Made entirely in the instant pot and packed with flavorful ingredients, this instant pot jambalaya features fluffy spiced rice, tender veggies, and lots of seared chicken cubes and andouille sausage.
I’ve got one flavor bomb of a dinner coming your way today! With Mardi Gras festivities in full swing, it’s time to get your jambalaya game on point.
I visited New Orleans for the first time a few weeks ago for a quick weekend trip and would you believe I didn’t get the chance to try jambalaya while I was there?? I had to remedy that immediately when I got home.
And so this instant pot version was born and it’s been a dinner staple in my house ever since.
In doing my research about jambalaya, I discovered that this dish has many iterations and different ways to make it. Some recipes use tomatoes, others use a mix of different seafoods, specific spices, etc.
I opted to go for a red jambalaya which uses tomatoes and kept it simple on the proteins with the classic combination of chicken and andouille sausage. Keep in mind, this recipe is very versatile and you can dress it up many different ways to fit your jambalaya preference!
This Jambalaya features…
- Fluffy rice cooked in lots of aromatics and spices
- Tender chicken thigh cubes and andouille sausage
- A blank canvas for so many variations
Making the Jambalaya
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Andouille sausage
- Chicken thighs
- Yellow onion
- Sweet pepper
- Celery
- Garlic
- Spices
- Long-grain white rice
- Crushed tomatoes
- Chicken broth
- Bay leaf
- Green onions
Choosing Your Rice
I recommend using a long-grain white rice such as jasmine or basmati for this jambalaya. This type of rice will hold its structure underneath all the liquid and other ingredients and come out tender and fluffy instead of mushy.
Tips for Perfect Jambalaya
- Sear meat and veggies in batches – working in batches provides an even heating surface for these ingredients leading to better browning.
- Use lots of spices – a combination of paprika, garlic powder, onion powder, 3 kinds of pepper, oregano, and thyme adds that classic Creole flavor to the jambalaya.
- Cook jambalaya on low pressure 12 minutes – 12 minutes on low pressure and 10 minutes to naturally release pressure will cook the rice perfectly.
- Fluff rice with a fork – using a fork will prevent the rice from becoming mushy.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Adjust heat level – decrease the amount of black pepper, white pepper, and cayenne pepper for a more mild jambalaya. Alternatively, you can easily bump the heat up by increasing these spices.
- Add seafood – add cooked crab, cod, or seared shrimp to jambalaya after cooking.
Stovetop Instructions
Don’t have an instant pot? This recipe can easily be converted to a stovetop version using the following instructions.
- Instead of using BROWN/SAUTE function on instant pot, heat oil in a medium pot or Dutch oven and and brown sausage, chicken, and vegetables working in batches per recipe instructions over medium-high heat.
- Add remaining ingredients according to recipe and bring jambalaya to a simmer over medium-high heat. Decrease heat to medium-low, cover pot, and allow to cook 10-15 minutes until rice is tender, gently stirring occasionally.
No way around it, this is just a bowl full of pure flavor! The rice soaks up all those amazing spices and every bite is packed full of juicy chicken and sausage.
Nothing says comfort like a jambalaya and you need it.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More instant pot favorites to make next!
Instant Pot Jambalaya
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 package (10 oz) package andouille sausage, sliced into thin rounds
- 1 lb boneless skinless chicken thighs, diced into 1/2-inch cubes
- Salt and pepper to taste
- 1 medium yellow onion, finely diced
- 1 medium sweet pepper, diced into 1/4-inch cubes
- 2 stalks celery, diced into 1/4-inch cubes
- 3 medium cloves garlic, minced
- 1-1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 cup uncooked long-grain white rice (such as jasmine or basmati)
- 1 cup canned crushed tomatoes
- 2-1/2 cups chicken broth
- 1 bay leaf
- Thinly sliced green onions for topping
Instructions
- Heat an instant pot using the BROWN/SAUTE function. Add 1 tablespoon oil and swirl to coat bottom.
- Add sausage in a single layer to instant pot and saute 3-5 minutes, turning occasionally until sausage is golden brown. Remove from instant pot and set aside.
- Add 1 tablespoon oil to pan and swirl to coat bottom. Add chicken cubes and season with salt and pepper. Saute chicken 3-5 minutes, turning occasionally until chicken is golden-brown. Remove from instant pot and set aside.
- Heat remaining 1 tablespoon oil in instant pot. Add onion, pepper, and celery and saute 3-5 minutes until vegetables are crisp-tender. Add garlic, all the spices and rice and cook 2-3 additional minutes until fragrant and rice is lightly toasted.
- Turn off BROWN/SAUTE function and add crushed tomatoes, chicken broth, bay leaf, sausage, and chicken to instant pot. Seal instant pot and set vent to closed.
- Cook jambalaya on low pressure 12 minutes, then turn off instant pot and allow to release pressure naturally for 5 minutes. Release any remaining pressure in instant pot, remove lid, and use a fork to fish out bay leaf to discard and gently fluff rice.
- Season jambalaya with salt to taste if needed and serve warm with green onions on top. Enjoy!
Leave a Reply