Go Back
+ servings
Authentic jambalaya is served for an easy and filling Cajun meal.
5 from 1 vote
Print

Instant Pot Jambalaya Recipe

Instant Pot Jambalaya is a faster, and better, way to create this Cajun favorite, and it's not just for Mardis Gras! Made with chicken, andouille sausage, and rice, this flavorful meal is on your table in a snap.

Course main dish
Cuisine Cajun
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 servings
Calories 401 kcal

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

  1. 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.
  2. 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.
  3. Add bell pepper, onion, and celery. Sauté for 2 minutes. Add garlic and continue sautéing for another minute.
  4. Pour in broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
  5. Stir in the sausage, chicken, white rice, diced tomatoes, Cajun seasoning, basil, oregano, salt, black pepper, and bay leaf.

  6. Close the lid and make sure the pressure release valve is in the sealed position.
  7. Set the Instant Pot to high pressure for 5 minutes. Allow a 5 minute natural pressure release before opening the pressure valve.
  8. Serve with a sprinkle of finely chopped fresh parsley and enjoy!

Recipe Notes

Meal Prep and Storage

  • To Prep-Ahead: Chopping the vegetables and cutting the meat into bite-size pieces will save time. Don't cut meat more than one day ahead of time.
  • To Store: Place jambalaya in an airtight container and store in the fridge for 3-5 days.
  • To Freeze: Seal in an airtight, freezer-safe container. Place in freezer for up to 3 months.
  • To Reheat. Allow jambalaya to thaw in the fridge, then warm in a skillet at medium heat for best results.

Nutrition Facts
Instant Pot Jambalaya Recipe
Amount Per Serving
Calories 401 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 90mg30%
Sodium 1025mg45%
Potassium 531mg15%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 3g3%
Protein 23g46%
Vitamin A 966IU19%
Vitamin C 19mg23%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.