Sausage and chicken jambalaya is the perfect blend of Creole seasoning, onions, peppers, celery, sausage, chicken, and rice. Use the Instant Pot to prepare this meal in less time than the stove top version. Tender meats, flavorful veggies, and perfectly cooked rice every time!
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It’s rare that we make jambalaya, gumbo, or any Creole foods. Odd, too, because they are so tasty and always a hit.
Since purchasing the Instant Pot, we’ve already made this sausage and chicken jambalaya more times than I can count, and gumbo is in the near future!
Don’t get me wrong, I love simmering a large pot of food on the stove top. It makes the house smell wonderful and imparts so much flavor.
The reality is, I don’t always have time.
On those days, when we want a hearty dinner but don’t have time to babysit a pot on the stove, we use the Instant Pot. It’s quick, easy, and very low maintenance.
That’s kind of how we decided to make jambalaya, pork chops with gravy, and wild rice and mushroom soup. John asked for the jambalaya, but we’ve been so busy lately that I didn’t think we’d have time to make it stove top.
The Instant Pot was a lifesaver. We took the usual ingredients like sausage, chicken, onions, celery, peppers, tomatoes, and seasonings, and adapted the process. It worked perfectly!
Equipment Needed to Make Instant Pot Jambalaya:
Here is a list of basic equipment we use to make Instant Pot Jambalaya.
- Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker
- Wooden Spoons
- Glass Bowls and Ramekins
How to Make Instant Pot Sausage and Chicken Jambalaya:
- This recipe involves a lot of sauteing, so start by setting the Instant Pot to saute. Add the oil, sausage, and chicken. Stir until the chicken is white on the outside.
- The chicken doesn’t have to be cooked through, just cooked on the outside. It will cook the rest of the way later in the process.
- It only takes 3-5 minutes to cook the chicken. Then use a slotted spoon to remove the meat from the pan.
- Leave the Instant Pot on saute and add the onions, celery, and peppers. Cook just until they’re soft then add the garlic. Be careful not to overcook the garlic, or it will become bitter.
- Add the Creole seasonings, bay leaves, and thyme. Carefully place the sausage and chicken back in the pot and top with rice, tomatoes, and chicken broth. Season with salt and pepper.
- Give the jambalaya a quick stir, and close the lid. Make sure the valve is set to “sealing,” and set to high pressure (manual/pressure cook) for 10 minutes. Allow the Instant Pot to natural release before doing a quick release.
- After the quick release, remove the lid and stir the jambalaya. Remove the bay leaves and thyme sprigs, and add additional salt and pepper if needed. Serve immediately!
Tips for a Successful Sausage and Chicken Jambalaya:
- To ensure that you don’t get a burn warning, make sure to scrape the bits from the bottom of the pot. Some brands of sausage have a higher fat content and are less likely to stick. If needed, add a touch of extra oil in the beginning steps to keep food from sticking. Here’s a great resource that gives some tips about how to avoid a burn message. If it looks like the ingredients are on the lower moisture side or if your Instant Pot is bad about burning rice, add an extra 1/2 to 1 cup of broth from the start. Some readers report adding the extra broth and have had great results. Additionally, if you are making this in an 8-quart, add 1 cup of extra broth.
- If you don’t have Creole seasoning, swap it out with equal amounts of Cajun seasoning. However, the Cajun seasoning tends to be a bit spicy. We use 1-2 tablespoons depending on the spiciness of the sausage. The important thing is to flavor it to your liking! This also goes for the other seasonings like thyme and salt. Please use your best judgment. We used the amount that worked for our friends and family. It may not be the same for your household.
- To ensure even cooking, make sure the chicken and sausage are cut to similar sizes. The same goes for the vegetables.
- Many Instant Pot recipes are “dump and go” type recipes. We’ve made this one several times with no issues. However, if you’re worried about the burn warning (as mentioned above), check out the link listed in the first tip. The post covers how to layer the ingredients properly.
Have you tried our other Instant Pot Recipes?
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Instant Pot Sausage and Chicken Jambalaya
- 2 Tablespoons Vegetable or Canola Oil
- 12 Ounces Andouille Sausage (sliced into circular pieces)
- 1 Pound Chicken Breasts (boneless, skinless, cut into 1 inch cubes)
- 1 Medium, Green Bell Pepper (diced)
- 1 Medium, White Onion (diced)
- 1 Medium Celery Stalk (chopped)
- 5 Garlic Cloves (chopped)
- 1 – 2 Tablespoons Creole Seasoning
- 3 Sprigs of Fresh Thyme (or substitute 1/2 – 1 teaspoon dried thyme; adjust to taste)
- 2 Bay Leaves
- 1 Cup Chicken Broth
- 1 (14 Ounce) Can Diced Tomatoes (with juices)
- 1 Cup Long Grain White Rice
- Salt and Pepper (to taste)
- Set the Instant Pot to “Saute.”
- Add the oil, sausage, and chicken. Use a wooden spoon to turn, while scraping the bottom of the Instant Pot. Cook for 3-5 minutes or until the outside of the chicken is white.
- Remove the sausage and chicken and drain on paper towels.
- Add the onions, pepper, and celery stirring with the wooden spoon while scraping the bottom. Cook for about 3-5 minutes or until vegetables are soft.
- Add the garlic and cook for an additional 30 seconds while continuing to stir.
- Add the Creole seasoning, thyme, bay leaves, cooked sausage and chicken, rice, tomatoes, and broth. Stir to combine.
- Close the lid, make sure the valve is set to “sealing,” and set Instant Pot to high pressure (manual/pressure cook) for 10 minutes.
- Allow the Instant Pot to natural release for 5 minutes before completing a quick release. Remove lid and stir.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.