Effortless Instant Pot Jambalaya: A Quick & Flavorful One-Pot Meal with Chicken, Sausage, and Shrimp
Discover how to make authentic, hearty jambalaya with tender chicken, savory sausage, and succulent shrimp right in your Instant Pot. This incredibly easy recipe brings the vibrant flavors of Louisiana to your table in under an hour, making it perfect for busy weeknights!
The Instant Pot has revolutionized home cooking, turning complex dishes into simple, one-pot wonders, and this Instant Pot Jambalaya is a prime example. Lately, I’ve found myself completely captivated by its versatility. It’s become my go-to for everything from quick chicken tacos – where I often make extra meat for easy meal prep throughout the week – to remarkably tender and juicy pulled pork that rivals slow-smoked versions. You can even use it for everyday essentials like perfectly cooked hard-boiled eggs. Desserts are next on my list to explore, but for now, this jambalaya recipe is on constant rotation. My family genuinely requests it almost every single week, and I can’t blame them – it’s that good!
This easy jambalaya recipe is designed to get a delicious, satisfying dinner on the table in about 30-40 minutes from start to finish. My son, in particular, is currently obsessed with anything seasoned with a good kick of Cajun spice. That means dishes like Cajun Chicken Pasta and this robust jambalaya are frequently requested favorites. As the chef, I’m certainly not complaining; these recipes deliver maximum flavor with minimal fuss.
What Exactly is Jambalaya? A Dive into Louisiana’s Iconic Dish
Jambalaya is a beloved and iconic dish originating from the rich culinary traditions of Louisiana. It’s a flavorful one-pot meal that combines a variety of meats, vegetables, and rice, all cooked together in a single pot. Traditionally, you’ll find it made with smoky andouille sausage, often paired with chicken or pork, and some form of seafood like shrimp or crawfish. The beauty of jambalaya lies in its ability to marry these diverse ingredients into a harmonious and deeply satisfying experience.
The foundation of almost all Cajun and Southern cooking, and certainly present in jambalaya, is what’s affectionately known as the “holy trinity” of vegetables: onions, celery, and green bell peppers. These three ingredients are sautéed together to build the aromatic base of the dish, creating a depth of flavor that is undeniably Southern. While some jambalaya variations (often referred to as Cajun style) are darker and roux-based with fewer tomatoes, this particular recipe incorporates fire-roasted tomatoes, lending it a vibrant, slightly sweeter, and more Creole-influenced profile. The combination of these vegetables, meats, rice, and a generous amount of Creole seasoning results in a slightly spicy, incredibly savory, and utterly delicious dinner that’s bursting with authentic Louisiana flavor.
Why Make Jambalaya in the Instant Pot?
The Instant Pot isn’t just a trendy gadget; it’s a game-changer, especially for dishes like jambalaya. Its pressure cooking function dramatically reduces cooking time, allowing you to enjoy this complex-tasting dish on the busiest weeknights. Beyond speed, the Instant Pot excels at infusing flavors. The sealed environment ensures that all the aromatic spices, savory meats, and tender vegetables meld together beautifully, creating a more cohesive and deeply flavored dish than traditional stovetop methods. Plus, it’s a true one-pot meal, meaning less cleanup – a huge win in any kitchen!
Essential Ingredients for Instant Pot Jambalaya
Crafting the perfect Instant Pot Jambalaya begins with selecting quality ingredients. Here’s a detailed look at what you’ll need, and why each component plays a vital role:
- Oil: A good vegetable oil is essential for sautéing the aromatics and browning the sausage, building the first layer of flavor.
- Onion, Celery, and Bell Pepper: This is the “holy trinity” of Cajun and Creole cooking. Finely dicing them ensures they soften evenly and release their aromatic essence into the dish.
- Garlic: Fresh minced garlic adds a pungent, savory depth that is indispensable in jambalaya.
- Andouille Sausage: This spicy, smoked pork sausage is a non-negotiable for authentic jambalaya flavor. Its rich, smoky notes and a hint of heat are crucial. Look for a good quality, pre-cooked andouille.
- Chicken Thighs: Boneless, skinless chicken thighs are preferred over breasts for their ability to remain incredibly tender and juicy under pressure cooking. They are far more forgiving and won’t dry out.
- Large Shrimp: Added at the end, shrimp cooks quickly using the residual heat, ensuring they remain succulent and never rubbery. Make sure they are peeled and deveined for easy eating.
- Long Grain White Rice: The backbone of jambalaya. Long grain rice absorbs the flavors beautifully and maintains a good texture without becoming mushy.
- Fire Roasted Tomatoes: These add a wonderful smoky sweetness and acidity, deepening the overall flavor profile of the jambalaya. They contribute to the characteristic reddish hue often associated with Creole-style jambalaya.
- Chicken Broth: Provides the liquid necessary for the rice to cook perfectly under pressure, while also infusing additional savory flavor.
- Creole Seasoning: This spice blend is key to achieving that signature Louisiana taste. It typically includes paprika, cayenne pepper, garlic powder, onion powder, and dried herbs. Adjust the amount to control the heat level.
- Bay Leaves: These fragrant leaves add a subtle, herbaceous note that enhances the overall complexity of the dish. Remember to remove them before serving.
Step-by-Step Guide: Crafting Your Instant Pot Jambalaya
For detailed measurements and the full printable recipe, please scroll to the bottom of the post.
- Prepare Your Ingredients: Begin by chopping all your vegetables and meats. It’s important to finely dice the onions, celery, and bell pepper to roughly the same size. This ensures they cook evenly and become tender at the same rate, forming a consistent base for your jambalaya. For the shrimp, make sure they are peeled and deveined. I often remove the tails for easier eating, and they tend to cook a bit faster this way.
- Sauté the Foundation: Turn your Instant Pot to the Sauté setting. Once hot, add the oil. Then, add the finely diced onions, celery, bell pepper, and the sliced andouille sausage. Cook this mixture for about 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the sausage is beautifully browned. This browning step is crucial for developing deep, rich flavors.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for just 1 minute until fragrant. If you notice any browned bits stuck to the bottom of the pot from sautéing, now is the time to deglaze. Add a splash of chicken broth or water and scrape up any bits with a wooden spoon. This prevents the “burn” warning on your Instant Pot.
- Layer Remaining Ingredients (Except Shrimp): Carefully add all the remaining ingredients to the pot, including the cubed chicken thighs, long-grain white rice, fire-roasted tomatoes, chicken broth, Creole seasoning, and bay leaves. Stir gently to combine everything well. Once mixed, secure the lid on your Instant Pot and ensure the valve is set to the sealing position.
- Pressure Cook to Perfection: Set your Instant Pot to cook on High Pressure for 10 minutes. This is the sweet spot for ensuring the rice is perfectly cooked and the chicken thighs are wonderfully tender.
- Quick Release and Finish with Shrimp: Once the cooking cycle is complete, perform a quick release of the pressure. As soon as the pin drops, carefully remove the lid and immediately stir in the raw shrimp. Close the lid again (no need to seal or turn the pot back on, just cover) and let the residual heat in the pot cook the shrimp for 6-8 minutes, or until they turn opaque and pink.
- Serve Immediately: Remove the bay leaves, give the jambalaya a final stir, and serve hot. Enjoy your homemade, flavorful Instant Pot Jambalaya!
Expert Tips for the Best Instant Pot Jambalaya
- Choose Chicken Thighs for Tenderness: I strongly recommend using chicken thighs for this recipe. They are naturally more forgiving and retain moisture much better than chicken breasts during pressure cooking. Because the rice also cooks at the same time, chicken breasts can easily become overcooked and dry. Chicken thighs ensure a consistently tender and juicy result.
- Perfectly Cooked Shrimp: The method of adding shrimp after the pressure release and letting it cook with residual heat is key. This prevents overcooking, which can lead to rubbery shrimp. In 7-8 minutes, with the lid closed on the warm setting (or just off), the shrimp will turn pink and be perfectly cooked through. If you use smaller shrimp, they will cook even faster, so keep an eye on them.
