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This Instant Pot Jambalaya is made with shrimp, sausage and rice and comes together quickly and easily in the pressure cooker! It’s a classic southern recipe that’s packed with Cajun flavor!
We adore the flavors of this jambalaya risotto so much, I knew I had to make a traditional jambalaya recipe!
If you love jambalaya, you’ll want to try this recipe made in the Instant Pot. It’s quicker than stove top versions and it’s a little more hands off too!
But if you're a sucker for more traditional jambalaya, definitely try this chicken jambalaya - it is a family hit!
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What is jambalaya?
Jambalaya is a well known Creole/Cajun rice dish made with sausage, chicken and seafood, along with the holy trinity of peppers, celery and onions. It’s typically made in one pot and is rich in Cajun flavor.
There are two types of jambalaya - Cajun and Creole. The main difference between the two is that the Creole version, which is common in New Orleans, contains tomatoes and can also sometimes be called red jambalaya.
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Why this recipe works
- It’s a simple, one pot recipe that makes the perfect dinner for busy weeknights.
- Using the Instant Pot means you can make jambalaya in less time than it takes to make it on the stovetop.
- It tastes even better the next day, so feel free to make it ahead for easy dinners. It freezes well too!
Ingredients
The following is an overview of some of the ingredients needed for this recipe. For the full list of ingredients and quantities, please see the recipe card below.
You’ll need 12 ounces of sliced sausage for this jambalaya. You can use any type of smoked sausage. Sometimes we use Andouille sausage, which is a Cajun style pork sausage with a smoky and spicy flavor.
You’ll also need 8 ounces of medium-sized shrimp, peeled and deveined. They can be fresh or frozen, just make sure to defrost them first if they’re frozen.
For a classic Jambalaya flavor, the recipe calls for 2 teaspoons of Cajun seasoning. While you can use store-bought seasoning, this homemade Cajun seasoning is so much better!
For the veggies, you’ll need 1 small chopped onion, 1 stock of celery (chopped) and 1 green pepper (chopped). This is called the holy trinity in Cajun cooking - an aromatic flavor base, similar to French mirepoix, that deepens the flavor of recipes.
To make this Creole jambalaya, the recipe calls for 1-15 ounce can of diced tomatoes. Make sure you’re using diced and not whole or crushed tomatoes.
For the cooking liquid in the Instant Pot, you’ll need 1 ½ cups chicken stock. To control the amount of sodium in the jambalaya, I like to use low sodium stock or this homemade crockpot chicken broth.
Step by step instructions
STEP 1: Heat the Instant Pot on the sauté setting and add the oil.
STEP 2: Add the sausage and brown on both sides, about 3-5 minutes. Remove and set aside.
STEP 3: Add the onion, pepper and celery and cook for 1 minute.
STEP 4: Add the sherry and cook for 1 minute.
STEP 5: Add the seasonings, rice and chicken stock and stir to combine.
STEP 6: Pour the tomatoes on top - don't stir in (tomatoes can give the Instant Pot the burn warning).
STEP 7: Pressure cook on high for 8 minutes. Use a 5 minute natural release then release any remaining pressure.
STEP 8: Stir in the shrimp and sausage and put the lid back on, reclosing the vent. Let sit for 10 minutes to cook the shrimp.
STEP 9: Release any additional pressure build up. Stir to ensure shrimp are done (they should be pink throughout). If not done, place the lid on for another 5-10 minutes.
Serve garnished with green onions and Louisiana hot sauce.
Expert tips
- I recommend using long grain rice like jasmine or basmati.
- Make sure your shrimp are medium size. Large or jumbo shrimp will take longer to cook.
- To ensure the shrimp don’t overcook, wait to add them until the end.
- You can use prawns or crawfish instead of shrimp.
- Feel free to add some cooked chicken at the same time as you stir in the shrimp and sausage at the end.
- For extra heat, just add more Cajun seasoning or a little cayenne pepper.
- For the best results, use a non-stick insert for the Instant Pot.
- When adding the tomatoes, don’t stir them in. This may cause a burn warning on the Instant Pot.
- Be sure to drain the can of tomatoes so you don’t add too much liquid to the jambalaya.
