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close-up image of instant pot jambalaya with a spoon

Instant Pot Jambalaya

This Instant Pot jambalaya is an easier take on a classic Cajun recipe! It has all the components of this flavor-packed comfort meal, yet comes together in a fraction of the time. This Instant Pot jambalaya is the perfect quick and simple recipe to throw together for family and friends!
Course Main Course
Cuisine Cajun
Keyword entertaining, one pot meal, spicy
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 1010kcal


  • Instant Pot


  • 3 tablespoons vegetable oil divided
  • 1 pound andouille sausage sliced into rounds
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • teaspoon cayenne pepper see Notes
  • 1 ½ cups long grain white rice
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 2 cups chicken broth
  • 1 pound raw shrimp peeled


  • Set Instant Pot to sauté setting. Add one tablespoon vegetable oil and once hot, add in the sliced andouille sausage, cook for about 3 minutes per side or until golden brown. Remove sausage from pot and set aside.
  • Add one tablespoon vegetable oil along with the chicken, cook for about 5 minutes or until browned. Remove chicken from pot and set aside.
  • Add the remaining one tablespoon of vegetable oil along with onion, green bell pepper, red bell pepper, celery, and garlic. Sauté for 3 minutes or until onion is translucent, stirring occasionally.
  • Add in the Cajun seasoning, black pepper, salt, cayenne pepper, and rice. Stir for about 1 minute to coat the rice in spices.
  • Press cancel to turn off heat then add in the diced tomatoes and chicken broth. Mix to combine then secure with lid and set Instant Pot to cook on manual high pressure for 8 minutes.
  • Manually release steam, remove lid then add in the raw shrimp along with the cooked sausage and chicken. Stir to combine then secure lid and allow residual heat to cook for 5-10 minutes, or until shrimp is cooked through.


  • Cayenne Pepper: If you prefer a milder jambalaya, feel free to leave out the additional cayenne pepper altogether. Cajun seasoning already has cayenne pepper in it and packs in a bit of spice on its own.
  • Make it Low Carb: Substitute the rice for 2 ½ cups of cauliflower rice instead. Reduce the amount of chicken broth to just one cup. In step 5, set the manual high pressure time to just 1 minute!
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving out of 4 using specific ingredients listed above. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.


Serving: 1serving | Calories: 1010kcal | Carbohydrates: 71g | Protein: 69g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 311mg | Sodium: 2969mg | Potassium: 1315mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3502IU | Vitamin C: 77mg | Calcium: 167mg | Iron: 5mg | Net Carbs: 66g