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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!
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!
Recommended Equipment for 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?
If you like this sausage and chicken jambalaya recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!
Instant Pot Sausage and Chicken Jambalaya
Equipment
Ingredients
- 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)
Instructions
- 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.
Greg from Nashville
I’m another member of the BURN club, unfortunately. The first one was before the pot was fully pressurized.. I chose to transfer everything into a fresh pot using a ladle. I knew that there was nothing on the bottom of it. Then it threw a BURN warning just as the pot went under pressure. I chose to let it cook, as the pot seemed to go back and forth, showing BURN and showing the cooking time remaining. Thankfully, only a little bit was stuck on the bottom of the pot.
But more importantly, it was EXCELLENT! Made it for a little impromptu get-together, and everyone loved it. I was a little nervous about the heat from the sausage and the Creole seasoning, but it wasn’t too much. I used about a tablespoon and a half.. Found it at my local Publix. Next time, I’ll have a fresh loaf of bread with a nice crust and some good butter to serve with it..
I’ll definitely make it again – just have to figure out a strategy to reduce the likelihood of that dang BURN problem!
Kimberly
Hey Greg!
We’re so sorry the jambalaya kept giving you a burn notice but are thrilled that you and your guests enjoyed it! We miss shopping at Publix. They have some of the best items hands down.
In regards to troubleshooting the burn, it sounds like you’re on top of it, but I wanted to offer a few recommendations. You may have already tried these, but I thought I’d mention them just in case.
In the event the Instant Pot is an 8-quart, it needs more liquid right off the bat. We made this using a 6-quart, so the recipe calls for liquid using that size. An 8-quart will need 1.5 – 2 cups (possibly more) depending on if your pot tends to burn easily.
Did you happen to check out the link in the post where we’ve link to an article on “how to prevent a burn notice?” If not, it is really helpful and one of my favorite resources to explaining how to layer ingredients properly and troubleshoot burn issues. I realize the ingredients aren’t layered in this recipe, and it works great for us. However, all Instant Pots cook differently, so I wanted to make sure that resource was available for those who need/want to layer the ingredients instead. 🙂
The last thing I wanted to mention was something I just learned about recently. When a dish that contains rice sticks and burns, sometimes the only way to get it to not burn again is to cook it pot-in-pot (PIP). That would be scooping it out like you did, either cleaning the liner or getting a clean one, then placing the food into a separate pot that fits inside the Instant Pot liner. Put water inside the liner, next add a trivet, then add the bowl with the food. Proceed to finish cooking from there. The food may need some liquid too because of the rice.
Hope all that makes sense and isn’t too confusing. We appreciate your feedback! Have a wonderful afternoon!
Beth
I made this tonight straight up from the recipe and both my husband and I thought it was fabulous. One question, if I wanted to add okra (which would probably be frozen) how much and when? Thanks!
John
Good Morning Beth, Kim and I are so happy you and your husband liked the jambalaya! In regards to your question, I spoke with Kim and she recommends adding one cup of okra (fully cooked but frozen) at the end. So, once the steam has released, stir in the okra, then reseal the machine and let it sit for 1-2 minutes. The residual heat should cook the okra. Then, release the steam again, open the lid, and stir the jambalaya. Hopefully, the way I explained it makes sense. If not, let us know. Thank you again for coming back to comment on and rate the recipe card! Have a lovely day, Beth!
Ashley
This recipe is a fan fave in our home, I make it at least once a month! I’m so surprised by those that say they get the burn notice, it has never been an issue. I omit the chicken and do shrimp instead. For the shrimp, I simply stir it in uncooked after everything else has finished cooking, the heat from the food cooks the shrimp right up.
John
Thank you Ashley, Kim and I are so happy the jambalaya is a hit in your household. Adding the shrimp at the end is a wonderful idea. If it was added before the pressure cook step, the shrimp would definitely overcook. Kudos for the tip! Thank you again for coming back to comment on and rate the recipe card. Have a lovely weekend 🙂
Brenda
my husband and I made this last night. It was fabulous. Really hit the spot. we enjoyed it so much that we’re having leftovers tonight. I’ll freeze the rest for another great meal. The only adjustments I made was to cut down a little bit with the spices.
John
Good Morning Brenda, Kim and I are happy you and your husband enjoyed the jambalaya. Thank you for coming back to comment on the recipe. Have a lovely day 🙂
Stacey
New to Instant Pot cooking and my husband loves Jambalaya, so I chose this recipe. I followed the recipe exactly, except for adding 1 1/2 cups of chicken broth. Turned out perfectly! Definitely a keeper. Thank you!
