Have you gotten on the Instant Pot/electric pressure cooker bandwagon yet? It’s one of my favorite tools in my cooking arsenal, and completely worth the hype. I’ve found several delicious, tried-and-true recipes for my Instant Pot, and have also been developing my own Instant Pot recipes. Today I’m sharing an Instant Pot jambalaya recipe with shrimp and chicken. This quick and easy pressure cooker jambalaya is made all in one pot – your Instant Pot! The jambalaya Instant Pot recipe serves eight, so it’s great for entertaining guests. I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot® Jambalaya with Shrimp and Chicken on Allrecipes here, and see the full recipe (Jump to Recipe) along with some of my cooking tips below.
New to the Instant Pot? Then my new cookbook is for you! Pressure Cooker Cookbook for Beginners is your guide to everything you need to know about this culinary gadget―and how to make it work for you, along with step-by-step instructions for 75 different delectable recipes to help tackle meals during a busy week. Order Pressure Cooker Cookbook for Beginners on Amazon here.
What you need to make Instant Pot jambalaya
I’ve got the full Instant Pot jambalaya recipe at the end of this post (Jump to Recipe), but here’s what you’ll need to make pressure cooker jambalaya:
- 2 tablespoons olive oil, divided
- 14 ounces andouille sausage, sliced into rings
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1 pound boneless, skinless chicken breast, cubed
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 28-ounce can diced tomatoes, undrained
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon hot pepper sauce (such as Tabasco or Louisiana Brand)
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 tablespoons green onions, chopped (for garnish)
How to make pressure cooker jambalaya
You start the Instant Pot jambalaya recipe by using the Sauté function on your pressure cooker multi-cooker. The first step is to brown the slices of andouille sausage. When done, you set them aside to sauté the next ingredients in your pressure cooker jambalaya.
Next you saute the onion and garlic for about a minute before adding the chicken, bell pepper, and celery, cooking until the chicken starts to brown on the edges.
At this point you return the browned sausage to the pot along with the canned diced tomatoes (with their liquid), thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Hot tip: spice lovers can double the hot pepper sauce to give it an extra kick.
Once well combined, turn off the sauté function, close and lock the lid and select high pressure for 7 minutes. The cooking time will start after the 10-15 minutes your pot will need to reach pressure.
When done, release the pressure using the quick-release method (according to your manufacturer’s instructions). After the pressure has released completely, press Cancel and carefully remove the lid. Stir the shrimp into the pot then replace the lid. Let the pressure cooker jambalaya sit in the pot, covered, for 3 minutes to cook the shrimp in the hot sauce and steamy environment.
Serve the Instant Pot jambalaya with rice and top with chopped green onions.
Here’s the Instant Pot jambalaya recipe! Enjoy!