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instant pot jambalaya shrimp sausage served in a white plate

Easy Instant Pot Jambalaya

Easy Instant Pot Jambalaya Louisiana style is loaded with andouille sausages, shrimp and so much flavor. You'll love this pressure cooker Jambalaya creole style that get's done in a jiffy.
5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Creole Jambalaya, Easy Instant POt Jambalaya, Instant Pot Jambalaya shrimp and sausage, Pressure cooker Jambalaya
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 430kcal
Author: Meghna
Cost: $6

Ingredients

  • 2 cups long grain white rice **rinsed until clear water runs through. Drain well.
  • 14 ounce Andouille Sausage **we used Zatarain's smoked spicy cajun sausage. 397 g. Dice into rings.
  • 12 ounce Shrimp **de-shelled, de-veined Jumbo shrimp thawed. 340 g.
  • 1 cup onion **yellow onion roughly chopped
  • 1.5 tbsp garlic **minced
  • ½ cup celery **finely chopped
  • ½ cup green bell pepper **roughly chopped
  • ½ cup red bell pepper **roughly chopped
  • 14.5 ounce crushed tomatoes **1 can
  • 1.5 tbsp Worcestershire sauce
  • 4 tbsp Olive Oil **or any neutral oil
  • salt **use according to your own taste preference.

Seasonings

Liquid ( or use store bought chicken stock)

Instructions

  • Brown Sausage: Dice the sausages into discs/rings. Set Instant Pot on SAUTE function and set it on HIGH heat. Add 2 tbsp oil, when the oil becomes hot gently release the sausages and brown them (around the edges) both sides. Set them aside.
    browned sausages in a ladle
  • Saute Shrimp: In the same pot gently release the thawed de-shelled, de-veined shrimp (we kept the tails intact for more flavor) and saute them lightly just until pink. Set them aside.
    sauteing shrimp in instant pot
  • Saute Holy Trinity & seasonings: Now, add 2 tbsp oil and add the onion, garlic & celery. Saute them well until the onion and celery begins to turn limp. Add salt according to your taste to quicken the process of sautéing. Next, add the bell peppers and saute for another 1 min. Than add the seasonings like cajun/creole, cayenne, oregano & black pepper and saute well for 1-2 min.
    sauteing holy trinity and seasonings in instant pot
  • De-glaze pot: Pour the chicken stock and de-glaze the pot very well scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and help prevent the BURN error! DO NOT rush this step, there should not be any food particles (even tiny amount) stuck at the bottom of the pot. Add the Worcestershire sauce & mix well (in the recipe video I forgot to add it now & instead added it after adding the crushed tomatoes.) TURN OFF the SAUTE function.
    adding chicken stock in instant pot
  • Layer Ingredients: Transfer the sausages into the pot, spread them out with the help of a spatula. Now, add rinsed long grain white rice (rinsed very well until clear water runs through & drained well with a colander). Gently spread out the rice with the help of spatula and press it down to cover it as much as you can with the liquid. DO NOT stir or mix. Add the crushed tomatoes on top of the rice layer and spread it out so that the rice is fully covered with the tomatoes. DO NOT stir or mix.
    layering tomatoes on top of rice in instant pot
  • Pressure Cook: Now, secure the lid of the instant pot, seal the valve and pressure cook on HIGH for just 6 mins. Once the pressure cooking cycle is over the instant pot will begin to beep. Wait for 10 mins natural pressure release and than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully only when the metal pin on the lid drops.
    pressure cooked jambalaya in instant pot
  • Fluff Rice: Gently fluff the cooked rice with the help of a pair of forks. This will also help to incorporate all ingredients in the pot and blend the flavors. At this stage the rice will be more moist, that's perfect, as you rest the Jambalaya for another 5-10 mins it'll attain the perfect texture and consistency. Add the sauteed shrimp and gently mix it with the Jambalaya.
    fluffing rice with fork in instant pot
  • Serve Jambalaya: Allow the Jambalaya to rest for another 5-10 mins. This will help marry the flavors. Garnish with chopped green onion (scallion) and serve. Enjoy!
    jambalaya sausage and shrimp in instant pot with a steel ladle

Video

Notes

  1. Rice: Use long grain white rice. Rinse the rice several times until clear water runs through. This is important. DO NOT use any other type of rice.
  2. Is this Jambalaya Cajun or Creole? Today's instant pot jambalaya recipe is creole. It uses tomatoes.
  3. Can I use chicken in Jambalaya? Yes, you can add 1 cup diced skinless, boneless chicken breasts or thighs in todays recipe. Saute them after sautéing the sausage and add the sautéed chicken back to the pot along with the sausages. The rest of the recipe would remain the same.
  4. Is the Jambalaya spicy? Yes, today's recipe is mildly spicy. If you are heat intolerant do skip the cayenne pepper from the recipe.
  5. Can I use creole seasoning? Yes, you can sub the cajun seasoning with creole seasoning.
 
Calorific details are provided by a third party application & are to be used as indicative figures.
Nutrition Facts
Easy Instant Pot Jambalaya
Amount Per Serving
Calories 430
% Daily Value*
Saturated Fat 6g38%
Cholesterol 190mg63%
Sodium 1164mg51%
Potassium 403mg12%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 1g1%
Protein 27g54%
Vitamin C 22mg27%
Calcium 115mg12%
Iron 2.8mg16%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 430kcal | Carbohydrates: 29g | Protein: 27g | Saturated Fat: 6g | Cholesterol: 190mg | Sodium: 1164mg | Potassium: 403mg | Fiber: 1g | Sugar: 1g | Vitamin C: 22mg | Calcium: 115mg | Iron: 2.8mg