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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.
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.
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.
- 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.
- 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”.
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:
- Instant Pot Skinny Fettuccini Alfredo
- Instant Pot Chicken Taco Bowls
- Instant Pot Ranch Chicken Pasta
- Instant Pot Spaghetti
- Instant Pot Ribs
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Instant Pot Chicken and Sausage Jambalaya
Equipment
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 onions, 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Just made this tonight and my husband and I both loved it! Thank you for a delicious quick and easy dinner. I will definitely make this again!
I added more chicken and did a natural release, and it turned out great. Making it for a second time tomorrow night. Highly recvomend!
Turned our yummy! After adding the broth. I stirred the ingredients one last time to make sure rice wasn’t stuck to the bottom. I think that’ll help prevent burning. I also pressure cooked for 5 minutes as instructed but did a natural release for 10 minutes. Rice came out cooked and moist.
The recipe itself as far as taste is great. But, with mixing the rice (I saw another recipe where the rice was left on top, smooshed with a spatula until submerged) the bottom of my instant pot was CAKED in burnt rice. I got the food burn notification and continually added more and more broth thinking there wasn’t enough to bring to pressure. We ended up having to transfer to a Dutch oven in hopes we could get the broth soaked up and the rice fully cooked since we couldn’t get it to come to pressure.
Loved this recipe! I did a full natural release and had no extra liquid and rice was done perfectly. I will make this recipe again.
This was so yummy! I think the cook times work well for quick cook rice (15 min on stovetop), but might need longer for traditional long grain rice.
I had some jalapeno smoked sausage on hand and this was the perfect recipe for it. Left out the chicken and added kidney beans at the end when adding sausage back in. Will definitely be making again!
Thank you for this! I was looking for a way to convert my mom’s jambalaya recipe to the Instant Pot. This is almost her recipe exactly! I can’t wait to make it this weekend.
I just purchased my Instant Pot and haven’t had a chance to get the ingredients for this recipe, but I will be making it this week. It sounds delicious but since I like my jambalaya more moist and saucy with a lot of tomatoes I’m wondering if I could add 2 cans of tomatoes?
Yes, I think that should work well!
No burn code I used the CPE . Too much rice will cut that in half next time otherwise pretty good and you can control the amount of sodium!
Tasted good but 5 minutes of cook time + 5 mins natural release was insufficient. The rice wasn’t cooked through and there was some liquid. I set for another 3 minutes followed by natural release and it turned out well
8 minutes high pressure + 8 min natural release got us mushy rice
Flavor was good. I would increase the basil & thyme.
Pearl Phillips I did the exact same thing. Turned out great