This Instant pot Jambalaya with Chicken, sausage, Shrimp, Rice and Vegetables makes a flavorful New Orleans style meal. Jambalaya is super easy to cook in a pressure cooker and doesn’t take very much time. The Instant pot does a great job of melding the spice and flavors together quickly.

instant pot jambalaya recipe and video chicken sausage and shrimp

How I created this Chicken Sausage and Shrimp Jambalaya recipe

So year ago when I was learning how to cook I bought a McCormick’s Jambalaya stove top spice mix – and fell in love with jambalaya.

But of course I prefer making it more from scratch and I love making it easier if possible. So I started making rice cooker Jambalaya!

When I got my Instant pot last year I thought – this would actually be just as easy but WAY faster for making this dinner that I love!

And I was right – just as delicious and seriously so quick! We’ve made this Chicken and Sausage Jambalaya like 3 times since this first time. It’s a new favorite now!

Just take me to the Pressure cooker Jambalaya Recipe already!

If you’d rather skip my tips and tricks for instant pot jambalaya, along with links to other instant pot recipes and other Creole and Cajun recipes and go straight to this delicious Chicken Jambalaya – simply scroll to the bottom of the page where you can find the printable recipe card.

instant pot chicken sausage and shrimp jambalaya recipe and video

Tips to Make the Perfect Pressure Cooker Jambalaya

– You want to brown the meat – I only browned the chicken because when I browned the sausage the first time I made it I got the burn notification – if you want to brown the sausage as part of the recipe make sure to deglaze the pot really good when you add the broth

– I’ve seen a lot of recipes where after browning the meat they take it out to add the veggies and other ingredients – but I personally hate taking food out and in a lot in cooking – so I leave it – just don’t over brown or cook the chicken. If you feel your chicken is dry of course you can take out the browned meat then add it again before closing up the instant pot.

– The holy trinity in cajun and creole cooking is onion, bell pepper and celery – Personally I don’t love celery so I often leave it out but then people get upset with me when I do – so it’s up to you if you use them all or not.

– Creole seasoning – you can swap it out for Cajun seasoning if you don’t have creole seasoning.

– Spicy level – you can leave out the cayenne pepper if you don’t like hot food – personally we love spice so it’s a great addition we love

– I use medium grain rice as that’s what I always have around (japanese rice) but most people use long grain rice – – you can use more liquid when using longer grains

– Shrimp cooks really quickly and easily so you actually don’t need to cook them. Once you do the quick release and open the pot add the shrimp and then close the lid and let it sit for 10 mins – the residual heat will cook the shrimp. I was wary the first time I tried it but it worked perfectly!

pressure cooker chicken sausage and shrimp jambalaya

To make this Chicken Jambalaya you’ll need

Electric Pressure Cooker – I have the Instant pot 8 quart
nonstick inner pot
Creole seasoning
Andouille Sausage is the classic but my kids found it a little overwhelming and liked a plain smoked pork sausage better
Peeled and deveined Shrimp – I like to buy them all ready to go but you can do it yourself,

Instant Pot Jambalaya Recipe

If you love this Shrimp and Sausage Jambalaya as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

If you love your Instant Pot you’ll love these other recipes!

Instant Pot coconut curry | Instant Pot white chicken chili | Instant Pot shredded buffalo chicken

If you love Creole and Cajun recipes you’ll love these other easy recipes!

Chicken Sausage Gumbo | Cajun Baked Salmon with lemon aioli | Rice cooker Cajun Rice

Connect with Ashlee Marie!

To watch me make this instant pot Chicken and sausage Jambalaya play this video (if on desktop, it should be autoplaying for you)

6 servings

Instant Pot Chicken and Sausage Jambalaya with Shrimp

Name: Instant Pot Chicken and Sausage Jambalaya with Shrimp
Prep time: 15 min
Cook time: 7 min
Total time: 32 min
Yield: 6 servings
Cuisine: creole
Ingredients: 2 Tbsp Olive Oil; 2 Chicken Breasts Chopped; 1/2 C butter; 1 onion chopped; 1 green pepper chopped; 2-3 ribs celery chopped; 13 oz Andouille or pork sausage thinly sliced; 3 tsp minced garlic; 1 1/2 C rice; 2 C Chicken Broth; 1 Tbsp Creole Seasoning; 1 tsp Salt; 1/2 tsp Pepper; 1 tsp Cayenne Pepper; 14 oz can Stewed Tomatoes; 2 Bay Leaves; 1 lbs large shrimp - peeled and deveined

Prep Time: 15 minutes

Cook Time: 7 minutes

Rest Time: 10 minutes

Total Time: 32 minutes

This Instant pot Jambalaya with Chicken, sausage, Shrimp, Rice and Vegetables makes a flavorful New Orleans style meal. Jambalaya is super easy to cook in a pressure cooker and doesn't take very much time. The Instant pot does a great job of melding the spice and flavors together quickly.

Ingredients

2 Tbsp Olive Oil
2 Chicken Breasts Chopped
1/2 C butter
1 onion chopped
1 green pepper chopped
2-3 ribs celery chopped
13 oz Andouille or pork sausage thinly sliced
3 tsp minced garlic
1 1/2 C rice
2 C Chicken Broth
1 Tbsp Creole Seasoning
1 tsp Salt
1/2 tsp Pepper
1 tsp Cayenne Pepper
14 oz can Stewed Tomatoes
2 Bay Leaves
1 lbs large shrimp - peeled and deveined

Instructions

add the oil and chicken to the instant pot and click "saute" - cook until browned
add the butter, onion, green pepper and celery - stir and cook
add the sausage and garlic and stir
Add the rice, chicken broth, seasonings and stewed tomatoes - stir
place the bay leaves on top and close the instant pot
pressure cook on high for 7 mins
do Quick release and open the instant pot
add the shrimp and close the instant pot again - let the residual heat cook the shrimp for 10 mins
open, stir and serve

Notes

You can cook the sausage with the chicken to brown it - it's a personal choice - I like the flavor but it does sometimes lead to the burn notification - so make sure you deglaze the pan really good when you add the broth. I use a nonstick inner pot to help with that.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 641 Total Fat: 43g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 21g Cholesterol: 280mg Sodium: 2842mg Carbohydrates: 22g Fiber: 2g Sugar: 5g Protein: 42g

Author
Recent Posts

Follow me

Ashlee Marie

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen!