Easy Instant Pot Chicken & Sausage Jambalaya Recipe

Jambalaya is one of those dishes that’s bursting with flavor and comes together as a one-pot meal—ideal for busy weeknights or cozy weekends at home. This Instant Pot version of chicken and beef sausage jambalaya makes it easier than ever to create that signature Creole taste without spending hours in the kitchen. With just a few minutes of prep and the magic of pressure cooking, you’ll have a satisfying, comforting dish that tastes like it’s been simmering all day.

There’s something deeply comforting about the flavors in jambalaya. The combination of savory beef sausage, tender chicken, and perfectly seasoned rice, all mingling with onions, bell peppers, and celery—feels like a warm hug in every bite. It reminds me of a dinner party I hosted where this jambalaya was the star of the show. By the end of the night, my friends were scraping the pot, asking for the recipe. Now, let’s dive into making this Instant Pot chicken and sausage jambalaya a staple in your home too!

this RECIPE

A quick history of jambalaya

Jambalaya has roots that trace back to Louisiana, where French, Spanish, and African culinary influences mingled to create this classic dish. Originally, jambalaya was a way to use up bits of meat and vegetables, mixing them with rice for a hearty, affordable meal. It’s similar in spirit to Spanish paella or West African jollof rice, but over time, jambalaya developed its own unique flavor profile, thanks to the addition of Creole spices and local ingredients. There are two main types: Creole jambalaya, which includes tomatoes, and Cajun jambalaya, which doesn’t. Our version here leans towards the Creole style, with diced tomatoes adding a rich, tangy base to the dish.

Let’s talk ingredients: the essentials for bold flavor

• Extra-virgin olive oil: A couple of teaspoons add a light, healthy base for sautéing the veggies. If you’re out of olive oil, try avocado oil or even a dab of butter for a richer flavor.
• Beef sausage: This brings a smoky depth to the dish. If you’re in a pinch, turkey sausage can also work well and has a similar texture.
• Chicken breasts: Lean and tender, the chicken breast chunks soak up all those delicious spices. If you prefer dark meat, boneless chicken thighs are a great alternative and add a bit more richness.
• Onion, bell pepper, and celery: This trio is the backbone of many Creole and Cajun dishes. I like using sweet onions for a mellow flavor, and red bell pepper for a touch of sweetness.
• Creole seasoning: Adds that unmistakable spicy kick. If you’re out of Creole seasoning, a mix of paprika, garlic powder, and thyme will do the trick, or a pinch of Italian seasoning for a milder touch.
• Chicken stock: This adds moisture and depth to the rice. For a richer taste, try homemade stock, or low-sodium store-bought stock if you’re watching your salt intake.
• Long-grain white rice: Long-grain rice stays separate and fluffy. If you only have short-grain rice, that works too; just expect a slightly stickier texture.
• Diced tomatoes: The tomatoes add a bit of acidity and richness to balance the spices. Fire-roasted tomatoes are ideal if you want a little extra smoky flavor.

Kitchen gear you’ll need for this recipe

• Instant Pot: This recipe is tailored for an Instant Pot, which lets you sauté and pressure cook all in one. If you don’t have one, the stovetop works too (instructions included below).
• Large skillet: You’ll need a skillet to brown the sausage and chicken before adding them to the Instant Pot. This step adds an extra layer of flavor that makes a big difference in the final dish.
• Wooden spoon or spatula: For stirring the veggies and scraping up those flavorful brown bits at the bottom of the pot.
• Measuring cups and spoons: Precision helps, especially when measuring rice and liquids, so you get the perfect rice texture.

