This recipe for Instant Pot Jambalaya is the perfect solution for weekday meal prep. The sausage and rice get cooked together with Cajun seasoning and tender shrimp. This is an easy and flavorful recipe that should give you leftovers for lunch the next day.

A bowl of instant pot jambalaya with shrimp and sausage.

Andouille sausage and shrimp are the perfect duo for this flavorful and easy Instant Pot Jambalaya recipe.

It’s also a one-pot meal which means fewer dishes and easy cleanup – yes, please!

Why You Need This Recipe

  • This entire dish is made in 34 minutes total with only 10 minutes of hands-on prep time. It’s a perfect no-fuss dish for a busy weeknight.
  • Jambalaya tastes even better the next day. All of the flavors marry together overnight and make for a perfect lunch the next day.
  • This recipe requires minimal cleanup! There’s nothing worse than a sink full of dishes after a long day. This is a one-pot meal is so easy and is perfect for adding to your weekly meal prep line-up.

Key Ingredients

All the ingredients for jambalaya laid out in bowls.

You can be creative with your jambalaya recipe, but I like ones that have both sausage and shrimp. The combination of flavors and protein makes it seem authentic. You can use chicken andouille sausage or any type of cooked spicy sausage.

Rice gets cooked at the same time which makes this a great meal prep recipe. You can use any type of long-grain white rice including jasmine rice or basmati rice.

Peppers and onion add veggies, texture, and nutrition.

Creole seasoning adds that traditional Jambalaya flavor!

Recipe Steps

Pictures explaining how to make instant pot jambalaya.

Step One

Press the sauté function on your Instant Pot and cook the the sausage slices, onion, and red or green pepper in olive oil until the sausage browns and veggies soften. You can use red bell pepper or green bell pepper.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Cancel the sauté function, then add white rice, chicken broth or chicken stock, Cajun or creole seasoning to the bottom of the pot, and then stir.

Step Three

Without stirring, pour the tomatoes on top of the rice mixture and then top with uncooked shrimp.

Step Four

Lock on the lid and set the cook time for 4 minutes on high pressure. Once it’s cooked let the pressure come down for 10 minutes.

Use the quick release to let out any remaining pressure. Stir in the Worcestershire sauce, give the rest of the ingredients a good stir, and serve hot.

If you want a spicier flavor reminiscent of authentic cajun cooking, feel free to serve this dish with hot sauce or a sprinkling of sliced green onions.

I hope you agree that this is the best jambalaya you’ve ever had! This creole jambalaya recipe is straight from New Orleans, but transformed into a delicious one-pot meal.

cooked instant pot jambalaya ready to be served.

Recipe Tips & Substitutions

  • Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Reheat before serving.
  • Cajun seasoning is a mixture of common spices. You can make it yourself with equal parts kosher salt, paprika, garlic powder, oregano, and onion powder with a pinch of cayenne and black pepper (or more if you like it spicy!). You can also add some bay leaves, but you need to remember to discard them after the dish is done cooking.
  • You can substitute cooked chicken sausage for the andouille sausage, if you prefer. 
  • If you want a spicier flavor reminiscent of authentic cajun cooking, feel free to serve this dish with hot sauce.

Recipe FAQs

What if I don’t have Cajun seasoning?

Cajun seasoning (also called creole seasoning) is a mixture of common spices. You can make it yourself with equal parts kosher salt, paprika, garlic powder, oregano, and onion powder with a pinch of cayenne and black pepper (or more if you like it spicy!). Make a big batch of the seasoning and save the extra for another recipe or for your next batch of jambalaya.

Can I use chicken sausage in place of andouille sausage?

Yes, this recipe would be delicious with chicken sausage too. Just pick a flavor that goes well with the overall dish. You can even use chicken thighs, but the dish won’t be as flavorful or spicy.

How long does it stay good for?

This recipe will keep for 4 days in the refrigerator.

Can I use brown rice in this recipe?

This one calls for white long grain rice as it has around the same cooking time as the sausage.

bowl of cooked instant pot jambalaya with shrimp.

More Instant Pot Recipes You Might Like

Or, check out my entire index of Gluten-Free Instant Pot recipes.

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A bowl of jambalaya with shrimp

Instant Pot Jambalaya

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5 from 1 review

This recipe for Instant Pot Jambalaya is the perfect solution for weekday meal prep. The sausage and rice get cooked together with Cajun seasoning and tender shrimp. This is another easy recipe that should give you leftovers for lunch the next day.

  • Total Time: 34 minutes
  • Yield: 8 1x

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 12 ounces pre-cooked andouille sausage, cut into 1-inch slices
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups long-grain white rice, rinsed well
  • 3 cups reduced-sodium chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 15ounce can diced tomatoes, with the juice
  • 1/2 pound medium-sized frozen, deveined shrimp
  • 2 teaspoons Worcestershire sauce

Instructions

  1. Press Sauté on a 6-quart or 8-quart Instant Pot. Drizzle in the olive oil and let it heat up for a couple of minutes.
  2. Add the sausage, onion, and bell pepper, and cook for 3-4 minutes, or until the sausage starts to brown and the veggies start to soften.
  3. Cancel the Sauté function on the Instant Pot and add the rice, chicken broth, and Cajun seasoning. Stir to combine.
  4. Pour the diced tomatoes on top of the rice and vegetable mixture, but don’t stir. Then, add the shrimp on top, but don’t stir.
  5. Lock on the lid and set the time to 4 minutes on high pressure.
  6. Once the cooking time is complete, let the pressure come down naturally for 10 minutes.
  7. Then, use the quick-release to get rid of any remaining pressure. Remove the lid and stir in the Worcestershire sauce.
  8. Serve hot.

Notes

  1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Reheat before serving.
  2. Cajun seasoning is a mixture of common spices. You can make it yourself with equal parts kosher salt, paprika, garlic powder, oregano, and onion powder with a pinch of cayenne and black pepper (or more if you like it spicy!).
  3. You can substitute cooked chicken sausage for the andouille sausage, if you prefer. 
  4. If you want a spicier flavor reminiscent of authentic cajun cooking, feel free to serve this dish with hot sauce.

Nutrition

  • Serving Size:
  • Calories: 373
  • Sugar: 4.1 g
  • Sodium: 728.2 mg
  • Fat: 14.4 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 44 g
  • Fiber: 1.8 g
  • Protein: 16.2 g
  • Cholesterol: 71.5 mg

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