This post contains affiliate links.
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
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Well….this was a TREMENDOUS HIT!
I made a one minor adjustments due to the fact that my grocery store did not have Andouille sausage so I used smoked sausage in its place.
Made my own Cajun spice mix and made sure to rinse the starch off the rice first then proceeded with the recipe as written.
Just a suggestion to those getting the burn message, add the rice last and gently push the rice down into the liquids this should help keep the rice from scorching.
I will defiantly make this again and again!
Thank you for the recipe!!!!!
I made this tonight. The whole family loved it. I made a couple of changes. I used kielbasa because that’s what I had on hand. I used long grain brown rice and 2 cups of chicken broth and cooked it for 20 minutes. I also added extra salt for a total of 1 tsp to make up for my unsalted home-canned tomatoes and homemade broth. I have made a few jambalaya recipes, but this is the best I have tried. I will be making this again. Delicious!
Just made this tonight! Only my 3rd attempt at using my Instapot. I sautéd some prawns first with Old Bay seasoning and set them aside in a bowl, then followed the rest of the directions pretty much to a T. Here in Canada I used a can of diced tomatoes with spicy red peppers. It was more than 14.5 oz but I used long grain brown rice so I figured it would all work out in the end. I threw the shrimp/prawns in after releasing the pressure and everything was a little watery. Gave it a good stir and closed it back up to sit for another 5-10 minutes on warm. It turned out perfect!! So damn good for a cold rainy night.
Thanks for the recipe! And I didnt get a burn message but I did with my very first attempt. I think the new Instapots are much more sensitive perhaps? ?
I tried a vegetarian version of this with Tradrr Joes vegetarian sausage and soy chunks instead of chicken breast. Such a simple, quick, delicious recipe. Thanks so much for sharing.
If you wanted to add shrimp when would you add it? This recipe is amazing just want to add shrimp to it!!
Hi Tim,
I personally would not pressure cook the shrimp. Cook it separately and stir it in at the end! Sounds delicious!
I added precooked shrimp to mine and stirred in right before serving and it was fantastic… Great recipe!
I made this tonight but my rice isn’t fluffy, more on the “goopy” side. I followed the recipe exactly. Disappointed!
Can this recipe be doubled?
As long as your instant pot can handle that capacity 🙂
I tried making this last night and unfortunatelty also got the dreaded burn message, twice. I deglazed everything really well with the chicken broth, then added the rest of the ingredients. Got a burn message so I scrapped all the rice that was on the bottom and gave everything a good stir and tried again but with a little less cooking time. It didn’t make it through the pressurizing stage before the burn message came on again. It was worse this time so I ended up throwing everything in a pot and finishing it on the stove.
It tasted fine with only the chicken being a little tough and my husband who isn’t fond of the holy trinity combination ate a HUGE bowl of it.
Not sure what I did wrong as the only change
I made was adding some left over kale, like 1/2 to 3/4 cup, we had sitting the fridge. I also have the 8qt ultimate which another reviewer said she had issues wih making this so maybe its my pot?
Hi Melissa, I’m so sorry you got the burn message. I developed this recipe using my 6quart instant pot that I got 2-3 years ago. That older version doesn’t even have a “burn” warning. My only guess is that you need more liquid for your type of instant pot.
This doesn’t seem to work in the newer Instant Pots. I tried a similar recipe in an 8qt Instant Pot, and could not avoid the “burn” message. I ended up using the Instant Pot similar to an electric cooker, and didn’t use the pressure cooking capability.
So, this go-around ended up with two huge (my opinion) negatives…
#1 – Had to forego pressure cooking to avoid the dreaded “burn” message.
#2 – Cooking things like jambalaya are often entail “thick” components that are then stewed/simmered. I can’t see being able to make these in the Instant Pot without the “burn” message.
Any help/suggestions. Otherwise, it seems like “back to cook-top stock pots”.
I am doubling this in an 8qt Ultra, should I change the time at all?
No need to change the time! Good luck!