Instant Pot Jambalaya (One-Pot 30-Minute Recipe)

Name: Instant Pot Jambalaya
Prep time: 10 min
Cook time: 3 min
Total time: 33 min
Ingredients: 2 teaspoons olive oil; 12 ounces Andouille or smoked Cajun sausage (sliced into 1-inch rounds); 6 ounces boneless skinless chicken breast (cut into 1-inch chunks); 1 small onion (diced); 1 small red bell pepper (diced); 1 stalk celery (minced); 1 clove garlic (minced); 2 cups low sodium chicken stock; 2 cups long grain white rice (rinsed well); 3 teaspoons Cajun Seasoning (divided); ½ teaspooon dried thyme leaves; 1 dried bay leaf; 15 ounces diced tomatoes; ½ tablespoon hot sauce (optional); 2 teaspoons Worcestershire Sauce; 1 pound small shrimp, peeled and deveined (optional)

Jump to Recipe

This all-in-one recipe for Instant Pot Jambalaya is made with chicken, andouille sausage, shrimp, and rice, for a flavorful meal that is ready in under 30 minutes.

If you are looking for other easy, one-pot Instant Pot recipes, you don't want to miss my recipes for Instant Pot Shrimp Boil, Instant Pot Sausage and Potatoes, and Instant Pot Chicken and Rice.

Instant Pot Jambalaya on white plate topped with parsley.

When it comes to developing flavor fast, I love turning to my Instant Pot. An electric pressure cooker seals in the heat AND flavor, allowing meals, like Instant Pot Short Ribs, Instant Pot Butter Chicken, and Instant Pot Pot Roast, to be cooked quickly without sacrificing the taste.

And when it comes to recipes like Jambalaya or Instant Pot Red Beans and Rice, I find that the Instant Pot version is MORE flavorful than the stove-top version.

Reasons to Love Instant Pot Jambalaya

Cajun Flavor Fast. Just like my recipe for Instant Pot Red Beans and Rice, this recipe for Instant Pot Jambalaya delivers a classic Creole recipe in record time.
Perfectly Cooked. In less than 30 minutes this recipe delivers jambalaya full of tender chicken, andouille sausage, perfectly cooked rice, and tons of Cajun spice!
Adaptable. I have included instructions for making Instant Pot jambalaya with or without shrimp--because some of us like it, and some of us don't 😉
One-Pot Family Favorite Meal. Like One-Pot Cajun Chicken Pasta, Instant Pot Meatloaf and Mashed Potatoes, and Instant Pot Burrito Bowl, this recipe for Instant Pot Jambalaya is a family-favorite all-in-one meal.

Ingredients for Jambalaya

Ingredients for instant pot jambalaya labeled on counter.

Holy Trinity: The holy trinity in Cajun cuisine and Louisiana Creole cuisine refers to the combination of onions, bell peppers, and celery. This recipe for Jambablaya starts by sauteeing this classic combination in oil to develop authentic flavor. Use any color of bell pepper you like.
Andouille Sausage: For an authentic jambalaya recipe, use andouille sausage. However, smoked sausage or Cajun chicken sausage works as well. I love using chicken cajun-style sausage to keep the fat on the lower end.
Chicken: Use boneless, skinless chicken breasts or thighs that have been cubed into bite-sized pieces.
Rice: For your chicken not to overcook, it is best to use long-grain white rice, not brown rice. Brown rice requires a MUCH longer cooking time, which would overcook the chicken. Because I am using pre-cooked, chicken sausage, I chose to use Jasmine rice, which only cooks in 3 minutes. You can use brown rice, simply increase the cooking time to 22 minutes.
Seasoning: I used a homemade Cajun Seasoning, that is simple to make and lower in sodium than store-bought brands. That said, feel free to use any brand of cajun seasoning you like. I also recommend adding a dried bay leaf and dried thyme leaves, which help to replicate the authentic flavor of jambalaya.
Diced Tomatoes: Use one 15-ounce can of diced tomatoes.
Chicken Stock: For the cooking liquid, use low-sodium store-bought or homemade chicken stock or broth. Alternatively, you can use seafood stock if you have it on hand.
Shrimp: The shrimp is completely optional, yet authentic in Jamabalya recipes. I have found it is best to use fresh or defrosted small, deveined, shrimp and add them AFTER pressure cooking. The residual heat will cook the shrimp through. If you want to add shrimp prior to pressure cooking, I would use frozen jumbo shrimp.
Hot Sauce: To add a bit more heat and flavor to the jambalaya, add hot sauce as desired after pressure cooking. I often stir in a teaspoon, allowing people to add more as desired.
Worcestershire Sauce: A little bit of Worcestershire sauce adds a rich umami flavor to the dish, helping it to taste as though it simmered for hours.

How to Make Instant Pot Jambalaya

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post or follow along as I make this dish in the video below.

Step One: Saute. To develop intense flavor, it is best to saute the andouille sausage, chicken, onions, peppers, and celery together until the meat begins to brown and the onions begin to soften.

Side by side photo showing inner pot before and after sauteeing holy trinity with sausage and chicken.

Step Two: Deglaze the Inner Pot. Add in a bit of the broth or stock and scrape up any browned bits of food from the bottom of the pan. This is crucial to prevent a burn warning!

Step Three: Layer Ingredients. Stir in the rest of the broth along with the cajun seasoning, thyme, and bay leaf. Add the rice to the cooking liquid, and gently push it down to submerge it fully into the liquid. Top the rice with diced tomatoes, but DO NOT STIR! This also helps to prevent a burn notice.

Side by side photo showing inner pot with ingredients for jambalaya before and after adding tomatoes.

Step Four: Pressure Cook. Set to cook on high pressure, using the manual or pressure cooker button, not the rice button, for 3 minutes. Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes, but a full pressure release is best. This ensures your rice stays tender and fluffy.

Step Five: Add Shrimp (optional). Small shrimp will not need long at all to cook and can easily overcook and become rubbery. However, if you add the shrimp after pressure cooking and let it sit for 5-10 minutes, or until the shrimp are fully cooked from the residual heat.

Side by side photo showing inner pot before and after letting the shrimp cook through.

Step Six: Season and Serve. To amp up the flavor of this Instant Pot Jambalaya even more, add Worcestershire sauce and hot sauce, and fluff the rice with a fork to combine everything.

Spoonful scooping out jambalaya out of instant pot.

FAQs about Pressure Cooker Jambalaya

Is the shrimp necessary?

No! Not. While traditional, jambalaya is absolutely delicious with or without shrimp.

I only have jumbo shrimp, will that work?

I would add frozen jumbo shrimp prior to pressure cooking. Simply add the seasoned frozen shrimp on top of the tomatoes and cook for 3 minutes as directed. I do find that the shrimp will still be a bit overcooked, so I recommend using thawed small shrimp for best results.

Can I use brown rice?

I don't recommend brown rice for this recipe, as it needs to be cooked for 22 minutes instead of 3 minutes, so the chicken will be overcooked in that time frame.

Is it necessary to rinse the rice?

I highly recommend rinsing the rice before pressure cooking. Rinsing rice will remove the surface starch that can cause the rice to get mushy and stick together when cooked.

More Instant Pot Easy Dinner Recipes

The next time you need a FAST meal full of flavor, try out this recipe for Instant Pot Jambalaya--it won't disappoint! And if you gave it a try, be sure to leave a review and comment below.