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!
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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!
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Instant Pot Jambalaya
Ingredients
- 14 oz andouille sausage, cut into ½" 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 ½ cups chicken broth
- 1 teaspoon cajun seasoning
- 1 teaspoon chili powder
- 1 tablespoon soy sauce
- 1 tablespoon 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
Brianna says
Super delicious taste and I’ve made this 3 times! However, I adjusted the time down because the first time I made this the rice was burnt at the bottom. The second time I turned the time down 1 minute and it seemed to be fine so when I made the recipe a third time it was burnt again at the bottom, and recommendations to prevent this since I really love the taste?!
Kristin says
The biggest key to avoid burn notice, is to make sure NOTHING is stuck on the bottom of the IP from sauteing the veggies. Add a bit of broth when scraping the bottom to really ensure nothing is on it as the IP is quite picky on that burn notice if there is!
Ashleigh says
Simple, quick, and so incredibly delicious! This easily became a family favorite and will be back on the table soon. Thanks for the recipe!
Kristin says
Yay! Love hearing that!!
Karen Henderson says
I love the instant Pot recipes. Thank you for sharing. I am a visual learner so I love seeing when people do their recipes step by step in the instant pot.
Kristin says
Awww, glad to hear you enjoy this recipe!!
Sarah says
I added a yellow bell pepper and will add an extra cup of rice ( will add more broth with extra rice) Made this twice and I love it!! Only had vegetable broth and was still great!! When sautéing veggies I spritzed with a little water so they wouldn’t burn. Worked out great!!! Will add a spoon full of sour cream and some hand shredded cheese and will be perfect with the chilly weather coming!! Thanks for this amazing recipe!!
Kristin says
Yay!! Glad to hear you enjoy it!!
Harry says
So it tastes great once it eventually cooks, but the mixture doesn’t come up to pressure and it burns on the bottom. Not sure if I’m doing something wrong, but I followed the directions exactly.
Kristin says
Beofre moving to pressurize, make sure nothing is stuck to the bottom from when you used the saute function. If anything is stuck, it won’t pressurize and will give the burn notice. Those darn pressure cookers are picky!
Renata Pagnan says
If you were cooking this in the stove top how many minutes? I like your recipes but was wondering if you can give recipe for stove top too
Kristin says
I would cook all the ingredients (rice, sausage, sauté veggies, etc) and then allow to simmer over low heat for about 1-2 hours!
Katie says
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 says
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!
Anesha says
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 says
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!
Angie Denson says
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 says
Glad you enjoyed and good to know about the shrimp. I haven’t tried it before, so was curious!
Paige says
Do you think it would work to use cauliflower rice instead?
Kristin says
I would think so, you would need to decrease time though as cauliflower cooks faster than the regular rice would
Janet Andrews says
Does adding raw chicken and leaving the shrimp out change the cooking time of 8 minutes????
Kristin says
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!
Lisa says
I would like to use brown rice, what would the cooking time be?
Kristin says
Hmmm, since it takes a bit longer, I would think about 15 minutes would be great if using brown rice!
Jennifer Strouss says
If you add shrimp would you change the cooking time?
Kristin says
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!
Jessie says
I loved this! I did add chicken and shrimp too. So good!
Kristin says
I love the addition of shrimp!! Glad you enjoyed this!
Ron Mc says
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 says
Yea! Glad you enjoyed this!!
Elizabeth says
Can I use a crock pot?
linda zich says
Minute rice or regular?
Kristin says
Regular rice 🙂
Alice says
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 says
Oh good!! Glad you enjoyed it! Be sure to go to the Instant Pot section of my blog for more tasty recipes!!
Joan Schaller Bauer says
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 says
Thanks for the feedback! I will definitely try adding an alternative cook method to the Instant Pot recipes! <3