I don’t know about you, but I LOVE my instant pot. It makes dinner a breeze and I honestly don’t think I’ll ever make rice another way. One of the first things I made when my I bought it was Instant Pot Jambalaya, and I’ve never looked back. It comes together so quickly and is packed with flavor. It’s the perfect balance of protein, carbs and veggies which makes it a must-have meal in my house full of teenage athletes.
To make this classic jambalaya, start by pre-heating the Instant Pot. You can do this by turning the Instant Pot to sauté mode and allowing it to heat up for 2-3 minutes before adding the olive oil.
Add the onions, bell pepper, celery and garlic and sauté for 4-5 minutes. Then, add the remaining ingredients and stir well.
Pin this recipe for later and be sure to follow me on social media so that you never miss a recipe!
-Ashton
The Haunted Foodie
If you love an easy meal, check out my monthly meal planning system and let me plan dinner for you! You’ll have a fully curated menu for two months so you can focus on what’s really important. This meal planning bundle includes 56 days of meals with 100 recipes and perfectly planned weekly grocery lists to make shopping easier and more affordable! Click here to grab your copy today!
Instant Pot Jambalaya
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 12 oz package Andouille or Smoked Sausage sliced
- 2 lbs Chicken Breasts diced
- 1 Onion diced
- 4 cloves Garlic minced
- 1 Green Bell Pepper diced
- 1 Red Bell Pepper diced
- 3 Celery Stalks sliced
- 1 can Diced Tomatoes 15 oz
- 2 Cups Rice
- 3 1/2 Cups Chicken Broth
- 1 TBSP Soy Sauce
- 1 TBSP Worcestershire Sauce
- 1 tsp Creole Seasoning
- 1/2 tsp Cajun Seasoning
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 TBSP Olive Oil
Instructions
- Turn the instant pot to sauté mode and allow it to preheat for 2-3 minutes before adding the olive oil.
- Add the onions, bell pepper, celery and garlic and sauté for 4-5 minutes.
- Add the remaining ingredients and stir well.
- Place the lid on the instant pot, turn the venting knob to "sealing."
- Cook the jambalaya on high pressure for 4 minutes. Allow the pressure to release for 10 minutes then quickly release the remaining pressure.
- Serve with a side of bread and butter and enjoy!
Disclosure: some of the links on this website are affiliate links, meaning at no additional cost to you, I may earn a referral commission.
Hi! I’m Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!