Step-by-step: my foolproof method for Instant Pot jambalaya

1. Get the Instant Pot hot: Start by pressing the “Sauté” function on your Instant Pot. When it says “HOT,” drizzle in the olive oil. You want a nice sizzle here.
2. Sauté the ingredients: Add the chopped onion, bell pepper, and celery to the pot. Stir occasionally and let them cook for about 4-5 minutes, until they’re golden and translucent. If you see any dry spots, feel free to add a tiny bit more oil.
3. Brown the meats separately: While the veggies are cooking, heat a separate skillet on medium-high. Add a little oil, then toss in the sausage, browning each side for about 2 minutes. Remove the sausage and do the same with the chicken, cooking it until both sides are just golden. Browning the meat separately gives it a little extra flavor and texture.
4. Build the flavors: Add minced garlic, Creole seasoning, salt, and Italian seasoning to the veggies in the Instant Pot. Stir for about a minute, until everything smells fragrant and the spices start to bloom.
5. Deglaze with chicken stock: Pour the chicken stock into the pot, scraping up any browned bits with your spoon. Those bits are packed with flavor!
6. Layer and cook: Return the sausage and chicken to the Instant Pot, spreading it out in an even layer. Pour the uncooked rice over the meat, followed by the diced tomatoes. Gently press the tomatoes down so they cover the rice.
7. Pressure cook: Secure the lid and set the steam vent to the locked position. Select “Pressure Cook” (or “Manual”) and set the timer for 5-6 minutes at high pressure (or 6-8 minutes if you’re at a higher altitude).
8. Quick release: When the timer goes off, carefully perform a quick release to let out the steam. Give everything a good stir, and your jambalaya is ready to serve!

Adding shrimp for a special touch

If you’d like to add shrimp, wait until the Instant Pot has finished cooking and released the pressure. Stir in 12 ounces of cooked shrimp, re-seal the lid, and let the residual heat warm the shrimp for about 5 minutes.

Customizing your jambalaya: make it your own

• Vegetarian version: Swap out the chicken and sausage for a plant-based sausage alternative, and use vegetable stock instead of chicken stock. Add in some mushrooms for an extra meaty texture.
• Seafood jambalaya: Add a combination of shrimp, crab meat, or crawfish for a seafood-forward version. Just be sure to add these ingredients in at the end so they don’t overcook.
• Spice it up: If you love heat, toss in a diced jalapeño with the onions, or add a dash of hot sauce just before serving.
• Low-carb option: Skip the rice and serve this over cauliflower rice. Just reduce the cooking liquid slightly so the dish doesn’t end up too watery.
• Herbaceous twist: For a fresh flavor, add chopped fresh herbs like parsley or thyme at the end of cooking.

Serving suggestions to impress your guests

Jambalaya is hearty enough to serve on its own, but if you want to round out the meal, try pairing it with a crisp green salad or some crusty French bread for dipping. Garnish each bowl with a sprinkle of chopped parsley for a pop of color. Serve it family-style, right from the Instant Pot to the table—it’s a fun and casual way to share the meal.

Drink pairings

To balance the spice in jambalaya, try serving it with a refreshing drink. I love an ice-cold glass of lemonade, which brings a sweet and tart contrast to the rich flavors. Iced tea with a hint of mint also pairs nicely, especially if it’s slightly sweetened. Another great option is a ginger ale which has a subtle spiciness that complements the Creole flavors without overwhelming them.

Storage and reheating tips

Got leftovers? Store your jambalaya in an airtight container in the fridge for up to three days. When reheating, add a splash of chicken stock or water to loosen it up, as the rice will continue to absorb liquid. For best results, reheat on the stovetop over medium-low heat, stirring occasionally. You can also reheat it in the microwave—just cover it with a damp paper towel to keep it from drying out.

Scaling the recipe for more (or fewer) servings

This recipe serves about 4 people, but it’s easy to scale up if you’re feeding a crowd. Just double the ingredients and add an extra minute or two to the pressure cook time. For smaller portions, you can halve the recipe, but be sure to keep an eye on the liquid levels; you may need to reduce the cooking stock slightly to prevent the rice from turning mushy.

Common questions about jambalaya

Q: Can I use brown rice instead of white rice?
A: Yes, but it will require a longer cooking time. Brown rice needs about 22-25 minutes in the Instant Pot, so adjust the timing accordingly.

Q: Is there a way to make this jambalaya less spicy?
A: Absolutely! Use a mild Creole seasoning, or cut the amount in half if you prefer a milder flavor.

Q: Can I use pre-cooked chicken?
A: Yes, just add it in with the sausage after the vegetables have been sautéed. You won’t need to brown it separately.

Q: How do I prevent the rice from sticking to the bottom of the pot?
A: Make sure to deglaze the pot with chicken stock before adding the rice. Stir well to scrape up any browned bits, which helps prevent sticking.

Q: Can I freeze jambalaya?
A: Jambalaya can be frozen, but the texture of the rice may change slightly when reheated. Freeze in airtight containers for up to 3 months, and reheat on the stovetop for best results.

Now that you know all the tips and tricks, it’s time to give this Instant Pot chicken and sausage jambalaya a try! It’s the kind of recipe that’s perfect for experimenting with flavors and textures, so don’t be afraid to make it your own. Enjoy!

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