Steaming hot Jambalaya is guaranteed to warm you up on a chilly evening. Filled with flavor and easy to make, everyone loves when Instant Pot Jambalaya is on the dinner menu!
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Main Dish
Cuisine: American
Keyword: instant pot recipes, rice for jambalaya, sausage jambalaya, seafood jambalaya
12ouncesfully cooked andouille sausagecut into ¼-inch-thick coins
1poundfresh or frozen raw shrimp, peeled and deveined (if using frozen, thaw, rinse, and pat dry)31/40 count
1medium yellow onionchopped (about 1 ½ cups)
1medium green bell peppercut into 1-inch pieces (about 1 cup)
1medium red bell peppercut into 1-inch pieces (about 1 cup)
3clovesgarlicminced (about 1 Tablespoon)
1teaspoonkosher salt
1teaspoondried oregano
½teaspoondried thyme
¼teaspooncayenne pepper
1large or 2 small bay leaves
1canlow sodium chicken broth, divided14.5-ounce
1canfire roasted diced tomatoes in their own juices14.5-ounce
1 ¼cupsuncooked long grain brown rice
1poundbonelessskinless, chicken thighs, trimmed of excess fat
6dashes hot saucesuch as Tabasco, plus additional to taste
3medium green onionsfinely chopped (about ½ cup)
3Tablespoonsfreshly squeezed lemon juicefrom about 1 small lemon
Instructions
Add 1 Tablespoon of olive oil to the Instant Pot and select the SAUTE function. When the oil is hot, add the andouille sausage and cook until browned. Using a wooden spoon, turn the sausage slices until all sides are browned. This will take about 6 minutes. Remove the sausage to a plate and set aside.
Add another ½ Tablespoon of olive oil to the pot and add the shrimp. Cook the shrimp about 3 minutes or until they are no longer translucent. Remove them from the Instant Pot and add them to the plate with the sausage.
Add the last ½ Tablespoon of olive oil to the pot and add the chopped onion, green bell pepper and red bell pepper. Cook and stir for about 5 minutes. Add the garlic, salt, oregano, thyme, cayenne, and bay leaf. Cook for about 30 seconds. Turn the Instant Pot off.
Pour in about ½ cup of the chicken broth to deglaze the bottom of the pot. Use the wooden spoon to scrape any food bits that may be stuck to the bottom of the pot. This will prevent the burn notice from being alerted.
Pour in the remaining broth. Add the diced tomatoes, but do not stir. Rinse and drain the rice and add it to the pot. Using the wooden spoon, gently distribute it in an even layer, and push it down in the liquid. Add the chicken thighs on top.
Cover the Instant Pot and turn the valve to “sealing.” Select “High Pressure” and manually set the time to 20 minutes. After the cooking time is complete, let the pressure naturally release for 15 minutes. Then do a quick pressure release, and open the lid.
Using a pair of tongs, break up or shred the chicken thighs into bite-sized pieces. They will be very tender and this should be very easy to do.
Remove the bay leaf. Stir in the hot sauce, green onions, lemon juices, sausage and shrimp. Allow the mixture to sit until the sausage and shrimp have been heated through. Add seasonings to taste. Serve hot.
Notes
If using frozen shrimp, thaw, rinse, and pat dry before using
Store in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw in the refrigerator before reheating.
For reheating, add the jambalaya to a skillet over medium low heat until hot.
If you can’t find andouille sausage, kielbasa is a great substitute. It is not as spicy as andouille. So it may require an additional dash or two of hot sauce.
Recipe tested in a 6qt Instant Pot. Time does not include the time it takes to come to pressure (about 10-15 minutes).