Instant Pot Jambalaya Recipe

If you love bold, comforting flavors and a one-pot wonder that practically makes itself, you’re going to adore this Instant Pot Jambalaya Recipe. It’s my go-to on busy weeknights when I want a meal packed with smoky sausage, tender chicken, and that classic Cajun kick — all without the fuss of standing over the stove for hours. Stick with me, and I’ll share everything I’ve learned so you can nail this at home every time.

Ingredients & Why They Work

This Instant Pot Jambalaya Recipe is all about layering flavors. Each ingredient brings something special, from the smokiness of andouille sausage to the aromatic trio of bell peppers, onions, and celery — aka the “holy trinity” of Cajun cooking. Picking quality staples can make all the difference.

• Long-grain white rice: I recommend rinsing it well to remove excess starch; this keeps the grains fluffy, not mushy, after pressure cooking.
• Neutral oil: Canola or vegetable oil prevents flavors from burning when sautéing and doesn’t overpower the dish.
• Andouille or smoked sausage: The star smoky flavor here — the better quality the sausage, the better your jambalaya will taste.
• Green bell pepper, onion, celery: The classic Cajun holy trinity for depth and freshness.
• Garlic: Freshly chopped garlic gives a wonderful punch that canned just can’t replicate.
• Dried bay leaves: Adds subtle earthy undertones that bring harmony to the spices.
• Worcestershire sauce: Enhances the umami factor, balancing the spices.
• Dried thyme and black pepper: Adds herbal notes and peppery warmth.
• Cajun seasoning & kosher salt: The essential seasoning that defines jambalaya; adjust according to your heat preference.
• Boneless skinless chicken thighs: Juicy and tender, they hold up well under pressure cooking without drying out.
• Low-sodium chicken broth: Keeps the dish flavorful without making it too salty.
• Scallions: Bright green garnish adds freshness and color at the finish.
• Tabasco hot sauce: The perfect kick at the table — add as much or as little as you like.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite things about this Instant Pot Jambalaya Recipe is how easy it is to make your own. Whether you like to dial up the spice or swap the protein, go for it! I love adding shrimp near the end for extra seafood goodness, but you can really have fun with it.

• Vegetarian Variation: Use smoked tofu or hearty mushrooms instead of meat, plus vegetable broth, for a delicious plant-based twist I’ve tried with great success.
• Extra Heat: I sometimes toss in a few dashes of cayenne or chopped jalapeños when sautéing the veggies to kick things up. Just be mindful if you’re sharing!
• Rice Alternatives: While long-grain white rice works best under pressure, you can experiment with brown rice if you adjust the cook time and liquid — I’ve done this but it takes a bit longer.

Step-by-Step: How I Make Instant Pot Jambalaya Recipe

Step 1: Prep Your Rice Like a Pro

Start by rinsing your rice under cold running water using a fine-mesh sieve until the water runs clear. This little step removes excess starch so your jambalaya won’t turn gummy. I sometimes soak it for a few minutes if I’m in a hurry, but rinsing usually does the trick.

Step 2: Brown Your Sausage for Flavor

Set your Instant Pot to sauté and heat the neutral oil. Toss in the sliced andouille sausage and cook until it’s nicely browned with those irresistible crispy edges — about 4 to 5 minutes. Don’t skip this step; it locks in that smoky flavor. Once browned, remove and set aside so it doesn’t overcook later.

Step 3: Sauté your Veggies & Spices

In the same pot, toss in your bell pepper, onion, celery, garlic, bay leaves, Worcestershire sauce, thyme, black pepper, and half the Cajun seasoning. Giving those veggies a good 5-minute sauté softens them and lets the spices get to know each other. Stir often to keep things from sticking. Your kitchen will smell amazing already!

Step 4: Combine Chicken, Rice & Broth and Pressure Cook

Season the chicken with the remaining Cajun seasoning and salt, then add it to the pot along with the rinsed rice and chicken broth. Give it all a good stir to combine, then cancel the sauté mode. Seal the lid and set your Instant Pot to “Pressure Cook” on high for 8 minutes. Once that’s done, let it naturally release pressure for 10 minutes before you quick release the rest. This hands-off time is the magic that cooks everything just right.

Step 5: Fluff, Mix Sausage, and Finish with Scallions

Carefully unlock the lid, fluff the jambalaya with a fork to separate the rice grains, then fold in the browned sausage you set aside earlier. Top with chopped scallions for freshness and a pop of color. Trust me, this final step elevates the whole dish. Serve with Tabasco on the side so everyone can customize their spice level.

How to Serve Instant Pot Jambalaya Recipe

Garnishes

I never skip the scallions—they bring bright color and a fresh contrast to the rich flavors. Sometimes I sprinkle a little chopped parsley or even a squeeze of lemon juice for a surprising zing that lightens each bite. And, of course, hot sauce on the side is a must for those who love extra heat.

Side Dishes

Instant Pot Jambalaya is a hearty meal on its own, but I love pairing it with simple sides like a crisp greens salad dressed lightly with vinaigrette or some buttery garlic bread to sop up those delicious juices. Cornbread is another favorite that brings a bit of sweetness to balance the spice.

Creative Ways to Present

For dinner parties, I sometimes serve jambalaya in hollowed-out mini bell peppers or in small cast-iron skillets for a rustic vibe that wows guests. Adding a sprinkle of extra sliced sausage or some grilled shrimp on top can turn it into an elegant dish without much extra effort.

Make Ahead and Storage

Storing Leftovers

I like to transfer leftovers into airtight containers and keep them in the fridge for up to 3–4 days. The flavors actually deepen after a day, making it just as tasty—if not better—the next day. Just avoid leaving it out too long, since it has chicken.

Freezing

Freezing jambalaya works really well for me. I portion it into freezer-safe containers and it holds up beautifully for up to 2 months. Thaw overnight in the fridge and reheat gently to keep the rice from drying out.

Reheating

To reheat, I prefer warming it on the stovetop with a splash of broth or water to loosen the rice. Microwave works fine too, but sprinkle a tiny bit of liquid and cover with a damp paper towel to avoid dryness.

FAQs

Final Thoughts

This Instant Pot Jambalaya Recipe has become a staple in my kitchen because it delivers that soulful, comforting taste of Louisiana with minimal fuss. Whether you’re making it for family dinner or hosting friends, it’s always a crowd-pleaser. I hope you enjoy making it as much as I do — it’s one of those recipes that feels like a big, flavorful hug in a bowl. Give it a try and watch it become a favorite in your repertoire, too!

Print