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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
