Instant Pot Jambalaya Recipe

If you crave big, bold flavors with minimal fuss, Instant Pot Jambalaya will be your new weeknight favorite. Juicy chicken, smoky sausage, and Cajun-spiced rice all meld together in one glorious, speedy pot—delivering that legendary taste of New Orleans right to your dinner table, no stirring marathon required!

Ingredients You’ll Need

Don’t let the list fool you—these classic, colorful ingredients each play a key role in giving Instant Pot Jambalaya its unforgettable taste and hearty, comforting feel. Here’s what brings the magic to your pot.

• Long-grain white rice: The backbone of jambalaya—long-grain holds up best, never turning mushy even under pressure.
• Neutral oil (canola or similar): A splash is all you need to sear sausage and start building deep, caramelized flavor.
• Andouille or smoked sausage: This adds smoky depth, signature spice, and that classic Louisiana bite in every mouthful.
• Green bell pepper: Sweet and crunchy, this pepper is the first color in the “holy trinity” of Cajun cuisine.
• Yellow onion: It turns rich and aromatic, forming the savory base that anchors every spoonful of rice.
• Celery stalks: Subtle, slightly herbal, and a must for authentic jambalaya’s texture.
• Garlic: Four cloves bring plenty of punchy, earthy warmth.
• Bay leaves: They infuse the dish with a gentle, herbal background that ties all the flavors together.
• Worcestershire sauce: Adds an umami boost and a slight tang that keeps things interesting.
• Dried thyme: A sprinkle gives Cajun dishes their signature bright, woodsy aroma.
• Freshly ground black pepper: Just enough kick to balance all that richness.
• Cajun seasoning with salt (or salt-free plus kosher salt): The main source of spice and savory flair—use your favorite brand or homemade blend.
• Kosher salt: Brings out the jam-packed flavors and helps season everything evenly.
• Boneless, skinless chicken thighs: Chicken thighs stay juicy and tender all the way through pressurizing—much more forgiving than breasts.
• Low-sodium chicken broth: The liquid that brings it all together without making the dish too salty.
• Scallions: A fresh, crisp sprinkle that’s perfect for finishing and adds a burst of green on top.
• Tabasco hot sauce: For a hit of vinegary heat—let everyone add their perfect amount!

Variations

This Instant Pot Jambalaya is delicious as written, but don’t hesitate to mix it up! Jambalaya is one of the most versatile and forgiving dishes—feel free to adapt the recipe around what’s in your kitchen or your own spice preferences.

• Shrimp Jambalaya: Swap the chicken for peeled shrimp (add them after pressure cooking to avoid overcooking) for an extra-coastal, “seafood jambalaya” twist.
• Vegetarian Jambalaya: Skip the sausage and chicken; stir in extra beans, mushrooms, or roasted veggies for a hearty, filling dish.
• Spice Lover’s: Add a diced jalapeño or double up on the Cajun seasoning for a bolder, spicier flavor profile.
• Brown Rice Swap: Use brown rice for extra chew and fiber—just extend the cook time and add a splash more broth as needed.

How to Make Instant Pot Jambalaya

Step 1: Rinse the Rice

Start by rinsing your long-grain white rice under cold water until it runs clear. This simple step removes excess starch, so the rice cooks up fluffy and separate—no sticky, gummy grains in your jambalaya!

Step 2: Brown the Andouille Sausage

Set your Instant Pot to “Sauté,” drizzle in the oil, and add the sausage. Cook, stirring occasionally, until those sausage coins are golden-brown and caramelized—this is where you start building all that signature smokiness and depth. Scoop them out and set aside for later.

Step 3: Sauté the Holy Trinity & Seasonings

In your Instant Pot, combine the bell pepper, onion, celery, garlic, bay leaves, Worcestershire, thyme, black pepper, and part of your Cajun seasoning. Stir frequently and cook until the veggies are just softened and aromatic—about 5 minutes. The kitchen will start to smell downright magical!

Step 4: Add Chicken, Rice & Broth

Season the chicken thoroughly with remaining Cajun seasoning and salt, then stir the chicken and rinsed rice into the Instant Pot. Pour in the low-sodium chicken broth and gently mix everything together to ensure even flavor in every bite. Hit the “Cancel” button to turn off Sauté mode before sealing the lid.

Step 5: Cook Under Pressure & Finish

Lock the lid and set your Instant Pot to “Pressure Cook” on High for 8 minutes. When time’s up, let the pressure release naturally for 10 minutes before carefully venting the rest. Fluff the rice with a fork, stir the sausage back in, top with scallions, and get ready for a rush of savory southern comfort each time you spoon it up.

How to Serve Instant Pot Jambalaya

Garnishes

A handful of fresh scallions sprinkled on top adds bright color and a crisp bite, perfectly balancing the rich, smoky rice. Don’t hold back with a few dashes of classic Tabasco or your favorite hot sauce—let everyone personalize their bowl with as much heat as they crave!

Side Dishes

This hearty Instant Pot Jambalaya is practically a meal in itself, but for a little something extra, try a wedge of skillet cornbread, a crisp green salad with a tangy vinaigrette, or even a scoop of creamy coleslaw. These sides cut through the spice and keep things feeling fresh and festive.

Creative Ways to Present

Spoon individual servings of jambalaya into colorful bowls and set out a toppings bar—diced scallions, parsley, lemon wedges, and a rainbow of hot sauces. Or, heap it onto a serving platter, top with a pyramid of grilled sausage rounds, and let guests dig in family-style for an authentic Louisiana experience.

Make Ahead and Storage

Storing Leftovers

Keep any leftover jambalaya in an airtight container in the refrigerator, where it will stay fresh and tasty for up to 4 days. The flavors just keep getting bolder as everything melds together overnight!

Freezing

Instant Pot Jambalaya freezes like a dream. Portion it into freezer-safe containers or bags, let it cool completely, and label with the date. It’ll keep for up to 3 months—just thaw overnight in the fridge before reheating.

Reheating

For tastiest results, reheat leftovers gently in a covered skillet with a splash of broth or water to loosen things up. The microwave works too, but go low-and-slow to avoid drying out the chicken or overcooking the rice.

FAQs

Final Thoughts

If you’ve never tried Instant Pot Jambalaya, now is the perfect time to bring a little Louisiana sunshine to your kitchen! There’s something joyful about the way the spices, sausage, and chicken come together in every bite—it’s a meal that turns any dinner into a celebration. I hope you give it a go and fall head over heels for this easy weeknight comfort food!

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