Print

Instant Pot Jambalaya Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

This Instant Pot Jambalaya recipe is a flavorful one-pot meal combining smoky andouille sausage, tender chicken thighs, and aromatic vegetables with spices and long-grain rice. Perfect for an easy, hearty dinner that delivers classic Cajun tastes with minimal fuss and quick cooking using an Instant Pot.

Ingredients

Units Scale

Main Ingredients

  • 2 cups long-grain white rice
  • 2 tsp neutral oil, such as canola
  • 12 oz andouille or smoked sausage, cut into 1/2" pieces
  • 1 medium green bell pepper, seeds and ribs removed, chopped (about 1 cup)
  • 1/2 medium yellow onion, chopped (about 1 cup)
  • 2 medium stalks celery, chopped (about 3/4 cup)
  • 4 cloves garlic, finely chopped
  • 2 dried bay leaves
  • 2 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp freshly ground black pepper
  • 4 tsp Cajun seasoning with salt (or 2 tsp salt-free Cajun seasoning plus 2 tsp kosher salt), divided
  • 2 tsp kosher salt
  • 8 oz boneless, skinless chicken thighs, cut into 1" pieces
  • 3 cups low-sodium chicken broth
  • 4 scallions, finely chopped
  • Tabasco hot sauce, for serving

Instructions

  1. Rinse Rice: In a fine-mesh sieve, rinse rice under cool running water until water runs clear to remove excess starch.
  2. Cook Sausage: Set Instant Pot to “Sauté” setting and heat the oil. Add sausage pieces and cook, stirring occasionally, until browned, about 4 to 5 minutes. Transfer to a medium bowl and set aside.
  3. Sauté Vegetables and Spices: In the Instant Pot, combine bell pepper, onion, celery, garlic, bay leaves, Worcestershire sauce, thyme, black pepper, and 2 teaspoons of Cajun seasoning with salt (or 1 teaspoon Cajun seasoning without salt plus 1 teaspoon salt). Cook, stirring frequently, until vegetables are slightly softened, about 5 minutes.
  4. Add Chicken, Rice, and Broth: Season chicken with the remaining 2 teaspoons Cajun seasoning with salt (or 1 teaspoon Cajun seasoning without salt plus 1 teaspoon salt). Add chicken, rinsed rice, and chicken broth to the pot. Stir to combine everything, then press “Cancel” on the Instant Pot.
  5. Pressure Cook: Seal the Instant Pot lid and set to “Pressure Cook” on High for 8 minutes. After cooking, allow pressure to release naturally for 10 minutes, then perform a quick release of remaining steam.
  6. Finish and Serve: Unlock the lid and fluff the jambalaya with a fork. Stir in the reserved sausage and mix well. Top with finely chopped scallions and serve with Tabasco hot sauce alongside for an added kick.

Notes

  • Rinsing the rice before cooking helps prevent the dish from becoming overly sticky.
  • You can substitute chicken thighs for chicken breast if preferred but thighs remain juicier in this recipe.
  • Adjust the amount of Cajun seasoning according to your desired spice level.
  • For a gluten-free version, ensure Worcestershire sauce is gluten-free or substitute with coconut aminos.
  • Leftovers can be refrigerated up to 3 days or frozen for up to 2 months.
  • To make this dish spicier, add extra hot sauce or use spicier sausage varieties.

Find it online: https://yummelle.com/instant-pot-jambalaya-recipe/