Description
This Instant Pot Jambalaya recipe delivers a flavorful and hearty one-pot meal combining tender chicken, smoky andouille sausage, fresh vegetables, and aromatic spices. Ready in just 25 minutes, it’s a perfect dish for a quick weeknight dinner packed with classic Creole flavors.
Ingredients
Scale
Meat & Protein
- 12 ounces Andouille Sausage, cut into ¼-inch-thick slices
- 12 ounces Chicken breast, cut into 1 inch pieces
Vegetables
- 6 ounces Onion, diced
- 1 Green bell pepper, diced
- 2 stalks Celery, chopped
- 3 cloves Garlic, finely minced
Spices & Seasonings
- ½ teaspoon Dried thyme
- 1 tablespoon Creole seasoning
- ½ teaspoon Kosher salt
- 2 Bay leaves
Liquids & Grains
- 2 tablespoons Olive Oil
- 1.5 cups Chicken broth
- 14.5 ounces Diced tomatoes and green chiles, undrained
- 1.5 cups Long grain white rice
Instructions
- Saute the Meat: Set the Instant Pot to SAUTE mode and heat 2 tablespoons of olive oil. Add the sliced andouille sausage and chicken breast pieces, cooking until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
- Cook the Vegetables: Add diced onions, green bell peppers, chopped celery, and minced garlic to the pot. Saute for around 5 minutes until the onions soften and become translucent, scraping up any browned bits from the bottom for extra flavor.
- Add Seasonings: Press CANCEL to stop saute mode. Stir in dried thyme, creole seasoning, and kosher salt with the cooked vegetables.
- Add Liquids and Tomatoes: Pour in the chicken broth and undrained diced tomatoes with green chiles, using the liquid to scrape up any remaining browned bits from the pot’s bottom.
- Return Meat and Add Bay Leaves: Place the browned sausage and chicken back into the pot, stirring them into the mixture. Nestle in the bay leaves.
- Add Rice: Pour the long grain white rice evenly over the mixture. Do not stir the rice in; gently press it down so it is submerged in the liquid.
- Pressure Cook: Secure the Instant Pot lid and turn the valve to SEALING. Set the Instant Pot to HIGH pressure for 5 minutes.
- Natural Release: When the cooking cycle ends, press CANCEL and allow the pressure to release naturally for 5 minutes.
- Quick Release Remaining Pressure: Carefully turn the valve to VENTING to release any remaining steam. Once the pin drops, the lid is safe to open.
- Final Steps: Remove the lid and stir the jambalaya thoroughly, removing the bay leaves. Let it sit for about 5 minutes to absorb excess moisture.
- Serve: Serve the jambalaya hot with optional hot sauce on the side for added spice.
Notes
- Do not stir the rice into the liquid before cooking, as this helps prevent sticking and ensures even cooking under pressure.
- Adjust Creole seasoning amounts depending on your preferred spice level.
- Allowing the jambalaya to rest after cooking improves the texture by absorbing excess moisture.
- Use fresh vegetables for the best flavor, but frozen diced vegetables can work in a pinch.
