Easy Instant Pot Chicken & Sausage Jambalaya Recipe

There’s nothing quite like the bold, comforting flavors of jambalaya. It’s hearty, spicy (but not overwhelmingly so), and packed with the perfect combination of tender chicken, savory sausage, and fragrant vegetables. Plus, making it in an Instant Pot means you’ll have all the flavor of a traditional slow-cooked dish in a fraction of the time! Whether you’re feeding a crowd or just looking for a one-pot meal to spice up your weeknight dinner routine, this recipe delivers. Trust me, your kitchen will smell like a slice of Louisiana heaven!

this RECIPE

A family favorite with a spicy twist

I remember the first time I made jambalaya. It was a family gathering, and I wanted something different but still crowd-pleasing. I’ll admit, I was a little intimidated by the long list of spices and ingredients, but once I got started, it all just clicked. As I stirred the pot, the scent of sautéing onions, peppers, and garlic filled the room, and everyone kept wandering in, asking what smelled so good. When it hit the table, it was an instant hit—everyone went back for seconds, and I knew I’d found a new tradition. Now, with this Instant Pot version, I can whip it up even on busy weeknights.

Jambalaya origins: a quick bite of history

Jambalaya is a classic dish hailing from Louisiana, and it reflects the incredible blend of cultures that define the region—French, Spanish, African, and Caribbean influences all come together in this dish. It’s thought to have been inspired by paella, with a New Orleans twist. The name itself is said to come from the Provençal word “jambalaia,” meaning a mix of rice and bits of meat. Over the years, jambalaya has evolved into countless variations, each one reflecting local ingredients and traditions. Whether you’re making it Creole-style (with tomatoes) or Cajun-style (without tomatoes), it’s the kind of dish that adapts beautifully to what you have on hand.

Let’s talk ingredients: flavor-packed staples

This jambalaya is built on a foundation of simple, flavorful ingredients that come together to create magic.

• Beef sausage: Adds a smoky, savory depth. You can substitute with turkey sausage if you prefer, or even chicken sausage for a lighter option. Look for sausages with minimal additives for the best flavor.
• Chicken breasts: These provide tender, juicy bites of protein. If you’re out of chicken breasts, chicken thighs work just as well. Bonus: they’re a bit more forgiving if overcooked.
• Onion, bell pepper, and celery: this trio is the aromatic base of the dish. Swap the red bell pepper for yellow or green, or use roasted red peppers for a deeper flavor.
• Creole seasoning: This spice blend is key to getting that authentic jambalaya flavor. If you’re out, try a mix of paprika, cayenne, garlic powder, and oregano.
• Chicken stock: It keeps the rice moist and flavorful. Use low-sodium if you want to control the salt. Vegetable stock works too if that’s what you have on hand.
• Fire-roasted tomatoes: These bring a subtle smokiness to the dish. Regular diced tomatoes will do in a pinch, but the fire-roasted variety really enhances the flavor.
• Rice: Long-grain white rice is perfect here, but short-grain rice works as well for a creamier texture. Brown rice is an option too, though you’ll need to adjust the cook time and liquid slightly.

Kitchen gear: what you need (and what you don’t)

To make this recipe, you’ll need:

• An Instant Pot: This is the game-changer that makes jambalaya quick and easy. If you don’t have one, no worries—you can use a large pot on the stovetop instead (instructions below!).
• A skillet: You’ll use this to brown the sausage and chicken. If you’re short on time, you can skip this step and sauté directly in the Instant Pot, but browning the meat separately adds extra flavor.
• A sharp knife and cutting board: Prepping the veggies and meat is a breeze with the right tools.
• A wooden spoon or silicone spatula: For stirring everything together without scratching your Instant Pot insert.

That’s it—no fancy gadgets required!

Step-by-step: how to make this Instant Pot chicken and sausage jambalaya

1. Sauté the veggies: Start by heating your Instant Pot on the sauté setting. Add olive oil, then toss in the onion, bell pepper, and celery. Let them cook for about 4-5 minutes, stirring occasionally, until softened and golden. This step builds the flavor base for the whole dish.
2. Brown the sausage and chicken: In a skillet over medium-high heat, brown the sausage and chicken pieces, 2 minutes per side. Don’t skip this! It locks in flavor and gives the meat a nice caramelized crust. Set the browned meat aside.
3. Season the veggies: Add garlic, Creole seasoning, salt, and Italian seasoning to the sautéed veggies. Stir for about 30 seconds until fragrant.
4. Deglaze with stock: Pour in the chicken stock and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot. These bits add tons of flavor.
5. Layer the ingredients: Add the browned chicken and sausage back to the pot. Sprinkle the uncooked rice over the top, then pour the canned tomatoes (undrained) over the rice. Gently press everything down to ensure the rice is submerged but don’t stir.
6. Pressure cook: Secure the lid, set the vent to sealing, and cook on high pressure for 5-6 minutes. Once it’s done, release the steam immediately (carefully!).
7. Fluff and serve: Open the lid, fluff the rice with a fork, and give everything a good stir. Garnish with chopped parsley if you’re feeling fancy!

Optional: If you’re adding shrimp, toss them in at the end, reseal the lid, and let the residual heat cook them for about 5 minutes.

Variations and adaptations to try

• Vegetarian jambalaya: Skip the chicken and sausage, and add diced zucchini, mushrooms, or even chickpeas. Use vegetable stock instead of chicken stock.
• Seafood twist: Go all-in with shrimp, scallops, or even chunks of firm white fish like cod.
• Spicier version: Add a dash of hot sauce or extra cayenne pepper for more heat.
• Gluten-free: This recipe is naturally gluten-free as long as your sausage and seasoning blend are certified GF.
• Lower carb: Swap the rice for cauliflower rice. You’ll need to adjust the cooking time and liquid since cauliflower cooks much faster.

Serving ideas: make it a feast

Serve your jambalaya in wide bowls, garnished with a sprinkle of fresh parsley for a pop of color. Pair it with crusty bread or cornbread for soaking up every last bite of sauce. A simple green salad with a tangy vinaigrette balances the rich flavors perfectly.

Beverages to pair with jambalaya

For a refreshing contrast to the spices, try serving this jambalaya with iced tea, lemonade, or a citrusy sparkling water. A fruity mocktail, like a mango spritzer would also be fantastic.

Storage and reheating tips

Leftovers? Lucky you! Store your jambalaya in an airtight container in the fridge for up to 4 days. To reheat, sprinkle in a tablespoon or two of water, cover, and microwave in 1-minute intervals until warmed through. For stovetop reheating, add a splash of chicken stock to keep it moist. This dish also freezes beautifully—just thaw overnight in the fridge and reheat as above.

Scaling the recipe: cook for a crowd or just for two

For a larger crowd, you can double the recipe in an 8-quart Instant Pot. Just make sure not to exceed the fill line. For smaller portions, halve the ingredients but keep the cooking time the same. One tip: with smaller batches, the rice might stick a bit, so give it an extra stir after cooking.

FAQs

1. Can I use brown rice?
Yes, but you’ll need to increase the cooking time to about 22 minutes and add extra stock (around 1/2 cup more).

2. Can I skip browning the meat?
You can, but browning adds depth of flavor that’s worth the extra few minutes.

3. Can I make this without an Instant Pot?
Absolutely! Follow the stovetop instructions—it’s just as delicious, though it takes a little longer.

4. What if my rice turns out too soft?
Make sure to measure your liquid and rice accurately. If the rice is too soft, it may have cooked slightly too long or had too much liquid.

5. Can I make this ahead of time?
Yes! Jambalaya reheats wonderfully, making it a great option for meal prep or make-ahead dinners.

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