Food and Recipes Instant Pot Recipes Instant Pot Jambalaya 4.7 (11) 10 Reviews Our Test Kitchen said this Instant Pot jambalaya was one of the best they have ever tasted. We were surprised by how easily it came together. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on April 21, 2024 Rate PRINT Share Active Time: 45 mins Total Time: 1 hr 15 mins Servings: 6 Yield: 12 cups If you haven't made jambalaya in an Instant Pot, give this recipe a try. Our Test Kitchen said our Instant Pot jambalaya was one of the best jambalayas they have ever tasted, and were surprised by how easily and quickly the dish comes together with the help of a multicooker. Shrimp can go from raw to rubbery in minutes. In this recipe, they are perfectly cooked through right at the end, with the residual heat and steam of the Instant Pot. Once you've tried it, you'll never go back to the regular stovetop method. Learn how to make Instant Pot jambalaya, and it will be your new favorite way to make this Louisiana favorite. Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Heather Chadduck Hillegas The History of Jambalaya This beloved staple of Louisiana cuisine can be traced back to a few different influences, mainly Spanish, French, and African. Spanish settlers in Louisiana brought with them the method of making paella, and the name jambalaya is said to have French origins, possibly derived from the word jambalaia, meaning mishmash or mix-up. African influence came by way of spices and seasonings. Enslaved Africans in Louisiana developed and cooked dishes like jambalaya, contributing to the culinary traditions of the area. Variations, including Creole jambalaya with tomatoes, and Cajun jambalaya, which is tomato-free, are among the most well known, while other variations abound. Ingredients for Instant Pot Jambalaya Smoked sausage, chicken thighs, Cajun seasoning, a Holy Trinity, shrimp, and more come together for this powerhouse of flavor cooked right in the Instant Pot. To make Instant Pot jambalaya, you'll need: Canola oil: To sauté ingredients in the Instant Pot and prevent them from sticking. Smoked sausage: Adds a savory, smoky richness to the jambalaya. Boneless, skinless chicken thighs: Bulks up the dish with protein. Cajun seasoning: Seasons the jambalaya with authentic spices and herbs. Yellow onion, celery, green and red bell peppers: A Holy Trinity to give the jambalaya a base of aromatic flavor. Garlic: Adds depth. Chicken broth: Savory liquid to help cook the rice. Canned diced tomatoes: Adds acidity, sweetness, and color to the dish. Uncooked long-grain rice: Cooks up tender while infusing with flavor from the other ingredients. Bay leaves: For a light herbal note. Thyme leaves: Adds a floral, herbaceous flavor to the dish. Medium peeled, deveined raw shrimp: For a classic seafood addition. Can substitute with other sizes of shrimp, if needed. Smoked paprika: Adds a smoky flavor and additional color and depth. Kosher salt and black pepper: Enhances the overall flavors. Fresh flat-leaf parsley: Adds a pop of freshness and color. Scallions: For a mild oniony note and crisp, fresh flavor that contrasts the richness of the dish. How To Make Instant Pot Jambalaya With minimized cleanup, concentrated flavors, and a soul-satisfying dish ready in just a fraction of the time, you'll never want to make jambalaya without an Instant Pot again. Full instructions are below, but here's a brief recap before you get started: Step 1. Cook smoked sausage: Select SAUTÉ setting on a programmable pressure multicooker. Select HIGH temperature setting, and allow to preheat. Add oil and smoked sausage. Cook until browned. Transfer sausage to a plate.Step 2. Add chicken: Add chicken to cooker, and sprinkle with 1/2 teaspoon Cajun seasoning. Cook, stirring, until browned. Transfer chicken to a plate.Step 3. Cook vegetables: Add onion, celery, and bell peppers to cooker. Cook, stirring, until softened. Add garlic and cook 1 minute.Step 4. Add ingredients to cooker: Add broth and scrape up any browned bits. Add tomatoes, rice, bay leaves, thyme, sausage, chicken, and remaining Cajun seasoning; stir well.Step 5. Cook jambalaya: Press CANCEL on multicooker. Cover and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes.Step 6. Toss shrimp in seasonings: Toss together shrimp, smoked paprika, salt, and black pepper in a bowl.Step 7. Add shrimp: When cooking has stopped, turn steam release handle to VENTING position, and let steam fully escape. Remove lid and stir in shrimp. Cover and let stand until shrimp are cooked through. Stir in parsley and garnish with scallions. Can I Make Instant Pot Jambalaya Ahead? Prepare jambalaya up to two days in advance, waiting to add the shrimp until ready to serve, and store in an airtight container