Jambalaya in the Instant Pot is one of those instant pot recipes that feels like a weeknight gift. You toss everything into the pot, close the lid, and let the magic happen while you clean up the onion tears. This instant pot recipe brings the classic Louisiana flavors of smoky sausage, tender chicken, and plump shrimp together with rice that soaks up all the spices. The Instant Pot does the heavy lifting, and we just get to enjoy the warm, hearty bowl at the end. I first made this when I wanted something bold but easy—Instant Pot Recipes Easy should always mean flavor doesn’t take a backseat. My kids even surprised me by digging in without their usual ‘what’s this green thing?’ questions. It’s one of those chicken instant pot recipes that doubles as comfort food and a quick dinner win. And if you’ve been looking for instant pot recipes healthy enough to balance the richness, you can tweak it—use brown rice, leaner sausage, or skip the shrimp if you want. Instant Pot Recipes Healthy don’t need to taste like diet food, and this is proof.

1) Key Takeaways
2) Easy Instant Pot Jambalaya Recipe
3) Ingredients for Instant Pot Jambalaya
4) How to Make Instant Pot Jambalaya
5) Tips for Making Instant Pot Jambalaya
6) Making Instant Pot Jambalaya Ahead of Time
7) Storing Leftover Instant Pot Jambalaya
8) Try these Main Course next!
9) Instant Pot Jambalaya
10) Nutrition

1) Key Takeaways

This jambalaya uses chicken, sausage, and shrimp with Cajun flavors.
The Instant Pot cooks rice, meat, and vegetables together quickly.
You can adjust spice levels to suit your taste.
This dish makes a filling and flavorful main course for family meals.

2) Easy Instant Pot Jambalaya Recipe

I have a soft spot for recipes that deliver big comfort with little effort, and this instant pot jambalaya hits that mark. The first time I made it, I was skeptical about whether the Instant Pot could really handle all those bold Cajun flavors, but after one bite I knew it belonged in my weekly rotation. Using the Instant Pot here means rice cooks perfectly while the sausage, chicken, and shrimp infuse the pot with deep flavor. It’s one of those instant pot recipes that feels like it shouldn’t be this simple.

What I love most is the balance. The smoky sausage, tender chicken, and juicy shrimp mingle with peppers, onions, and spices, making each bite layered and satisfying. And let’s be honest, anytime I can put dinner on the table in about half an hour without babysitting the stove, I’m all in. This is one of those instant pot recipes healthy enough to fit into the week, yet hearty enough to feed a hungry crowd.

If you’re new to instant pot recipes easy meals like this, jambalaya is a great place to start. You don’t need fancy skills, just a few ingredients and a little patience while the pot does its thing. The result feels like a dish that simmered all day, but it’s ready in no time.

3) Ingredients for Instant Pot Jambalaya

Olive Oil: A splash of olive oil sets the stage for browning the sausage and chicken. It’s a small step but it brings a lot of flavor by building a base for the rest of the ingredients.

Smoked Sausage: I use smoked sausage sliced into rounds. It adds a savory, smoky flavor that carries through the entire dish. It browns beautifully and leaves bits that season the rice.

Chicken: Chunks of chicken breast or thigh give the jambalaya substance. The Instant Pot keeps it juicy and lets it soak up the Cajun seasoning and broth.

Onion, Bell Pepper, and Celery: Known as the “holy trinity” in Cajun cooking, these vegetables form the backbone of flavor. Once sautéed, they bring sweetness and depth.

Garlic: Fresh garlic adds sharpness and makes the savory base complete. Don’t skip it, it rounds out the entire flavor profile.

Diced Tomatoes: The tomatoes give acidity and balance out the richness of the sausage and chicken. They also add moisture for the rice to absorb.

Chicken Broth: A couple cups of broth bring everything together, cooking the rice and binding the flavors into one pot.

Rice: Long-grain rice is my go-to for jambalaya. It cooks evenly in the Instant Pot and soaks up the seasoning without turning mushy.

