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Instant Pot Sausage Jambalaya

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This Instant Pot Sausage Jambalaya will warm your soul and belly on a cold day. It’s loaded with authentic Creole flavors and super easy to make. Enjoy this Instant Pot Jambalaya year-round, not just for Mardi Gras!

sausage jambalaya in a black bowl

You’re going to LOVE this easy Instant Pot Jambalaya if you’re the kind of person who:

  • Loves a good hearty bowl of comfort food
  • Enjoys a little bit of spice in your life (or a lot – this recipe is totally customizable!)
  • Craves a little southern Louisiana food every once in a while
  • Loves making one-pot meals in the Instant Pot

Making jambalaya in the Instant Pot is definitely the easiest way to make jambalaya because the rice cooks in just 7 minutes and it’s very hands-off.

Yes, you have to allow the pot to come to pressure and release pressure, but you can just press a button and walk away without having to bring water to a boil, cover, reduce the heat, etc etc. 

I have this 8 quart Instant Pot and it’s absolutely perfect for making large hearty recipes like Jambalaya.

Ready to make some Jambalaya?? Let’s do it!!

2 bowls of jambalaya in front of an Instant Pot

Ingredients

There’s definitely more than one way to make jambalaya, but this is my go-to recipe that’s served me well over the years.  You will need:

  • An onion and a couple cloves of garlic
  • A bell pepper (I like to use green)
  • A jalapeño pepper (optional)
  • 12-15 oz sliced smoked sausage, such as andouille (more on this later!)
  • Cajun seasoning (or Creole seasoning – more on this later!)
  • Tomato paste AND a can of diced tomatoes
  • White rice
  • Chicken broth or stock
  • Optional ingredients: Worcestershire sauce, hot sauce, dried thyme, bay leaves, green onion. These ingredients add a depth of flavor to the jambalaya, but don’t worry if you don’t have them on hand. The jambalaya will still turn out fantastic even if some of these are missing.

overhead shot of ingredients for instant pot sausage jambalaya

What kind of sausage to use for jambalaya

Andouille sausage is traditionally used for jambalaya. It is a smoked pork sausage originating from France, and Louisiana cooking is a melting pot of several cuisines, including French.

Most andouille sausage will come pre-cooked and just needs to be heated up before serving. If you have raw andouille sausage, I recommend cooking the whole thing with the jambalaya recipe and then slicing it, otherwise its contents will fall out if you try to slice it and then cook it. Don’t worry, there are more details in the recipe card below.

I often use Hillshire Farms andouille sausage or Johnsonville sausages, which are generally available in most large grocery stores in the US.

If you can’t find andouille sausage, kielbasa would work just fine! It might not be super authentic, but I promise you that by the time you add all the delicious seasonings, you really won’t taste the difference in sausage.

What kind of Cajun or Creole seasoning to use for jambalaya

I typically use one of two Cajun seasonings at home: Healthy Solutions Spice Blends Cajun Seasoning and Badia Cajun Seasoning

Healthy solutions is spicier. Badia is a bit more mild in spice but still has plenty of flavor.

Badia has tricalcium phosphate added to prevent caking, which means it will last a long time in your kitchen! Healthy solutions doesn’t have any chemicals added. It comes in a smaller packaging meant to be used within 2-3 recipes, so that you are using the freshest possible spices.

Healthy solutions is a small business owned by a woman. Badia is a huge company owned, but it is minority-owned . You decide what’s right for you and your kitchen! They both taste fantastic!

Just remember that Creole and Cajun seasoning is typically pretty spicy, so use less than what the recipe states if you are not sure you can handle the spice. You can always stir some in at the end, but you can’t undo it!

How to make Instant Pot jambalaya

Start by browning the sliced sausage (Step 1 in the pictures below). Then remove the sausage from the Instant Pot and add the bell pepper and onion. Saute (Step 2). 

collage of photos for how to make instant pot jambalaya - browning andouille sausage and sauteing peppers and onion in the instant pot

After sauteing the bell pepper and onion, add the garlic, jalapeño, Cajun seasoning, thyme, and tomato paste (Step 3). Stir in the rice (Step 4). Mix well making sure that your rice is well incorporated with the rest the ingredients in your instant pot.

collage of photos for how to make instant pot jambalaya - adding seasonings and rice to the instant pot

Add the rest of the ingredients (Step 5), including the cooked sausage. Scrape the bottom of the Instant Pot (Step 6) with a wooden spoon or hard spatula – this will loosen anything stuck to the bottom of the pot and make sure there is no burn warning!

collage of photos for how to make instant pot jambalaya - adding broth and sausage and stirring before cooking

Close the lid, set the valve to sealing, and cook for 7 minutes at high pressure. Allow the pressure to release naturally for 15 minutes, then manually release the pressure.

Stir, remove the bay leaves, and serve! 

Tips for making the best jambalaya

  • If you want a more soupy jambalaya, stir in another 1-2 cups of chicken broth after the jambalaya is done cooking. Remember, it will thicken a little as it cools, so if you feel like it could maybe use a little more broth, just go ahead and add it.
  • Not sure about your spice tolerance? Half the Cajun seasoning and skip the hot sauce at first. You can always stir in more at the end, but you can’t take it out!
  • DO NOT SKIP the scraping step to make sure you don’t get a burn notice. I’ve made recipes like this in my Instant Pot dozens of times and only got the burn notice ONCE. If you get the burn notice, you might need to remove the whole pot (carefully! It will be heavy and full), scrape the bottom like the recipe says, and allow the inside of the Instant Pot to cool down, then try pressure cooking again. 

