Instant Pot Jambalaya

Julie Koppman
Serve jambalaya topped with chopped green onions and hot sauce on the side.

About this recipe

Jambalaya cooked in the Instant Pot is the best way to enjoy this hearty dish on a busy weeknight or to feed a crowd on game day. Tasso adds just the right amount of smoke and spice, but if you can’t find it near you, opt for smoked ham.

Serves: 6 to 8

Hands On Time: 20 minutes

Total Time: 40 minutes


2 tablespoons canola oil

12 ounces Andouille sausage, sliced

3 boneless, skinless chicken thighs

4 ounces tasso or smoked ham, chopped

1 onion, chopped

1 green bell pepper, chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 1/2 cups long grain white rice

2 teaspoons Creole seasoning

1/2 teaspoon dried thyme

2 cups chicken broth

1 (14.5-ounce) can diced tomatoes

1 bay leaf

12 ounces peeled and deveined shrimp

1/2 cup chopped green onions, for serving

Hot sauce, for serving


Press the sauté button on the Instant Pot, and add 1 tablespoon oil to pot. Add sausage and cook until browned, about 5 minutes. Remove sausage and set aside.

Add chicken thighs to pot and cook until browned, about 5 minutes. Remove chicken to a cutting board and cut into small chunks. Set aside.

Add remaining tablespoon of oil to pot, and add tasso, stirring and cooking for 1 to 2 minutes. Add onion, bell pepper, celery and garlic to pot, stirring and sautéing until onion is translucent. To prevent burning, add water as needed, scraping any and all brown bits off the bottom of the pot.

Press cancel to turn off sauté mode. Add the rice, 1 1/2 teaspoons of the Creole seasoning and the thyme, and stir to coat. Stir in chicken broth, tomatoes and bay leaf. Stir in the reserved sausage and chicken.

Cover, twist to lock the lid, and turn the valve to “sealing”. Press the manual button, and set to 7 minutes at high pressure.

While the jambalaya is cooking, add shrimp to a bowl and combine with remaining 1/2 teaspoon Creole seasoning.

When the timer beeps, carefully do a quick release, turning the valve to “venting.”

Remove lid, add shrimp to pot and stir gently. Replace lid, and allow shrimp to cook in the residual heat until pink, about 10 minutes.

Serve jambalaya topped with chopped green onions and hot sauce on the side.