John
Thank you, Stacey! Kim and I are happy you and your husband enjoyed the jambalaya. Thank you again for coming back to comment on and rate the recipe card. Have a lovely weekend 🙂
Amanda
This recipe is the best! I used chicken andouille sausage and added it 3 minutes prior to chicken so it could brown a bit. When I added all the ingredients, I mixed it BEFORE I put the rice in. I only put the rice on the top and put enough broth in to go a little over the rice. I did not have any burn issues doing that. I personally used a bit too much creole seasoning, it was still AMAZING, but a bit too spicy for the little ones. I will be making this recipe again!!
John
Thank you, Amanda! Kim and I are thrilled the recipe worked for you. The chicken sausage sounds like a great idea and we’re glad you didn’t have any issues with rice burning. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day 🙂
Lillian
Just finished making this. I used red and green bell pepper, a pinch of Thyme (not a huge fan) and a table spoon and a half of Cajun seasoning. Alfonso i only had kielbasa sausage on hand. Let me tell you this came out amazing! Rice was cooked just right and the flavors meshed together well. This recipe is a keeper! Thank you!
John
Good Morning Lillian! Glad to hear you enjoyed the recipe and the substitutions worked out perfectly for you. Thank you for commenting and I hope you have a lovely day 🙂
Adrianne
Sadly my instapot just broke, so I am stuck using my crockpot until I can get a new one. I’ve been dying to try this recipe. Would it be possible to make this recipe into a slow cooker recipe? If so, would I need to change any of the measurements?
John
Good morning, Adrianne, that’s a great question. Unfortunately, I don’t think our recipe would work in a crock pot. So, I did a little research and came up with two bloggers who have crock pot jambalaya recipes. These two bloggers are well known and we trust their recipes for our family. Both options do include shrimp, but I’m sure that can be left out or substituted if you don’t want shrimp.
The first one is from the Recipe Critic and the second one is from the Southern Lady Cooks. As I said, both of these ladies are wonderful cooks and we use their recipes for personal meals from time to time. I hope these links help and wish you a wonderful day 🙂
The Recipe Critic
https://therecipecritic.com/slow-cooker-jambalaya/
The Southern Lady Cooks
https://thesouthernladycooks.com/2019/02/11/crock-pot-jambalaya/
Ruth
I actually made this with out the tomatoes. My husband forgot to pick them up at the store and I didn’t realize til I was already committed/started with all the other ingredients. So I went ahead and made it without. To my surprise it came out really good. I think the flavors actually popped more without the tomatoes and they would have with. I could readily taste all the separate flavors that I think would have been more masked by the tomato which would have given a more blended flavor. So although I think it would be great with I also think it’s a great change without.
John
Thank you for commenting, Ruth! Kim and I are glad it worked out well for you. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day 🙂
LaTasha Williams
Just got through making this and OMG!! It was so delicious. I’m new to the insta pot and trying different recipes. Let’s just say this one is a keeper. I put my own spin on it and it came out great. Half the pot is already gone????
John
Thank you, LaTasha! Kim and I are thrilled to hear you enjoyed the jambalaya. We hope you decide to try some of our other recipes as well. If not, there are tons of other Instant Pot recipe options out there. Thank you again for coming back to comment. We wish you a wonderful weekend 🙂
Amber
I loved this recipe, perfect amount of spice! I doubled the amount of rice, chicken broth and added another can of tomatoes but with green chillies! It turned out perfect! I like having leftovers for lunch for a few days and this was perfect!
John
Thank you, Amber! Kim and I are glad to hear you enjoyed the jambalaya. I bet the green chilies tasted great in the dish. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day 🙂
Julie
Since I am cooking for just my husband and I, I would like to cut the recipe in half. How would this impact cooking time?
John
Good Morning, Julie! I spoke with Kim and she said that since it was an Instant Pot recipe, cutting it in half will not change the cooking time. With that being said, we’ve never cut this recipe in half, so we’re not 100% sure that it won’t end up overcooked. I hope this information helps. Thank you for dropping by to leave a comment and we wish you a lovely day! 🙂
LC
I made this last night and my husband raved about it and said it was one of the best meals I’ve made, and I cook A LOT! Thank you for a wonderful and easy recipe. I used chicken thighs and sautéed in batches to get some color on the chicken and omitted the thyme. Otherwise, I followed the recipe as is.
