Easy Instant Pot Chicken & Sausage Jambalaya Recipe

If you’ve ever wanted to bring the bold, spicy flavors of Louisiana into your kitchen without hours of stirring over a hot stove, this Instant Pot Chicken & Sausage Jambalaya is your answer. Jambalaya is one of those dishes that brings people together around a table. Its smoky, savory, slightly spicy blend of chicken, sausage, rice, and vegetables creates a perfect one-pot wonder, and with the Instant Pot, it becomes as quick and easy as it is delicious. Whether you’re whipping this up for a cozy family dinner or an informal gathering, it’s bound to be a crowd-pleaser!

I’ll admit, I first fell in love with jambalaya during a trip to New Orleans. The city’s energy, the music, the food—it all just lingers in your memory. Coming back, I was determined to recreate that depth of flavor at home. And, after a few trial and error sessions, I’ve found this Instant Pot method is perfect for keeping all the flavors while saving you loads of time. Trust me, after just one bite, you’ll feel like you’re right in the heart of the French Quarter.

Easy Instant Pot Chicken & Sausage Jambalaya Recipe

A Little History Behind Jambalaya

Jambalaya is a quintessential Creole dish with Spanish and French influences. It originated in Louisiana, where cooks combined rice with whatever proteins and spices they had on hand. The dish has two primary styles: Creole (or “red”) jambalaya, which includes tomatoes, and Cajun (or “brown”) jambalaya, which skips the tomatoes. This recipe leans towards the Creole side, thanks to the canned tomatoes, giving it a hint of sweetness and acidity to balance out the smoky sausage and spices.

Let’s Talk Ingredients: Building Those Bold Flavors

Here’s a closer look at the ingredients that make this jambalaya shine:

  • Smoked Kielbasa or Andouille Sausage: This is where a lot of the smoky flavor comes from. Andouille is traditional in Cajun and Creole cooking, but kielbasa works beautifully too if that’s what you have. Slice it thin so each bite has a hint of that rich, spiced flavor.
  • Chicken Breasts: I love using boneless, skinless chicken breasts for a leaner protein, but chicken thighs work well if you want a juicier, richer flavor. Cut them into bite-sized pieces so they cook quickly and absorb the seasoning.
  • Onion, Bell Pepper, and Celery: Known as the “holy trinity” of Cajun cooking, this trio of vegetables adds depth and sweetness to the dish. Use whatever bell pepper you have on hand—red, green, or yellow each add their own subtle twist.
  • Garlic & Cajun or Creole Seasoning: Garlic is a must in jambalaya, and Cajun or Creole seasoning is the magic that brings everything together. If you don’t have Cajun seasoning, try a blend of paprika, garlic powder, and cayenne.
  • Chicken Stock: This keeps everything moist and helps infuse the rice with flavor. For a lower-sodium option, go for reduced-salt stock.
  • Rice: Long-grain white rice is ideal as it cooks up light and fluffy without becoming mushy. You can also use short-grain rice in a pinch, but avoid instant rice, which will turn out overcooked.
Easy Instant Pot Chicken & Sausage Jambalaya Recipe

Essential Kitchen Tools

For this recipe, the Instant Pot does most of the heavy lifting, but here are a few tools that make things even easier:

  • Instant Pot: If you’re new to pressure cooking, this tool is a game-changer. It cooks rice and meat quickly, sealing in all the flavors. I use the 6-quart model, which is perfect for feeding a family.
  • A Sharp Knife: For dicing your veggies and slicing the sausage. A sharp knife will save you time and make everything look more professional.
  • Skillet (optional): Although you can do all your sautéing in the Instant Pot, I like browning the sausage and chicken separately in a skillet. It gives me a bit more control over the heat, allowing a beautiful caramelization.

Step-by-Step: Cooking Jambalaya in the Instant Pot

Ready to make this Louisiana favorite? Let’s get started!

  1. Prep the Instant Pot: Set your Instant Pot to the Sauté function and let it heat up until it displays “HOT.” Add a couple of teaspoons of olive oil (you can add a dab of butter for extra richness).
  2. Sauté the Vegetables: Add the chopped onion, bell pepper, and celery. Stir occasionally, letting them cook for about 4-5 minutes until they’re golden and translucent. If they start to stick, add a bit more oil or a small dab of butter.
  3. Brown the Sausage and Chicken: While the veggies are cooking, heat a skillet over medium-high heat and add a little olive oil. Brown the sausage slices on both sides (about 2 minutes per side), then remove to a plate. Repeat with the chicken pieces, browning each side for about 2 minutes, then set aside.
  4. Season and Deglaze: Add minced garlic, Cajun seasoning, Italian seasoning, and a bit of sea salt to the Instant Pot. Stir until fragrant—just a minute or so—then pour in the chicken stock. Use a spatula to scrape up any browned bits on the bottom of the pot (these add great flavor).
  5. Combine Ingredients: Add the browned chicken and sausage back to the Instant Pot. Spread the uncooked rice evenly over the top, followed by the can of tomatoes. Press down gently to submerge the rice slightly, but don’t stir—this helps the rice cook evenly.
  6. Cook Under Pressure: Secure the lid, set the steam vent to the locked position, and press “Pressure Cook” (or Manual). Set the timer for 5-6 minutes on high pressure. (If you’re at a high altitude, increase the time to 6-8 minutes.)
  7. Quick Release & Serve: Once the timer goes off, carefully release the steam immediately (quick release). Remove the lid and give everything a gentle stir. Garnish with chopped parsley if you’d like, and serve hot!

Optional Shrimp Addition: If you want to add shrimp, toss in 12 oz of cooked shrimp once the cooking is complete, reseal the lid, and let the residual heat warm the shrimp for 5 minutes.

