Instant Pot Jambalaya Recipe

ByBob Jones

My Instant Pot Jambalaya is a go-to dish when I want something enough nutritious and tasty to qualify it for my “one-pot wonder” category. It’s protein-heavy, with tender chicken thighs and spicy andouille sausage, but it doesn’t skimp on vegetable goodness, either.

I think a medley of diced onion, green and red bell peppers, and celery makes for a divine base. It stands to reason, then, that this dish would work as an excellent vehicle for aromatics galore.

I pack this thing with garlic, dried thyme, and smoked paprika, and what emerges from the pot is a seriously layered, seriously complex, and still unfathomably simple dish. For those who like it a bit spicy, bump up the cayenne to your tastes.

But fear not: this dish still has a balanced seasoning thanks to the dynamic interplay of salt and black pepper. Long-grain white rice completes the dish.

It is simmered in chicken broth and tomatoes, making it as nourishing as it is satisfying. A final touch gives large, juicy shrimp and fresh large-leaf parsley, and finely chopped green onions.

Hot sauce provides the final finish and is how most people across the South serve their Jambalaya. This recipe can be proof that you can create a dish with the same “kick” as the one your grandmother made, just using a few more modern conveniences.

Ingredients photo for Instant Pot Jambalaya Recipe

Ingredients

Ingredients photo for Instant Pot Jambalaya Recipe

Chicken Thighs:
Filled with protein, tender and juicy.

Andouille Sausage:
Pungent and piquant, bestow richness of taste.

Bell Peppers:
Add color and sweetness, and they are rich in vitamins.

Celery:
Crispy, with a touch of delightful sweetness.

Garlic:
Contributes a powerful scent and strong taste.

Rice:
Delivers necessary carbohydrates, with a taste that’s faintly nutty.

Shrimp:
Rich in protein, appealingly sweet and juicy.

Diced Tomatoes:
Succulent with a harmonious sweet-tart taste.

Ingredient Quantities

  • 2 tablespoons olive oil

  • 1 pound chicken thighs, cut into bite-sized pieces

  • 1 pound andouille sausage, sliced

  • 1 medium onion, diced

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 3 celery stalks, chopped

  • 4 garlic cloves, minced

  • 1 teaspoon dried thyme

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 1/2 cups long grain white rice

  • 2 cups chicken broth

  • 1 can (14.5 ounces) diced tomatoes, undrained

  • 1 pound large shrimp, peeled and deveined

  • 2 green onions, sliced

  • 2 tablespoons fresh parsley, chopped

  • Hot sauce, to taste

Instructions

1. Adjust your Instant Pot to sauté mode and warm the olive oil. Place the chicken thighs in the pot and allow them to brown on one side for approximately 5 minutes. Flip the thighs so they brown on the other side. Once both sides of the chicken have a nice color, remove the chicken from the pot and set it aside.

2. In a pot, combine the andouille sausage and heat for 3 minutes until browned. Remove and set aside with the chicken.

3. In the same pot, add the onion, green bell pepper, red bell pepper, and celery. Cook for 3-4 minutes until the vegetables have softened.

4. To the pot, add minced garlic, thyme, smoked paprika, cayenne pepper, salt, and black pepper, stirring for 1 minute until their fragrance is released.

5. Mix in the rice so that it’s completely enveloped in the seasoning mixture. Let it cook for 1-2 minutes, and stir it occasionally.

6. Add the chicken broth and the diced tomatoes (with juice) to the pot. Using a wooden spoon, scrape the bottom of the pot to make sure no bits are stuck. If you don’t scrape the bottom, you run the risk of having those bits burn (and no one wants burned chicken soup).

7. Put the chicken and sausage back into the pot, stirring to mix. Turn off the pot’s sautéing function.

8. Make certain the Instant Pot lid is secure and that the valve is set to sealing. Choose the pressure cook or manual setting, then set the timer for 8 minutes at high pressure.

9. Once you have completed the cooking time, you can carefully release the pressure in a quick manner. When you have the pot lid off, give the contents a good stir. Stir in shrimp. For added insurance and taste comfort, let the mixture sit for 5 minutes with the pot lid back on. This will ensure the shrimp are fully cooked.

10. Before serving, top with green onions and parsley. If you’d like a little more heat, feel free to add some hot sauce.

Equipment Needed

1. Pressure Cooker
2. Chopping board
3. Knife with a sharp blade
4. Spoon, wooden
5. Spoons used for measuring
6. Cups for measurement
7. Grabbing tools

FAQ

  • Q: Can I use brown rice instead of white rice in this Instant Pot Jambalaya?Q: Does brown rice need more liquid and time to cook than white rice, and, if so, why?

    A: Yes, it does. Brown rice is a whole grain, and cooking it requires longer time and more water than cooking white rice, which is a simple grain.

  • Q: Is there a substitute for andouille sausage?A: You can substitute any type of smoked sausage for kielbasa or chorizo, though the flavor profile will change a bit.

  • Q: Can I make this recipe spicier?Certainly! To boost the spiciness, simply add more cayenne pepper or your sauce of choice.

  • Q: How do I ensure the shrimp are perfectly cooked?A: After releasing the pressure, add the shrimp and keep the Instant Pot on the sauté setting for just a few minutes until they turn pink.

  • Q: Can I prepare this dish ahead of time?A: The ingredients can be prepped ahead, but the best taste and texture come from cooking it right before you eat it. If you make too much, pop the leftovers into the fridge, and they’ll be good for a few days.

  • Q: What if I don’t have all the vegetables listed?A: You can make this dish your own! Yellow peppers work instead of the red bell peppers, and a different type of onion (or no onion at all) can work, too.

Substitutions and Variations

Olive oil can be substituted with 2 tablespoons vegetable oil.
1 pound turkey sausage, used in place of andouille sausage
1 teaspoon Creole seasoning to replace the individual thyme, smoked paprika, and cayenne pepper
1 1/2 cups brown rice (lengthen cooking time slightly)
As a substitute for diced tomatoes, use one can (14.5 ounces) of crushed tomatoes.