John
Thank you, Leaann! Kim and I are thrilled you and your husband enjoyed the jambalaya. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day 🙂
Amy R
Just made it and I think it’s great! The chicken didn’t seem to absorb much flavor though. Suggestions?
John
Thank you, Amy! Glad to hear you enjoyed it. In regards to your question, I have a few options for you try. For our normal recipes (non-Instant Pot), Kim and I always recommend pre-seasoning your meat before you cook it. For example, on this recipe, I would say add a pinch or two of salt to the diced chicken. Then, let it sit while you finish prepping the rest of the ingredients. If you want more kick, add a pinch of Cajun seasonings to the chicken as well and let it rest while you get the rest of the ingredients together. This is the advice we usually give on our non-Instant Pot customers. We used to do the same thing on the pressure cooker recipes, but it seems the pressure cooker community is a bit more sodium sensitive. So, after some complaints, we dropped the advice for that community. I hope this information helps 🙂 Thanks again for coming back to comment and we wish you a wonderful day 🙂
Traci
Very good. I had no issues with burning but stirred with a rubber spatula when sauteing just to make sure nothing stuck. We dont like a lot of heat so I cut the creole in 1/2. I also left the bay leaf out because I forgot it.
John
Good morning, Traci! Glad to hear the jambalaya worked well for you. Thank you for coming back to comment on and rate the recipe card. Have a lovely day 🙂
Jodilyn
I made this tonight and it was fabulous! This was my second recipe and I’m so excited! Thank you!
John
That’s wonderful Jodilyn, Kim and I are thrilled you liked the jambalaya. Thank you for coming back to comment on and rate the recipe. Have a lovely day! 🙂
Joe
Great recipe love it other than I may have used too much creole seasoning. I would hit patches that were a little saltier than the rest. Didn’t add any salt.
John
Thank you, Joe! When it comes to seasoning, Kim usually likes a lot more of it than me. Especially, with the spicy dishes. We’re glad you liked the jambalaya. Thank you again for coming back to comment on and rate the recipe. Have a great day 🙂
Merinda
Love this jambalaya. Read everyone’s comments, so I added some extra chicken broth. I sauteed the chicken as directed, but did not sautee the kielbasa, which is what I used, and the vegetables. Because I like them a little crunchier. Added everything in and this turned out fantastic. Thank you
John
Thank you for coming back to comment on and rate the recipe, Merinda! Kim and I are glad you enjoyed the jambalaya! Have a lovely day 🙂
Darah
This was a fabulous dish for a chilly night! I’ve had a little trouble with getting the burn notice on a couple of other recipes so I added a full cup of broth as others said they had done. I think I will cut it back to the recommended 3/4 cup next time since there was a small amount of liquid left in the pot when it finished cooking. I did use a small amount of wine to deglaze to pot after the saute step and I believe it added to the delicious flavor!
John
Awesome, we are thrilled to hear you liked the recipe. You can never go wrong with deglazing a pan or pot. Thank you for coming back to comment on and rate the recipe. Have a great rest of the week 🙂
Darcy
Very tasty and quick to throw together!
John
Thank you, Darcy! Kim and I are happy you liked the recipe. Thank you for coming back to comment and rate the card. Have a lovely day 🙂
Cori
Amazing! This was my second recipe in my IP Duo. It turned out perfectly following recipe exactly. Thank you!
Kimberly
Hi Cori!
Thank you for trying the recipe! We’re glad that you liked it, and hope that you enjoy your new IP. Happy Holidays!
Kim
This was absolutely delicious! My family thought it was a bit spicy but I think that was due to the sausage I chose.. organic chicken andouille. I didn’t make any changes.. never got. Burn notice! Thank you for sharing this!
John
Thank you, Kim! We’re glad to hear everyone enjoyed the jambalaya. Thank you again for coming back to comment and rate the recipe. Have a lovely day 🙂
Kristin
My rice was still “toothsome” at the end of cooking time.. I repressurized the IP for 5 minutes and it’s still slightly crunchy (but not bad). Should I have added more broth? Would that make a difference? Spices are on point! Flavor is very good!
John
Good Morning Kristin, I’m sorry to hear the rice was still a little crunchy. I think you’re right, a little more broth should help next time. Thank you for coming back to comment and rate the recipe. Have a lovely Sunday 🙂
Christy
Very good. A little more to it than dump and go but worth it.
