Instant Pot Jambalaya – Indulge in the flavors of the Bayou with our mouthwatering Instant Pot Jambalaya recipe! Bursting with a tantalizing blend of chicken, shrimp, and smoky sausage, this Cajun-inspired dish is a true delight for your taste buds. The Instant Pot makes it quick and easy to prepare, allowing you to enjoy the rich flavors and vibrant aromas of traditional jambalaya in no time. Whether you’re a fan of Cajun cuisine or simply seeking an exciting and satisfying meal, this recipe is a must-try!
In my household, Instant Pot Jambalaya has become a beloved staple that never fails to bring smiles to our faces. Every time I prepare this flavorful dish, it takes me back to our memorable family vacation in New Orleans. We stumbled upon a charming little restaurant tucked away in the French Quarter, where we were introduced to the wonders of authentic jambalaya. Since then, I’ve been on a mission to recreate that delightful experience in my own kitchen. With the perfect combination of tender chicken, succulent shrimp, and smoky sausage, our Instant Pot Jambalaya has become a beloved favorite that brings our family together, filling our home with warmth and laughter.
Why This Instant Pot Jambalaya Recipe Is a Winner?
- A Taste of Louisiana: Immerse yourself in the vibrant flavors of Louisiana with this authentic jambalaya recipe. Each bite carries the essence of Cajun cuisine, blending bold spices, tender proteins, and aromatic vegetables.
- Quick & Convenient: Thanks to the magic of the Instant Pot, you can enjoy a homemade jambalaya that tastes like it’s been simmering all day, but in a fraction of the time. It’s perfect for busy weeknights or when you’re craving a satisfying meal with minimal effort.
- Dynamic Flavor Profile: This jambalaya strikes the perfect balance between smoky, savory, and slightly spicy flavors. The combination of andouille sausage, succulent shrimp, and tender chicken creates a harmonious blend that will have you reaching for seconds.
- Versatile and Adaptable: Feel free to customize the recipe to suit your taste preferences. Adjust the level of spiciness, swap out proteins, or add your favorite vegetables to make it your own.
Ingredients:
- 1¼ pounds (565g) boneless, skinless chicken thighs
- 2 cups (440g) Jasmine rice
- ½ – 1 pound (225g – 450g) shrimp, thawed (we used 10 16/20 shrimps)
- 1 pound (454g) Andouille sausages or Kielbasa sausages, sliced into ¼-inch pieces
- 2 ribs (195g) celery, diced
- 1 (190g) bell pepper, diced
- 1 tablespoon (18g) unsalted butter + 1 tablespoon olive oil (or 2 tablespoons olive oil)
- 1 can (14.5oz) crushed or diced tomatoes
- 1 (211g) onion, diced
- 8 (32g) garlic cloves, minced
- 1 teaspoon (5.8g) tomato paste
- 1½ tablespoons (22.5ml) regular soy sauce
- 2 cups (500ml) unsalted chicken stock
- ¼ teaspoon (0.2g) dried thyme
- ¼ teaspoon (0.25g) dried oregano
- 1 teaspoon (3g) smoked paprika
- ½ – 1 teaspoon (1.2g) cayenne pepper (adjust according to your spicy preference)
Directions:
Press the “Sauté” button on your Instant Pot and select the “Sauté More” function. Allow the Instant Pot to heat up until it displays “HOT” (~8 minutes).
Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil to the Instant Pot.
Pat dry the chicken thighs with a paper towel, then season one side of the chicken with kosher salt and black pepper.
Place the chicken thighs (seasoned side down) on one side of the Instant Pot and arrange the shrimp on the other side. Brown them for 3.5 minutes. Season the other side of the chicken and shrimp with salt and black pepper. Flip the chicken and shrimp, and brown the other side for another 3.5 minutes.
Set aside the browned chicken, then sauté the shrimp for another 30 seconds to 1 minute. Set aside the shrimp for later use.
