If you’re anything like me, you probably crave those big, bold, spicy Southern flavors on a chilly evening — but you might not want to stand over the stove for hours stirring a pot. That’s why this Instant Pot Jambalaya is one of my weeknight saviors.
It’s loaded with smoky andouille sausage, tender chicken, sweet shrimp, and rice all simmered in the rich blend of Louisiana spices. It’s exactly the kind of dish I pull out when I want to bring a little warmth and celebration to the table without fuss.

I grew up loving one-pot meals because they feel communal — everyone digging into the same big pot of food, warm bread on the side, maybe some hot sauce if you’re brave. This recipe checks all those boxes.
What Makes This Jambalaya Special
Jambalaya is more than just rice and meat — it’s a whole cultural tradition in a pot. When I first tried making it at home, I was intimidated by getting the rice just right. But with the Instant Pot? It’s nearly foolproof.
I love how this recipe builds layers of flavor: browning the sausage for that smoky bite, cooking chicken until it’s juicy, sweating the vegetables until they melt into the dish. And then there’s the shrimp, gently steamed at the end so it stays tender and sweet.
It’s my favorite type of meal because it doesn’t just feed you — it hugs you from the inside out.

The Star Ingredients (and Why I Choose Them)
Shrimp
I always keep a bag of raw shrimp in the freezer. I prefer medium to large, peeled and deveined. Don’t skip patting them dry — it helps them soak up the spices better.
Andouille Sausage
This is non-negotiable for that smoky, spicy, Cajun kick. If I can’t find andouille, I use smoked chorizo or even kielbasa, but I always go for something smoked for that depth.
Chicken
I’m partial to boneless, skinless thighs. They stay moist and flavorful, even under pressure. If you’re using breast meat, just watch that it doesn’t overcook.
Rice
Long-grain white or basmati rice works perfectly. I like basmati for its subtle aroma. Jasmine is another good choice, but watch the cook time.
The Holy Trinity
If you’ve cooked any Cajun food, you know this mix: onion, bell pepper, and celery. It’s the aromatic base that gives the dish its soul.
Tomato
I use fresh or canned diced tomatoes. They give this version that classic Creole red color and a bit of tang.
Seasonings
Creole or Cajun seasoning blends are pantry staples in my house. I taste as I go since they vary in saltiness.
Stock
Store-bought chicken stock works great, but if I’ve got shrimp shells, I’ll simmer them with onion and garlic for a quick shrimp stock. The flavor difference is amazing.

How I Get the Perfect Shrimp Every Time
I’ve messed up plenty of shrimp over the years. Too rubbery, too bland — it happens. What I’ve learned is that less is more.
When I make this jambalaya, I season the raw shrimp well with Creole spice and set it aside while the rice cooks. Then I stir it in after releasing the pressure.
Here’s the trick: close the lid back up and let the residual heat steam the shrimp. This way they stay tender, soak up all those juices, and don’t get tough.
If I’m using jumbo shrimp, I’ll leave the lid on an extra few minutes. Smaller shrimp need less time. It’s all about feeling it out — no need to overthink it.
My Personal Tips for Cooking Jambalaya in the Instant Pot
- Brown the Sausage Well: Don’t rush it. Those browned bits stuck to the pot are pure gold for flavor.
- Deglaze: Always scrape the bottom of the pot after browning meat. It prevents burn warnings and lifts all that good flavor into the dish.
- Layer Thoughtfully: When you add the rice and tomatoes, just gently press them in. Don’t stir it all up — this helps the rice cook evenly without burning.
- Season as You Go: Creole blends vary in saltiness. I taste and adjust, knowing I can always add more but can’t take it out.
How I Adapt It for Different Nights
This jambalaya is wonderfully flexible. Here’s how I mix it up depending on what I’ve got:
- Leave out the shrimp and just do chicken and sausage.
- Make it seafood-heavy with crab or crawfish if I find them at the market.
- Use smoked Spanish chorizo or kielbasa if andouille isn’t around.
- Add extra veggies like okra or even a handful of frozen peas near the end.
- Make it richer with a knob of butter stirred in before serving.
My Favorite Sides to Serve With It
Honestly, this is a meal on its own, but I always like to round it out with something simple:
- Crusty bread to mop up all those juices.
- A green salad with a zesty vinaigrette to cut the richness.
- Cornbread if I’m feeling Southern.
- A few wedges of lemon on the side for brightness.
- Hot sauce on the table for the heat-lovers.
Storing and Reheating Like a Pro
- Fridge: I keep leftovers in an airtight container for up to 3 days. The flavors only get better.
- Freezer: It freezes well for about a month. I portion it out so it’s easy to thaw for lunch.
- Microwave: I reheat it in short bursts with a splash of broth to keep it moist.
- Stovetop: My favorite method — I warm it gently in a pan, adding a bit of stock or water if it needs loosening.
FAQs From My Own Kitchen
Can I make it spicier?
Absolutely. I often add extra cayenne or a splash of hot sauce if I’m cooking for friends who like heat.
What if I want to use brown rice?
Brown rice takes longer. If I use it, I just accept that the meat will be softer. It still tastes great.
Can I use jasmine rice?
Yes, but I cook it for about 5 minutes under pressure instead of 7.
What’s a good substitute for andouille?
Any smoked sausage works. Just avoid raw sausage — you want that smoky flavor.
Why do I sometimes get a Burn message?
Usually it’s because of stuck bits on the bottom. I always make sure to deglaze thoroughly after sautéing.

