Spice up dinner time with this flavorful recipe for Instant Pot Jambalaya! This cajun pressure cooker jambalaya recipe is filled with 4 different kinds of peppers, chicken, shrimp, and andouille sausage.
Pressure cooker jambalaya
We love making this jambalaya in the instant pot because it cooks relatively quickly and makes a big enough batch to feed a bigger family or leaves leftovers for the next day. Did I mention it makes great leftovers??? If you can manage to save some for lunch the next day, you totally should!
Other instant pot recipes we love are Instant Pot Chicken Creole, instant pot chicken and dumplings, instant pot tomato soup, and instant pot apple bbq ribs. If you’re looking for more cajun inspired recipes, try Instant Pot Red Beans and Rice, Cajun Chicken Pasta, or Crockpot Cajun Sausage and Potatoes.
Make sure you check out our cookbook, too. The “I Love My Instant Pot” Affordable Meals Recipe Book is filled with 175 recipes that cost $12 or less to make.
How long does it take to cook jambalaya?
This jambalaya recipe takes about 45 minutes from start to finish. That includes searing the chicken, cooking the rice and peppers, and warming the sausage!
If making it on the stove top, it takes about the same amount of time. The difference in making jambalaya in an electric pressure cooker is it is primarily hands-off.
Can I make jambalaya without shrimp?
Absolutely! If you don’t eat shrimp or don’t have it on hand, you can make this recipe without shrimp. The shrimp can easily be omitted from this recipe and be made with just chicken and andouille sausage. It will still taste great and feed 6.
How can I make instant pot jambalaya not spicy?
If you aren’t a fan of spicy foods (or are worried about picky eaters), there are ways to cut down on the spice in this jambalaya recipe. First, omit the jalapeños. Second, cut the cajun seasoning in half. You can also substitute the Cajun seasoning for Creole seasoning. This will still add great Cajun flavor without the spice.
Can Jambalaya be made ahead of time?
Yes. You can make jambalaya the day before and store it in your refrigerator overnight. The flavors will meld together and actually taste even better the next day.
Can Jambalaya be frozen?
Yes, you can freeze jamabalaya. The trick is to make sure it is completely cooled down before freezing. This helps prevent freezer burn. Make sure you store it in a freezer safe bag with as much air removed as possible or in a freezer safe container. Vacuum sealers work great for freezing jamabalaya.
Can you reheat Jambalaya?
Yes. You can reheat jambalaya either from being refrigerated or from being frozen. If reheating from the fridge, reheat over low heat on the stove top with a couple of tablespoons of chicken broth added in for moisture.
If reheating from frozen, we recommend letting the frozen jambalaya thaw out in the fridge overnight. Then, reheat as described above. If you don’t have time to defrost overnight, defrost the frozen jambalaya container in tepid water until defrosted. Then, reheat on the stove top or in the microwave until warm.
How long does jambalaya last?
Any uneaten jambalaya needs to be stored in the refrigerator. It will stay fresh for 3 days. Jambalaya will stay fresh in the freezer for up to 3 months. If it is stored with a vacuum sealer, it will stay fresh in the freezer for 6 months or more.
What do you eat with jambalaya?
Nothing! Jambalaya is a one-pot dinner that covers all of the food groups. However, if you are trying to stretch this to feed 8 people instead of 6, we recommend serving it with instant pot cornbread or Jalapeno Cheddar Cornbread and a simple green salad.
- 1 tablespoon olive oil
- 6 boneless chicken tenders, chopped
- 2 cups chicken broth
- 1 1/2 cups basmati rice
- 1 (14-ounce) can diced tomatoes
- 3 ribs celery, chopped
- 2 jalapeños, diced, seeds removed
- 1 yellow onion, chopped
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 2 bay leafs
- 1 tablespoon minced garlic
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 8 ounces cooked shrimp, thawed with shells removed (about 16-20)
- 1 (8-ounce) package andouille sausage, sliced
- Diced green onions for garnish
- Press the saute button on the instant pot and add the olive oil.
- Allow the oil to warm up for 2 minutes.
- Add the chopped chicken to the instant. Cook, stirring occasinally, until browned. 3 minutes.
- Pour in the chicken broth and deglaze the bottom of the pot.
- Turn the instant pot off.
- Add the rice, tomatoes, celery, jalapenos, onion, bell peppers, bay leaf, garlic, cajun seasoning, salt, and thyme. Mix.
- Close the lid and set the pressure release valve to sealing.
- Press the manual or pressure cook button and set to 8 minutes on high pressure.
- Natural pressure release for 5 minutes and then quick release remaining pressure.
- Remove the lid and stir in the shrimp and andouille sausage.
- Replace the lid and let it sit for 5 minutes, to warm the sausage and shrimp.
- Serve, topped with green onions, and enjoy!
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McCormick Perfect Pinch Cajun Seasoning, 3.18 oz
Genuine Instant Pot Tempered Glass Lid, 9 in. (23 cm), 6 Quart, Clear
The "I Love My Instant Pot" Affordable Meals Recipe Book
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Nutrition InformationYield 6 Serving Size 1 1/2 cups
Amount Per Serving Calories 509Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 216mgSodium 1523mgCarbohydrates 28gNet Carbohydrates 0gFiber 3gSugar 4gSugar Alcohols 0gProtein 56g
Nutrition information is an estimate.
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