Description
This Instant Pot Jambalaya recipe is a flavorful and hearty one-pot dish featuring spicy andouille sausage, tender chicken breast, and a medley of vegetables, all cooked with Creole seasoning and aromatic herbs. Perfect for a quick, satisfying meal, it uses the Instant Pot to bring classic Southern flavors together in just 25 minutes.
Ingredients
Scale
Meat
- 12 ounces Andouille Sausage, sliced into ¼-inch-thick slices
- 12 ounces Chicken breast, cut into 1-inch pieces
Vegetables
- 6 ounces Onion, diced
- 1 Green bell pepper, diced
- 2 stalks Celery, chopped
- 3 cloves Garlic, finely minced
Seasonings & Liquids
- 2 tablespoons Olive Oil
- ½ teaspoon Dried Thyme
- 1 tablespoon Creole Seasoning
- ½ teaspoon Kosher Salt
- 1.5 cups Chicken Broth
- 14.5 ounces Diced Tomatoes and Green Chiles, undrained
- 2 Bay Leaves
Grains
- 1.5 cups Long Grain White Rice
Instructions
- Preheat Instant Pot: Set the Instant Pot to SAUTE mode and add 2 tablespoons of olive oil to heat.
- Brown Meat: Once the oil is hot, add the sliced sausage and chicken pieces. Cook for 5-7 minutes until browned on all sides. Remove the meat and set it aside.
- Sauté Vegetables: Add diced onions, green bell peppers, celery, and minced garlic to the pot. Sauté for about 5 minutes until onions are softened and translucent. Scrape up any browned bits from the bottom with your spoon for added flavor.
- End Sauté Mode: Press CANCEL to stop the sauté function.
- Add Spices: Stir in the dried thyme, Creole seasoning, and kosher salt to the sautéed vegetables.
- Add Liquids: Pour in the chicken broth and undrained diced tomatoes with green chiles. Use the liquid to scrape up any remaining browned bits from the bottom.
- Combine Meat & Bay Leaves: Return the browned sausage and chicken to the pot, stirring to combine. Nestle in the bay leaves.
- Add Rice: Sprinkle the long grain white rice evenly on top of the liquid. Do not stir the rice in but press it gently to ensure it’s submerged.
- Pressure Cook: Lock the lid in place and set the valve to SEALING. Cook on HIGH pressure for 5 minutes.
- Natural Release: When cooking ends, press CANCEL. Allow the pot to natural release pressure for 5 minutes.
- Quick Release: Carefully switch the valve to VENTING to release any remaining steam.
- Finish & Rest: Once the pin drops, open the lid. Stir the jambalaya gently, remove the bay leaves, and let the dish sit for about 5 minutes to thicken and absorb excess moisture.
- Serve: Plate the jambalaya and serve with hot sauce on the side for extra heat.
Notes
- Do not stir the rice into the liquid before cooking; this helps prevent sticking and ensures even cooking.
- Use a wooden or silicone spoon to scrape browned bits to avoid scratching the Instant Pot insert.
- If you prefer spicier jambalaya, add more Creole seasoning or a dash of cayenne pepper.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- For a vegetarian version, substitute sausage and chicken with plant-based meat alternatives and use vegetable broth.
