Instant Pot Cajun Jambalaya
If you’re looking for an easy Jambalaya Recipe, you’ve come to the right place. This is the easiest and tastiest Cajun Jambalaya and we’re making it in the Instant Pot so it tastes like it’s been simmering all day!
Authentic Jambalaya Recipe
Last week I was chatting with my friend Kelly whose mom is a Cajun gal, so Kelly knows good, authentic Jambalaya.
She was happy to share her recipe with me and I just knew it was going to be delicious.
I present to you, her amazing recipe, with just a few add ins that I had on hand.
Instant Pot Jambalaya
I decided to use my Instant Pot; no sense turning on the stove if I don’t have to!
Don’t have an Instant Pot? No worries, I’m including instructions for your stovetop and slow cooker, too.
Can I Make Jambalaya Without Shrimp?
Yes! There are lots of homemade jambalaya recipes that don’t call for shrimp, and just chicken and sausage.
Can I Use a Less Spicy Sausage?
You can! My husband is very sensitive to spices so I try not to make things too spicy.
I found a mildly spicy andouille sausage at Whole Foods, but feel free to use chicken sausage or kielbasa.
You can also use less Cajun spice to make it milder. If you want extra spice, add some Tabasco sauce at the end!
Can I Make Cajun Jambalaya Without Rice?
If you’re looking for more of a soup or stew, or low carb Jambalaya recipe, you can certainly make it without rice.
Just follow the instructions for the slow cooker and stove top version. If you want to make it in your Instant Pot, just double the broth.
Tips to Make Authentic Cajun Jambalaya:
In the Instant Pot:
- If your Instant Pot often registers the dreaded “Burn” Error, you’re going to want to layer the ingredients with the wet ingredients on the bottom, rice on top, before sealing.
- When the Jambalaya is done and you’ve completed the manual release, that’s when you’ll add the shrimp. Let it sit for about 12 minutes on Warm and that will cook the shrimp perfectly.
In a slow cooker:
- Increase the broth amount to 3 cups.
- Cook the rice separately before adding it to the Jambalaya ingredients at the end of cooking time, or serve the Jambalaya on top of the rice.
- Shrimp will be added about the last 30 minutes of cooking.
On the stovetop:
- Increase the broth amount to 3 cups.
- Using a Dutch Oven or stock pot, you’ll fry the sausage first, remove, then add the chicken to brown, remove and then the veggies, before adding all of the ingredients, including rice to the pot.
- Once time is complete, you’ll remove from the heat, and add the shrimp which will cook through in about 10 minutes.
The Best Cajun Jambalaya Recipe
Instant Pot Cajun Jambalaya
If you're looking for an easy Jambalaya Recipe, you've come to the right place. This is the easiest and tastiest authentic Cajun Jambalaya!
Ingredients
- 2 tsp Olive Oil
- 8 oz Andouille Sausage, sliced
- 10 oz Boneless Skinless Chicken Breast, chopped
- 12 oz Raw Shrimp, large or jumbo
- 4 cloves Garlic, minced
- 1/2 cup Sweet Onion, chopped
- 2 stalks Celery, chopped
- 3/4 cup Bell Peppers (red, green, yellow), chopped
- 1 Tbsp Creole/Cajun Seasoning
- 1/2 tsp Salt
- 1/4 tsp Dried Thyme
- 1 tsp Dried Basil
- 1 14oz can Crushed Tomatoes
- 1 3/4 cup Broth (Beef, Chicken, Veggie)
- 2 tsp Sugar
- 1 Tbsp Worcestershire Sauce
- 1 1/2 cups Long Grain Rice, rinsed
Instructions
Pressure Cooker/Instant Pot
- Set the Instant Pot to Saute, add the olive oil and sausage, cook until browned. Remove to a paper towel.
- Add the chicken and cook for about 3-4 minutes or until no longer pink - doesn't have to be cooked all the way. Add the garlic and veggies and cook for about 2 minutes.
- Add the Creole/Cajun seaoning, salt, basil and thyme, stir.
- Add the crushed tomatoes, broth, Worcestershire, and sugar, stir.
- Add the sausage back in and stir.
- Add the rice and give a quick stir UNLESS you often receive the BURN error - if that is the case, leave the rice on top and don't stir.
- Set the vent to seal - cook on High Pressure for 5 minutes - when finished, leave for 5 minutes then CAREFULLY manual release.
- Open the lid, stir the rice into the broth if haven't already, then add the raw shrimp and stir again.
- Cover, let sit on warm for about 10 more minutes.
- Remove lid, stir, and serve!
Notes
Instructions for Slow Cooker:
Increase broth to 3 cups
In a skillet set on med/high, add olive oil and sausage. Brown sausage then remove to a paper towel.
In the same skillet, add the chicken, cooking until no longer pink. Add the garlic and veggies and cook for about 2 minutes.
Add the sausage, chicken, veggies to your slow cooker.
Add the rest of the ingredients EXCEPT RICE AND SHRIMP.
Stir and set slow cooker to low for 6-8 hours / high for 3-4 hours.
With about 30 minutes left, add the shrimp to the slow cooker and cook the following instructions on package.
Stir the cooked rice into the slow cooker or serve Jambalaya on top.
Instructions for Stovetop:
Increase broth to 3 cups.
In a stock pot or Dutch oven, set on med/high, add olive oil and sausage. Brown sausage then remove to a paper towel.
In the same pot, add the chicken, cooking until no longer pink. Add the garlic and veggies and cook for about 2 minutes.
Add the sausage and the rest of the ingredients EXCEPT SHRIMP back into the pot. Stir.
Set to low/med low, let simmer for about 15-20 minutes or until the rice is cooked.
Stir, then serve!
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 555Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 205mgSodium 2507mgCarbohydrates 38gFiber 3gSugar 11gProtein 47g
Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.
If you make this Jambalaya Recipe, take a pic, share it on Instagram and tag me, @ahealthymakeover – I love seeing what you make!
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2 Comments
CC
Hi! Thanks for the recipe! Two questions – in the ingredients I didn’t see any salt but in the directions you mention salt. Second, my rice was still hard. Any suggestions on how to fix it or avoid next time?
Jenn
Hello! Thank you for letting me know about the salt, I’ll add that in (1/2 teaspoon)! Also, you could try stirring the rice in, instead of leaving it on top. If you often get the BURN error, though, you may want to add a little bit more broth (about 1/4 cup). You can also try letting it naturally release for an additional 5-10 minutes instead of the manual release.