# Instant Pot Jambalaya

This is a classic Louisiana dish made in an Instant Pot in about 30 minutes, featuring chicken, sausage, shrimp, rice, and vegetables.

- Total time: 30 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 2 teaspoons olive oil
- 12 ounces Andouille sausage, sliced into 1-inch rounds
- 6 ounces boneless skinless chicken breast, cut into 1-inch chunks
- 1 small small onion, diced
- 1 small small red bell pepper, diced
- 1 stalk celery, minced
- 1 pinch salt
- 1 clove garlic, minced
- 2 cups chicken broth, room temperature
- 2.5 tsps Cajun seasoning (Slap Ya Mama used)
- 0.5 tsp dried thyme leaves
- 2 cups long grain white rice, rinsed well
- 15 ounces diced tomatoes
- 1 dried dried bay leaf
- 1 pound small frozen pre-cooked shrimp, peeled, deveined, tails off
- 0.5 tbsp hot sauce
- 1 tsps Worcestershire sauce
- Parsley for garnish

## Instructions

1. Turn on the Instant Pot and press the sauté button, then press start.
2. Wait for the Instant Pot to display 'Hot'.
3. Add olive oil to the pot.
4. Add red bell pepper, onions, and celery to the pot.
5. Add a pinch of salt to the vegetables.
6. Add cubed skinless chicken breast and andouille sausage to the pot.
7. Stir and sauté for about 10 minutes until the chicken is white and the veggies are soft.
8. Add a little chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any stuck-on brown bits.
9. Add half of the Cajun seasoning.
10. Add dried thyme leaves.
11. Add rinsed long-grain white rice to the pot; do not stir.
12. Add diced tomatoes to the pot.
13. Add the remainder of the chicken broth.
14. Press the rice down just below the liquid level.
15. Top with bay leaves.
16. Replace the lid, ensuring the switch is set to the seal position.
17. Press 'Pressure Cook' or 'Manual', set to high pressure, and adjust cook time to 3 minutes.
18. Press the start button.
19. Season frozen, shelled, deveined, and tail-off shrimp with the remaining Cajun seasoning and toss.
20. After the 3-minute cook time, allow the pot to naturally release pressure for about 10-12 minutes until the pin drops.
21. Remove the lid from the Instant Pot.
22. Give the jambalaya a quick stir.
23. Add the seasoned shrimp, Worcestershire sauce, and hot sauce to the pot.
24. Stir everything well to mix.
25. Replace the lid (just set it on top, do not seal) and let the residual heat warm the shrimp for about 8-10 minutes.
26. Remove the lid, give the jambalaya a quick stir, and serve.

## Equipment

- Instant Pot
- wooden spoon
- strainer

## Tips

- Rinse the rice several times to remove most of the starch to prevent it from becoming sticky after pressure cooking.
- Scrape the bottom of the pot after adding chicken broth to prevent a 'burn' notice and ensure the pot comes to pressure.

## Source

- Original video: https://www.youtube.com/watch?v=2M2M3KE9kZk&t=14s
- Recipe page: https://www.cliprecipe.com/recipe/c91c8615-4446-4e9e-8012-e6e45b2b6f0c
- Extracted: 2025-09-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt