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Jambalaya is Louisiana classic comfort food. Instant Pot Jambalaya lets you have a flavorful dinner ready with little effort. Sausage, chicken, and shrimp combine with rice and other flavorful ingredients for this easy Instant Pot recipe.
This Instant Pot Jambalaya recipe takes an easy meal and makes it even easier! The flavors are incredible and the whole dish just so satisfying and filling.
Table of Contents
At the heart of this recipe is the “holy trinity” of Cajun cooking – onion, green pepper, and celery.
Saute proteins – Start by cooking the sausage. Turn your Instant Pot to the saute function and cook the sausage until golden brown then set aside. Add the chicken and shrimp to the pot and cook for about 5 minutes until fully cooked. Finally, add back the sausage, cook for another minute all together, then remove the proteins and set aside.
Cook the vegetables – With the Instant Pot still on saute, cook the onion, bell pepper, celery, and whites of the green onions. Cook until tender and add garlic.
Add jambalaya ingredients – Add the white rice, canned tomatoes, chicken broth, and Cajun seasoning. Stir until well combined.
Pressure Cook – Close the instant pot and set the lid to the sealing position. Cook on manual high pressure for 5 minutes then allow the pressure to naturally release (just let it sit) for 5 minutes before quick releasing any remaining pressure.
Serve – Taste and season with salt and pepper, if needed. Top with the sliced green onions and serve.
I love that Jambalaya is a complete meal! Protein, veggies, and carbs all in one recipe. If you’re going to serve it out of the Instant Pot, I recommend turning it off (vs. keeping on warm) so that it doesn’t continue to cook and cause the rice to stick to the bottom. Otherwise, I like to serve in a large, shallow bowl with lots of sliced green onions sprinkled on top.
Both Gumbo and Jambalaya are popular Creole dishes in Louisiana but they have their differences. While Jambalaya is a rice dish, Gumbo is more similar to a stew. But they are similar in that they both contain the ‘holy trinity’ of onion, green bell pepper, and celery and both often have both sausage and shrimp.
Jambalaya and Paella are similar in that they both are rice-based dishes with protein and veggies. But they taste very different due to the seasoning and spices used. In paella, saffron is the main spice unlike the cajun seasoning in jambalaya. Paella also has a much milder spice/heat than jambalaya.
While Instant Pot Jambalaya is best served after making, you can store leftovers to enjoy later.
Storage – Leftover Jambalaya can be stored in an airtight container in the fridge for up to 3 days.
Reheating – Jambalaya can be reheated in the microwave or in a skillet on the stove. If reheating on the stove, you can add a splash of water or broth to keep it from drying out.