Instant Pot Jambalaya Recipe

I’ve found that this instant pot jambalaya recipe is the perfect answer to weeknight dinner dilemmas, delivering big flavor without requiring hours of simmering. It takes the soulful flavors of classic jambalaya and simplifies them dramatically. The secret lies in a rich smoky red pepper paste that builds layers of flavor in a fraction of the time. This instant pot jambalaya recipe is designed to be hearty and family-friendly, relying on a smart technique to get tender chicken and shrimp in one pot. We developed this specific version to ensure the rice is perfectly cooked, not mushy, and the seafood isn’t rubbery. It’s a comforting, satisfying meal in under 40 minutes, and I guarantee you’ll be adding it to your meal rotation.

Ingredients

• Sausage and Chicken: 280 g (10 oz) halal-certified smoked chicken sausage, sliced into 1 cm (½ inch) rounds, and 450 g (1 lb) boneless, skinless chicken breast, cut into 2.5 cm (1 inch) cubes. Sausage provides the primary smoky flavor and fat, while chicken breast adds bulk. Use a high-quality smoked sausage; ensure it is halal-certified as specified in this recipe.
• Seafood: 350 g (12 oz) medium shrimp, peeled and deveined. The shrimp are added at the very end using residual heat to ensure they are tender and perfectly cooked, not rubbery. You can buy pre-peeled and deveined shrimp to save time.
• The Holy Trinity: 1 large yellow onion, finely diced; 2 stalks celery, finely diced; 1 large green bell pepper, finely diced. These three vegetables form the flavor foundation of jambalaya. Ensure they are finely diced so they soften and integrate into the rice mixture during pressure cooking.
• Smoky Red Pepper Infusion: 120 g (4 oz) roasted red peppers (from a jar), drained and finely diced; 30 g (2 tbsp) tomato paste; 10 ml (2 tsp) smoked paprika; 2.5 ml (½ tsp) cayenne pepper; 2.5 ml (½ tsp) dried thyme. The roasted red pepper paste adds a savory, complex flavor beyond traditional jambalaya. Smoked paprika and cayenne provide deep flavor and controllable heat.
• Cooking Essentials: 30 ml (2 tbsp) olive oil; 4 cloves garlic, minced; 1 large bay leaf; 400 g (2 cups) long-grain white rice, rinsed until water runs clear; 475 ml (2 cups) halal-certified chicken stock; 400 g (14.5 oz) can crushed tomatoes; 5 ml (1 tsp) Umami Boost Sauce; 5 ml (1 tsp) salt and 2.5 ml (½ tsp) black pepper. Rinsing the rice removes excess starch, which prevents a gummy texture. Umami Boost Sauce enhances savory notes without additional salt.
• Garnish: 60 g (½ cup) fresh parsley, chopped; 3 green onions, thinly sliced. These fresh ingredients add essential color, freshness, and sharpness at the end to balance the richness of the easy instant pot jambalaya recipe.

Instructions

Before beginning the main recipe for instant pot jambalaya, prepare the Smoky Red Pepper Infusion: In a small bowl, combine the finely diced roasted red peppers, tomato paste, smoked paprika, and cayenne pepper. Mix well to form a thick paste. Reserve 15 ml (1 tbsp) of this paste for the final garnish.

