This Instant Pot jambalaya tastes authentic and will really spice up your dinner plans. It's a delicious, Louisiana recipe made with andouille sausage, shrimp, rice, and vegetables. The jambalaya is gluten free, dairy free, and paleo too.
Easy Instant Pot Jambalaya
What is jambalaya, you ask? Well...
It is a Creole rice dish consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat will be some sort of smoked sausage coupled with a seafood item like crawfish or shrimp.
This incredibly easy to make jambalaya is the real deal. I realized after creating my Instant Pot Seafood Gumbo, that I had never had jambalaya either.
I cannot believe it took me this many years to develop a recipe for it. These are both such homey, hearty, and fabulous dishes that I keep on heavy rotation at our house.
What I love about this dish is how well-rounded, flavorful, and filling it is.
You'll be feeling incredibly happy and full after having a nice bowl.
Do you add uncooked rice to Jambalaya?
You do. The rice cooks in the Instant Pot with the rest of the ingredients under high pressure.
Be sure to use a long-grain white rice, as a shorter grain white rice will turn to mush in the pressure cooker.
You can alternatively use cauliflower rice if you'd like to keep the recipe keto or low carb.
Simply stir in fresh or frozen cauliflower rice after it's done cooking, and stir until it is cooked through.
What is the difference between gumbo and jambalaya?
Gumbo is more of a thick soup or stew that is served alongside or on top of rice, whereas jambalaya is a rice dish.
They have a lot of similar flavors and spices inside, but the rice is the big difference between the two.
How do you make jambalaya in an Instant Pot?
Heat the oil up for 2 minutes while the Instant Pot is on "Sauté" mode. on Sauté. Add the sausage slices, and cook until browned, about 2-3 minutes per side. Transfer the meat to a paper towel-lined plate to drain.
Add the onions, bell peppers, celery, and garlic cloves. Cook, stirring occasionally, until the onions are translucent, about 4-5 minutes.
Pour in the thyme, Creole seasoning, and rice. Stir until the rice is well coated in everything. Press "Cancel" to stop the cooking.
Add in the tomatoes, their juices, and the broth. Stir well with a wooden spoon or spatula, being sure to scrape up any food that is sticking to the bottom of the insert.
Lock the lid, and move the valve to "Sealing" position. Cook on "Manual" and "High Pressure" for 8 minutes. Allow the pressure to release naturally for about 5 minutes. Next, carefully move the valve to "Venting." Release the remaining pressure.
Stir everything together and fluff the rice. Stir in the cooked shrimp, sausage, and green onions. Top off with fresh chives. Place the Instant Pot lid back on top to allow everything to heat through nicely. Enjoy hot.
Extra Recipe Tips
- Purchase a smoky sausage. Andouille is my recommendation for tons of flavor and authentic taste.
- Be sure to use long-grain white rice. A short-grain rice will turn to mush in the Instant Pot.
- Use a low sodium chicken broth or bone broth. There will be lots of saltiness and goodness from the sausage.
Looking for more easy Instant Pot recipes? Try these:
Whole30 Instant Pot Seafood Gumbo
Instant Pot White Chicken Chili
Instant Pot Chicken Taco Bowls
Easy Instant Pot Jambalaya
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 pound andouille sausage
- 1 medium yellow onion diced
- 2 small green bell peppers chopped
- 1 head of celery diced
- 6 garlic cloves minced
- big pinch of kosher salt
- ½ teaspoon dried thyme
- 2 teaspoons Creole seasoning
- 1 cup long grain white rice rinsed and drained
- 1 14.5-ounce can diced tomatoes see notes
- 1 ¾ cups bone broth or low sodium chicken broth
- 1 pound medium-size cooked shrimp
- ¼ cup green onions finely chopped
- kosher salt to taste
- black pepper to taste
- ¼ cup chives chopped, for garnish
Instructions
- Heat the oil up for 2 minutes while the Instant Pot is on "Sauté" mode. on Sauté. Add the sausage slices, and cook until browned, about 2-3 minutes per side. Transfer the meat to a paper towel-lined plate to drain.
- Add the onions, bell peppers, celery, and garlic cloves. Cook, stirring occasionally, until the onions are translucent, about 4-5 minutes.
- Pour in the thyme, Creole seasoning, and rice. Stir until the rice is well coated in everything. Press "Cancel" to stop the cooking.
- Add in the tomatoes, their juices, and the broth. Stir well with a wooden spoon or spatula, being sure to scrape up any food that is sticking to the bottom of the insert.
- Lock the lid, and move the valve to "Sealing" position. Cook on "Manual" and "High Pressure" for 8 minutes. Allow the pressure to release naturally for about 5 minutes. Next, carefully move the valve to "Venting." Release the remaining pressure.
- Stir everything together and fluff the rice. Stir in the cooked shrimp, sausage, and green onions. Top off with fresh chives. Place the Instant Pot lid back on top to allow everything to heat through nicely. Enjoy hot.
Notes
- Diced tomatoes: Feel free to use regular diced tomatoes or tomato sauce.
- Sausage: Purchase a smoky sausage. Andouille is my recommendation for tons of flavor and authentic taste.
- Rice: Be sure to use long-grain white rice. A short-grain rice will turn to mush in the Instant Pot.
- Broth: Use a low sodium chicken broth or bone broth. There will be lots of saltiness and goodness from the sausage.
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