Instant Pot Jambalaya
Bring the flavors of Louisiana right into your kitchen with this easy and satisfying Instant Pot Jambalaya.
Ingredients
- 2 cups low-sodium chicken broth (or homemade shrimp stock)
- 14.5 oz canned diced tomatoes (with juice)
- 1 ½ cups long-grain white rice
- 12 oz chicken thighs, boneless and skinless, cut into 1-inch pieces
- 12 oz andouille sausage, sliced into ½-inch rounds
- 1 lb shrimp, peeled and deveined
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped bell pepper
- ½ cup thinly sliced shallots (optional, for garnish)
- 2 tbsp chopped fresh parsley, for garnish
- 1 tbsp Creole seasoning (plus extra for shrimp)
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp salt (adjust to taste)
- 2 small bay leaves (or 1 large)
- Hot sauce, for serving
Instructions
- Season the Shrimp: Pat the shrimp dry and toss them with a bit of Creole seasoning. Set aside to let the flavors soak in.
- Sauté the Sausage: Set your Instant Pot to 'Sauté' mode and add the oil. Once it’s shimmering, cook the sausage until it’s nicely browned. Transfer it to a bowl using a slotted spoon.
- Brown the Chicken: In the same pot, add the chicken and cook until golden on all sides. Remove and set aside with the sausage. Deglaze the bottom with a splash of broth if needed.
- Build the Flavor Base: Add onions, bell peppers, celery, and garlic to the pot. Sauté until softened and the onion is translucent. The veggies should release enough liquid to deglaze the pot naturally.
- Spice It Up: Stir in thyme, remaining Creole seasoning, salt, and Worcestershire sauce. Cook briefly until aromatic.
- Add Liquids & Layer: Pour in the chicken broth and toss in the bay leaves. Scrape the bottom well to ensure nothing is stuck. Stir in the cooked sausage and chicken.
- Add Tomatoes and Rice: Add the diced tomatoes with their juice – spread them across the surface but do not stir. Next, add the rice and gently press it down so it's just submerged in the liquid.
- Pressure Cook: Secure the lid, set to sealing, and cook on high pressure for 7 minutes. Once done, perform a quick release.
- Finish with Shrimp: Open the lid and quickly stir in the seasoned shrimp. Close the lid again and let the residual heat gently cook the shrimp for about 10 minutes (longer if using jumbo shrimp).
- Garnish & Serve: Remove the bay leaves, sprinkle with fresh parsley and optional shallots. Let it sit for a few minutes before serving. Pass around the hot sauce and enjoy!
Notes
- Salt Alert: Some Creole blends can be salty. Taste before adding extra salt.
- Rice Texture: If your rice tends to be firm, consider adding 1-2 extra minutes to the pressure cooking time.
- Shrimp Timing: Cooking shrimp at the end keeps them tender and allows their juices to infuse the rice.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 525Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 267mgSodium: 2162mgCarbohydrates: 26gFiber: 3gSugar: 7gProtein: 42g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
This jambalaya is the kind of recipe I pull out when I want to feed people well without stressing out. It’s full of personality, easy to tweak, and perfect for gatherings or lazy nights alike.
If you give it a try, let me know how you put your own spin on it.
Try other Instant Pot recipes: