Instant Pot Jambalaya

Instant Pot Jambalaya


The Instant Pot is a great way to make jambalaya, a Cajun classic, in just an hour.
  • 2 c. long-grain white rice
  • 2 tsp. neutral oil, such as canola
  • 12 oz. andouille or smoked sausage, cut into ½" pieces
  • 1 medium green bell pepper, seeds and ribs removed, chopped (about 1 c.)
  • ½ medium yellow onion, chopped (about 1 c.)
  • 2 medium stalks celery, chopped (about ¾ c.)
  • 4 cloves garlic, finely chopped
  • 2 dried bay leaves
  • 2 tsp. Worcestershire sauce
  • 1 tsp. dried thyme
  • ½ tsp. freshly ground black pepper
  • 4 tsp. Cajun seasoning with salt (or 2 tsp. salt-free Cajun seasoning plus 2 tsp. kosher salt), divided
  • 8 oz. boneless, skinless chicken thighs, cut into 1" pieces
  • 3 c. low-sodium chicken broth
  • 4 scallions, finely chopped
  • Tabasco hot sauce, for serving
  1. In a fine-mesh sieve, rinse rice under cool running water until water runs clear.
  2. Set Instant Pot to “Sauté” setting and heat oil. Cook sausage, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a medium bowl; set aside.
  3. In Instant Pot, combine bell pepper, onion, celery, garlic, bay leaves, Worcestershire, thyme, pepper, and 2 teaspoons Cajun seasoning. Cook, stirring frequently, until slightly softened, about 5 minutes.
  4. Season chicken with remaining 2 teaspoons Cajun seasoning. Add chicken, rice, and broth to pot. Stir to combine, then press “Cancel” on the Instant Pot. Seal lid and set to “Pressure Cook” on High for 8 minutes. Let pressure release naturally for 10 minutes, then quick release remaining steam.
  5. Unlock lid and fluff with a fork. Add reserved sausage and mix to combine. Top with scallions. Serve with hot sauce alongside.

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