If you’ve been searching for a soul-warming, hearty dish that delivers layers of bold flavors with minimal fuss, look no further than this Instant Pot Jambalaya Recipe. It’s a vibrant Southern classic brought to life in a modern kitchen gadget, combining smoky andouille sausage, tender chicken, fragrant veggies, and perfectly cooked rice in a rich, spicy tomato broth. This recipe is not just about convenience; it’s a celebration of textures, aromas, and that irresistible Cajun spirit, all ready in under an hour. Trust me, once you try this Instant Pot Jambalaya Recipe, it’ll quickly become a trusted favorite for weeknight dinners and weekend feasts alike.
Ingredients You’ll Need
What makes this Instant Pot Jambalaya Recipe truly sing are the simple yet essential ingredients that build its unforgettable flavor profile. Each element plays a vital role, bringing depth, texture, and a splash of color to your plate.
- 2 Tbsp. oil (divided): Used for perfect browning that locks in savory flavors in both sausage and chicken.
- 12 oz. andouille sausage: This smoky, spicy sausage adds the signature Cajun kick and a robust, meaty texture.
- 1 lb. boneless skinless chicken thighs: Tender and juicy, these offer a succulent contrast to the sausage.
- 1 green bell pepper: Finely chopped for a subtle sweetness and a pop of green color.
- 1 small sweet onion: Adds aromatic depth and a pleasant natural sweetness.
- 3 stalks celery: Brings that classic “holy trinity” flavor base alongside the bell pepper and onion.
- 4 garlic cloves: Minced to boost the savory foundation of the dish with fragrant warmth.
- 1 ¾ cups chicken broth: The liquid that simmers everything to tender perfection, infusing the rice and meat.
- 1 ½ cups long grain white rice: Rinsed and drained so it cooks fluffy and separates beautifully.
- 14.5 oz. can diced tomatoes: Either regular or fire roasted, these add tanginess and a rich red hue.
- 2 tsp. Cajun seasoning: This essential spice blend defines jambalaya’s lively and spicy character.
- 2 bay leaves: Infuse a subtle earthy aroma that rounds out the dish’s flavor complexity.
- ¾ tsp. dried basil: A touch of herbal sweetness for balance.
- ¾ tsp. dried oregano: Adds warmth and a hint of Mediterranean flair.
- 1–1 ¼ tsp. salt: To taste, enhancing all other flavors without overpowering.
- ½ tsp. black pepper: Freshly ground for a gentle heat and peppery lift.
How to Make Instant Pot Jambalaya Recipe
Step 1: Sear the Sausage
Start by heating one tablespoon of oil in your Instant Pot on the sauté function. Add the bite-sized andouille sausage pieces and cook until they develop a beautiful golden-brown crust, about 4-5 minutes. This step unlocks those deep smoky flavors and adds a lovely caramelized texture. Once browned, transfer the sausage to a paper towel-lined plate to drain the excess oil.
Step 2: Sear the Chicken
Next, add the remaining tablespoon of oil and toss in the cubed chicken thighs. Sear them for 2-3 minutes until both sides turn golden. While the chicken doesn’t need to be fully cooked here, this quick browning step enhances its flavor and keeps the pieces juicy inside. Remove and let the chicken rest on paper towels as well.
Step 3: Sauté the Veggies
In the same pot, toss in the finely chopped bell pepper, onion, and celery. Sauté for about 2 minutes to soften and awaken their natural sweetness. Then, stir in minced garlic and cook for an additional minute until fragrant. These vegetables are the heart of the dish, laying the foundation for that classic jambalaya taste.
Step 4: Add Everything to the Pot
Pour in the chicken broth and make sure to scrape the bottom of the pot with a wooden spoon to loosen any tasty browned bits; this ensures nothing burns during pressure cooking. Then stir in the seared sausage and chicken, rinsed rice, diced tomatoes, Cajun seasoning, dried basil, oregano, salt, black pepper, and bay leaves. Give everything a good mix to distribute all those bold flavors evenly.
Step 5: Pressure Cook
Seal the Instant Pot lid and make sure the pressure release valve is set to the sealed position. Program your Instant Pot to cook at high pressure for 5 minutes. After cooking, let the pressure release naturally for 5 minutes to allow the dish to settle and flavors to intensify before carefully releasing any remaining pressure and opening the lid.
Step 6: Serve and Enjoy
For the final touch, sprinkle finely chopped fresh parsley on top. This brings a fresh, vibrant burst of color and a subtle herbaceous note that perfectly complements the rich jambalaya. Now, it’s time to dive into your homemade Instant Pot Jambalaya Recipe — guaranteed to satisfy and impress!
How to Serve Instant Pot Jambalaya Recipe
Garnishes
A sprinkle of fresh parsley always brightens this dish, but you can also add chopped green onions or a wedge of lemon on the side for an extra zing. For heat lovers, a dash of hot sauce or a few sliced jalapeños brings a welcome fiery kick that works beautifully with the deep smokiness.
Side Dishes
Serve this jambalaya alongside a crisp green salad or some buttery cornbread to soak up every delicious drop. For a crunchy contrast, simple coleslaw or roasted vegetables also pair wonderfully and keep the plate colorful and fresh.
