Instant Pot Jambalaya recipe
Craving a taste of New Orleans without the hassle? This Instant Pot Jambalaya brings all the rich, bold flavors of the Cajun classic to your kitchen in just an hour. It’s a perfect weeknight meal that saves you time and effort.
With the Instant Pot doing most of the work, there’s no need for pre-cooked rice or meats. Everything—rice, chicken, sausage, and veggies—cooks together, ensuring a perfectly seasoned, fluffy result every time. The blend of spices and fresh ingredients delivers authentic Southern comfort.
Top it off with scallions and a dash of Tabasco for that signature kick. This recipe promises a hearty, satisfying dinner that’s as easy as it is delicious.
Instant Pot Jambalaya: Key Ingredients
Andouille Sausage
This smoked sausage brings a signature, robust flavor that anchors the dish in traditional Cajun taste, adding a deep, savory note that complements the spice.
Chicken Thighs
Tender and juicy, the chicken thighs absorb the seasoning and meld seamlessly with the sausage, creating a protein-packed base that remains moist throughout cooking.
Long-Grain White Rice
Essential for achieving that classic jambalaya texture, long-grain rice cooks perfectly under pressure, becoming fluffy while soaking up all the rich broth and spices.
Bell Pepper, Onion, and Celery
Known as the “holy trinity” of Cajun cooking, these vegetables bring a balanced sweetness and a crisp, aromatic depth that serves as the backbone of the dish.
Cajun Seasoning
This spice blend packs a punch, delivering a bold mix of heat, smokiness, and earthy undertones that give the jambalaya its unmistakable warmth and vibrant character.
Low-Sodium Chicken Broth
The broth ties everything together, infusing the rice and meats with a rich, savory base while allowing the other ingredients to shine without overwhelming them with salt.
Recipe Tips for Instant Pot Jambalaya
1. Rinse the Rice Thoroughly
Before adding the rice to the Instant Pot, take the time to rinse it under cool running water until the water runs clear. This step is crucial for removing excess starch, which can make your jambalaya gummy or sticky. Clean rice results in a lighter, fluffier texture that absorbs the rich flavors of the dish without clumping together. Make sure to use a fine-mesh sieve to ensure that no grains are lost during the rinse.
2. Brown the Sausage for Extra Flavor
Don’t skip the step where you brown the sausage on the “Sauté” setting. This process, called the Maillard reaction, caramelizes the sausage’s natural sugars, creating a rich, deep flavor that enhances the entire dish. Allowing the sausage to brown properly before removing it from the Instant Pot also means that all those delicious browned bits at the bottom of the pot will infuse into the vegetables and rice during cooking, making your jambalaya even more flavorful.
3. Let the Pressure Release Naturally
After the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10 minutes before using the quick release. This gentle release helps the rice finish cooking evenly and keeps it from turning mushy due to sudden pressure changes. It also allows the flavors to meld together, resulting in a more cohesive and well-rounded taste. Quick-releasing too soon can lead to undercooked rice or a watery consistency in your jambalaya.
What to Serve with Instant Pot Jambalaya
1. Cornbread
Classic, slightly sweet cornbread pairs wonderfully with jambalaya, providing a comforting contrast to the bold, spicy flavors of the dish. Serve warm with a little butter, and it’s perfect for soaking up the juices from the jambalaya. The tender crumb of cornbread adds a delightful texture alongside the hearty rice and sausage.
2. Collard Greens
A side of slow-cooked collard greens offers a delicious, slightly bitter balance to the richness of jambalaya. Sautéed with a bit of garlic and seasoned with a hint of vinegar, these greens can add a refreshing contrast that complements the savory, spiced flavors of the Cajun classic.
3. Cucumber and Tomato Salad
For a lighter side, a fresh cucumber and tomato salad dressed with a tangy vinaigrette can balance the heat of the jambalaya. The crispness of the cucumber and the juicy sweetness of the tomatoes refresh the palate between bites, making it an ideal pairing for this hearty meal.
FAQ: Instant Pot Jambalaya
1. Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but the cooking time will need to be adjusted. Brown rice requires a longer cooking time and may need about 20 minutes on high pressure instead of 8 minutes. Also, you might need to increase the liquid slightly to ensure even cooking.
2. What if I don’t have andouille sausage?
If you can’t find andouille sausage, you can use smoked sausage or chorizo as a substitute. While these alternatives may differ slightly in flavor, they still provide the necessary smoky richness that complements the spices in jambalaya.
3. Can I make this recipe in advance?
Absolutely! Jambalaya tends to taste even better the next day as the flavors have more time to meld together. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
4. How can I adjust the spiciness of the dish?
To adjust the heat level, simply vary the amount of Cajun seasoning and Tabasco sauce you use. For a milder version, use a Cajun seasoning labeled as mild, or reduce the amount used. For extra spice, add more hot sauce or a pinch of cayenne pepper.
Instant Pot Jambalaya
Ingredients
- 2 teaspoons neutral oil e.g., canola
- 12 ounces andouille or smoked sausage sliced into 1/2-inch rounds
- 1/2 medium yellow onion chopped (approx. 1 cup)
- 1 medium green bell pepper chopped, seeds and ribs removed (approx. 1 cup)
- 2 medium stalks celery chopped (approx. 3/4 cup)
- 4 cloves garlic finely chopped
- 2 cups long-grain white rice
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- 4 teaspoons Cajun seasoning with salt or 2 teaspoons salt-free Cajun seasoning plus 2 teaspoons kosher salt, divided
- 2 teaspoons kosher salt
- 8 ounces boneless skinless chicken thighs, diced into 1-inch pieces
- 3 cups low-sodium chicken broth
- 4 scallions finely chopped for garnish
- Tabasco hot sauce for serving
Instructions
- Step 1:
- Rinse the rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. This step helps to remove excess starch, ensuring a fluffier texture.
- Step 2:
- Select the “Sauté” function on the Instant Pot and heat the neutral oil. Add the sausage slices and cook, stirring occasionally, until they are browned, around 4-5 minutes. Transfer the sausage to a medium-sized bowl and set it aside.
- Step 3:
- Into the Instant Pot, add the chopped bell pepper, onion, celery, garlic, dried bay leaves, Worcestershire sauce, thyme, black pepper, and 2 teaspoons of the Cajun seasoning with salt (or 1 teaspoon of the salt-free Cajun seasoning plus 1 teaspoon salt). Sauté the mixture, stirring frequently, until the vegetables soften slightly, about 5 minutes.
- Step 4:
- Season the chicken pieces with the remaining 2 teaspoons of Cajun seasoning with salt (or 1 teaspoon salt-free Cajun seasoning plus 1 teaspoon salt). Add the seasoned chicken, rinsed rice, and chicken broth to the Instant Pot. Stir well to combine, then press “Cancel” to turn off the Sauté setting. Seal the Instant Pot lid and set it to “Pressure Cook” on High for 8 minutes. Allow the pressure to release naturally for 10 minutes, then use the quick release to release any remaining steam.
- Step 5:
- Carefully open the Instant Pot lid and fluff the jambalaya with a fork. Stir in the reserved sausage until evenly mixed. Garnish with the chopped scallions and serve with Tabasco hot sauce on the side for an optional kick.
