Dinner in an instant! This one-pot Instant Pot Jambalaya is a family favorite my boys always request. Smoky sausage, tender chicken, and (if you like) shrimp come together in a quick, hearty meal that tastes like it simmered all day – but is ready in a flash.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ 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
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Why You Should Make this Easy Instant Pot Jambalaya
I’ve been making this jambalaya for over 10 years, and it’s still one of my go-to meals for family, friends, and guests – they’re always shocked at how quickly it comes together. A quick note on rice: if yours isn’t cooking through, make sure it’s fully submerged in the liquid before sealing the Instant Pot. And if it’s still not quite done, no worries – the beauty of the Instant Pot is you can bring it back up to pressure in a flash. Just hit manual for a couple more minutes and you’re good to go!
Kathleen’s Top Tips
- Sausage: Use a good smoked sausage like kielbasa or andouille for that deep, smoky flavor—I usually toss in extra since everyone fights over it!
- Spices: Not all Cajun blends are the same; start with one you like and adjust the heat to suit your crew.
- Sauté: A quick sauté of the veggies and sausage before pressure cooking adds amazing caramelized flavor.
- Rice: Stick with long-grain white rice, and don’t stir once it’s added—just press it down so it’s submerged for fluffy, evenly cooked rice.
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 But do not quote me!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!
Chicken and Sausage Jambalaya 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). Vegetarian Jambalaya: omit meat and substitute with vegetable stock.
- Diced Fire Roasted Tomatoes. Substitute regular diced tomatoes.
- Rice | Long grain is traditional, and short grain white rice also works. I used jasmine rice. Using brown rice will take a little longer.
- 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 that when there’s a decent amount of meat, it’s better to do it in batches so the meat browns rather than 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
How to Make on the Stovetop
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 of 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.
Ways to serve Jambalaya
- 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 or this Hand Grenade Cocktail.
- 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 or this King Cake.
FAQs
Is Jambalaya Creole or Cajun?
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 filling, and packed with flavor? I don’t think so!
What kind of meat do you put in jambalaya?
Jambalaya is one of those wonderfully flexible, “clean out the fridge” kinds of meals, so the meats can vary widely. Smoked sausage is the most common (andouille, if you can find it, though I often use kielbasa), along with chicken, ham, or shrimp. I usually mix and match with whatever I have on hand – though since I’m allergic to shrimp (much to my husband’s dismay), I skip it. The beauty of jambalaya is that it invites creativity, so use what you love!
What kind of sausage is best for jambalaya?
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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Recipe Card
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!
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).
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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.
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
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Norma
Want to make for church potluck. How do I keep it hot
Hi Norma, if you are making it in the Instant Pot and it won’t be too long, just keep the lid on. Or transfer it to a baking dish, cover with foil and place in a 200-225 degree oven until ready to transfer. You can also place in a crockpot on the warm setting.