Creative Ways to Present
Want to impress guests? Serve the jambalaya in individual bowls with a garnish crown of fresh herbs and a drizzle of spicy mayo. For a fun twist, turn leftovers into stuffed bell peppers by filling hollowed-out peppers with warmed jambalaya and baking until tender and bubbly.
Make Ahead and Storage
Storing Leftovers
Allow your jambalaya to cool to room temperature before transferring it to airtight containers. Stored in the refrigerator, it will stay delicious for up to 3-4 days, making it a fantastic option for quick meals throughout the week.
Freezing
This Instant Pot Jambalaya Recipe also freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space at the top for expansion. It can last up to 3 months in the freezer, so you can always have a flavorful Cajun meal ready when time is tight.
Reheating
To bring leftovers back to life, reheat gently on the stovetop over medium-low heat with a splash of broth or water to keep it moist. Alternatively, the microwave works well — just cover and heat in short intervals, stirring occasionally to warm evenly.
FAQs
Can I substitute the chicken thighs for chicken breast?
Absolutely! While chicken thighs offer more juiciness and flavor, chicken breast can be used if you prefer a leaner option. Just be careful not to overcook it as breasts dry out faster.
Is it necessary to rinse the rice before cooking?
Rinsing the rice removes excess starch that can cause clumping, helping to achieve the fluffy, separate grains ideal for jambalaya.
Can I make this recipe spicy?
Definitely. You can increase the Cajun seasoning or add cayenne pepper, hot sauce, or fresh chili peppers to boost the heat level to your liking.
Can I use a different type of sausage?
While andouille sausage is traditional, in a pinch you can substitute smoked sausage or kielbasa. Just remember the flavors will vary slightly, so adjust seasoning accordingly.
Is it okay to double the recipe in the Instant Pot?
It’s best to stick to your Instant Pot’s maximum fill line. Doubling might not cook evenly or cause overflow, so if you want more, consider making two batches.
Final Thoughts
I can’t recommend this Instant Pot Jambalaya Recipe enough for anyone craving an easy, heartfelt dish packed with the rich tastes of Cajun cooking. It’s straightforward, satisfying, and transforms everyday ingredients into a festive meal you’ll want to make again and again. So go ahead, gather your ingredients, fire up your Instant Pot, and let this recipe bring warmth and joy to your table!
Print
Instant Pot Jambalaya Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Cajun
Description
This Instant Pot Jambalaya recipe is a flavorful and hearty dish combining smoky andouille sausage, tender chicken thighs, and aromatic vegetables with a blend of Cajun spices. Made easy with the pressure cooker, it delivers a perfectly cooked, comforting meal in just under an hour, ideal for family dinners and gatherings.
Ingredients
Meat
- 12 oz. andouille sausage, cut into bite-sized pieces
- 1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 green bell pepper, finely chopped
- 1 small sweet onion, finely chopped
- 3 stalks celery, finely chopped
- 4 garlic cloves, finely minced
Liquids & Staples
- 2 Tbsp. oil (divided)
- 1 ¾ cups chicken broth
- 1 ½ cups long grain white rice, rinsed and drained
- 14.5 oz. can diced tomatoes (regular or fire roasted)
Spices & Seasonings
- 2 tsp. Cajun seasoning (to taste)
- 2 bay leaves
- ¾ tsp. dried basil
- ¾ tsp. dried oregano
- 1 – 1 ¼ tsp. salt (to taste)
- ½ tsp. black pepper (to taste)
Instructions
- Sear the Sausage: Add 1 tablespoon of oil to a 6-quart Instant Pot set to the sauté function along with the cut sausage. Sauté for 4-5 minutes, or until browned. Remove from the pot and let drain on a paper towel-lined plate.
- Sear the Chicken: Add another tablespoon of oil to the pot along with the cubed chicken and sauté for 2-3 minutes, or until browned on both sides. Remove from the pot and let drain on a paper towel-lined plate.
- Sauté the Veggies: Add bell pepper, onion, and celery to the pot and sauté for 2 minutes. Then add garlic and continue sautéing for another minute until fragrant and soft.
- Add Everything to the Pot: Pour in the chicken broth and scrape the bottom of the pot to loosen any stuck bits. Stir in the cooked sausage, chicken, rinsed white rice, diced tomatoes, Cajun seasoning, dried basil, dried oregano, salt, black pepper, and bay leaves until well combined.
- Pressure Cook: Close the Instant Pot lid securely and ensure the pressure release valve is set to the sealed position. Set the Instant Pot to cook on high pressure for 5 minutes. After cooking, allow for a natural pressure release for 5 minutes before carefully opening the valve to release any remaining pressure.
- Serve: Open the lid, remove bay leaves, and serve the jambalaya hot with an optional garnish of finely chopped fresh parsley for a burst of color and fresh flavor. Enjoy your comforting and spicy meal!
Notes
- For best results, use rinsed and drained rice to prevent clumping during pressure cooking.
- Adjust Cajun seasoning and salt to taste depending on your spice preference.
- Fire-roasted diced tomatoes add a smoky depth but regular diced tomatoes work just as well.
- Make sure the pressure release valve is securely sealed before cooking to ensure proper pressure build-up.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
