A powerhouse of bold Cajun flavor comes together in this instant pot jambalaya recipe with a hearty mix of plump shrimp, sausage, and the holy trinity of Cajun cuisine.
Why this recipe works
This carefully crafted instant pot jambalaya recipe leaves you with the most in-your-face flavorful dish packed with juicy shrimp, andouille sausage, rice, and loads of spices and seasonings.
There’s really nothing quite like a steamy bowl of hearty jambalaya that incorporates some of soul food’s most popular ingredients. What’s even better is that it’s made entirely in the pressure cooker so there’s no need to dirty up extra pans or dishes. Let’s jump right into it.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
HOLY TRINITY – Celery, onion, and bell peppers. These are a must and are featured in a large portion of delicious Cajun dishes, like our dirty rice or Cajun red beans and rice recipe.
SAUSAGE – We are using andouille, but you can substitute with smoked sausage if preferred.
SHRIMP – Leaving the tails on the shrimp is up to you. Some people prefer to remove them, while others like to keep them on for presentation purposes.
BASE – We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
How to Make Instant Pot Jambalaya
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a bowl, season the shrimp with garlic salt and lemon pepper.
- Add olive oil to the instant pot and turn to the saute function.
- Brown sausage on both sides, about 1-2 minutes. Remove from pot.
- Add shrimp to pot and cook on both sides, about 1-2 minutes. Remove from pot.
- Add garlic, green pepper, celery, and onion and cook for 2-3 minutes or until beginning to get tender.
- Sprinkle in dried thyme leaves, oregano, cajun seasoning, and chicken base. Sir to combine.
- Add in tomatoes, rice, and water. Stir to combine.
- Close lid and turn vent to the closed position. Cook on high pressure for 5 minutes. Do a 5 minute natural release, then open vent to quick release any remaining pressure.
- Add sausage and shrimp back in and stir.
Frequently Asked Questions & Expert Tips
Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat gently on the stovetop until warmed through.
If you don’t have an instant pot, you can easily make jambalaya on the stovetop with all the same comforting flavors and ingredients.
Serving Suggestions
Serve your instant pot jambalaya with cornbread, cornbread muffins, homemade biscuits, or a crisp green salad on the side. Optionally garnish with sliced green onions or chives. Enjoy!
More Cajun Recipes
- Cajun Rice
- Crawfish Etouffee
- Cajun Red Beans and Rice
- Jambalaya – on the stovetop!
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Instant Pot Jambalaya
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound large raw shrimp peeled and deveined
- 1 teaspoon garlic salt
- 1 teaspoon lemon pepper
- 2 Tablespoons olive oil
- 7 ounces andouille sausage sliced
- 2 Tablespoons minced garlic
- 1 large green bell pepper diced
- 3 ribs celery diced
- 1 medium onion diced
- 2 teaspoons dried thyme leaves
- 2 teaspoons dried oregano
- 1 Tablespoon Slap Ya Mama Cajun seasoning
- 1 Tablespoon Better than Bouillon chicken base
- 14 ounces fire roasted tomatoes with juices
- 1 ½ cups uncooked white rice
- 3 cups water
Things You’ll Need
Before You Begin
- We are using andouille, but you can substitute with smoked sausage if preferred.
- Leaving the tails on the shrimp is up to you. Some people prefer to remove them, while others like to keep them on for presentation purposes.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
Instructions
- In a bowl, season shrimp with garlic salt and lemon pepper.1 pound large raw shrimp, 1 teaspoon garlic salt, 1 teaspoon lemon pepper
- Add olive oil to the instant pot and turn to the saute function.2 Tablespoons olive oil
- Brown sausage on both sides, about 1-2 minutes. Remove from pot.7 ounces andouille sausage
- Add shrimp to pot and cook on both sides, about 1-2 minutes. Remove from pot.
- Add garlic, green pepper, celery, and onion and cook for 2-3 minutes or until beginning to get tender.2 Tablespoons minced garlic, 1 large green bell pepper, 3 ribs celery, 1 medium onion
- Sprinkle in dried thyme leaves, oregano, cajun seasoning, and chicken base. Sir to combine.2 teaspoons dried thyme leaves, 2 teaspoons dried oregano, 1 Tablespoon Slap Ya Mama Cajun seasoning, 1 Tablespoon Better than Bouillon chicken base
- Add in tomatoes, rice, and water. Stir to combine.14 ounces fire roasted tomatoes, 1 1/2 cups uncooked white rice, 3 cups water
- Close lid and turn vent to the closed position. Cook on high pressure for 5 minutes. Do a 5 minute natural release, then open vent to quick release any remaining pressure.
- Add sausage and shrimp back in and stir.
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat gently on the stovetop until warmed through.
Nutrition
Chef Antoine Davis
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