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5 from 2 votes

Instant Pot Jambalaya

Tons of flavor from the shrimp, Andouille sausage, onion, celery and seasonings make this Instant Pot Jambalaya irresistible!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 668kcal
Author: Julie Evink


  • 2 Tbsp Olive oil
  • 12 oz medium pre-cooked shrimp
  • 14 oz Andouille sausage cut ¼ inch thick
  • 12 oz boneless skinless chicken thighs cut 1 inch cube
  • 1 c. onion chopped
  • 2 stalks celery chopped
  • 3 cloves Garlic minced
  • 1 green bell pepper chopped
  • ½ tsp dried Thyme
  • 2 tsp Cajun seasoning divided
  • 1 ½ c. Long grain white rice
  • ½ tsp Kosher salt
  • 14.5 oz diced tomatoes undrained
  • 1 ¾ c. chicken stock
  • 2 bay leaves
  • green onions sliced for garnish
  • Parsley chopped for garnish


  • Set pot to Saute and add oil. When pressure cooker reads HOT add sausage and cook until browned, about 5 minutes. Transfer sausage to a paper towel lined plate and set aside.
  • Add chicken and cook until browned, another 5 minutes. Make sure to scrape the browned bits up from the sausage. Remove and set aside on plate with the sausage.
  • Add onions, celery, bell pepper, and garlic to Instant Pot. Cook until onions are translucent about 2-3 minutes. Then add thyme, 1 teaspoon Cajun seasoning and salt, stir until well combined.
  • Stir in chicken stock and bay leaves to Instant Pot. Then return the sausage and the chicken to the pot. Add in the tomatoes and the rice and stir to combine.
  • Secure the instant pot lid and turn valve to sealing. Cook on High Pressure for 7 minutes.
  • While jambalaya is cooking dry shrimp with a paper towel and rub with 1 teaspoon of Cajun seasoning.
  • When pressure cooker is done cooking preform a quick release on the instant pot and open the lid. Remove bay leaves from pot.
  • Carefully add the shrimp into Instant Pot and give it a quick stir to incorporate the shrimp.
  • Return lid to the pot and allow the shrimp to cook in the residual heat for about 10 minutes. DO NOT TURN THE INSTANT POT TO COOK.
  • Remove the lid and stir until well combined. Serve immediately.


Do you add uncooked rice to jambalaya?
Yes, whether you cook it in a pressure cooker or on the stove the rice is always added in uncooked.
What’s the difference between jambalaya and gumbo?
The are similar except for the rice. You add uncooked rice to jambalaya and gumbo is served with rice that is cooked separately.
What’s the best rice to use?
Long-grain rice is best. Short-grain can get too mushy.
Should jambalaya be soupy?
It’s usually not soupy – when you add the rice it soaks up a lot of the liquid in the pot so that there isn’t a lot of excess liquid left.
How long do leftovers keep?
Keep them in an airtight container in the fridge. They will be good for up to four days.


Calories: 668kcal | Carbohydrates: 58g | Protein: 43g | Fat: 28g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 1490mg | Potassium: 797mg | Fiber: 3g | Sugar: 5g | Vitamin A: 591IU | Vitamin C: 29mg | Calcium: 158mg | Iron: 4mg