Name: Instant Pot Jambalaya
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 8 ounces Andouille sausage, sliced; 1 medium onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 (14.5-ounce) can diced tomatoes, undrained; 1 1/2 cups long grain white rice, rinsed; 2 cups chicken broth; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; Salt and black pepper to taste; 8 ounces medium shrimp, peeled and deveined; 2 green onions, sliced (for garnish); Chopped fresh parsley (for garnish)

Straight Talk: Why This Jambalaya’s a Winner (at Least in My House!)

Okay, pull up a chair. You know how there are meals you end up making again and again, almost on autopilot? Instant Pot Jambalaya is absolutely that for me, especially on nights when I want a big, colorful bowl of something but I’m running on fumes. The first time I made this, I messed it up so badly—forgot the rice, of all things. My brother still won’t let me live it down. But hey, that’s how family recipes are born, right? And to this day, every time I open a jar of Cajun seasoning, I’m back in my Aunt Marge’s tiny kitchen, boots off, windows fogged up from all the spicy steam. Honestly, this is comfort food with a bit of sass, just how I like it.

Why You’ll Want to Make This (Probably More Than Once)

I usually pull this one out when I’ve got people coming over and zero patience for hovering over the stove. My family loses their minds over this, except my Uncle Rick who inexplicably thinks celery is a “government trick”—his words, not mine. The best part? No babysitting a simmering pot, no fretting about burned bottoms (the pot, or otherwise). And if you mess up the order of the ingredients, it’s fine. I honestly can’t count the times I started sautéing the sausage and realized I’d already dumped in the tomatoes, but it always pulls through. So if you’re craving some Louisiana flavor but crave even more couch time, this is your ticket.

Let’s Talk Ingredients — and Lazy Day Swaps

1 tablespoon olive oil (or honestly, butter works perfectly if you’re out)
12 oz andouille sausage, sliced (or smoked kielbasa when I forgot to buy andouille; no judgment)
3/4 pound boneless, skinless chicken thighs, cut up (sometimes I just use breast, or whatever’s looking sad in the fridge)
1 onion, chopped (red or yellow — my cousin swears by Vidalia, but I’ve noticed zero difference)
1 bell pepper, chopped (green, but use red if you like it a bit sweeter — or orange if it’s what you’ve got adopting in the crisper drawer)
2 stalks celery, sliced (or skip; though, your Aunt Marge will scold you)
3 cloves garlic, minced (I’ve used pre-chopped from the jar in a pinch)
1 can (14.5 oz) diced tomatoes, undrained
1 and 1/4 cups long grain white rice (uncooked — don’t be me and forget this step, please)
2 cups chicken broth (sometimes I cheat and use water + bouillon cubes because, let’s be real, it works)
2 teaspoons Cajun seasoning (my grandma’s secret: double it for a crowd that likes heat)
1 teaspoon dried thyme
Salt and black pepper, to taste (I’m generous; my doctor, less so)
1/2 pound raw shrimp, peeled and deveined (optional — but my daughter stages a protest if I skip these)
Handful of chopped parsley (optional but feels fancy!)

How To Throw It Together (Plus Where I Always Sneak a Taste)

First, hit Sauté on the Instant Pot and drizzle in the oil. Once it’s hot (you’ll see it shimmer, or hear it sizzle), toss in sausage. I let it go until it’s got some nice color, about 3-4 minutes. No need to be too precious here; just get it brown-ish.
Next, the chicken goes in. Give it a minute or two to lose that raw look. Couldn’t hurt to sprinkle a little salt at this point, but who’s checking?
Throw in onion, bell pepper, and celery. Let ‘em soften for around 5 minutes. (This is usually when my dog starts circling the kitchen like a shark.)
Stir in the garlic. Just a minute — don’t let it burn, or you’ll smell for hours after. Not the good kind of garlic, either.
Add diced tomatoes (liquid and all), rice, chicken broth, Cajun seasoning, thyme, and a few cranks of black pepper. Stir like you mean it, scraping up any bits stuck to the bottom (or as much as you can).
Now, lock the lid. Set Instant Pot to cook on High Pressure for 7 minutes. Feels weird, right? But trust me, it works. While you wait, maybe grab a drink or start the dishes, or just…don’t.
Let it naturally release for about 5-7 minutes (I totally zone out here, so don’t stress if it goes longer). Switch to pressure release — mind the steam! Give a gentle stir. It’ll look a bit soupy, but the rice soaks in as it sits.
If using shrimp, add it now, close the lid (just on “Keep Warm”), and let them cook in the residual heat for about 5 minutes. Yes, they’ll cook through, pink and perfect. This is where I usually sneak a little taste to check seasoning.
Sprinkle with parsley if you’re feeling it. Serve for some rowdy, steamy bowls of goodness.

