I love my instant pot and this Instant Pot Jambalaya recipe is one of my all time favorites. It’s quick and simple to make and the end result is a perfectly cooked delight! Jambalaya is a popular dish in Louisiana and consists mainly of meat and vegetables mixed with rice. It makes a fantastic Mardi Gras meal.
Start by cooking sausage and chicken pieces in the Instant Pot. Remove and set to one side while you brown the onion, celery, green bell pepper, and red bell pepper. Add broth, diced tomatoes, rice, bay leaves, thyme, sausage, chicken and Cajun seasoning, stirring well to combine ingredients. Cook on high pressure. Once cooked, stir in seasoned shrimp and leave until the shrimp are pink and cooked through. Stir in parsley and serve garnished with chopped scallions.
To make Instant Pot Jambalaya, you will need the following ingredients:
Set the Instant Pot to the “Sauté” setting. Allow to heat on the high temperature setting for 5-8 minutes.
Add 1 tablespoon of canola oil and ½ a pound of sliced smoked sausage and cook for about 5 minutes, stirring often, until browned. Remove the cooked sausage with a slotted spoon and set to one side.
Place 1 pound of chopped chicken thighs in the pot. Sprinkle with ½ a teaspoon of the Cajun seasoning. Cook while stirring for about 5 minutes until browned. Remove the cooked chicken pieces and set aside.
Add ¾ cup of chopped yellow onion, ½ cup of chopped celery, ½ cup of chopped green bell pepper, and ½ cup chopped red bell pepper to the Instant Pot and cook for about 4 minutes, stirring occasionally until vegetables soften. Add 2 teaspoons of minced garlic and cook while stirring constantly for about 1 minute.
Add 3 cups of chicken broth, 1 can of diced tomatoes, 2 cups of uncooked rice, 2 bay leaves, 1 tablespoon of fresh thyme leaves, the cooked sausage and chicken and the remaining 2 teaspoons of Cajun seasoning. Stir well to fully combine ingredients.
Press CANCEL on the Instant Pot. Cover the pot with the lid and lock into place. Turn the steam release handle to the SEAL position. Select MANUAL/PRESSURE COOK on HIGH pressure for 7 minutes. (It will take 10 to 15 minutes to come up to pressure before cooking begins.)
In a separate bowl, toss 1 pound of shrimp with ½ a teaspoon of smoked paprika, ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper in a medium bowl. Set aside.
When the cooking stops, carefully turn the steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take around 3 - 4 minutes. Remove the lid from the cooker, and stir in the seasoned shrimp. Return the lid to the cooker, and let stand for 8 - 10 minutes until the shrimp are pink and cooked through.
Stir in the parsley and serve garnished with chopped scallions.
This Instant Pot Jambalaya is a fantastic recipe - quick and simple! Come back to leave a review below if you try this one.