in the refrigerator, or freeze for up to two months. Thaw overnight in the refrigerator if frozen. Reheat the jambalaya in the Instant Pot or on the stovetop until hot throughout, then add seasoned shrimp and cook through. Garnish fresh before serving. How To Store and Reheat Leftover Instant Pot Jambalaya Refrigerate leftover jambalaya in an airtight container for up to four days or freeze for up to two months. Reheat in the Instant Pot or on the stovetop until hot throughout when ready to serve. Adjust seasoning to taste and garnish before serving. What To Serve With Instant Pot Jambalaya Jambalaya is a hearty one-pot meal. Serve with cornbread, cheddar biscuits, hushpuppies, maque choux, collard greens, green beans, roasted vegetables, fried okra, or a side salad. More Flavorful Instant Pot Recipes You'll Love Making dinner in an Instant Pot is a hands-off way of getting a meal on the table fast, and with little cleanup. What's not to love? Check out these Instant Pot recipes to help you get started: Instant Pot Red Beans and Rice Instant Pot Chicken Pot Pie Instant Pot Grits Instant Pot Lemon Chicken Instant Pot Collard Greens Instant Pot Chicken and Rice Instant Pot Baked Ziti Instant Pot Mississippi Pot Roast Instant Pot Pulled Pork Chili Editorial contributions by Katie Rosenhouse. Recipe Update This recipe was retested in February 2024 after reviewers reported issues with burning. The steps have been updated to help prevent this issue. It's important you deglaze the bottom of the pan after adding the broth so browned bits don't burn. Ingredients 1 Tbsp. canola oil 1/2 lb. smoked sausage, sliced into 1/4-in.-thick rounds (1 3/4 cups slices) 1 lb. boneless, skinless chicken thighs (about 4), cut into 1-in. pieces (1 1/2 cups pieces) 2 1/2 tsp. Cajun seasoning (such as Slap Ya Mama), divided 3/4 cup chopped yellow onion (from 1 medium onion) 1/2 cup chopped celery (from 1 large stalk) 1/2 cup chopped green bell pepper (from 1 small bell pepper) 1/2 cup chopped red bell pepper (from 1 small bell pepper) 2 tsp. minced garlic (from 1 large garlic clove) 3 cups chicken broth 1 (14.5-oz.) can diced tomatoes 2 cups uncooked long-grain rice, rinsed 2 dried bay leaves 1 Tbsp. fresh thyme leaves 1 lb. medium peeled, deveined raw shrimp 1/2 tsp. smoked paprika 1/4 tsp. kosher salt 1/4 tsp. black pepper 2 Tbsp. chopped fresh flat-leaf parsley Chopped scallions Directions Cook smoked sausage: Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Time, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 5 to 8 minutes. Add oil, and stir in smoked sausage. Cook sausage, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, and set aside. Add chicken: Add chicken to cooker, and sprinkle with 1/2 teaspoon of the Cajun seasoning. Cook, stirring often, until browned, about 5 minutes. Remove chicken with a slotted spoon, and set aside. Cook vegetables: Add onion, celery, green bell pepper, and red bell pepper to cooker, and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add garlic, and cook, stirring constantly, 1 minute. Add ingredients to cooker: Add broth to cooker; scrape up any browned bits stuck to the bottom. Add diced tomatoes, rice, bay leaves, thyme, sausage, chicken, and remaining 2 teaspoons Cajun seasoning, stirring well to combine ingredients. Cook jambalaya: Press CANCEL on multicooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 10 to 15 minutes to come up to pressure before cooking begins.) Toss shrimp in seasonings: Meanwhile, toss together shrimp, smoked paprika, salt, and black pepper in a medium bowl. Set aside. Add shrimp: When cooking has stopped, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take 3 to 4 minutes. Remove lid from cooker, and stir in shrimp. Return lid to cooker, and let stand until shrimp are pink and have cooked through, 8 to 10 minutes. Stir in parsley. Garnish with scallions. Frequently Asked Questions Can I use different types of rice for Instant Pot jambalaya? While long-grain white rice is traditional, you can swap with basmati, jasmine, or brown rice, if preferred. Note that the cooking times may vary. Is Instant Pot jambalaya spicy? While the Cajun seasoning brings some heat to the dish, you can increase or decrease the spice level as desired. Use a spicy sausage, spicy canned tomato variety, or add cayenne pepper for additional heat. What's the difference between gumbo and jambalaya? While the two dishes are somewhat similar, gumbo is traditionally served over rice, while jambalaya is cooked with rice already in the pot. How do I prevent Instant Pot jambalaya from sticking to the pot? To prevent sticking and burning, make sure to scrape up all the browned bits in Step 4 while adding the broth. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more