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Home » Recipes

Instant Pot Chicken and Sausage Jambalaya with Shrimp – Recipe and video

Published: March 28, 2019 | Updated: April 19, 2020 | By Ashlee

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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!

instant pot jambalaya recipe and video chicken sausage and shrimp

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

  • instant pot chicken recipes coconut curry
  • instant pot white chicken chili recipe
  • buffalo chicken french loaf

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!

  • it does not get much better than a huge bowl of this spicy and flavorful creole gumbo, once a month we eat it free recipe

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

Connect with Ashlee Marie Online!

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

chicken, sausage and shrimp instant pot jamabalay

Instant Pot Chicken and Sausage Jambalaya with Shrimp

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.
5 from 12 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 7 minutes
Rest Time: 10 minutes
Total Time: 32 minutes
Servings: 6 servings
Calories: 719kcal
Author: Ashlee Marie
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Ingredients

  • 2 Tbsp Olive Oil
  • 2 Chicken Breasts cubed
  • 1/2 C butter
  • 1 onion diced
  • 1 green pepper diced
  • 2-3 ribs celery diced
  • 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 Stewed Tomatoes
  • 2 Bay Leaves
  • 1 lbs large shrimp peeled and deveined
US Customary – Metric

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 1/2 C of the broth and deglaze the pan really good
  • Add the rest of the chicken broth, rice, 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, take out the bay leaves, stir and serve

Video

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.

Nutrition

Serving: 6g | Calories: 719kcal | Carbohydrates: 46g | Protein: 49g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 331mg | Sodium: 2237mg | Potassium: 898mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1263IU | Vitamin C: 34mg | Calcium: 180mg | Iron: 4mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!

Related Posts:

  • Instant Pot Coconut Rice
    Instant Pot Coconut Rice
  • Instant Pot Parmesan Risotto Recipe
    Instant Pot Parmesan Risotto Recipe
  • Instant Pot Teriyaki Chicken
    Instant Pot Teriyaki Chicken

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About Ashlee

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! Read more...

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    Recipe Rating




  1. Bobbi

    March 31, 2019 at 1:27 am

    I look forward to trying this Jambalaya.
    But, Ashleemarie, isn’t that a LOT of salt??is there any way we could cut it back some? A little bit? A lot??
    I still look forward to trying it.

    Reply
    • Ashlee Marie

      January 4, 2020 at 2:33 am

      cut back whatever you want. I found that it needed that much, I feel the instant pot needs more spices because it cooks so fast. But that’s just me. The best part of cooking for yourself is personalizing the recipes.

  2. Stephanie

    January 1, 2020 at 7:00 pm

    Hi. The flavor was incredible! However, my instant pot went into burn mode. I followed the recipe exactly. What could have happened? I had to stop it early and the rice was undercooked a bit. Now dealing with trying to get the burned stuff off the bottom of the pot. 😢

    Reply
    • Ashlee Marie

      January 4, 2020 at 2:35 am

      I use the non stick pan for one. also the most important part is to make sure you deglaze the pan really really really well after sauteing the veggies. you need the bottom to be totally clean and smooth before cooking. You can always saute the veggies separately then add them to the pot so you don’t have to stress about deglazing.

  3. Patti L.

    February 18, 2020 at 6:23 pm

    5 stars
    Hi Ashlee~ Thanks for another great recipe. I am “old fashion” !! I use my reliable old electric frypan or my lovely Dutch oven on stove top or oven for my 60 minute JAMBALAYA! Start to finish!! I choose to use long grain white rice, to avoid “sticky” texture. But your recipe is great ! I use a generous amount of dry parsley in mine, no bay leaf and stewed tomatoes + enough chicken stock to cook rice perfectly. Haven’t used mushrooms yet , but that sounds good. Thanks!

    Reply
  4. mark e

    March 4, 2020 at 6:22 pm

    5 stars
    My wife & I loved this recipe. Just the right amount of spice gave it a good kick. We used Andouille sausage.

    Reply
    • Ashlee Marie

      April 18, 2020 at 7:29 pm

      Thank you so much! glad you guys like it!

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