Instant Pot Jambalaya is rich, flavorful, and filling. This Instant Pot version is a breeze to make!
In my household, we call the Instant Pot a “game changer.”
I was excited to try the Instant Pot when I first bought it, but nervous at the same time. It sat in the box for a few months. In addition to my nerves, I was a little skeptical that the Instant Pot would live up to the hype.
But it did.
New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.
If you own an Instant Pot, you probably know what I’m going to say next: it has been AMAZING.
Everything we cook in it, like this Instant Pot Jambalaya, comes out perfectly and is so easy to make.
The Instant Pot makes meal prep a breeze when short on time.
Why You Should Make Instant Pot Jambalaya
Jambalaya is southern comfort food at its finest. It’s rich, flavorful, filling, and very healthy.
From Louisiana, Jambalaya has both French and Spanish influence. It consists of meat, vegetables, and rice. It’s a rather simple mixture, which is why I think of jambalaya as just good, wholesome food.
The great thing about Jambalaya, especially this Instant Pot Jambalaya, is it’s easy to make.
There are only a few quick steps, and the process is made even easier by using an Instant Pot. I’m convinced that pretty much everything is easier in the Instant Pot!
Creole vs. Cajun Jambalaya
There are two main types of jambalaya: Creole and Cajun. Although the cooking methods differ, one main difference is that Cajun jambalaya does not include tomatoes, but Creole jambalaya does.
This recipe for Instant Pot Jambalaya recipe contains crushed tomatoes and Creole seasoning. That makes it a Creole jambalaya recipe.
This is a Sausage, Shrimp and Chicken Jambalaya Recipe
As I mentioned, there are three main components to jambalaya: meat, vegetables, and rice. Both the meat and vegetable component vary depending on the recipe.
This recipe is a sausage, shrimp and chicken Jambalaya. Some people use bacon, pork, duck, beef… the list goes on.
And for a vegetarian version of Jambalaya, tofu can be used.
What Accessories Should I Buy for My Instant Pot
There are several Instant Pot accessories that are helpful to have on hand.
Here’s my tip: buy a second inner cooking pot.
If you use your pressure cooker on a regular basis, it is easy to set one inner pot to the side with a lid on it. Then, you can use a second inner pot and cook a side dish or dessert.
The inner pot can be removed (carefully, while wearing an oven mitt), put aside, and replaced with another inner pot. New inner pot, new recipe!
Buying a second inner pot has made the Instant Pot an even more efficient kitchen appliance.
Recommended Instant Pot Accessories
- Instant Pot Inner Pot – I like to have an extra inner pot available because of how much cooking I do in my Instant Pot. It comes in really handy when I want to put a lid on the inner pot and refrigerate the leftovers, or mix up ingredients the night before to save time at the end of the day.
- Silicone Lid for Instant Pot– I’m not sure how I lived without this one. Having a silicone lid for my Instant Pot has made life so much easier. It is perfect for adding ingredients a day or two ahead of time.
- 101 Instant Pot Recipes for Beginners– If you are new to pressure cooking, this is a great ebook to get you started with basic recipes you will use over and over again.
How to Make Instant Pot Jambalaya
It is easy to love this recipe for a few reasons. Instant Pot Jambalaya reminds me of Mardi Gras, it only takes about 15 minutes of hands on time to make, and it tastes amazing!
The first step to making this delicious Creole Jambalaya in the Instant Pot is to brown the chicken with the vegetable oil using the saute setting. It offers a nice medium high heat that provides the perfect temperature for browning poultry.
Next, remove the chicken and then saute the onions and peppers until just opaque.
Add the chicken back in with the onions. Then, add in the creole seasoning and salt and pepper.
And finally, it’s time to add in rice, chicken stock and crushed tomatoes.
Cook using the rice setting on your instant pot for 12 minutes. Use a quick release and open up your Instant Pot.
Add in sausage, and then add in the shrimp. Cook on high pressure for 2 minutes and then use either the slow or quick release.
Open up the Instant Pot and make sure the rice is tender.
If you want to experiment with flavor the next time you make this recipe, you could try some cayenne pepper, black pepper, a bay leaf, and even some hot sauce.
Plate your food and serve it up! It’s time to dive into dinner.
More Easy Instant Pot Dinner Recipes
If you have an Instant Pot, you’ve probably collected a huge number of Instant Pot recipes. Most Instant Pot recipes are so easy. It’s addictive to use your Instant Pot!
Recipes that may have seemed a little intimidating or time-consuming are now simple and quick.
Because we’re such big fans of the Instant Pot in my household, I’ve posted quite a few Instant Pot recipes.
- Instant Pot Chicken Curry Recipe
- Instant Pot Beefy Vegetable Soup
- Instant Pot Meatballs and Meatball Sliders
- and the rest of our Instant Pot Easy Dinner Recipes
Have you tried this recipe? Don’t forget to Rate This Recipe below!
- 1 tablespoon oil
- 1 pound kielbasa sausage
- 1/2 pound raw large shrimp, deveined and shelled (optional)
- 1 pound chicken cut into bite-sized chunks
- 1 medium onion finely diced
- 3 medium bell peppers, finely diced
- 1 tablespoon creole seasoning
- 1/2 teaspoon salt
- 1 28 ounce can crushed tomatoes
- 2 1/2 cups chicken broth
- 1 1/2 cup rice
- Heat oil using the Instant Pot sauté mode.
- To the heated oil, add chicken, creole seasoning, and salt.
- Sauté the chicken until it is no longer pink. Remove and set it aside.
- Add bell peppers and onions to the Instant Pot, and cook them until they're translucent.
- Put the chicken back in the Instant Pot, adding rice, crushed tomatoes, chicken broth, and sausage. Mix well.
- Put the lid on the Instant Pot and set it to 12 minutes at low pressure. Turn the pressure valve to sealing.
- After the 12-minute cycle completes, do a quick release.
- Add optional shrimp, and close the lid again for 2-3 minutes to let the shrimp steam until pink. If they aren't pink after that, close the lid for a few more minutes.
- Fluff rice and mix the shrimp into the jambalaya. Let mixture cool for a few minutes and serve.
Add in peas, cherry tomatoes, or extra sausage and shrimp to stretch this recipe out to serve more people or to add in a serving of vegetables.
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Amount Per Serving: Calories: 399 Total Fat: 26g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 98mg Sodium: 1506mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 23g