Easy Instant Pot Chicken & Sausage Jambalaya Recipe

Variations and Adaptations to Try

Want to make this jambalaya your own? Here are a few tweaks and variations:

  • Seafood Twist: For a seafood version, add shrimp, crawfish, or even crab meat at the end of cooking.
  • Vegetarian Jambalaya: Swap the chicken and sausage for smoked tofu or tempeh and add more veggies like mushrooms and zucchini.
  • Spicy Kick: Add diced jalapeños or a bit more cayenne to the Cajun seasoning if you like it spicy.
  • Low-Carb Option: Substitute the rice with cauliflower rice. Just add it at the end of cooking, letting it steam in the residual heat for a few minutes.

How to Serve and Presentation Ideas

Jambalaya is pretty hearty, so it doesn’t need much on the side. Serve it with a simple side of cornbread or a light salad. For a festive touch, sprinkle chopped parsley or sliced green onions over the top. If you’re entertaining, try serving it in wide, shallow bowls to showcase all the colors.

Drink Pairings

This spicy, savory dish pairs well with a cold beer (think a light lager or pale ale) or a glass of Sauvignon Blanc. If you’re feeling festive, mix up a classic Hurricane cocktail—a sweet, rum-based drink that complements the spices perfectly.

Storing and Reheating Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken stock to keep it from drying out and warm on the stovetop or in the microwave. Freezing is also an option, but the rice may be a bit softer after thawing.

Scaling the Recipe for Different Serving Sizes

If you’re cooking for a smaller crowd, halve the recipe and reduce the cooking time slightly. For a bigger crowd, you can double it, but make sure your Instant Pot is large enough to handle the increased volume.

Easy Instant Pot Chicken & Sausage Jambalaya Recipe

Frequently Asked Questions

1. Can I use brown rice instead of white rice? Yes, but it will require a longer cooking time, around 22 minutes under high pressure.

2. Can I make this dish in a slow cooker? Absolutely! Brown the meat and sauté the veggies first, then cook everything on low for 4-5 hours.

3. Is jambalaya supposed to be spicy? Traditional jambalaya has a bit of heat, but you can adjust the spice level by adding more or less Cajun seasoning.

4. Can I add other vegetables? Sure! Diced zucchini, okra, or mushrooms can add extra flavor and texture.

5. What if I don’t have Cajun seasoning? You can make your own with paprika, garlic powder, cayenne, and thyme.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Instant Pot Chicken & Sausage Jambalaya Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quick and flavorful Instant Pot jambalaya with chicken and sausage. Ready in under 30 minutes, perfect for a taste of Louisiana at home.

  • Total Time: 30 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 24 teaspoons extra-virgin olive oil a little butter may be substituted for some oil
  • 1 lb smoked kielbasa or andouille sausage or 12 oz pkg; cut into ¼ inch slices
  • 2 chicken breasts boneless, skinless breasts, cut into bite size pieces
  • 1 medium yellow or sweet onion chopped
  • 1 red bell pepper seeded and chopped (try other colors too, or substitute with small jar of roasted red peppers)
  • 2 celery ribs chopped
  • 3 cloves garlic minced
  • 1-2 teaspoons Cajun or Creole Seasoning I’ve also used Garam Masala or added more Italian Seasoning
  • ½-1 teaspoon kosher sea salt
  • 2 teaspoons Italian Seasoning
  • 2 cups chicken stock or broth, regular or low-sodium
  • 1 ½ cups uncooked long-grain white rice may substitute short grain white rice
  • 14.5 oz fire-roasted or regular diced tomatoes 1 can, undrained

Instructions

  • Prep the Instant Pot: Set your Instant Pot to the Sauté function and let it heat up until it displays “HOT.” Add a couple of teaspoons of olive oil (you can add a dab of butter for extra richness).
  • Sauté the Vegetables: Add the chopped onion, bell pepper, and celery. Stir occasionally, letting them cook for about 4-5 minutes until they’re golden and translucent. If they start to stick, add a bit more oil or a small dab of butter.
  • Brown the Sausage and Chicken: While the veggies are cooking, heat a skillet over medium-high heat and add a little olive oil. Brown the sausage slices on both sides (about 2 minutes per side), then remove to a plate. Repeat with the chicken pieces, browning each side for about 2 minutes, then set aside.
  • Season and Deglaze: Add minced garlic, Cajun seasoning, Italian seasoning, and a bit of sea salt to the Instant Pot. Stir until fragrant—just a minute or so—then pour in the chicken stock. Use a spatula to scrape up any browned bits on the bottom of the pot (these add great flavor).
  • Combine Ingredients: Add the browned chicken and sausage back to the Instant Pot. Spread the uncooked rice evenly over the top, followed by the can of tomatoes. Press down gently to submerge the rice slightly, but don’t stir—this helps the rice cook evenly.
  • Cook Under Pressure: Secure the lid, set the steam vent to the locked position, and press “Pressure Cook” (or Manual). Set the timer for 5-6 minutes on high pressure. (If you’re at a high altitude, increase the time to 6-8 minutes.)
  • Quick Release & Serve: Once the timer goes off, carefully release the steam immediately (quick release). Remove the lid and give everything a gentle stir. Garnish with chopped parsley if you’d like, and serve hot!

Notes

How to Serve and Presentation Ideas

Jambalaya is pretty hearty, so it doesn’t need much on the side. Serve it with a simple side of cornbread or a light salad. For a festive touch, sprinkle chopped parsley or sliced green onions over the top. If you’re entertaining, try serving it in wide, shallow bowls to showcase all the colors.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star