Instant Pot Jambalaya
Instant Pot jambalaya is packed with flavor! Your friends and family will love this Southern classic!
This Instant Pot jambalaya transforms a Louisiana classic into a quick and flavorful weeknight dinner. Tender chicken thighs and spicy andouille sausage simmer with aromatic vegetables, rice, and tomatoes to create a bold, comforting one-pot meal. The Instant Pot streamlines the process, bringing this vibrant Creole-style rice dish together in a fraction of the time it would take using traditional methods.
Shrimp-Free Version (But Easy to Add)
While this version skips the shrimp, it’s easy to include if you’d like. Sauté 1/2 pound of peeled, deveined shrimp and stir them in after pressure cooking. Cover the pot and let it stand over warm heat for about 5 minutes, just long enough to gently warm the shrimp through.
Jambalaya History
Creole jambalaya evolved from the rich cultural tapestry of Louisiana, particularly in New Orleans. Spanish, French, African, and Caribbean influences began blending in the 18th century, shaping what we now know as the region’s signature cuisine. The word “jambalaya” likely comes from “jambon,” the French word for ham, and “aya,” an African word for rice. Others point to Spanish paella as the original inspiration.
Creole Jambalaya vs. Cajun Jambalaya
This Creole-style jambalaya differs from Cajun jambalaya in a few ways. While both versions utilize the “holy trinity” of sautéed onions, bell peppers, and celery, along with a combination of proteins, Creole jambalaya also incorporates tomatoes. Cajun Jambalaya, on the other hand, does not contain tomatoes.
? Instant Pot Jambalaya 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. However, keep in mind that some versions are not well-suited to the pressure cooker, and certain ingredients, such as seafood and rice substitutes, should be added near the end of the 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 just before serving. 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. Add any cooked seafood a minute or two before serving; stir gently.
- Turkey or Duck Jambalaya – In this variation, leftover cooked 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.
? Common Questions
- Why rinse long-grain rice?
Rinsing removes surface starches that can make rice overly sticky or gummy. It also helps eliminate dust or debris. - What type of rice is best?
Any long-grain white rice works well. Louisiana or Carolina rice is traditional, but jasmine or basmati rice are also good options. Avoid brown rice unless you’re adjusting the cook time, as it takes significantly 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 more extended 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 in 1-minute intervals, stirring occasionally, until it reaches 165°F. Since microwaves heat unevenly, stir the contents between intervals for best results.
Instant Pot Jambalaya
Ingredients
- 2 tablespoons vegetable oil
- 12 ounces andouille sausage, sliced (I use Aidells)
- 2 to 3 boneless chicken thighs, about 12 ounces, cut into bite-sized pieces
- 8 ounces medium to large shrimp, optional
- 1 1/2 cups diced onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 4 cloves garlic, minced
- 2 teaspoons Creole seasoning
- 1/4 teaspoon ground black pepper
- 1 1/4 cups chicken stock
- 2 teaspoons Worcestershire sauce
- 1 cup long grain white rice, well rinsed
- 1 can, 14.5-ounce diced tomatoes, undrained
- Salt, to taste
- Optional: sliced green onions, thyme leaves, or parsley, for garnish
Instructions
- Sauté the Sausage: Select the Instant Pot sauté function and add 1 tablespoon of vegetable oil. When the oil is hot but not smoking, add the sliced sausage. Cook for about 3 to 4 minutes, stirring frequently, until lightly browned on both sides. Remove the sausage to a plate and set aside.
- Sauté the Chicken: Add the remaining tablespoon of oil to the pot. Add the chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until lightly browned. Transfer the sausage to the plate. Cook the Vegetables and Aromatics: Add the onion, bell pepper, and celery to the pot. Sauté for about 5 minutes, stirring frequently, until the onion is translucent. Stir in the garlic, Creole seasoning, and black pepper. Cook for 2 more minutes, stirring often.
- Deglaze, Add Remaining Ingredients, and Pressure Cook: Pour in the chicken stock and scrape up any browned bits from the bottom of the pot. Return the sausage and chicken to the pot. Add the rice, pressing it gently into the liquid without stirring. Spoon the tomatoes with their juices on top—do not stir. Lock the lid in place, choose pressure cook, and set the time for 7 minutes. When the time is up, let the pressure come down naturally for 5 minutes and then do a quick release.
- Finish the Dish: Taste and add salt, as needed, then stir in the green onions.
- Serve: Spoon the jambalaya into bowls or a serving dish and garnish with chopped parsley, fresh thyme leaves, or sliced green onion tops. Enjoy!
