This Instant Pot Jambalaya brings the New Orleans classic dish to your table in no time! Packed with flavor, this is one meal that will have you going back for seconds!
Up until a few years ago, I had honestly never even heard of Jambalaya. New Orleans food consisted of the Zatarain’s product line from the grocery store (I know, sad, right?!).
Well, that changed when my neighbors moved in. They came from Louisiana, so they knew authentic Cajun. One evening, they had us over for Jambalaya and it was at that moment that I knew, it was a new favorite of mine.
My hubby and I travelled to New Orleans for a weekend getaway and the food was amazing! My hubby is a huge gumbo fan and although I love it too, Jambalaya is my top fav!
Since my first experience was a from scratch, authentic version, trying the grocery store mixes never really lived up to my expectation. However, after many failed attempts at making my own (and my fail I mean EPIC FAIL), I finally succeeded and this Instant Pot version is the BEST!!!
I decided to try my hand at it again this past week and must admit, my whole family was hesitant due to how awful a few other trials had been. Some were so bad that we literally took one bite and ended up ordering take out. Terrible, I know.
One bite into this recipe though, we knew, I had hit a home run. This not only was incredibly simple and quick to prepare, but the flavors combined perfectly. I added a splash of hot sauce, but the rest of the family ate theirs as is and said they enjoyed it.
This definitely goes down as my new favorite and I was stoked to have been able to recreate a dish that truly tasted like the versions we enjoyed in New Orleans last year!
Whether you like a kick to your Jambalaya and want to add some hot sauce, or prefer a more mild taste, this dish is one you must try! I served my Cheddar Bay Biscuits on the side and it complimented the meal perfectly!
Enjoy!
Instant Pot Jambalaya
Ingredients
- 14 oz andouille sausage, cut into 1/2" slices
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 5 garlic cloves, minced
- 14.5 oz diced tomatoes, undrained
- 1 1/2 cups chicken broth
- 1 tsp cajun seasoning
- 1 tsp chili powder
- 1 tbsp soy sauce
- 1 tbsp worcestershire sauce
- 1 cup white rice, uncooked
Instructions
- Place the sausage, onion, red pepper, green pepper, and garlic into the Instant Pot.
- Turn on the sauté function and allow to cook for about 6 minutes, or until peppers/onion are tender.
- Add the diced tomatoes, chicken broth, Cajun seasoning, chili powder, soy sauce, Worcestershire sauce, and rice. Stir well.
- Place lid on Instant Pot and make sure valve is in sealed position.
- Turn saute function off and set to manual, high pressure for 8 minutes.
- Once timer is finished, do a quick release.
- Open the lid and allow to sit for about 3-5 minutes.
- Serve! Add a splash of hot sauce on top if desired! Enjoy!
Here is the Instant Pot I use and love, https://amzn.to/2xmuGSF
Soup Bowls as shown in picture, https://amzn.to/2Mwm81j
Joan Schaller Bauer
May I make a suggestion? I always enjoy reading you posts and the recipes. Lately I have just passed them by….why? Well, not everyone has and instant pot! I have every other kitchen appliance and gadget under the sun, but, not an instant pot!
My suggestion is for you to write the recipe’s as would be standard stove top cooking and then, if you’d like, you could add the instructions for using an instant pot at the end.
I think more and more internet recipe folks are doing instant pot recipes and missing out on a lot of traffic to their sites because the recipe says…” Instant Pot…”
That is me too! Now, I am a very, very experienced cook, so I can figure things out, but, often I just pass on by any recipe that starts with instant pot…
I hope this is helpful! Very much enjoy your site! Blessings! Joan
Kristin
Thanks for the feedback! I will definitely try adding an alternative cook method to the Instant Pot recipes! <3
Alice
thank you for doing the Instant Pot recipe. I got one for Christmas last year and have not used it much because I don’t have recipes for the pot that we like. Loved yours! Do more!
Kristin
Oh good!! Glad you enjoyed it! Be sure to go to the Instant Pot section of my blog for more tasty recipes!!
linda zich
Minute rice or regular?
Kristin
Regular rice 🙂
Elizabeth
Can I use a crock pot?
Ron Mc
OMG I just cook this tonight it was great!!!! I did add about a half cup of shrimp and another tsp of cajun seasoning.
5 STARS!!
Kristin
Yea! Glad you enjoyed this!!
Jessie
I loved this! I did add chicken and shrimp too. So good!
Kristin
I love the addition of shrimp!! Glad you enjoyed this!
Jennifer Strouss
If you add shrimp would you change the cooking time?
Kristin
Good question! Since shrimp cook quickly, I would cut the time down by a few minutes. Let me know how it goes if you try it! Enjoy!
Lisa
I would like to use brown rice, what would the cooking time be?
Kristin
Hmmm, since it takes a bit longer, I would think about 15 minutes would be great if using brown rice!
Janet Andrews
Does adding raw chicken and leaving the shrimp out change the cooking time of 8 minutes????
Kristin
Shrimp are a bit smaller and easier to cook, so I would suggest adding about 2 minutes if using raw chicken. That should be enough time to cook it all through entirely and be delicious. Enjoy!
Paige
Do you think it would work to use cauliflower rice instead?
Kristin
I would think so, you would need to decrease time though as cauliflower cooks faster than the regular rice would
Angie Denson
This was delicious! I added shrimp and the pressure cooker makes it a little rubber like, so I would saute it separately and add it at the end next time. Thank you so much for sharing! I will check out some of your other recipes:-).
Kristin
Glad you enjoyed and good to know about the shrimp. I haven’t tried it before, so was curious!
Anesha
Could I leave the rice out and cook it separately? My MIL doesn’t eat rice. Crazy I know. If I can cook it separately, would I need to make adjustments to the recipe? What about cooking times?
Kristin
Most of the cook time is due to the rice, so I would suggest cutting the cook time in half and starting there. I definitely think it would work to keep the rice out though!
Katie
I’d like to try this recipe, but it doesn’t specify if the sausage should already be cooked? I have raw sausage in the freezer!
Kristin
I use the pre-cooked smoked sausage in mine, but if yours is raw, put the pot on saute first and cook it prior to starting the pressure cook!