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!


Units Scale
  • 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


  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!


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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