Easy Instant Pot Chicken & Sausage Jambalaya Recipe

Jambalaya has a way of bringing people together around the table. It’s bold, smoky, and hearty—a perfect one-pot meal that warms you from the inside out. What I love about this Instant Pot version is that it delivers all the classic flavors of jambalaya with a fraction of the effort. Plus, the combination of tender chicken, smoky sausage, and that perfect blend of Cajun spices will make you feel like you’re right in the heart of New Orleans, even if you’re miles away.

Growing up, jambalaya was always a “special occasion” meal in our house. My mom would spend the better part of the day slowly simmering everything together, filling the kitchen with that unmistakable savory aroma. But with today’s busy schedules, standing over a pot for hours isn’t always an option. That’s where this Instant Pot recipe comes in. It’s quick, it’s easy, and it keeps that nostalgic, comforting flavor I remember from my mom’s version. And honestly, after the first time I tried it in the Instant Pot, I couldn’t believe how closely it matched the taste of a traditional stovetop jambalaya!

this RECIPE

What is jambalaya?

Jambalaya is a Creole dish that originated in Louisiana and is a beautiful fusion of Spanish, French, and African culinary traditions. Like paella or gumbo, it combines meat, vegetables, and rice, all simmered together in a single pot to create an incredibly flavorful meal. Traditionally, jambalaya includes a mix of chicken, sausage, and sometimes seafood, seasoned with a variety of spices and herbs. The beauty of this dish is its versatility—each family or restaurant has their own twist on the recipe. Some add shrimp, some use different kinds of sausage, and some make it extra spicy with more Cajun seasoning. With this Instant Pot version, you’ll get all the signature flavors with a fraction of the time and effort.

Let’s talk ingredients: What makes this jambalaya so good

Chicken and sausage

The combination of chicken breast and smoky sausage (like kielbasa or andouille) is the heart of this recipe. The sausage infuses the rice with a rich, savory flavor, while the chicken keeps things tender and satisfying. If you can’t find andouille sausage, kielbasa works great too. Or, for a lighter option, try turkey sausage.

Cajun or Creole seasoning

This is the flavor backbone of jambalaya. Cajun and Creole seasonings are a mix of paprika, garlic powder, onion powder, cayenne, and other spices. You can adjust the amount based on your heat preference. If you’re in a pinch, you could even use a bit of Garam Masala for a unique twist—it brings a different depth of warmth to the dish.

Vegetables: Onion, bell pepper, and celery

This trio is known as the “holy trinity” in Creole cooking and is essential for adding depth and sweetness to the jambalaya. If you’re missing one, you can substitute with another color of bell pepper or add a bit of extra garlic.

Rice

We’re using uncooked long-grain white rice here because it holds up well in the Instant Pot and absorbs all those lovely flavors. Short-grain rice can work too, but be aware that it might be slightly stickier.

Fire-roasted tomatoes

These tomatoes add a smoky depth that pairs beautifully with the sausage and Cajun spices. If you only have regular diced tomatoes, that works too, though the flavor might be a bit milder.

Kitchen gear: What you’ll need

This recipe is all about simplicity, but a few key tools make it even easier:

• Instant Pot: This is a one-pot wonder, and the Instant Pot is perfect for cooking jambalaya quickly while keeping all those flavors locked in.
• Saute pan (optional): If you have the time, browning the chicken and sausage in a separate pan can add a bit of extra flavor and color.
• Sharp knife: For dicing veggies and slicing the sausage, a sharp knife will make the prep go faster.
• Wooden spoon or spatula: For stirring and scraping up any brown bits from the bottom of the Instant Pot.

Step-by-step: Making Instant Pot jambalaya

1. Saute the veggies

Start by pressing the Sauté button on your Instant Pot. When it says “HOT,” add your olive oil. Toss in the chopped onions, bell pepper, and celery. Stir them around for about 4-5 minutes, until they’re golden and translucent. If the pot looks a bit dry, feel free to add a small dab of butter for extra richness.

