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Made with chicken, sausage, shrimp and vegetables, this Instant Pot Jambalaya is a quick and hearty pressure cooker meal your family will love!

Instant Pot Jambalaya Recipe


  • 14 oz. Andouille sausage cut into coins
  • 1 lb. large raw shrimp, deveined with tails on
  • 20 oz. boneless skinless chicken thighs chopped into small bite-sized pieces
  • 28 oz can whole peeled tomatoes juice reserved*
  • 2 tablespoons olive oil
  • 2 green peppers
  • 2 yellow onions
  • 5 ribs of celery
  • 5 green onions
  • 2 heaping teaspoons fresh thyme leaves
  • 5-6 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground pepper
  • 3 bay leaves
  • 2 cups uncooked rice
  • Around 3 cups chicken broth*


  1. Set your Instant Pot to sauté, high, and brown the sausage, then remove -leaving about 1 tablespoon of the oil.
  2. Add the chicken, cook until just starting to brown in spots -about 4-5 minutes, remove, discard oil.
  3. Add the olive oil and all the chopped vegetables except for the onion greens, which will be added in after cooking.

  4. Stir continuously until the onion becomes translucent -about 4 minutes, then add the herbs, spices, and salt. Sauté for another minute, heating the spices to release their aromas.
  5. Add the tomatoes, rice, chicken, and 4 cups chicken broth/tomato juice mixture, mix well, then seal with the lid.
  6. Set the Instant Pot to pressure cook, high, 16 minutes.
  7. When finished cooking, let it naturally release -this should only take about 5 minutes or so as there isn’t much airspace in the pot.
  8. Open the cover and add the sausage, uncooked shrimp, and onion greens. Mix thoroughly, then cover and set to “keep warm” for 10 minutes.
  9. Remove cover and serve.

Recipe Notes

*you want the juice from the tomatoes plus enough chicken broth to equal 4 cups.