Cajun Seasoning and Paprika: These bring the signature bold, peppery notes that make jambalaya stand out. Use more or less to suit your spice level.

Shrimp: Adding shrimp at the end keeps them tender and juicy. They cook fast from the steam and finish the dish with sweetness.

Green Onions and Parsley: Fresh garnishes brighten each serving, balancing the hearty, spicy flavors with freshness.

4) How to Make Instant Pot Jambalaya

Step 1. Start with the sauté function. Warm the olive oil, add sausage, and cook until it browns. Remove and set aside, leaving the tasty bits behind.

Step 2. Add chicken pieces. Sear them just until golden and then remove them. Don’t worry if they’re not cooked through, they’ll finish under pressure.

Step 3. Sauté onion, pepper, celery, and garlic until softened. These vegetables create a savory foundation for the rice and broth.

Step 4. Pour in diced tomatoes, chicken broth, rice, Cajun seasoning, and paprika. Stir everything together well. Add back sausage and chicken.

Step 5. Seal the Instant Pot lid and cook on high pressure for about 8 minutes. When the timer beeps, quick release the steam carefully.

Step 6. Stir in shrimp while the rice is hot. The residual heat cooks them perfectly. Cover for a few minutes until they turn pink.

Step 7. Garnish with green onions and parsley before serving. Each bowl should look bright and inviting, with rice that’s flavorful and fluffy.

5) Tips for Making Instant Pot Jambalaya

I’ve learned a few tricks after making jambalaya in the Instant Pot more times than I can count. First, don’t rush the browning step. Let the sausage and chicken sear properly. That color means flavor. Second, use long-grain rice. Short-grain rice tends to clump in the Instant Pot, and nobody wants sticky jambalaya. Third, season as you go. Taste after cooking and adjust salt or Cajun spice before serving.

Another tip is to keep the shrimp separate until the end. If you add them too soon, they’ll turn rubbery under pressure. Letting the hot rice cook them gently gives a much better result. And if you like it extra spicy, a dash of cayenne or hot sauce stirred in before serving makes it sing. Recipes like this prove that instant pot recipes can be both easy and flexible.

Finally, don’t skip the garnish. The fresh parsley and green onion not only look pretty but they cut through the richness. It’s a small step that makes a big difference.

6) Making Instant Pot Jambalaya Ahead of Time

This dish is friendly for planning ahead, but with rice, you’ll want to take care. If you’re cooking for a party or busy weeknight, you can make the jambalaya in the morning and keep it warm in the Instant Pot on the “keep warm” setting for a couple of hours. The flavors actually deepen when they sit a little while.

For longer storage, I recommend cooking the jambalaya fully and then cooling it down quickly. Store it in a sealed container in the fridge. When reheated on the stove, add a splash of chicken broth to bring back the moisture and loosen the rice. It’s a great way to have dinner almost ready when you walk in the door after a long day.

Just keep in mind that shrimp tastes best when freshly cooked. If you’re making jambalaya ahead of time, you can hold off on adding the shrimp until you reheat it. This way, they stay tender instead of overcooked.

7) Storing Leftover Instant Pot Jambalaya

Leftovers store well for about three days in the refrigerator. Use an airtight container to keep the rice from drying out. When it comes time to reheat, I prefer warming it gently on the stove with a little extra broth. The Instant Pot itself can also reheat it on the sauté function, just stir often to prevent sticking.

Freezing works too, though the rice texture changes slightly. If you freeze jambalaya, let it cool completely, then portion it out before freezing. Thaw in the fridge overnight and reheat slowly with broth. The sausage and chicken hold up well to freezing, but shrimp is best added fresh the day you eat it again.

Sometimes I pack leftovers for lunch the next day, and it’s just as satisfying reheated as it was when first made. It saves me from grabbing takeout, and that’s always a win.

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9) Instant Pot Jambalaya