Instant Pot Jambalaya

This Instant Pot Jambalaya couldn’t be any easier to make! Everything cooks together perfectly with an amazing amount of flavor!

Today is officially Mardi Gras! Ok I know basically it’s been cancelled this year, but that doesn’t mean you can’t celebrate at home!

One of my favorite Mardi Gras cuisines is Jambalaya. I’ve eaten soooo much of it over the years, but honestly I’ve never tried making it until now. There’s a first time for everything right?! 🙂

Honestly this was probably the easiest dish I’ve made, thanks to my Instant Pot.

Here’s what you need to make this:

• 2 Tbs EVOO
• 2 Celery stalks chopped
• 1 large Red Pepper chopped
• 1 large Sweet Onion chopped
• 4 cloves minced Garlic
• 1/2 lb medium raw Shrimp shelled and deveined
• 1 lb boneless skinless Chicken Thighs chopped into bite size pieces
• 12 oz Smoked Andouille Sausage chopped into bite size pieces
• 1/2 cup fresh Parsley divided
• 1 tsp dried Thyme
• 2 Bay leaves
• 1 Tbs Creole seasoning plus more for sprinkling on Shrimp
• 1 1/2 cups long grain White Rice
• 14.5 oz can of Fire Roasted Diced Tomatoes
• 2 cups Chicken Broth

Start by rinsing Shrimp and place on paper towels to dry. Once Shrimp has dried sprinkle Creole Seasoning over them.

Turn on Instant Pot to sauté mode. Add in 1 Tbs EVOO, when oil starts to shimmer add Shrimp and sauté 2-3 minutes until cooked. Remove Shrimp and set aside.

Add 1 Tbs EVOO to Instant Pot. Add Celery, Red Pepper, and Onion. Sauté 2-3 minutes, then add in Garlic and sauté 1 minute. Add in Chicken Thighs and cook 4-5 minutes until browned on all sides.

Press cancel on Instant Pot. Add Andouille Sausage, Parsley, Thyme, Bay leaves, 1 Tbs Creole Seasoning, Rice, and Tomatoes. Pour Chicken Broth over everything.

Secure lid on Instant Pot and make sure valve is on the seal setting. Pressure cook on high for 7 minutes. Do a quick release of the pressure valve.

Once pin has dropped all the way down remove lid. Add in Shrimp and garnish with remaining Parsley.

Now Proceed to chow down on all of this deliciousness! 

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂

Cheers!

More Instant Pot Recipes:

• Instant Pot Egg Roll in a Bowl
• Instant Pot Crispy Carnitas
• Instant Pot Lentil and Black Bean Chili
• Instant Pot Beef Barbacoa Bowls
• Instant Pot Chicken Fajita Soup
• Instant Pot Chicken Miso Ramen
• Instant Pot Mexican Chicken Stuffed Peppers
• Instant Pot Shrimp Boil
• Instant Pot Turkey Beast
• Instant Pot Mashed Potatoes

Instant Pot Jambalaya

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This Instant Pot Jambalaya couldn’t be any easier to make! Everything cooks together perfectly with an amazing amount of flavor!

• Author: Sara
• Prep Time: 10
• Cook Time: 20
• Total Time: 40
• Yield: 6 1x
• Category: Main Dish
• Cuisine: Creole

Ingredients

Units USM Scale 1x2x3x

• 2 Tbs EVOO
• 2 Celery stalks chopped
• 1 large Red Pepper chopped
• 1 large Sweet Onion chopped
• 4 cloves minced Garlic
• 1/2 lb medium raw Shrimp shelled and deveined
• 1 lb boneless skinless Chicken Thighs chopped into bite size pieces
• 12 oz Smoked Andouille Sausage chopped into bite size pieces
• 1/2 cup fresh Parsley divided
• 1 tsp dried Thyme
• 2 Bay leaves
• 1 Tbs Creole seasoning plus more for sprinkling on Shrimp
• 1 1/2 cups long grain White Rice
• 14.5 oz can of Fire Roasted Diced Tomatoes
• 2 cups Chicken Broth

Cook Mode Prevent your screen from going dark

Instructions

1. Rinse Shrimp and place on paper towels to dry
2. Once Shrimp has dried sprinkle Creole Seasoning over them
3. Turn on Instant Pot to sauté mode
4. Add in 1 Tbs EVOO
5. When oil starts to shimmer add Shrimp and sauté 2-3 minutes until cooked
6. Remove Shrimp and set aside
7. Add 1 Tbs EVOO to Instant Pot
8. Add Celery, Red Pepper, and Onion
9. Sauté 2-3 minutes
10. Add in Garlic and sauté 1 minute
11. Add in Chicken Thighs and cook 4-5 minutes until browned on all sides
12. Press cancel on Instant Pot
13. Add Andouille Sausage, Parsley, Thyme, Bay leaves, 1 Tbs Creole Seasoning, Rice, Tomatoes
14. Pour Chicken Broth over everything
15. Secure lid on Instant Pot and make sure valve is on the seal setting
16. Pressure cook on high for 7 minutes
17. Do a quick release of the pressure valve
18. Once pin has dropped all the way down remove lid
19. Add in Shrimp
20. Remove the Bay Leaves and discard
21. Garnish with remaining Parsley
22. Enjoy!

Notes

I used Smoked Andouille Sausage which was pre-cooked. If you are using raw sausage you will need to cook this with the Chicken until browned on all sides.

The Instant Pot will take about 10 minutes to come to pressure before the timer starts.

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