I’m always looking for easy and healthy instant pot recipes for my busy family, and this Instant Pot Chicken and Sausage Jambalaya fits the bill! This easy jambalaya recipe is made with andouille sausage, chicken, uncooked rice, bell pepper, onion, celery and spices, all cooked together in just one pan, for a simple and flavorful meal that my entire family enjoys.

 A white bowl full of jambalaya with chicken and sausages made in the instant pot, served with a spoon.

Instant Pot Chicken and Sausage Jambalaya

When it comes to comfort food, any type of cajun or creole food ranks high on my list of favorites! I adapted this jambalaya recipe from my popular one pan jambalaya that’s made on the stove top. It’s one of those easy and filling meals that I know my kids will eat with smiles on their faces, and thanks to the instant pot it comes together even easier than ever and has all of the same delicious flavor!

What is jambalaya?

Jambalaya is a cajun recipe originating in Louisiana made with rice, celery, peppers and onion; with chicken and smoked or spicy sausage like Andouille. Shrimp is often added, too.

The ingredients in this jambalaya recipe include the “trinity” of green bell pepper, onion and celery, rice, diced tomatoes, chicken broth, spices, chicken and andouille sausages.

Close up photo of chicken and sausage jambalaya inside of an instant pot.

What’s the difference between gumbo and jambalaya?

Although jambalaya and gumbo are both popular dishes made in Louisiana, they are different, and their cooking methods can be different as well, depending on whether they’re prepared cajun or creole style.

Jambalaya is more of a rice dish, similar to paella (in looks, but not taste). Gumbo is more of a stew. Both contain what’s called the “holy trinity” of cajun cooking which is a base of bell peppers, onion and celery. Both also often contain sausage and shrimp.

Homemade gumbo was one of my favorite recipes that my mom made for us growing up.

How to make Jambalaya in the Instant Pot:
  • Turn instant pot to the saute setting and add the oil. Once the oil is hot, add the andouille sausage slices and cook them until browned. Transfer them to a paper towel–lined plate.
  • Add a little more oil to the pot, and then add the chicken, scraping up the browned bits from the bottom of the instant pot. Turn the instant pot off and add the onion, bell pepper, celery, and garlic. The instant pot will still be hot from being on the saute setting. We don’t need to saute the veggies for long–just a minute or so.

Side by side photos of an instant pot with one photo of browned sausages in the bottom of the pot and the other photo with veggies and chicken added the the instant pot.

  • Add the the spices and rice and stir to combine. Then add the diced tomatoes, chicken stock, and salt.
  • Cook on Manual High Pressure for 5 minutes, with a 5 minutes natural release. Fluff the rice with a fork and add the sausages.

Process photos for making jambalaya in the instant pot including a photo of the veggies, uncooked rice and diced tomatoes in the pot and another photo with the ingredients stirred together and chicken broth being poured into the pot.

  • I like to return the lid to let the rice rest in the residual heat for another 5 minutes. It helps keep the rice “fluffy” instead of “goopy”.
An instant pot filled with cooked jambalaya, ready to serve, including rice, chicken and sausages.
Can I double the recipe?

Yes, you can double the recipe, and use the same cooking time.

Don’t own an Instant Pot? No Problem!

If you don’t own an instant pot yet, you can make this jambalaya in just one pan, on the stovetop, with this recipe.

 

Don’t miss my other favorite Instant Pot recipes, including:

 

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Recipe

A white bowl full of jambalaya with chicken and sausages made in the instant pot, served with a spoon.
Prep 15 mins
Cook 25 mins
Total 40 mins
Save Recipe

Ingredients
  

  • 2 Tablespoons oil , divided
  • 12 ounces andouille sausages cut into ¼ in. thick slices
  • 1 boneless skinless chicken breasts cut into small pieces
  • 1 yellow onion , chopped
  • 1 green bell pepper , seeded and chopped
  • 3 green onions , chopped
  • 3 ribs celery , chopped
  • 3 cloves garlic , minced
  • 2 teaspoons Cajun seasonings
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • ½ teaspoon granulated sugar
  • 1 1/2 cups long grain white rice
  • 14.5 ounce can diced tomatoes , undrained
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 teaspoon kosher salt

Instructions
 

  • Turn instant pot to saute setting. Add oil. Once hot, add sausage slices, cooking until browned, about 2-3 minutes per side. Transfer to a paper towel–lined plate.
  • Add remaining oil to the pot.
  • Add the chicken and cook for one minute, scraping up the browned bits from the sausage. Turn instant pot off. Add onion, bell pepper, celery, and garlic and cook for one minute.
  • Add the Cajun seasoning, dried basil, thyme, sugar and rice and stir to combine.
  • Add the diced tomatoes and their juices, chicken broth, and salt.
  • Secure the instant pot lid and turn valve to sealing.
  • Cook on Manual High Pressure for 5 minutes. When the timer beeps, allow the pressure to naturally release for 5 minutes, and then quick release the remaining pressure.
  • Carefully open the lid and gently fluff the rice with a fork. Add the sausages on top of the rice and return the IP lid to let the mixture rest for an additional 5 minutes. Stir lightly and enjoy!

Nutrition

Calories: 588kcalCarbohydrates: 54gProtein: 30gFat: 27gSaturated Fat: 7gCholesterol: 86mgSodium: 1062mgPotassium: 838mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 32.1mgCalcium: 85mgIron: 3.2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I am from Louisiana and have cooked 100s of pots of jambalaya. For some reason I thought I would try this method.
    This was not nearly as good, was FAR more complicated, and time consuming than the old fashioned method of cooking it in a cast iron pot.
    I have ( and recommend) cooking the rice in the instant pot but cook everything else in a cast iron pot then add the cooked rice and incorporate.
    Yes, this requires two pots but it is well worth it!
    GEAUX TIGERS!!!

  2. This is a great recipe as written. To avoid the burn notice on the instapot I make sure to deglaze the bottom with a few splashes of broth during the last 30 seconds of cooking the chicken. Scrape all the bits off the bottom before you add the trinity. Since doing this I have not gotten the burn error.

  3. 5 stars
    I made this again last night, one of my favorite Instant Pot recipes ever! Most importantly to all of you that have food burn issues, RINSE YOUR RICE FIRST! I don’t just mean run it under cold water for a bit, rather rinse and swirl it in the strainer for so long it seems absurd. I decided to throw in a third of a pound of cooked shrimp in mine at the end when you add back in the sausage, that is also when I waited until to add the green onions. To kick up the heat for my tastes I used 4 good sized jalapeños in place of the green bell pepper. Thanks for the recipe Lauren, you rock!

  4. I made this for dinner last night and it was really good! I used 2 cups of broth because of what other commenters were saying about getting the burn message. I also had to substitute Kielbasa because my grocery store was all out of andouille.

  5. Love the flavor of this recipe however lately it’s been burning in my instant pot. I’m thinking I need to double the amount of broth.

  6. This is an absolutely DELICIOUS recipe, and the rice comes out perfectly. I used a Zatarain’s andouille sausage and cooked it together with the chicken breast because lazy and it worked really well, and liberally seasoned with a hot Cajun seasoning. A+ 🙂

  7. Didn’t get burn notice, but after cooking found burnt patches at the bottom of the pot. I did follow recipe and scrape up browned bits before pressurizing.

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