Sausage jambalaya on a fork - close up photo

Try adding these to your jambalaya:

  • Add diced chicken breast or thighs with the sausage during the browning step. It’s OK if the chicken does not get fully cooked during this step – it will cook while the rice is cooking.
  • Add shrimp after the jambalaya is cooked. Just turn the Instant Pot onto saute mode to get some extra heat, add a pound of shrimp (tails removed!), and cook for about 4-5 minutes, stirring frequently, or until the shrimp is fully cooked.
  • Add sliced okra with the diced tomatoes and broth.
  • Beans! I have an amazing recipe for stove-top Jambalaya with Kidney Beans
  • A squeeze or two of lime juice at the end
bowl of jambalaya with kidney beans

This is my Jambalaya with Kidney Beans

Looking for more Cajun-inspired recipes?

Looking for more hearty Instant Pot recipes?

If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!

pinnable image for instant pot sausage jambalaya

Creole Jambalaya with Andouille Sausage in a black bowl
Print Recipe
5 from 1 vote

Instant Pot Sausage Jambalaya

This Instant Pot Sausage Jambalaya will warm your soul and belly on a cold day. It's loaded with authentic Creole flavors and super easy to make with just 15-20 minutes of hands-on time. Enjoy this Instant Pot Jambalaya year-round, not just for Mardi Gras!
Prep Time10 mins
Cook Time15 mins
Pressure build-up and release time25 mins
Total Time50 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 4
Author: Kate
Cost: $3.50 per serving

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 13 oz andouille sausage sliced (such as 1 package Hillshire Farm or Johnsonville Andouille Sausage)
  • 1 small onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 jalapeño pepper seeds removed and diced
  • 2 tablespoons Cajun seasoning or Creole seasoning, use less if you prefer things less spicy
  • 1 teaspoon dried thyme
  • 1 tablespoon tomato paste
  • cups long grain white rice uncooked
  • 14 oz can diced tomatoes with the liquid
  • 2 cups chicken broth (1 14-oz can can be used)
  • 1 teaspoon hot sauce (omit if you prefer less spicy)
  • ½ tablespoon Worcestershire sauce
  • 1 green onion sliced
  • 2 bay leaves

Instructions

  • Turn your instant pot on to sauté mode. Once it is fully heated, add the olive oil and the sliced sausage. Sauté for 2-3 minutes, or until the sausage browns a bit. Remove from the instant pot and set aside.
    sliced Cajun sausage sauteing in an instant pot
  • Next, add the diced onion and bell pepper to the instant pot. Sauté for 3-4 minutes, or until the onions are a bit translucent. Add the garlic and jalapeño and sauté for another minute.
    bell pepper and onion sauteing in an instant pot
  • Stir in the Cajun seasoning, thyme, and tomato paste. Stir in the rice. Mix well to make sure your rice is well incorporated with the rest the ingredients in your instant pot. Sauté this for about a minute. Turn off sauté mode by selecting cancel on your instant pot.
    Cajun rice with sauteed bell pepper, onion, garlic, and cajun seasoning in an Instant Pot
  • Add the canned diced tomatoes, chicken broth, hot sauce (if using), and Worcestershire sauce. Mix well, and add the cooked sausage, green onion, and bay leaves.
  • Using a wooden spoon or strong spatula, scrape the bottom of your instant pot - this will prevent any burn notices as your instant pot may have built up some food residue when sautéing.
  • Close the lid on your instant pot by screwing it tightly and set the valve to sealing. Set your instant pot to high pressure for 7 minutes.
    instant pot jambayala ingredients all mixed in together in the broth in an instant pot, ready to pressure cook
  • Naturally release for about 15 minutes to make sure that all of the flavors are incorporated, and your rice is fully cooked. Then release the rest of the pressure manually. Stir, remove the bay leaves, and enjoy!
    Sausage Jambalaya in a black bowl

Notes

What kind of sausage to use: Any smoked sausage or andouille sausage will work in this recipe. Most of these kinds of sausages are sold fully cooked so they are easy to slice. If you have uncooked andouille sausage, I recommend browning and cooking the whole sausage in the jambalaya, and then carefully removing it to slice it. Otherwise it will fall apart if you try to slice and then cook an uncooked sausage.
Tips for making jambalaya:
  • Not sure about your spice tolerance? Half the Cajun seasoning and skip the hot sauce at first. You can always stir in more at the end, but you can't take it out!
  • DO NOT SKIP the scraping step to make sure you don't get a burn notice. I've made recipes like this in my Instant Pot dozens of times and only got the burn notice ONCE. If you get the burn notice, you might need to remove the whole pot (carefully! It will be heavy and full), scrape the bottom like the recipe says, and allow the inside of the Instant Pot to cool down, then try pressure cooking again.
  • If you want a more soupy jambalaya, stir in another 1-2 cups of chicken broth after the jambalaya is done cooking. Remember, it will thicken a little as it cools, so if you feel like it could maybe use a little more broth, just go ahead and add it.
  • The Worcestershire sauce, bay leaves, hot sauce, green onion, and thyme are all optional ingredients. They add  a nice depth of flavor to this jambalaya, but at the end of the day, if you have the rest of the ingredients your jambalaya will still be delicious!

Nutrition

Nutrition Facts
Instant Pot Sausage Jambalaya
Amount Per Serving
Calories 716 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 11g55%
Cholesterol 95mg32%
Sodium 1673mg70%
Potassium 883mg25%
Carbohydrates 65g22%
Fiber 4g16%
Sugar 4g4%
Protein 29g58%
Vitamin A 2087IU42%
Vitamin C 45mg55%
Calcium 90mg9%
Iron 5mg28%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

 

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