For a richer flavor, consider using homemade chicken stock instead of store-bought broth. Adjust the amount of Creole and Cajun seasoning to your preferred level of spiciness. Start with less and add more to taste. If you don't have fire-roasted tomatoes, regular diced tomatoes can be used, but consider adding a pinch of smoked paprika for a similar depth of flavor. For a thicker jambalaya, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last minute of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Instant Pot® Cajun Jambalaya
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS22
Experience the vibrant flavors of Louisiana with this simplified Instant Pot® Jambalaya. A symphony of Andouille sausage, succulent shrimp, and tender chicken, harmonized with Creole spices and a medley of fresh vegetables, all pressure-cooked to perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol133 mg
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Fiber3 g
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Protein28 g
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Saturated Fat2 g
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Sodium1016 mg
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Sugar5 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
12 mins
Combine the rinsed rice and chicken broth in the inner pot of the Instant Pot®. Ensure the rice is submerged evenly. Close and lock the lid, setting the valve to 'Sealing'. Select the 'Rice' function, allowing 10-15 minutes for the pressure to build.
02
Step
5 mins
Once the cooking cycle is complete, carefully perform a quick pressure release (approximately 5 minutes) according to the manufacturer's instructions. Unlock and remove the lid. Fluff the cooked rice with a fork and transfer it to a bowl; keep warm.
03
Step
6 mins
Thoroughly rinse out the Instant Pot® inner pot. Select the 'Sauté' function on the Instant Pot®. Add the grapeseed oil, followed by the chopped chicken and sliced Andouille sausage. Sauté until the chicken is lightly browned and the sausage is rendered, about 5-7 minutes.
04
Step
1 mins
Add the finely chopped celery, bell pepper, and onion to the pot. Sauté for another minute, stirring frequently until the vegetables begin to soften.
05
Step
0 mins
Stir in the can of fire-roasted tomatoes (undrained), Creole seasoning, and Cajun seasoning. Mix well to combine all the ingredients.
06
Step
2 mins
Add the peeled and deveined shrimp to the pot. Cook just until the shrimp turn pink and their tails curl up, approximately 1-3 minutes. Be careful not to overcook the shrimp.
07
Step
0 mins
Serve the jambalaya hot, either spooned on top of the cooked rice or mixed directly into it. Garnish with fresh parsley, if desired.
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RECIPE REVIEWS
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Please Rate
Lurline Daugherty
Jun 15, 2025I added a pinch of cayenne pepper for extra heat. Delicious!
Gladys Berge
Jun 13, 2025This recipe is fantastic! So easy and flavorful. My family devoured it!
Blair Hartmann
May 13, 2025I was a little skeptical about using the Instant Pot for jambalaya, but this recipe proved me wrong. It's now a weeknight staple.
Tyshawn Schaden
Apr 26, 2025The cooking time was spot on, and the shrimp came out perfectly cooked. Will definitely make again.
Conrad Morar
Apr 25, 2025My rice was a little mushy. Next time, I will reduce the amount of chicken broth by 1/4 cup.