1. Sauté the Meat: Set the Instant Pot to ‘Sauté’ mode on ‘Normal’. Add olive oil. Once hot, add the sliced chicken sausage and cook for 3-4 minutes, browning lightly on all sides. Remove sausage and set aside. Add the cubed chicken breast to the pot and cook for 4-5 minutes, until lightly browned. Remove chicken and set aside with the sausage. Browning the meat adds depth of flavor and texture to the finished dish.
2. Build the Flavor Base: Add the diced onion, celery, and green bell pepper to the pot and sauté for 5-7 minutes until the vegetables soften. Scrape up any browned bits from the bottom of the pot. Stir in the minced garlic and the remaining Smoky Red Pepper Infusion paste and cook for 1 minute, until fragrant and slightly darkened.
3. Combine Ingredients: Add the rinsed long-grain rice to the pot, stirring well to coat the grains with the vegetable mixture and toast lightly for 1 minute. Pour in the chicken stock and crushed tomatoes, then add the dried thyme, bay leaf, Umami Boost Sauce, salt, and black pepper. Stir gently to combine. Return the browned chicken and sausage to the pot, nesting them into the mixture without stirring excessively.
4. Pressure Cook: Secure the lid and set the valve to ‘Sealing’. Select ‘Pressure Cook’ on ‘High Pressure’ for 8 minutes. Allow for a 10-minute Natural Pressure Release (NPR), then carefully quick release any remaining pressure. If you get a ‘Burn’ notice, turn off the pot immediately, carefully release pressure, stir the bottom well to loosen any stuck rice, and ensure liquids are properly layered before restarting the pressure cook cycle.
5. Add Shrimp and Rest: Once the pressure is fully released, open the lid and remove the bay leaf. Gently stir in the raw shrimp. Close the lid (do not seal or turn on pressure) and let sit for 5 minutes, allowing the residual heat to cook the shrimp until they turn pink and opaque. This method for making instant pot jambalaya ensures the shrimp are tender.
6. Serve and Garnish: Fluff the jambalaya with a fork. To plate, ladle generous portions into bowls. For an optional flourish, mix the reserved 1 tbsp smoky red pepper infusion paste with a teaspoon of hot water to create a thin drizzle and streak over each serving. Sprinkle generously with chopped fresh parsley and sliced green onions for a pop of color and freshness.

Tips for a Perfect Instant Pot Jambalaya

• Avoid the Burn Notice: To prevent the Instant Pot from displaying a “Burn” error, ensure you thoroughly scrape the bottom of the pot after sautéing the vegetables and before adding the liquids. The liquids (stock/crushed tomatoes) should form the final layer before the pressure cooking starts, separating the rice from the bottom heating element.
• The Shrimp Timing is Key: Adding shrimp during the pressure cook cycle results in tough, overcooked seafood. By using the residual heat after pressure release, you get perfectly tender shrimp in just 5 minutes. Do not try to rush this step in this instant pot jambalaya recipe.
• Rinsing Rice for Texture: Rinsing the long-grain rice until the water runs clear is a crucial step for achieving the ideal jambalaya texture. It removes excess starch, which prevents the final dish from becoming gummy or mushy.

Serving Suggestions and Variations

• Pair with Simple Sides: Jambalaya is a complete meal on its own, but it pairs wonderfully with a simple side salad, crusty bread to soak up extra sauce, or a side of steamed green beans.
• Dietary Adjustments: To make this recipe pescatarian, increase the shrimp quantity to 1.5 lbs and omit both the chicken sausage and chicken breast. To make it vegetarian, use vegetable broth and a vegetarian smoked sausage substitute, along with canned black beans for extra protein. This allows for a great family-friendly instant pot jambalaya option for everyone.
• Spice Level Control: The recipe uses a moderate amount of cayenne pepper for a family-friendly level of heat. If you prefer a milder version, reduce the cayenne to ¼ tsp. For extra heat, add a pinch of hot sauce or a dash of extra cayenne at the end.

FAQs

• Can I freeze leftover jambalaya?

  Yes, jambalaya freezes very well for up to 3 months. Let it cool completely, then store in freezer-safe airtight containers or bags. The rice texture may change slightly upon reheating, but the flavor remains excellent. Reheat gently in the microwave or oven (350°F/175°C) until hot.

• Why did my rice turn out mushy?

  This typically happens if you used too much liquid or didn’t rinse the rice adequately before cooking. Ensure you measure liquids precisely and follow the pressure release directions carefully. I’ve found that rinsing the rice thoroughly makes all the difference in achieving the perfect texture for this instant pot jambalaya recipe.

• Can I use brown rice instead of white rice?

  This recipe requires long-grain white rice for specific cooking times. Brown rice requires a different pressure cooking time (usually longer) and a different liquid ratio, which would change the recipe significantly. We recommend sticking to white rice for this instant pot jambalaya.

• Can I add other vegetables?

  Yes, you can add other quick-cooking vegetables. Stir in sliced okra or corn kernels along with the shrimp at the end. We recommend sticking to the base recipe for the initial pressure cook to maintain consistency and not overcook ingredients in this instant pot jambalaya.