Add the sliced sausages to the Instant Pot and sauté for 3 minutes.
Add the diced onions, bell peppers, and celery to the pot, and sauté for 2 minutes. Add the minced garlic cloves, tomato paste, dried thyme, dried oregano, smoked paprika, and cayenne pepper. Sauté for another minute.
Pour in ½ cup (125ml) of unsalted chicken stock to deglaze the Instant Pot, making sure to scrape off all the flavorful brown bits from the bottom.
Add 1.5 tablespoons of regular soy sauce and give it a quick mix.
Push all the ingredients to one side, then add the browned chicken with all its meat juices to the Instant Pot. Add 2 cups (440g) of well-drained Jasmine rice on top of the chicken.
Pour 1½ cups (375ml) of unsalted chicken stock into the Instant Pot, ensuring that all the rice is fully submerged. Layer the crushed or diced tomatoes on the very top. Do not mix.
Close the lid of the Instant Pot and ensure the Venting Knob is in the Sealing Position.
For chicken thighs: Pressure Cook at High Pressure for 7 minutes, followed by a Natural Release of 10 minutes.
For chicken drumsticks: Pressure Cook at High Pressure for 8 minutes, followed by a Natural Release of 10 minutes.
After 10 minutes, release the remaining pressure by turning the Venting Knob to the Venting Position. Open the lid carefully.
Add the cooked shrimp to the jambalaya and mix well. Taste the jambalaya and adjust the seasoning accordingly. It may seem a bit watery at first, but as you mix the ingredients together, the consistency will come together perfectly.
For added flavor, sprinkle roughly 3-4 pinches of salt to enhance the overall taste of the dish.
Garnish the Jambalaya with sliced green onions, then serve and enjoy!
Notes:
- Feel free to experiment with different proteins or vegetables to suit your preferences. You can add crawfish, crab, or even chunks of smoked sausage for added variety.
- If you prefer a milder jambalaya, reduce the amount of cayenne pepper according to your taste.
- For a complete Cajun experience, serve this jambalaya with warm cornbread or crusty French bread.
Indulging in a steaming plate of Instant Pot Jambalaya is like taking a flavorful journey to the heart of Cajun cuisine. This recipe combines the warmth of cherished memories, the convenience of modern cooking, and the excitement of vibrant flavors. Whether you’re a seasoned fan of Cajun dishes or a curious food explorer, this jambalaya is sure to satisfy your cravings and leave you wanting more.
With its tender chicken, succulent shrimp, smoky sausage, and a harmonious blend of spices, this Instant Pot Jambalaya captures the essence of Louisiana’s culinary heritage. The Instant Pot transforms the cooking process, allowing you to enjoy a traditionally slow-cooked dish in a fraction of the time, without sacrificing any of the rich flavors.
Gather your loved ones around the table, serve up generous portions of this aromatic masterpiece, and watch as the conversation comes alive with each delightful bite. The Instant Pot Jambalaya has the power to create moments that will be cherished for years to come, just like the memories it evokes in my own household.
So, don’t hesitate to dive into the world of Cajun cooking and experience the magic of Instant Pot Jambalaya. Let the aromas fill your kitchen, the flavors dance on your palate, and the joy of sharing a delicious meal with loved ones warm your heart. It’s time to embark on a culinary adventure that will leave you craving more Cajun delights.
Frequently Asked Questions
Can I use different types of rice?
While Jasmine rice is traditionally used in jambalaya, you can experiment with other types of rice, such as long-grain white rice or even brown rice. Keep in mind that cooking times and liquid ratios may vary, so adjust accordingly.
Can I make this recipe without an Instant Pot?
Absolutely! While the Instant Pot makes the process quicker, you can still prepare jambalaya on the stovetop or in a slow cooker. Simply follow the same steps, adjusting cooking times and methods as needed.
Can I make this recipe vegetarian or vegan?