- Adjust Creole Seasoning to Taste: Creole seasoning is vital for flavor, but its spice level can vary. My family enjoys a good amount of heat, so we typically use a full 2 tablespoons. However, if you’re unsure or prefer a milder dish, start with just one tablespoon and then add more to individual servings as desired. You can always add more, but you can’t take it away!
- Deglaze Your Pot: After sautéing the sausage and vegetables, ensure you scrape any browned bits from the bottom of the Instant Pot with a wooden spoon, adding a splash of broth if necessary. This crucial step prevents the “burn” warning and ensures all those flavorful bits are incorporated into your dish.
- Do Not Stir Rice Vigorously: Once you add the rice and liquid, try to avoid stirring it too much, especially after adding the other ingredients on top. Excessive stirring can release too much starch, leading to a gummier texture. Just a gentle stir to combine is enough before layering.
- Storage and Reheating: Store any leftover jambalaya in an airtight container in the fridge for 3-4 days. It reheats beautifully in the microwave or on the stovetop with a splash of extra chicken broth to loosen it up. For longer storage, jambalaya also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
What to Serve with Your Jambalaya
Jambalaya is undoubtedly a hearty and fulfilling meal all on its own, packed with protein, vegetables, and rice. However, if you’re looking to extend the meal or simply add some complementary flavors and textures, these easy side dishes are perfect:
- Roasted Brussels Sprouts: Their slight bitterness and crisp texture offer a fantastic contrast to the rich and spicy jambalaya, especially when roasted with bacon and a balsamic glaze.
- Simple Tossed Salad: A light, fresh green salad with a zesty vinaigrette provides a refreshing counterpoint, cutting through the richness of the main dish.
- French Dinner Rolls or Crusty Bread: Perfect for soaking up every last bit of that delicious, saucy rice. A warm, crusty bread is always a welcome addition to a flavorful stew-like meal.
- Cornbread: A classic Southern accompaniment, cornbread offers a slightly sweet, crumbly texture that pairs wonderfully with the savory and spicy flavors of jambalaya.
- Collard Greens: Stewed collard greens, often seasoned with smoked ham hocks or bacon, bring another layer of traditional Southern comfort and a healthy dose of vegetables to the plate.
More Fantastic Instant Pot Recipes You’ll Love
If you’re loving the convenience and incredible results of cooking with your Instant Pot, you’re in for a treat! The possibilities are truly endless. Here are some more of my favorite pressure cooker recipes that are quick, easy, and packed with flavor, just like this jambalaya:
- Instant Pot Chicken Fajitas
- Instant Pot Pozole
- Instant Pot Wild Rice Soup
- Instant Pot Chicken and Rice
- Instant Pot Country Style Ribs
- Instant Pot BBQ Chicken
- Instant Pot Salsa Chicken
Instant Pot Jambalaya
Equipment
- Instant Pot
Ingredients
- 2 Tablespoons vegetable oil
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 green bell pepper, finely chopped
- 4 cloves garlic, minced
- 12 oz Andouille sausage, sliced into round pieces
- 1 pound chicken thighs, cut into cubes
- 12 oz large shrimp, peeled and deveined
- 1 cup long grain white rice
- 1 15 oz can fire roasted tomatoes
- 1 cup chicken broth
- 1-2 Tablespoons creole seasoning
- 2 bay leaves
Instructions
- Turn Instant Pot on the Saute setting.
- Once hot add the oil to the pan. Add onions, celery, bell pepper and sausage. Cook for 4-5 minutes until the veggies are soft and the sausage is browned.
- Mix in garlic and cook for 1 minute
- Add all of the remaining ingredients, except for the shrimp. Stir to combine. Cover and seal the instant pot.
- Set Instant Pot for high pressure for 10 minutes.
- Quick release and immediately add the shrimp, stir to mix them in. Cover and let stand for 7-8 minutes or until shrimp is pink and cooked through.
- Serve immediately
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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