Instant Pot Jambalaya
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.
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!
- This entire dish is made in 34 minutes with only 10 minutes of prep time. It’s a perfect no-fuss dish for a busy weeknight.
- Jambalaya tastes even better the next day. My favorite kind of recipes are ones that make amazing leftovers. 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 which makes cleanup that much easier.
Press the sauté function on your Instant Pot and cook the the sausage, 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.
Cancel the sauté function, then add white rice, chicken broth, Cajun or creole seasoning to the bottom of the pot, and then stir.
Without stirring, pour the tomatoes on top of the rice mixture and then top with uncooked shrimp.
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.
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.
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.
This recipe will keep for 4 days in the refrigerator.
This one calls for white long grain rice as it has around the same cooking time as the sausage.
Other Instant Pot Recipes You Might Like
- Instant Pot Pineapple Chicken
- Instant Pot Chicken Curry with Potatoes & Carrots
- Instant Pot Pork Chops & Rice (One-Pot Meal)
- Instant Pot Lentil Soup with Sausage
Or, check out my entire index of Gluten-Free Instant Pot recipes.
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- 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 15-ounce can diced tomatoes, with the juice
- 1/2 pound medium-sized frozen, deveined shrimp
- 2 teaspoons Worcestershire sauce
- 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.
- 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.
- Cancel the Sauté function on the Instant Pot and add the rice, chicken broth, and Cajun seasoning. Stir to combine.
- 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.
- Lock on the lid and set the time to 4 minutes on high pressure.
- Once the cooking time is complete, let the pressure come down naturally for 10 minutes.
- Then, use the quick-release to get rid of any remaining pressure. Remove the lid and stir in the Worcestershire sauce.
- Serve hot.
- 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 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.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Main dish
- Method: Instant Pot
- Cuisine: Cajun
- Diet: Gluten Free
Keywords: instant pot cajun recipe, jambalaya with cooked sausage
Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.