
7. Add garlic, cajun/creole seasoning, sea salt and Italian seasoning, stirring until fragrant
8. Pour in chicken stock, scraping bottom of the pot to release any brown bits
9. Press CANCEL on panel to turn off IP
10. Add browned chicken and sausage back to Instant Pot
11. Pour uncooked white rice evenly over the top of the meat
12. Pour can of tomatoes over the top, pressing gently to cover the rice.
13. 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.
14. Carefully, perform a quick release on pressure cooker jambalaya
15. 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!
16. 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.

Chicken and Sausage Jambalaya Recipe Serving Suggestions

• 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

This recipe was adapted from The Big Book of Instant Pot Recipes by The Wicked Noodle

LOVE IT? PIN IT!

Pressure Cooker Jambalaya

Instant Pot Chicken & Sausage Jambalaya – a quick, easy, healthier, not-so-spicy version of jambalaya. It has so much flavor, you’re going to love it! No Instant Pot? No problem, I provide easy instructions for making on the stovetop!

4.84 from 42 votes

Click stars to rate now!

Print Pin SaveSaved! Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Under Pressure Time: 7 minutes minutes

Total Time: 22 minutes minutes

Servings: 6 servings

Calories: 574kcal

Author: Kathleen Pope

Equipment

• ▢
  Lodge Cast Iron Pan with Lid
• ▢
  Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker,

Ingredients

US Customary – Metric

• ▢ 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).

Want to Save this Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Video

Notes

Easily doubles or triples using Stovetop method. Tastes great leftover, refrigerate up to 1 week or freeze up to 3 months.

Gluten-Free and Dairy Free.

TFC NOTES & CHANGES

• 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.

I have also made this dish and allowed it to depressurize naturally vs. releasing the steam immediately, keeping the IP on Warm until ready to eat.

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

Serving: 1serving | Calories: 574kcal | Carbohydrates: 48g | Protein: 36g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1122mg | Potassium: 769mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1133IU | Vitamin C: 30mg | Calcium: 67mg | Iron: 3mg

Did you make my Pressure Cooker Jambalaya?Show it off! Share on Instagram, tag @thefreshcooky, and use the hashtag #thefreshcooky!

Tag on Insta Leave a Rating