- While the cooking time is just 8 minutes on high pressure in the Instant Pot, you’ll also need to factor in time for pressure to build and release as well as time for the shrimp to cook after the pressure has released.
Common questions
Jambalaya is a rice dish that is cooked in one pot (more like a casserole), while gumbo is a soup or stew that is typically served over rice. If you’re looking for a gumbo recipe, check out this Instant Pot gumbo.
They are both rice dishes made in one pot or pan, but paella is a Spanish dish while jambalaya is a Creole/Cajun recipe. One of the main differences is that paella is seasoned with saffron, while Cajun seasoning is used for jambalaya. In addition, paella is often made with short-grain bomba rice while jambalaya uses long-grain rice. If you’re looking for a paella recipe, check out this Instant Pot paella.
Absolutely! The flavor tastes even better the next day, so I highly recommend making this a day or two in advance and incorporating it into your weekly meal prep plans.
We love it served with this Instant Pot cornbread or air fryer cornbread. Some crusty bread and a side salad would also be delicious!
Storage and reheating instructions
Jambalaya can be stored in an airtight container in the fridge for 3-4 days.
To reheat it, you can warm it in the microwave or in a skillet on the stovetop.
Just spread the leftover jambalaya out in a skillet and heat over medium heat. Stir it frequently so it doesn’t burn on or dry out too much.
If it starts to dry out while you reheat it, add a splash of water or chicken broth. Be careful not to heat it for too long as the shrimp will overcook and get tough.
To freeze jambalaya, let it cool completely in the fridge and then place it in a freezer-safe container and store in the freezer for up to 3 months. Let the jambalaya defrost in the fridge before reheating it.
More Cajun/Creole inspired recipes
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Recipe
Instant Pot Jambalaya
Ingredients
- 12 ounces sausage sliced
- 1 tablespoon oil
- 1 small onion chopped
- 1 green pepper chopped
- 1 stalk celery chopped
- ¼ cup sherry
- ½ teaspoon brown sugar
- 2 sprigs fresh thyme
- 2 teaspoons Cajun seasoning
- 1-15 ounce can diced tomatoes drained
- 1 ½ cups chicken stock
- 1 teaspoon salt
- 1 cup long grain white rice
- 8 ounces medium shrimp peeled and deveined
- Sliced green onions for serving
Instructions
- Heat the Instant Pot on the sauté setting and add the oil.
- Add the sausage and brown on both sides, about 3-5 minutes. Remove and set aside.
- Add the onion, pepper and celery and cook 1 minute.
- Add the sherry and cook 1 minute.
- Add the seasonings, rice and chicken stock and stir to combine.
- Pour the tomatoes on top - don't stir in (tomatoes can give Instant Pot the burn warning).
- Pressure cook on high for 8 minutes. Use 5 minute natural release then release any remaining pressure.
- Stir in the shrimp and sausage and put the lid back on, reclosing the vent. Let sit for 10 minutes to cook the shrimp.
- Release any additional pressure build up. Stir to ensure shrimp are done (they should be pink throughout). If not done, place the lid on for another 5-10 minutes.
- Serve garnished with green onions and Louisiana hot sauce.
Expert Tips:
- I recommend using long grain rice like jasmine or basmati.
- Make sure your shrimp are medium size. Large or jumbo shrimp will take longer to cook.
- To ensure the shrimp don’t overcook, wait to add them until the end.
- You can use prawns or crawfish instead of shrimp.
- Feel free to add some cooked chicken at the same time as you stir in the shrimp and sausage at the end.
- For extra heat, just add more Cajun seasoning or a little cayenne pepper.
- For the best results, use a non-stick insert for the Instant Pot.
- When adding the tomatoes, don’t stir them in. This may cause a burn warning on the Instant Pot.
- Be sure to drain the can of tomatoes so you don’t add too much liquid to the jambalaya.
- While the cooking time is just 8 minutes on high pressure in the Instant Pot, you’ll also need to factor in time for pressure to build and release as well as time for the shrimp to cook after the pressure has released.
Nutrition
Janet
Yum! It was a little wetter than traditionally made jambalaya, but the flavors were on point! And the IP always makes cooking so much easier 🙂
Danielle
We are definitely IP lovers over here too! Glad you liked it.