2. Brown the meat

While the veggies are cooking, heat up a skillet with a bit of oil over medium-high heat. Add the sliced sausage and brown it for about 2 minutes on each side. Once it’s nicely caramelized, set it aside and do the same with the chicken pieces. Browning adds flavor and a bit of texture to the meat, so don’t skip this step if you can help it!

3. Add seasonings and deglaze

Once the veggies are soft, stir in the minced garlic, Cajun seasoning, salt, and Italian seasoning. Cook until fragrant, just a minute or so, then pour in the chicken stock. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot (these bits are full of flavor).

4. Layer the ingredients

Now it’s time to add everything else! Place the browned chicken and sausage back in the pot, spreading them out evenly. Sprinkle the rice over the meat, then pour the canned tomatoes (with their juices) on top. Gently press the tomatoes down to ensure the rice is covered, but don’t stir—this helps prevent the dreaded “burn” warning on your Instant Pot.

5. Pressure cook

Secure the lid and set the steam vent to the locked position. Select Pressure Cook (or Manual) on high pressure, and set the timer for 5-6 minutes (6-8 if you’re at a higher altitude). Once it’s done, do a quick release of the pressure to avoid overcooking the rice.

6. Stir and serve

When the steam is fully released, remove the lid and give the jambalaya a gentle stir. If you want to add shrimp, simply place them on top of the hot jambalaya, reseal the lid, and let it sit on the “Warm” setting for about 5 minutes. Garnish with fresh chopped parsley if you like, and serve hot!

Variations to try

• Add shrimp: For a more traditional jambalaya, add shrimp just after pressure cooking. Let the residual heat cook the shrimp until they’re pink and opaque.
• Go veggie: Skip the chicken and sausage, and add extra veggies like zucchini, mushrooms, or okra for a vegetarian twist. Use vegetable broth instead of chicken stock.
• Low-carb: For a lighter version, substitute cauliflower rice after pressure cooking. Just stir it in and let it warm through on the “Sauté” setting for a few minutes.
• Spicier jambalaya: Add a chopped jalapeño or extra Cajun seasoning if you like a little more heat. You can also add hot sauce at the end to taste.
• International twist: Try adding a teaspoon of Garam Masala for an unexpected warmth or even a sprinkle of smoked paprika for a Spanish flair.

How to serve your jambalaya

Jambalaya is perfect on its own, but if you want to make it feel a little more special, here are a few ideas:

• Serve with cornbread: A slice of warm, buttery cornbread on the side is heavenly.
• Top with fresh parsley or green onions: For a pop of color and freshness, garnish with chopped herbs.
• Add hot sauce: Have some Louisiana hot sauce on the table for those who want an extra kick.

Drink pairings

• Beer: A cold, light beer like a lager or pilsner pairs beautifully with the spice and richness of jambalaya.
• White wine: Try a crisp Sauvignon Blanc or a dry Riesling for a refreshing contrast.
• Iced tea: If you want something non-alcoholic, a classic iced tea is always a winner with jambalaya’s bold flavors.

Storing and reheating

If you have leftovers, store the jambalaya in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or on the stovetop with a splash of broth to keep it moist. For longer storage, you can freeze jambalaya for up to 3 months—just thaw it overnight in the fridge before reheating.

Adjusting for different serving sizes

To make a smaller batch, you can halve all the ingredients, but keep the cooking time the same. For a larger crowd, you may need to cook in batches or use a larger Instant Pot if you have one. Keep in mind that doubling the rice and liquid too much may lead to overflow, so proceed with caution.

FAQs

1. Can I use brown rice?
Yes, but you’ll need to increase the cooking time by about 10 minutes, and the texture will be a bit chewier.

2. What if I get the “burn” warning?
Make sure to deglaze the pot thoroughly after sautéing, and avoid stirring the tomatoes into the rice.

3. Can I make this dish less spicy?
Absolutely! Just use less Cajun seasoning or opt for a mild variety. You can always add more spice at the end.

4. Can I use frozen chicken?
Yes, but you’ll need to add a couple of minutes to the cooking time, and the chicken may release extra moisture.

5. What can I substitute for sausage?
If you don’t have sausage, bacon or even ham can work in a pinch, though they’ll give the dish a slightly different flavor.

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