Instant Pot Jambalaya
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Instant Pot Jambalaya

👤 5 servings easy 🌍 American foodnetwork.com ↗

Experience authentic New Orleans jambalaya in under 40 minutes with Food Network Kitchen's Instant Pot recipe. This Creole-style jambalaya combines shrimp, andouille sausage, and chicken thighs with the classic holy trinity of onions, celery, and bell peppers, all cooked together with rice and tomatoes for deep, rich flavor. The pressure cooker does the heavy lifting, transforming what traditionally takes hours into a quick weeknight dinner that tastes like it simmered all day.

ChickenSeafood

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 8 ounces large shrimp
  • 1 tablespoon no-salt Creole seasoning
  • kosher salt
  • freshly ground black pepper
  • 8 ounces andouille sausage
  • 1 pound boneless skinless chicken thighs
  • 1 medium yellow onion
  • 2 celery stalks
  • 1 small green bell pepper
  • 1 cup long-grain white rice
  • 1.5 cups low-sodium chicken broth
  • 1 cup crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 dried bay leaf
  • 2 tablespoons fresh Italian parsley leaves
  • 2 scallions

Instructions

  1. Set a 6-quart Instant Pot multicooker to sauté at high heat. Add 1 tablespoon of the oil. Add the shrimp and season with 1 teaspoon of the Creole seasoning, 1/2 teaspoon salt and several grinds of pepper. Cook and toss just until the shrimp turn pink, about 1 minute. Transfer to a plate.
  2. Add the remaining tablespoon of oil to the pot. When the oil is hot, add the sausage and cook, tossing occasionally, until the edges start to brown, 1 to 2 minutes. Add the chicken, onion, celery and bell pepper. Season with the remaining 2 teaspoons Creole seasoning, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the vegetables wilt a bit, about 2 minutes. Add the rice, broth, crushed tomato, tomato paste and bay leaf and stir well to combine.
  3. Turn off the sauté setting. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the cycle is complete.
  4. Being careful of any remaining steam, unlock and remove the lid. Remove and discard the bay leaf and stir in the shrimp. Put the lid on again. Let sit covered for 10 minutes. Uncover, stir in the parsley and scallions and serve.

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