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

Sara

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

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Creole

Servings 6

Calories 452 kcal

Ingredients

  

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

Instructions

 

• Rinse 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
• 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, 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
• Remove the Bay Leaves and discard
• Garnish with remaining Parsley
• 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.

Nutrition

Calories: 452kcalCarbohydrates: 23gProtein: 36gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 183mgSodium: 990mgPotassium: 703mgFiber: 2gSugar: 6gVitamin A: 1775IUVitamin C: 38mgCalcium: 97mgIron: 3mg

Keyword creole, dinner, Instant Pot Jambalaya, jambalaya, main dish

Tried this recipe?Let us know how it was!