Instant Pot Jambalaya

4.89 from 9 votes

Instant pot jambalaya has chunky bites of andouille sausage that contrast perfectly with veggies and rice for your weeknight dinner!

NEED MORE INFO? Scan the QR code to go to the online recipe.

Prep Time15

Cook Time15

Natural Release15

Total Time45

Course: Main Dish

Cuisine: Cajun

Method: Instant Pot

Servings:

Calories: 704kcal

Author: Corinne Schmitt

Equipment

Instant Pot
Knife and cutting board
Measuring cups and spoons

Ingredients

2 tablespoons vegetable oil divided
13 ounces andouille sausage sliced
½ cup onion diced
1 cup green bell pepper diced
2 tablespoons minced garlic
1 jalapeno pepper diced and seeded
2 tablespoons creole seasoning
½ teaspoon dried thyme
1 tablespoon tomato paste
¼ teaspoon salt
1 ½ cups white long-grain rice
14 ounce can diced tomatoes with liquid
1 ¾ cups chicken stock
1 teaspoon hot sauce
½ tablespoon Worcestershire sauce
2 tablespoons green onions sliced
2 bay leaves

Instructions

Set Instant Pot to Sauté mode. Once hot, add 1 tablespoon oil and the sausage. Cook sausage, stirring frequently, until browned and cooked through. Remove the sausage from the pot and set aside.
2 tablespoons vegetable oil, 13 ounces andouille sausage
Next, add onions and green bell peppers to the pot (and 1 tablespoon oil, if needed). Cook until the onions are translucent, about three minutes.
½ cup onion, 1 cup green bell pepper, 2 tablespoons vegetable oil
Add garlic to the pot and continue sautéing for about a minute. Then, add the diced jalapeño and stir well.
2 tablespoons minced garlic, 1 jalapeno pepper
Add creole seasoning, thyme, tomato paste and salt. Mix well.
2 tablespoons creole seasoning, ½ teaspoon dried thyme, 1 tablespoon tomato paste, ¼ teaspoon salt
Then add the rice. Stir again and sauté for another minute. Turn off sauté mode by selecting cancel on your instant pot.
1 ½ cups white long-grain rice
Add the diced tomatoes, chicken stock, hot sauce, and Worcestershire sauce. Mix well and then add the cooked sausage, green onions, and bay leaves.
13 ounces andouille sausage, 14 ounce can diced tomatoes, 1 ¾ cups chicken stock, 1 teaspoon hot sauce, ½ tablespoon Worcestershire sauce, 2 tablespoons green onions, 2 bay leaves
Use a wooden spoon to scrape any scraps of food that are stuck to the bottom of your Instant Pot.
Secure the lid and turn the pressure valve to sealing. Set to high pressure for 7 minutes.
Once the cook time ends, allow your Instant Pot to naturally release for about 15 minutes.
After 15 minutes, do a manual release by turning the pressure valve to venting.
Spoon into bowls and serve immediately. Top with fresh jalapeno slices as a garnish if you like.

Video

Notes

Pro Tips

You can save time by chopping the onions, garlic, and bell pepper together in a vegetable chopper.
Don’t skip the step where you loosen the bits stuck to the bottom of the instant pot with a wooden spoon. This prevents the Instant Pot from giving a burn notice.
Long-grain rice stays fluffy and separate. Avoid short-grain or instant rice, as they can become mushy.
If you don’t like your food very spicy, reduce the creole seasoning by half and omit the hot sauce.

Recipe FAQs

Can this recipe be doubled?

This recipe can be doubled in an 8-quart Instant Pot if feeding a crowd. Just keep the cooking time the same and don’t overfill past the max line.

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time (about 20-22 minutes on high pressure with a full natural release). You’ll also need to add more liquid—about 2 to 2 ¼ cups of broth instead of 1 ¾ cups.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days or freeze in an airtight container for up to 3 months.

Reheat by adding a little broth or water before microwaving or reheating on the stovetop to keep the rice moist.

Nutrition