Instant Pot Jambalaya Recipe

Introduction

This Instant Pot Jambalaya is a flavorful, comforting one-pot meal perfect for busy weeknights. Combining smoky sausage, tender chicken, and aromatic vegetables with Cajun spices, it delivers authentic Southern taste with minimal effort.

Ingredients

• 2 cups long-grain white rice
• 2 teaspoons neutral oil, such as canola
• 12 oz. andouille or smoked sausage, cut into 1/2″ pieces
• 1 medium green bell pepper, seeds and ribs removed, chopped (about 1 cup)
• 1/2 medium yellow onion, chopped (about 1 cup)
• 2 medium stalks celery, chopped (about 3/4 cup)
• 4 cloves garlic, finely chopped
• 2 dried bay leaves
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 4 teaspoons Cajun seasoning with salt (or 2 teaspoons salt-free Cajun seasoning plus 2 teaspoons kosher salt), divided
• 2 teaspoons kosher salt
• 8 oz. boneless, skinless chicken thighs, cut into 1″ pieces
• 3 cups low-sodium chicken broth
• 4 scallions, finely chopped
• Tabasco hot sauce, for serving

Instructions

1. Step 1: Rinse the rice in a fine-mesh sieve under cool running water until the water runs clear. This removes excess starch and prevents clumping.
2. Step 2: Set the Instant Pot to the “Sauté” setting and heat the oil. Add the sausage pieces and cook, stirring occasionally, until browned, about 4 to 5 minutes. Transfer the sausage to a medium bowl and set aside.
3. Step 3: In the Instant Pot, combine the chopped bell pepper, onion, celery, garlic, bay leaves, Worcestershire sauce, thyme, black pepper, and 2 teaspoons of the Cajun seasoning with salt (or 1 teaspoon Cajun seasoning without salt plus 1 teaspoon salt). Cook, stirring frequently, until the vegetables soften slightly, about 5 minutes.
4. Step 4: Season the chicken pieces with the remaining 2 teaspoons of Cajun seasoning with salt (or 1 teaspoon Cajun seasoning without salt plus 1 teaspoon salt). Add the seasoned chicken, rinsed rice, and chicken broth to the pot. Stir everything together, then press “Cancel” to stop the sauté mode. Seal the lid and set the Instant Pot to “Pressure Cook” on High for 8 minutes.
5. Step 5: Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining steam. Unlock the lid and fluff the jambalaya with a fork. Stir in the reserved sausage and mix to combine.
6. Step 6: Top the jambalaya with chopped scallions and serve with Tabasco hot sauce on the side for an extra kick.

Tips & Variations

• For extra heat, add cayenne pepper or use a spicier sausage variety.
• Swap chicken thighs for shrimp, adding it during the last few minutes of sautéing for a seafood twist.
• If you prefer a milder dish, reduce the Cajun seasoning or omit the Tabasco sauce.
• For added depth, deglaze the pot with a splash of white wine before adding the broth.

Storage

Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it feels dry. It also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so it’s not recommended for this Instant Pot recipe as is. You can cook it separately or adjust pressure cooking time and liquid accordingly.

What can I substitute if I don’t have an Instant Pot?

You can make this jambalaya on the stovetop by browning sausage and vegetables, then simmering chicken, rice, and broth covered over low heat until the rice is cooked through, about 20-25 minutes. Keep an eye on the liquid level and stir occasionally to prevent sticking.

Instant Pot Jambalaya Recipe

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★★★★★

4.5 from 150 reviews

• Author: Mariam
• Total Time: 33 minutes
• Yield: 4 servings 1x

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Description

A flavorful and hearty Instant Pot Jambalaya featuring smoky andouille sausage, tender chicken thighs, and a blend of Cajun spices cooked perfectly with long-grain white rice for a delicious one-pot meal.

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Ingredients

Scale 1x2x3x

Rice

• 2 cups long-grain white rice

Protein

• 12 oz. andouille or smoked sausage, cut into 1/2” pieces
• 8 oz. boneless, skinless chicken thighs, cut into 1” pieces

Vegetables

• 1 medium green bell pepper, seeds and ribs removed, chopped (about 1 cup)
• 1/2 medium yellow onion, chopped (about 1 cup)
• 2 medium stalks celery, chopped (about 3/4 cup)
• 4 cloves garlic, finely chopped
• 4 scallions, finely chopped

Spices & Sauces

• 2 dried bay leaves
• 2 tsp. Worcestershire sauce
• 1 tsp. dried thyme
• 1/2 tsp. freshly ground black pepper
• 4 tsp. Cajun seasoning with salt (or 2 tsp. salt-free Cajun seasoning plus 2 tsp. kosher salt), divided
• 2 tsp. kosher salt

Liquids

• 2 tsp. neutral oil, such as canola
• 3 cups low-sodium chicken broth

Condiments

• Tabasco hot sauce, for serving

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Instructions

1. Rinse the Rice: In a fine-mesh sieve, rinse the long-grain white rice under cool running water until the water runs clear to remove excess starch and prevent clumping during cooking.
2. Brown the Sausage: Set the Instant Pot to the “Sauté” setting and heat the neutral oil. Add the sliced andouille or smoked sausage and cook, stirring occasionally, until browned, about 4 to 5 minutes. Transfer the browned sausage to a medium bowl and set aside.
3. Sauté the Vegetables and Spices: Add chopped bell pepper, onion, celery, garlic, bay leaves, Worcestershire sauce, dried thyme, black pepper, and 2 teaspoons of the Cajun seasoning with salt to the Instant Pot. Cook, stirring frequently, until the vegetables are slightly softened, approximately 5 minutes.
4. Season the Chicken and Add Remaining Ingredients: Season the chicken thighs with the remaining 2 teaspoons of Cajun seasoning with salt. Add the seasoned chicken, rinsed rice, and chicken broth to the Instant Pot. Stir gently to combine all ingredients. Press “Cancel” to stop the sauté mode.
5. Pressure Cook the Jambalaya: Seal the Instant Pot lid and set to “Pressure Cook” on High for 8 minutes. Once cooking is complete, let the pressure release naturally for 10 minutes before performing a quick release to release any remaining steam.
6. Finish and Serve: Unlock the lid and fluff the jambalaya gently with a fork. Stir in the reserved browned sausage and mix to combine evenly. Top with finely chopped scallions and serve hot with Tabasco sauce on the side.

Notes

• Rinsing the rice helps prevent the dish from becoming too sticky or mushy.
• If you prefer a spicier jambalaya, increase the amount of Cajun seasoning or add more Tabasco sauce when serving.
• Use low-sodium chicken broth to better control the saltiness of the dish, adjusting salt as needed.
• For added flavor depth, you can brown the chicken pieces alongside the sausage before pressure cooking.
• Leftovers store well in the refrigerator for up to 4 days and can be reheated on the stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Cajun

Keywords: Instant Pot Jambalaya, Cajun Jambalaya, One-Pot Meal, Chicken and Sausage Jambalaya, Pressure Cooker Recipes