Instant Pot Jambalaya

by Diana Rattray

This vibrant Instant Pot jambalaya is a Louisiana concoction, blending the region’s rich culinary heritage and the bold flavors of Creole cuisine. The dish combines juicy chicken thighs and spicy Andouille sausage, cooked with a medley of aromatic vegetables, spices, and rice. The Instant Pot pressure cooker makes it possible to create this dish any night of the week. Jambalaya is a combination of tastes and textures that will virtually transport you straight to the French Quarter.

I did not add shrimp to this particular jambalaya, but it’s easy to customize. Cook about 1/2 pound of peeled and deveined shrimp after you cook the sausage and chicken. Cook until the shrimp is cooked, then remove and set them aside. After the final release of pressure, add the cooked shrimp to the pot, then cover the pot and let the jambalaya stand on the warm setting for about 5 minutes to give the shrimp time to heat through.

Jambalaya History

Creole jambalaya is a dish with deep roots in the cultural melting pot of Louisiana, particularly in the city of New Orleans. Its origins can be traced back to the 18th century, when Spanish, French, African, and Caribbean influences began to shape the local cuisine. The name “jambalaya” is believed to be derived from a combination of two words: “jambon,” the French word for ham, and “aya,” an African term for rice. There is some speculation that the name comes from the Spanish dish “paella” because there are similarities between the two dishes.

The development of Creole jambalaya was influenced by the availability of local ingredients and the food traditions brought to the region by different cultures. You’ll see the Spanish influence in using spices, tomatoes, and rice while sautéing aromatic vegetables (onions, bell peppers, and celery) borrows a classic French technique. West African and Caribbean cooking methods also shaped the dish with various spices and seasonings.

Creole Jambalaya vs. Cajun Jambalaya

This Creole-style jambalaya differs from Cajun jambalaya in a few ways. While both versions use the “holy trinity” of sautéed onions, bell peppers, and celery, and a combination of proteins, Creole jambalaya also includes tomatoes. Cajun Jambalaya, on the other hand, does not contain tomatoes.

Recipe Variations

Jambalaya has a seemingly endless number of variations. Proteins can include chicken, shrimp, pork, turkey, sausage, or game meats. The dish has become a staple of Louisiana cuisine and a symbol of the region’s diverse cultural heritage. Here are some popular variations of jambalaya that you can try, but keep in mind that some versions are not well suited to the pressure cooker and some ingredients, such as seafood and rice substitutes, should be added near the end of cooking time.

• Jambalaya With Shrimp: After sautéing the sausage and chicken, sauté 8 to 12 ounces of medium to large peeled and deveined shrimp and set aside until later. Add the cooked shrimp to the pot when the green onions are added. Stir to blend and let it stand on warm to heat through.
• Seafood Jambalaya: This variation focuses on seafood, such as shrimp, crab, oysters, and fish, as the primary source of protein. It can be prepared in either the Creole or Cajun style, with or without tomatoes.
• Turkey or Duck Jambalaya: In this variation, poultry such as turkey or duck is used as the primary protein, giving the dish a unique and rich flavor. This can be especially popular during the holiday season or as a way to utilize leftovers.
• Chorizo Jambalaya: Chorizo, a spicy Spanish or Mexican sausage, can be used as an alternative or addition to Andouille sausage. This adds a distinctive flavor to the dish and brings in elements of Spanish or Mexican cuisine.

Why do you rinse long-grain rice?

Rinsing rice before cooking can help remove excess starch, which can cause the rice to be overly sticky or clumpy when cooked, plus it removes impurities, dirt, etc.
To rinse rice, measure it into a mesh sieve and hold it under cold running water until nearly clear. It will be cloudy at first, but will become a bit clearer after a minute or two.

What rice is best for jambalaya?

I used basmati rice because that’s what I had on hand, but another type of white, long-grain rice is fine. Louisiana or Carolina rice would be excellent, or use jasmine rice. I have not made this dish with brown rice, which would have to cook considerably longer.

How to Store and Reheat Jambalaya

• Refrigerate leftover jambalaya in a shallow, airtight container within 2 hours. It should be cooled before storing, but never leave it off the heat or out of the fridge for more than 2 hours. Jambalaya may be refrigerated for 3 to 4 days.
• For longer storage, label the container or food storage bag with the name and date and place it in the freezer. Jambalaya may be stored in the freezer for up to 3 months. Defrost frozen jambalaya in the fridge overnight.
• To reheat jambalaya, transfer it to a saucepan or sauté pan and add a splash of water, broth, or tomato juice. Heat gently over medium-low heat, stirring occasionally, until the jambalaya is hot. The FDA advises a temperature of 165 F when reheating leftovers.
• To reheat in the microwave, transfer the jambalaya to a microwave-safe container and cover it with a folded damp paper towel. Heat for 2 to 4 minutes, stirring it in 1-minute intervals, until it reaches 165 F. Microwaves heat unevenly, so it’s important to stir from time to time.

How To Make Instant Pot Jambalaya

The smoked sausage is browned in the Instant Pot on the sauté setting.

The sausage is removed and the chicken is added and browned.

The chicken is removed and the onions, peppers, celery, garlic, and Creole seasoning are sautéed in the pot.

The sausage and chicken are added back to the pot along with the chicken stock, Worcestershire sauce, rice, and tomatoes.

After a 7-minute cook and a 5-minute natural release, the lid is removed and the jambalaya is fluffed and seasoned.

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