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!
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!!
Related recipe: Cajun Chicken and Sausage Pasta
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.
Related recipe: Slow Cooker Cassoulet
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.
Related recipe: Kidney Bean Jambalaya
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!
Related recipe: Instant Pot Gumbo
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. Sauté on the regular sauté setting (Step 2).
After sautéing 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.
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!
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!
Related recipe: Cheesy Grits Balls Appetizer
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.
More hearty filling Instant Pot dinner ideas: Instant Pot Chili with Curry Powder
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
This is my Jambalaya with Kidney Beans
Looking for more Cajun-inspired recipes?
- Cajun roasted okra
- Cajun shrimp and cheesy grits
- Cajun shrimp and cauliflower "grits"
- Cajun shrimp salad
- Cajun pork chops
- Cajun kale chips
- Creamy grits with Cajun sweet potato, kale, and chickpeas
Looking for more hearty Instant Pot recipes?
- Instant Pot quinoa and sausage with vegetables
- Instant Pot BBQ pulled chicken
- Instant Pot Buffalo chicken
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!
Instant Pot Sausage Jambalaya
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
- 1½ 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
Special equipment
Instructions
- Turn your instant pot on to sauté mode (regular sauté, not high or low). 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.
- 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.
- 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.
- 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.
- 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!
Notes
- 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
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Shawna
Saturday 10th of February 2024
The Jambalaya was really good, but like others, I got the dreaded burn notice, not once, but TWICE. The first time, I emptied everything out and washed the pot, then added about 1/2 cup of broth at the bottom before adding it back and trying again. Got the notice again about three minutes later so I poured it into a Dutch oven and put on my stove. It also started burning there so I added another full box of chicken broth to loosen it all up and covered and cooked until the rice was tender. I really think this recipe needs A LOT more liquid. In the Instant Pot, I always use 2 1/2 c liquid to 2 c of rice, but I find when you add other things, like acidic tomatoes, it throws off the ratios.
Erik
Sunday 15th of May 2022
It’s good, rarely comment but felt I had to with the negative reviews. It’s a new favorite for my wife.
Kate
Monday 16th of May 2022
Thanks so much, Erik!! I appreciate it :)
Chris
Saturday 5th of February 2022
Followed this recipe to the most minute detail and scraped the bottom of the pan throughout just to double-ensure that nothing would burn. Within 5 minutes of closing the lid and letting it start building up pressure, the dreaded BURN notice appeared. Luckily I was able to shut it off in time and move everything to the stove top.
This recipe needs to be amended. Rice was coating the bottom of the pan and totally wasted about 1 cup of it.
Chris
Saturday 5th of February 2022
@Kate,
No I’ve never had that issue before so I don’t know what happened. It was salvageable with a couple of cups of water added and about 30 minutes of simmering on the stove. Delicious! Next time we’ll probably just do the stovetop method with these ingredients and cook the rice first and add at the end.
Kate
Saturday 5th of February 2022
I'm sorry to hear that happened! I actually just made this again last week and still never had a burn notice... I do find that some Instant Pot models are more sensitive to get the burn notice than others. Do you get the burn notice with other similar recipes where you saute first and then pressure cook? Instant Pot has been known to replace people's pots if they keep having an issue. I hope the jambalaya was salvageable!
Rebecca
Thursday 2nd of September 2021
I may be missing it, but with regard to the nutrition facts, how much is 1 serving? I see the recipe serves 4, but not the quantity of 1 serving.
Kate
Tuesday 7th of September 2021
Sorry I didn't measure the amount in each bowl, I just divided the whole recipe into 4 serving dishes. You can eyeball it, but if you're counting calories or other nutrients, such as macros, you should definitely go by the nutrition facts on your specific ingredients and weigh any non-packaged foods (such as veggies) and then do the math yourself (based on how many servings you get) instead of the estimates on a blog, since ingredients might differ. Sorry if that's not super helpful, but that's the only accurate way to know.
Yasmin
Tuesday 6th of April 2021
Followed the recipe exactly and kept getting a burn notice. I’ve been using the instant pot for a year and never once received a burn notice. Unsalvageable, waste of food.
Michael
Saturday 5th of February 2022
@Kate, I, too, got the burn notice repeatedly and ended up with Jambalaya soup. In my experience, you need a lot more liquid than the two cups that are called for with 1 1/2 cups of rice. The rice was what burned (And, yes, I scraped the bottom many, many times with the chicken broth and tomato juices added). Even with the little bit of juice from the diced tomatoes, there’s just not enough liquid in this recipe to keep it from burning. Epic Fail!
Kate
Thursday 8th of April 2021
Oh I'm sorry to hear that! I make this all the time, either with sausage or chicken, and never had the issue. Did you make sure to scrape the bottom of the pot once you added the liquid?