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Jambalaya in a white bowl on a wooden board

Instant Pot Jambalaya

Instant Pot Jambalaya is a Cajun Creole mix of sausage, chicken, and shrimp, with rice and lots of spices! Pressure cooker jambalaya is delicious and filling. Nothing else tastes like this!

Course Dinner
Cuisine Cajun
Keyword pressure cooker jambalaya recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 562 kcal
Author Sandy Clifton


  • 1 lb Shrimp (41-50 count) peeled & deveined
  • 1 1/2 Tbsp Cajun Seasoning, divided (or use Creole)
  • 3 Tbsp Olive Oil, divided
  • 1 lb Chicken Breast, cubed (or use thighs)
  • 1 lb Andouille Sausage, cut in 1/2" rounds
  • 1 lg Onion, chopped
  • 2 ribs Celery, chopped
  • 1 Bay Leaf
  • 4 lg cloves Garlic, pressed or finely minced
  • 1 lg Jalapeño, deseeded and diced
  • 1 Green Bell Pepper, seeded and chopped
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Marjoram, dried
  • 1 tsp Thyme Leaves, dried (not ground thyme)
  • 2 cups Chicken Broth, low sodium
  • 1 Tbsp Worcestershire Sauce
  • 1 1/2 cup Long Grain White Rice, rinsed
  • 1 (14.25 oz) can Diced Tomatoes, with juice


  • 2 Tbsp Parsley, chopped


  1. Before you begin cooking, have all of your ingredients prepped. Veggies cut, meats cut, rice rinsed, spices measured, and have it all right there with your pot.

  2. Sprinkle the shrimp with 2 tsp of the Cajun seasoning. Toss to coat and set aside.

  3. Turn on the pot's Sauté setting. When it is hot, add 2 Tablespoons of the olive oil.

  4. Add the Sausage pieces and let brown on one side. Then flip them over and brown on the other side. Remove them to a paper towel lined plate.

  5. Add the shrimp to the pot and cook them, stirring frequently, until they are halfway cooked. Remove them to a paper towel lined plate.

  6. Add the chicken and cook for a couple of minutes, just long enough to get a little color on all sides, but not fully cooked. Remove to a paper towel lined plate.

  7. Add the remaining Tablespoon of olive oil and the onions, celery, and bay leaf. Cook, stirring occasionally, until the veggies soften a little. Add a little more olive oil if needed.

  8. Add the garlic, jalapeño, and green pepper. Cook, stirring constantly for about 30 seconds.

  9. Add the salt, marjoram, thyme, and the remaining Cajun seasoning. Stir well.

  10. Add the chicken broth and Worcestershire sauce. Stir.

  11. Add the rice in an even layer on top, but don't stir it in.

  12. Pour the diced tomatoes on top of the rice evenly. don't stir.

  13. Add the chicken back into the pot in an even layer. Just press it down gently into the liquid. It doesn't have to be completely submerged.

  14. Turn off the Sauté setting.

  15. Close the lid and set the steam release knob to the Sealing position.

  16. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 6 minutes. High Pressure. The pot will take several minutes to come to pressure.

  17. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 4 minutes (4 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

  18. When the pin in the lid drops back down, open the lid.

  19. Add the shrimp and the sausage. Gently stir in and put the lid back on, but don't close the steam valve, leave it on venting. Let it sit for 5 minutes to finish cooking the shrimp.

  20. Open the lid and give it a stir. taste the rice and adjust salt and/or seasoning as desired.

  21. Serve with parsley on top, and some hot sauce, if desired.