Instant Pot Jambalaya

Jambalaya vs. Gumbo: What’s the Difference?

Ever wondered what separates jambalaya from gumbo? Both are classic Louisiana dishes, but there are some key differences. While the two dishes are somewhat similar, gumbo is traditionally served over rice, while jambalaya is cooked with rice in the pot.

• Jambalaya is a classic creole recipe that is a one-pot rice dish where the rice cooks with the ingredients, soaking up all those incredible flavors.
• Gumbo is more like a thick stew served over rice. It typically has a roux base and often includes okra or filé powder as a thickener.

Both are delicious, but if you’re looking for a fast, hearty meal in one pot, jambalaya is the way to go and my personal favorite!

Ingredients to Gather

Before you get started, you'll need a few simple ingredients to make this Instant Pot Creole jambalaya.

• Meats. We will be using andouille sausage, chicken thighs, and shrimp. Make sure they are all cut into small, bite sized pieces.
• Vegetables. A small onion, bell pepper, celery, and garlic will be added to the Instant Pot. You can use any color bell pepper that you enjoy or you have in the refrigerator.
• Diced tomatoes, with juice
• Chicken broth. I always have homemade chicken broth or homemade turkey broth in my freezer and this is a great recipe to use that. You can use store bought chicken broth if you would like, just make sure it is low sodium.
• Long-grain white rice. This is the classic type of rice that is in jambalaya.
• Seasonings. Salt, black pepper, paprika, thyme, oregano, smoked paprika, garlic powder, onion powder, and cayenne pepper. This is essentially a homemade Cajun spice blend.
• 1 lb raw shrimp, peeled and deveined. If you are using frozen shrimp, add 3-4 minutes to the end of the cooking time.

Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.

Variations and Substitutions

• Feel free to experiment with the meats. You can use chicken sausage, turkey sausage, leave out the sausage, add extra shrimp, it's up to you!
• Adjust the spiciness based on your family's liking. When I made this the first time, my husband said it needed a little more spice, but my kids don't enjoy spice. So I kept it a little less spicy so they would eat it.
• Use brown rice! Increase the cooking time to 22 minutes with a 10-minute natural release.
• Make it vegetarian jambalaya! Skip the meat and use chickpeas, beans, or mushrooms for a hearty, plant-based version.

How To Make Instant Pot Jambalaya

1. Step 1: Set the Instant Pot to Sauté mode and add the olive oil. Once hot, toss in the sliced andouille sausage and cook until browned, about 3-4 minutes. Remove the sausage from the Instant Pot and set it aside.

2. Step 2: Next, add the chicken pieces and cook for about 3 minutes, just until lightly browned. Remove and set aside with the sausage.

3. Step 3: Add the diced onion, diced bell pepper, and diced celery to the pot and sauté for 2-3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.

4. Step 4: Pour in the diced tomatoes with their juice, chicken broth, and all the seasonings. Stir well to combine. Try to scrape the bottom of the pot so get any brown bits off the bottom of the pot.

5. Step 5: Pour in the rice. Add the cooked sausage and chicken back into the pot. Do NOT stir after adding the rice, just gently press it down into the liquid. Close the lid, set the Instant Pot to Pressure Cook (Manual) mode for 8 minutes, and let it do its thing. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.

6. Step 6: Open the lid and quickly stir in the raw shrimp. Close the lid and let the residual heat cook the shrimp for about 5 minutes until pink and cooked through. Give everything a good stir, garnish with green onions and parsley, and serve hot.

Tips and Tricks

• Use chicken thighs instead of chicken breasts for extra juicy meat. If you only have boneless, skinless chicken breasts, us that!
• Let the shrimp steam after pressure cooking rather than pressure cooking it directly, it keeps them tender and not overcooked.
• Add a splash of hot sauce if you love extra heat!

Storage Info

This one-pot jambalaya is perfect for meal prep!

Store leftovers in an airtight container for up to 4 days. Warm in the microwave or on the stovetop with a splash of broth to keep it from drying out.

To freeze this recipe, let it cool completely, then freeze in portions for up to 3 months in freezer safe containers. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

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