Instant Pot Chicken and Sausage Jambalaya

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Get ready to dive into a bowl of bold, comforting flavors with this Instant Pot Chicken and Sausage Jambalaya. This Louisiana classic gets a modern twist by using the Instant Pot, delivering rich, smoky, and savory goodness in a fraction of the usual cooking time. With tender chicken, spicy sausage, aromatic vegetables, and perfectly cooked rice, every bite feels like a warm Cajun hug.

This one-pot meal is perfect for busy weeknights or casual gatherings. It’s hearty enough to stand alone, yet easy enough to prepare with minimal cleanup. Whether you’re craving a cozy dinner or looking to impress guests with a taste of the South, this Instant Pot Jambalaya is your ticket to quick, flavor-packed satisfaction.

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Ingredients for Instant Pot Chicken and Sausage Jambalaya

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 12 oz andouille sausage, sliced
• 1 tbsp olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup long grain rice (uncooked)
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to heat preference)
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)

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Step 1: Sauté the Meats

Turn the Instant Pot to the Sauté setting. Once it reads “Hot,” add olive oil. Toss in the sliced sausage and cook for 2–3 minutes until browned. Remove sausage and set aside. Add the chicken pieces, season with a pinch of salt and pepper, and sauté until lightly browned (about 3–4 minutes). No need to cook through fully—just get a good sear. Remove and set aside with the sausage.

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Step 2: Build the Flavor Base

Still on Sauté mode, add the diced onion, bell pepper, and celery (the Cajun holy trinity). Stir frequently and sauté for about 4–5 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.

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Step 3: Add Seasoning and Rice

Return the chicken and sausage to the pot. Add smoked paprika, thyme, oregano, cayenne pepper, and a little more salt and black pepper. Stir well to coat everything in the seasoning. Then pour in the uncooked rice, diced tomatoes (with juices), and chicken broth. Give everything a gentle mix—avoid stirring too much once the rice is in to prevent sticking.

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Step 4: Pressure Cook

Secure the Instant Pot lid and set the valve to Sealing. Select Pressure Cook (Manual) and set the timer for 7 minutes on high pressure. Once cooking is done, allow a natural pressure release for 10 minutes before turning the valve to Venting for a quick release of any remaining pressure.

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Step 5: Final Touches

Carefully open the lid and fluff the Jambalaya with a fork. If it looks a bit too wet, let it sit with the lid off for a few minutes to absorb more liquid. Garnish with freshly chopped green onions and serve hot.

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Estimated Nutrition (per serving, based on 6 servings)

• Calories: ~410
• Protein: 27g
• Carbohydrates: 35g
• Fat: 18g
• Saturated Fat: 5g
• Fiber: 3g
• Sugar: 3g
• Sodium: ~780mg

Nutrition may vary based on specific ingredients and brands used.

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Frequently Asked Questions

1. Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid. It’s best to partially cook it beforehand or adjust the Instant Pot settings accordingly.

2. What if I don’t have andouille sausage?

You can substitute with kielbasa, smoked sausage, or even chorizo. Just make sure it’s fully cooked and flavorful.

3. Can I make this dish vegetarian?

Absolutely! Omit the chicken and sausage, and use a plant-based sausage and vegetable broth. Consider adding beans or mushrooms for extra substance.

4. How spicy is this jambalaya?

It has a mild kick from the cayenne and andouille sausage. You can adjust the heat by using less cayenne or choosing a milder sausage.

5. Can I double the recipe in the Instant Pot?

Yes, but ensure your Instant Pot is large enough (preferably 8-quart). Do not fill past the max line.

6. Why is my rice mushy or undercooked?

Too much liquid or stirring rice after adding can make it mushy. Not enough cook time or old rice can lead to undercooking. Follow measurements closely and avoid stirring once rice is added.

7. Can I prep this ahead of time?

Yes! You can chop the vegetables and meats ahead, and even pre-mix the spices. Store everything in the fridge until you’re ready to cook.

8. What sides go well with jambalaya?

Cornbread, a crisp green salad, or sautéed greens pair wonderfully with this bold dish.

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