Instant Pot Jambalaya Recipe

Original Post: https://www.evolvingtable.com/?p=92501

A bowl of traditional Instant Pot Jambalaya is served in a white bowl with a spoon.

5 from 2 votes

Instant Pot Jambalaya Recipe

Instant Pot Jambalaya is a faster and easier way to cook up this Cajun favorite at home. Made with chicken, andouille sausage, and rice, this flavorful meal is on your table in just 40 minutes.

Prep Time25

Cook Time20

Total Time45

Course: main dish

Cuisine: Cajun

Servings: servings

Author: London Brazil

Ingredients

2 Tbsp. oil divided
12 oz. andouille sausage cut into bite-sized pieces
1 lb. chicken thighs cut into bite-sized pieces
1 green bell pepper finely chopped
1 small sweet onion finely chopped
3 stalks celery finely chopped
4 garlic cloves finely minced
1 ¾ cups broth chicken
1 ½ cups long grain white rice rinsed and drained
14.5 oz. can diced tomatoes regular or fire roasted
2 tsp. Cajun seasoning to taste
2 bay leaves
¾ tsp. basil dried
¾ tsp. oregano dried
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.
12 oz. andouille sausage, 2 Tbsp. oil
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.
2 Tbsp. oil, 1 lb. chicken thighs
Sauté the Veggies: Add bell pepper, onion, and celery. Sauté for 2 minutes. Add garlic and continue sautéing for another minute.
1 green bell pepper, 1 small sweet onion, 3 stalks celery, 4 garlic cloves
Add Everything to the Pot: Pour in broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck. Stir in the sausage, chicken, white rice, diced tomatoes, Cajun seasoning, basil, oregano, salt, black pepper, and bay leaf.
1 ¾ cups broth, 1 ½ cups long grain white rice, 14.5 oz. can diced tomatoes, 2 tsp. Cajun seasoning, 2 bay leaves, ¾ tsp. basil, ¾ tsp. oregano, 1-1 ¼ tsp. salt, ½ tsp. black pepper
Pressure Cook: Close the lid and make sure the pressure release valve is in the sealed position. Set the Instant Pot to high pressure for 5 minutes. Allow a 5 minute natural pressure release before opening the pressure valve.
Serve the jambalaya with a sprinkle of finely chopped fresh parsley and enjoy!

Video

Notes

Prep-Ahead Instructions:

Chop the vegetables up to 2 days in advance. Cut the meat into bite-size pieces no more than 1 day in advance.

Storage Directions:

Place jambalaya in an airtight container and store in the fridge for up to 3-5 days. To freeze, seal in an airtight, freezer-safe container. Place in the freezer for up to 3-4 months. To reheat, allow jambalaya to thaw in the fridge, then warm in a skillet with a bit of oil at medium heat for the best results.

Recipe Tips

Rinse until clear. Run the rice under water until it is clear to get light and fluffy grains instead of a clumpy mess.
Good sear. Ensure the oil is hot before adding the sausage and chicken so the meat gets a good sear. This will lock in the juices and keep the meat tender.
Scrape to release. Removing the stuck-on pieces from the bottom will prevent a burn message.
Mix just enough. Make sure the ingredients are mixed together, but keep the tomatoes from the bottom of the pot. If the tomatoes rest on the bottom, the jambalaya will be too thick and you might get a burn error.
Adjust the spice. This recipe is easily adjustable! For those that want extra spice, add in more Cajun seasoning. If serving to kids or those that don't want spicy dishes, limit or omit the Cajun seasoning and use Blackened instead.

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