Conclusion

This Instant Pot jambalaya recipe proves that incredible flavor doesn’t have to take all day. The smoky red pepper twist and one-pot convenience make this a new weeknight staple for healthy eating and quick family dinners. Save this instant pot jambalaya recipe now and get ready to enjoy a taste of Louisiana comfort food with minimal effort.

instant pot jambalaya recipe

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• Author: Elina Mirkle
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A simplified, flavorful Instant Pot jambalaya recipe that delivers classic Southern flavors in under 40 minutes, featuring chicken, sausage, and shrimp.

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Ingredients

Scale 1x2x3x

• 280 g (10 oz) smoked chicken sausage, sliced into 1 cm rounds
• 450 g (1 lb) boneless skinless chicken breast, cut into 2.5 cm cubes
• 350 g (12 oz) medium shrimp, peeled and deveined
• 1 large yellow onion, finely diced
• 2 stalks celery, finely diced
• 1 large green bell pepper, finely diced
• 120 g (4 oz) roasted red peppers, drained
• 30 g (2 tbsp) tomato paste
• 10 ml (2 tsp) smoked paprika
• 2.5 ml (0.5 tsp) cayenne pepper
• 2.5 ml (0.5 tsp) dried thyme
• 30 ml (2 tbsp) olive oil
• 4 cloves garlic, minced
• 1 large bay leaf
• 400 g (2 cups) long-grain white rice, rinsed
• 475 ml (2 cups) chicken stock
• 400 g (14.5 oz) crushed tomatoes
• 5 ml (1 tsp) Umami Boost Sauce
• 5 ml (1 tsp) salt
• 2.5 ml (0.5 tsp) black pepper
• 60 g (0.5 cup) fresh parsley, chopped
• 3 green onions, thinly sliced

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Instructions

1. Prepare Red Pepper Paste: In a small bowl, combine roasted red peppers, tomato paste, smoked paprika, and cayenne pepper. Mix well to form a thick paste. Reserve 15 ml (1 tbsp) of paste for garnish.
2. Sauté Sausage and Chicken: Set the Instant Pot to ‘Sauté’ mode on ‘Normal’. Add olive oil. Brown sausage for 3-4 minutes, remove and set aside. Brown chicken breast for 4-5 minutes, remove and set aside.
3. Sauté Vegetables and Aromatics: Add diced onion, celery, and green bell pepper to the pot and sauté for 5-7 minutes until soft. Stir in minced garlic and remaining red pepper paste; cook for 1 minute until fragrant.
4. Combine Rice and Liquids: Add rinsed long-grain rice to the pot, stirring well to coat and toast lightly for 1 minute. Pour in chicken stock and crushed tomatoes. Add dried thyme, bay leaf, Umami Boost Sauce, salt, and black pepper. Stir gently to combine. Return the browned chicken and sausage to the pot, nesting them into the mixture without stirring excessively.
5. Pressure Cook Jambalaya: Secure the lid and set the valve to ‘Sealing’. Select ‘Pressure Cook’ on ‘High Pressure’ for 8 minutes. Allow for a 10-minute Natural Pressure Release (NPR), then carefully quick release any remaining pressure.
6. Add Shrimp and Rest: Once pressure is fully released, open the lid and remove the bay leaf. Gently stir in the raw shrimp. Close the lid (do not seal or turn on pressure) and let sit for 5 minutes, allowing the residual heat to cook the shrimp until pink and opaque.
7. Garnish and Serve: Fluff the jambalaya with a fork. To plate, ladle generous portions into bowls. For an optional flourish, mix the reserved 1 tbsp smoky red pepper infusion paste with a teaspoon of hot water and drizzle over servings. Sprinkle generously with fresh parsley and sliced green onions.

Notes

Rinsing the rice removes excess starch, which prevents a gummy texture. For best results, ensure vegetables are finely diced so they soften and integrate into the rice. To avoid a burn notice, ensure the bottom of the pot is scraped clean of browned bits before pressure cooking. The residual heat method ensures the shrimp remain tender and are not overcooked.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Southern American

Nutrition

• Serving Size: 1 bowl
• Calories: 890 calories
• Sugar: 12 g
• Sodium: 1050 mg
• Fat: 23 g
• Saturated Fat: 7 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 82 g
• Fiber: 5 g
• Protein: 50 g
• Cholesterol: 310 mg

Keywords: easy jambalaya, instant pot recipe, weeknight dinner, chicken and sausage, shrimp, one pot meal, southern american