Instant Pot Jambalaya

4.56 from 18 votes

Instant Pot Jambalaya

Instant Pot Jambalaya is made with spicy Creole seasoning, rice, lots of veggies, and andouille sausage and shrimp. This delicious one pot dinner is ready in barely 30 minutes. It's a quick and easy pressure cooker take on a Louisiana favorite!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: African, American, French, Spanish

Diet: Low Fat

Keyword: Creole recipes, easy instant pot recipes, jambalaya recipes, one pot dinners

Servings:

Calories: 300kcal

Author: Kristina Tipps

Equipment

pressure cooker

Ingredients

12 oz andouille sausage
2 tablespoon oil
1 ½ cups uncooked long grain white or jasmine rice
1 ¾ cups chicken broth
2 tablespoon Creole seasoning
½ teaspoon red pepper flakes
1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon pepper
1 bay leaf
1 cup onion, diced
4 garlic cloves, minced
2 celery stalks, chopped
16 oz okra, trimmed and halved
2 cups bell peppers, sliced into medium-sized pieces
16 oz jumbo or large frozen shrimp, peeled
2 cups crushed tomatoes
green onions, for garnishing

Instructions

Set the Instant Pot to saute on normal (or high). Cook the andouille sausage in olive oil until it's browned, about 2 minutes on each side. If using chicken, add it once the sausage is done and cook until browned. Remove and set sausage aside.
Thoroughly deglaze the pot in ¼ cup of chicken broth by scraping the bottom with a wooden spoon until all stuck pieces have been loosened. *It's important to deglaze completely.
Add the remaining chicken broth, rice, ½ of all seasonings (Creole, thyme, salt, pepper, red pepper). Stir, ensuring the rice is covered in the broth. Once mixed during this step, do not mix again.
Add the remaining ingredients and layer on top of the rice in this order: bay leaf, onions, garlic, celery, cooked sausage, okra, peppers, shrimp, crushed tomatoes, the rest of the seasonings. Do not mix. *You can also put a trivet with skinny spacers over the rice before adding the sausage, okra, peppers, shrimp and tomatoes. Some may fall through and this is okay. Doing this will take some of the weight off the rice mix and limit how much food is touching the bottom, thus limiting the chance of triggering the burn notice.
Close and seal the lid. Set to pressure cook on high for 3 minutes. Let pressure naturally release for 10 minutes, then quickly release the remaining pressure. Remove the bay leaf (and trivet if used) and mix well.
Immediately remove the inner pot and transfer to a heat proof surface to prevent the vegetables from continuing to cook (or transfer to a serving dish). Taste and season with additional salt, pepper, and red pepper if desired. Garnish with green onions, fresh parsley, or fresh thyme to serve.

Notes

Use the correct amount of liquid recommended for your size pressure cooker. The rice is going to absorb all of the broth so you must use enough that it allows the Instant Pot to come to pressure correctly and not absorb fully before the 3 minutes is up. White rice has a 1:1 ratio with water or broth. For one pot rice meals, I always add ¼ cup more than this and recommend you do so too. As written, this recipe works in both 6 quart and 8 quart pressure cookers. For 10 quart pressure cookers, increase the amount of rice to 1 ¾ cups and chicken broth to 2 cups.

Variations

Add Chicken: add diced chicken seasoned with Creole by sauteing it with the sausage.
Vegetable Additions: add carrots, broccoli, corn, green beans, or cauliflower in place of the traditional vegetables or in addition to (without overfilling your pot).
Make it Vegetarian: eliminate the andouille sausage, add extra shrimp or tofu, and use vegetable broth.
Make it Vegan: eliminate the andouille sausage and shrimp, use vegetable broth, and add tofu sausage or extra vegetables.

Nutrition