Description
This Instant Pot Jambalaya recipe is a flavorful and hearty one-pot meal featuring andouille sausage, chicken thighs, shrimp, and a medley of vegetables simmered with Creole seasoning and rice. The use of the Instant Pot makes it quick and easy to prepare, delivering a classic Southern dish with bold Cajun flavors in just 40 minutes.
Ingredients
Vegetables & Aromatics
- 4 green onions (white and light green parts separated from dark green parts)
- 1 medium yellow onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 4 ribs celery, chopped
- 4 cloves garlic, minced
Meats & Seafood
- 12 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, diced
- 12 ounces shrimp, peeled and deveined
Pantry & Spices
- 1 1/2 tablespoons vegetable oil, divided
- 1 tablespoon Creole seasoning, or Cajun seasoning
- 1/2 teaspoon dried thyme, or 1 heaping teaspoon fresh thyme leaves
- 1 bay leaf
- 2 cups unsalted or low-sodium chicken stock
- Kosher salt, to taste
- 1 (14.5-ounce) can diced tomatoes
- 1 cup long-grain white rice
Garnish
- Chopped fresh parsley (optional)
- Reserved dark green parts of sliced green onions
Instructions
- Prepare Ingredients: Slice green onions, keeping the white/light green parts separate from the dark green parts. Chop onion, bell pepper, celery, and mince garlic. Slice sausage and dice chicken thighs.
- Sauté Sausage: Turn on the Instant Pot sauté function and heat 1 tablespoon vegetable oil. Add sliced andouille sausage and cook about 3 minutes until lightly browned, stirring frequently. Remove sausage with a slotted spoon and set aside on paper towels.
- Sear Chicken: Add remaining 1/2 tablespoon oil and diced chicken to the pot. Cook 2 to 3 minutes until lightly browned, stirring frequently. Remove chicken with a slotted spoon and set aside.
- Cook Vegetables: Add chopped yellow onion, bell pepper, and celery to the pot. Add more oil if needed. Sauté about 3 minutes until onion is translucent, stirring frequently.
- Add Aromatics and Seasoning: Stir in minced garlic, Creole seasoning, and thyme. Cook for 1 more minute, then cancel the sauté function.
- Add Liquids and Layer Ingredients: Add bay leaf and chicken stock. Scrape the bottom of the pot to loosen browned bits. Taste and season with salt if needed. Add diced tomatoes with juices, rice, and white/light green parts of the green onions. Return sausage and chicken to the pot and stir to combine.
- Pressure Cook: Secure the lid and set the steam release to sealing. Select manual/pressure cook on high pressure for 7 minutes. When cooking is complete, perform a quick release per manufacturer's instructions. Once the float valve drops, carefully remove the lid. The Instant Pot will switch to keep warm.
- Cook Shrimp: Add shrimp to the pot and stir. Cover and let stand on the warm setting for 10 minutes until shrimp is cooked through.
- Finish and Garnish: Stir in half of the reserved dark green onion tops. Serve garnished with remaining dark green onion parts and chopped fresh parsley if desired.
Notes
- For variation, omit shrimp or substitute with other seafood, additional sausage, or chicken.
- Use low-sodium chicken stock to control salt levels.
- Ensure rice is spread evenly to avoid sticking or burning during pressure cooking.
- Quick release the pressure carefully following your Instant Pot’s guidelines to avoid splattering.
- Garnishing with parsley and green onion tops adds freshness and color contrast to the dish.
- Jambalaya differs from gumbo in that the rice cooks with the other ingredients in one pot.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Southern, Cajun