Random Notes and Stuff I’ve Learned the Hard Way

If you use brown rice, bump cook time up to 15 minutes, but then chicken gets tougher. I’d stick with white unless you’re feeling rebellious.
I’ve accidentally left it on “Keep Warm” for, like, an hour, and it still tasted fine—just a bit mushier.
The sausage brands? My grandmother used to lecture me, but truth is, I grab whatever’s on sale. No major disasters yet.
Forgot the bell pepper once. Not the end of the world, but it does look kind of beige without it.

Variations I’ve Tried (and One Fail)

I once swapped shrimp for diced smoked tofu—surprisingly decent, if you’re feeding vegetarians (or just feeling experimental).
Andouille swapped for chorizo gives a different kind of spice, but still solid.
Beef sausage? Oddly chewy. Wouldn’t do it again. You’ve been warned.
Sometimes I toss in okra. No one complains, but no one raves, either.

Don’t Have the Right Gear? Here’s What You Can Do

You’re supposed to use an Instant Pot, obviously, but frankly, I started with an old slow cooker and just simmered everything for a couple hours on High (just cook rice separately and add at the end). It’s not exactly the same, but it gets you in the ballpark, flavor-wise. A big soup pot will do in a pinch too—just keep an eye on your rice so it doesn’t glue itself to the bottom.

How To Store (Though Good Luck Having Leftovers!)

Store in the fridge, tightly covered. It’s supposed to keep for 3-4 days, but look, it never makes it past the next day around here — I find it tastes even better as a midnight snack, if you’re into that kind of thing. Freezes alright, though the rice gets a bit…soggy? Maybe not ideal, but still edible on a busy weeknight. I once ate some three days later and lived to tell the tale.

Here’s How We Eat It (You Can Do Your Own Thing)

I always ladle this over a big scoop of extra rice for my son, who swears “the ratio is everything.” Sometimes we pile it up with crusty bread if I remember to buy any—or saltines (my husband’s weird tradition, don’t ask). Once, someone poured hot sauce all over their bowl, and honestly, go for it if that’s your jam.

Pro Tips Learned the Hard Way

Don’t rush the sauté step for sausage—it’s where the flavor happens. I tried skipping it once because I was running behind—dull city.
Measure the rice, just don’t eyeball it (been there, ended with rice soup).
If it looks a bit too thick after cooking, a splash of broth or even water loosens it right up.

FAQs: Honest Answers Form My Kitchen

Can I make it ahead? Oh, for sure. In fact, I think it gets tastier after a day in the fridge. Just reheat gently so the shrimp doesn’t go all rubbery.
Do I have to use andouille sausage? Not at all — I’ve used kielbasa, chorizo, even hot dogs once in a fit of desperation (not proud, but no one noticed, weirdly).
Is it supposed to be soupy? Kind of! At first, especially. The rice drinks up the extra liquid as it cools, so just give it a stir or add a dash of broth if it’s looking stiff.
What if I don’t have all the spices? Cajun seasoning is the backbone, but sometimes I cobble together a mix with smoked paprika, garlic powder, and a bit of cayenne—does the trick.
Can I double this recipe? Usually, yes—just make sure your Instant Pot isn’t overfilled. Actually, I find it works better if you leave a little room to stir, but you do you!

Oh, and before I forget: if you serve this with a cold beer or a fizzy lemonade, you’ve practically guaranteed dinner-table peace. Not that I’ve ever had a table that peaceful, but a gal can dream, right?

Instant Pot Jambalaya