Instant Pot Jambalaya

February 8, 2025

This recipe is different from other jambalaya recipes out there. I created this version to be made entirely in an Instant Pot and requires little attention from the chef. My experience making chicken lemon rice soup in the Instant Pot inspired this similar recipe. This recipe was designed to pack in vegetables for a more nutrient-dense meal. Since cooking reduces some health benefits in vegetables, I opt for more vegetables overall to make up for that!

How is my jambalaya recipe different from typical Louisiana-style jambalaya?

1. This recipe is more of a soup and less of a rice dish. I prefer it this way so that when it is reheated as leftovers in the days following, it isn’t dry. 

2. There is no celery, whereas traditional jambalaya includes celery. I could add it, but I haven’t yet.

3. I go heavy on herbs like parsley and add cilantro as a main component. Other jambalayas may only add a small amount of parsley or none at all, and cilantro is typically only used to garnish.

4. I add jalapenos for extra heat.

5. I do not include tomato paste. I could be but I never add it!

6. The Instant Pot is a different method, which in my mind means less work than the stove top.

7. There is no chance of dreaded sticky rice when preparing this version!

Equipment:

• sharp knife

• cutting board

• measuring spoons

• measuring cups

• spoon for mixing/serving

• Instant Pot

  • I have the 6 quart size, which works, but the 8 quart size would be best.

Serving: 6-8 servings

Ingredients: 

• 1 pound chicken breast

• at least 7oz Andouille sausage

• 32oz chicken stock

• 4 cups water

• 1.5 cups long grain white rice

• 2-3 red peppers

• 2-3 green peppers

• 2 small yellow onions or 1 large onion

• 2-3 garlic cloves

• 1-3 jalapeños (optional)

• 1-2 bunches of fresh parsley

• 1 bunch fresh cilantro

• 2 cans of diced tomatoes and the water

  • OR 4-8 fresh med-large tomatoes

Seasoned with:

• 2 tsp. Slap Ya Mama Cajun Seasoning (or other cajun seasoning)

• ½ tsp. smoked paprika

• ¼ tsp. cayenne

• ¼ tsp. garlic powder

• ¼ tsp. salt

• a few pinches of pepper

About the ingredients:

For chicken, I typically use chicken breast and have also bought pre-cut chicken breasts. I use less than 1 package of sausage for each jambalaya. Since andouille sausage is a processed meat, I enjoy it in moderation. I know how important the sausage is to the flavor of this dish, so I simply adjust the amount I use. If you want to add the full package of sausage (typically 12-14oz), do it up! The flavors will be amazing! If you want to include fewer peppers, just be sure not to add too much water → leave at least ½ inch of cooking liquid above the ingredients. Sometimes I will include a mix of canned and fresh tomatoes, which, again, could change the amount of liquid in the mix so → leave at least ½ inch of cooking liquid above the ingredients. Save a bit of fresh cilantro to garnish if desired!

Directions:

Step 1: Chop the vegetables and sausage, strip the herbs

Chop all vegetables to your liking and set aside or in a bowl. I typically dice them small. I use 2-3 jalapenos and leave the seeds in for extra spice, but jalapenos are optional. Prepare the herbs by picking the leaves from the stems and finely chopping them. Cut the sausage to your preferred size. I usually slice it once lengthwise down the middle first and then begin thinly chopping the sausage so the pieces are half-circle shaped. 

Step 2: Saute the sausage and garlic

In an instant pot, use the sauté function to brown the chopped andouille sausage until rendered fat is in the pan. Add garlic to the mix and cook until fragrant. 

Step 3: Add half the stock

Using a wooden spoon, scrape the sausage drippings from the bottom of the instant pot. 

Step 4: Add all vegetables and herbs 

Step 5: Add rinsed rice

I rinse my rice in a mesh strainer.

Step 6: Add frozen or raw chicken

The chicken does not need to be cut or specially prepared.

Step 7: Add spices

Step 8: Add stock and water and carefully mix

Add the rest of the stock and add water (about 4 cups) until there is at least ½ inch of water/broth mixture on top of the ingredients (I have had just the chicken sticking out a bit and that works too). Mix carefully. 

Step 9: Set the pressure cooker

Add the rest of the stock and add water (about 4 cups) until there is at least ½ inch of water/broth mixture on top of the ingredients (I have had just the chicken sticking out a bit and that works too).

Step 10: Release pressure and wash spoon

Release the pressure from the Instant Pot. Wash the mixing spoon before using it in the cooked jambalaya or use a clean spoon to mix.

Step 11: Chop chicken

Remove the chicken from the jambalaya to chop. Use whichever method you prefer to shred the chicken into smaller pieces. I previously used two forks to shred the chicken but now I just chop the chicken with a knife to make it easier! Add the chicken chunks back and incorporate.

Step 12: Set aside

Remove the metal bowl of jambalaya from the instant pot base and set on a potholder to prevent overcooking. 

Step 13: Enjoy!

We eat ours with saltines or oyster crackers and topped with fresh cilantro!

If you made this recipe, let me know! Tag me on Instagram! @jessmoutdoors or comment below!