Yes! To make a vegetarian version, omit the chicken, shrimp, and sausages, and add more vegetables like diced zucchini, carrots, or mushrooms. For a vegan option, replace the butter with plant-based margarine or oil, and use vegetable stock instead of chicken stock.
How spicy is this jambalaya?
The spiciness level can be adjusted to your liking by increasing or reducing the amount of cayenne pepper. Start with a smaller amount if you prefer a milder dish, and add more if you want an extra kick.
Instant Pot Jambalaya
Ingredients
- 1¼ pounds 565g boneless, skinless chicken thighs
- 2 cups 440g Jasmine rice
- ½ - 1 pound 225g - 450g shrimp, thawed (we used 10 16/20 shrimps)
- 1 pound 454g Andouille sausages or Kielbasa sausages, sliced into ¼-inch pieces
- 2 ribs 195g celery, diced
- 1 190g bell pepper, diced
- 1 tablespoon 18g unsalted butter + 1 tablespoon olive oil (or 2 tablespoons olive oil)
- 1 can 14.5oz crushed or diced tomatoes
- 1 211g onion, diced
- 8 32g garlic cloves, minced
- 1 teaspoon 5.8g tomato paste
- 1½ tablespoons 22.5ml regular soy sauce
- 2 cups 500ml unsalted chicken stock
- ¼ teaspoon 0.2g dried thyme
- ¼ teaspoon 0.25g dried oregano
- 1 teaspoon 3g smoked paprika
- ½ - 1 teaspoon 1.2g cayenne pepper (adjust according to your spicy preference)
Instructions
- Press the "Sauté" button on your Instant Pot and select the "Sauté More" function. Allow the Instant Pot to heat up until it displays "HOT" (~8 minutes).
- Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil to the Instant Pot.
- Pat dry the chicken thighs with a paper towel, then season one side of the chicken with kosher salt and black pepper.
- Place the chicken thighs (seasoned side down) on one side of the Instant Pot and arrange the shrimp on the other side. Brown them for 3.5 minutes. Season the other side of the chicken and shrimp with salt and black pepper. Flip the chicken and shrimp, and brown the other side for another 3.5 minutes.
- Set aside the browned chicken, then sauté the shrimp for another 30 seconds to 1 minute. Set aside the shrimp for later use.
- Add the sliced sausages to the Instant Pot and sauté for 3 minutes.
- Add the diced onions, bell peppers, and celery to the pot, and sauté for 2 minutes. Add the minced garlic cloves, tomato paste, dried thyme, dried oregano, smoked paprika, and cayenne pepper. Sauté for another minute.
- Pour in ½ cup (125ml) of unsalted chicken stock to deglaze the Instant Pot, making sure to scrape off all the flavorful brown bits from the bottom.
- Add 1.5 tablespoons of regular soy sauce and give it a quick mix.
- Push all the ingredients to one side, then add the browned chicken with all its meat juices to the Instant Pot. Add 2 cups (440g) of well-drained Jasmine rice on top of the chicken.
- Pour 1½ cups (375ml) of unsalted chicken stock into the Instant Pot, ensuring that all the rice is fully submerged. Layer the crushed or diced tomatoes on the very top. Do not mix.
- Close the lid of the Instant Pot and ensure the Venting Knob is in the Sealing Position.
- For chicken thighs: Pressure Cook at High Pressure for 7 minutes, followed by a Natural Release of 10 minutes.
- For chicken drumsticks: Pressure Cook at High Pressure for 8 minutes, followed by a Natural Release of 10 minutes.
- After 10 minutes, release the remaining pressure by turning the Venting Knob to the Venting Position. Open the lid carefully.
- Add the cooked shrimp to the jambalaya and mix well. Taste the jambalaya and adjust the seasoning accordingly. It may seem a bit watery at first, but as you mix the ingredients together, the consistency will come together perfectly.
- For added flavor, sprinkle roughly 3-4 pinches of salt to enhance the overall taste of the dish.
- Garnish the Jambalaya with sliced green onions, then serve and enjoy!
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