Instant Pot Jambalaya

When my sister asked me what I wanted for Christmas last year, I instantly knew what to say – an Instant Pot! (See what I did there.)  I’ve been playing around with this genius of an appliance for a couple of months now and am SO excited to share my first recipe for an Instant Pot Jambalaya.


Instant pot recipes are perfect for weeknight meals. When I get home from work, I have just enough time to prep all of the food, sauté and combine in the Instant Pot and it does all of the cooking while I’m at the gym. A great way to enjoy a meal that typically takes an hour plus in less time giving you back time to your day.

With Mardi Gras right around the corner, I’ve been fixing for some jambalaya. About 6 years ago my now husband and I took a trip down to New Orleans a.k.a. N’awlins and ate copious amounts of the stuff. We enjoyed it so much that we even took a cooking class at Crescent City Cooks and learned how to make it.


Honestly, I’ve only made it a few times – mostly because it is a bit of a timely process. And so, one of the first recipes I decided to create was delicious, spicy, jambalaya. Just as with all of my other attempts at the Instant Pot, it did not disappoint.

The final product is a spicy and delicious rice-based dish, stuffed with shrimp, chicken and sausage and loaded with spicy creole seasoning. For the herbs, when possible I recommend the fresh thyme and basil to dried varieties. But either work well!


Instant Pot Jambalaya

  • Servings: 8-10
  • Difficulty: easy
  • Print

The quick and easy, yet full of flavor jambalaya your Mardi Gras celebration needs!

Adapted from:


  • 2 Tbsp olive oil
  • 1 lb chicken breasts, diced
  • 1 lb shrimp, peeled and deveined
  • 2 cups yellow onions, finely chopped
  • 2 cloves of garlic, thinly sliced
  • 1 cup of mushrooms, sliced
  • 2 stalks of celery, chopped
  • 1 1/2 cups white rice
  • 3 1/2 cups chicken stock
  • 1 cup crushed tomatoes
  • 1 Tbsp plus 1 tsp cayenne pepper
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 lb Andouille sausage, sliced


  1. Set Instant Pot to “Saute”. Coat chicken with 1 Tbsp creole seasoning, and brown the meat on all sides. Remove the chicken from heat and set aside.
  2. Sauté andouille sausage until browned on both sides. Remove from heat and set aside.
  3. Add onions, mushrooms, and garlic, and sauté until the onions are translucent. Add rice, and sauté for 2 minutes. Add tomato puree, creole seasoning, and chicken. Close the lid and press “Rice” cooking on high pressure for 12 minutes.
  4. When the rice is cooked, release steam, remove the lid, and add sausage and prawns. Stir to combine. Place lid back on the Instant Pot, press “Manual”, and cook an additional 5 minutes on high pressure.

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