John
Thank you for coming back to comment and rate the recipe, Christy! Kim and I hope you have a wonderful day 🙂
Ellen
Do you cook the chicken completely, or just partially? I know it said until the outside is white. Is it cooked through? Can’t wait to try it this week! (I’m going to substitute the sausage for turkey kielbasa).
Kimberly
Hi Ellen! All the times we’ve made it, the chicken was partially cooked and finished cooking during the pressure cooking process. However, it is possible to cut the chicken into small enough pieces that it may cook all the way through while being sauteed. Using turkey kielbasa is a wonderful idea, and I bet it will be really good! We hope you enjoy the jambalaya. Please let us know if you have any additional questions! 🙂
Megan
My family really likes this recipe, including my picky eater. We’ve made it 4 times in the last month by request from our picky eater. I cut back on the thyme, used Cajun seasoning, and added red peppers in with the green peppers. I add about another 1/2 cup of broth with the peppers Needless to say, this recipe is a keeper.
John
Thank you, Megan! Kim and I are gad you like the jambalaya and have made you’re own modifications. That way the recipe works for you and your family. Thank you again for coming back to comment and rate the recipe. Have a lovely evening 🙂
Christa
Think I can add more chicken without adding more of the other ingredients?
John
Good Morning Crista, that’s a great question. I spoke with Kim and she thinks you should be able to add more chicken without adding additional ingredients. She said as long as it doesn’t go over your pressure cooker’s fill line, you should be okay. We hope this information helps. Have a lovely day 🙂
Kelly
My whole family loved this recipe. I thought it was the perfect amount of spice, my husband added more creole seasoning in his bowl at the end. Will definitely be making this again. Thanks for the great recipe!
John
Thank you, Kelly! That’s great to hear your family enjoyed the recipe. You can never go wrong with a little extra creole seasoning. Thank you again for coming back to rate the recipe and leave a comment. Have a lovely Monday 🙂
Kerri
Can this be doubled in a 6qt?
Kimberly
Hi Kerri!
We made this recipe in a 6 quart, and there was a lot of jambalaya. It was already pretty full. I wouldn’t recommend doubling it in a 6 quart simply because there’s not going to be enough space. It might work in an 8 quart, but we haven’t tested it.
Amelia
I soaked the rice for abou two hours before. I am
New to instant pot cooking, but always have a hard time not soaking rice before I cook it. It was perfect. Making this recipe, again, for a family with a new baby today.
John
Thank you, Cindy! Kim and I are happy you were able to make the rice perfectly for your family. Thank you again for rating the recipe and coming back to comment. Have a lovely evening 🙂
P St. louis
I rarely comment on recipes. Cooked this pretty much as written. I put in a full cup of chicken broth. And let it do full depressre on its own. DELICIOUS!!!!!! Fabulous!! Wow!! This will be made again in this house!! Why can’t I give this 6 Stars???
John
Thank you for coming back to comment! Kim and I are so glad you liked the jambalaya. Thank you again and have an amazing day 🙂
Anna
Made this for dinner tonight and it was so good!!
John
Thank you, Anna! Kim and I are thrilled you enjoyed the jambalaya! Have a lovely day 🙂
Patricia
So I made this for this first time tonight, I didn’t have creole seasoning but I did have Cajun season and I put in 3 tablespoons in and let’s just say I forgot how spicy this seasoning was but it was still delicious! I had read about the “burn”notification so I put in 1 cup o chicken broth but I still got the burn notice. So I put in 2/3 of a cup of chicken broth in and restart the I.P. After that it came out perfect and was delicious!! Now I need to make another batch for my brother and his son but with maybe 1 tablespoon or less of the Cajun spice as he doesn’t not like it that spicy (wimp!).
Thanks for sharing your recipe!
John
Thank you for coming back to comment, Patricia! We really appreciate the feedback 🙂 I’m a wimp too, so I would probably have to cut back the Cajun seasoning as well. I’m glad you fixed the burn notice issue, it can be tricky. Thank you again for commenting and we hope you have an awesome day 🙂
Judy
I have an IP Ultra and got the BURN notice. The first time I added about 3/4 cup of water. The 2nd time it happened there seemed to be enough liquid in the pot so I finished cooking it on the RICE function. It came out great (although some rice was stuck to the bottom. ) with regard to the recipe itself the chicken I used was leftover rotisserie chicken. I just added it after everything was cooked as it just needed to be heated up. The dish was a hit with the family and I will be making it again. Thanks for the recipe.
Kimberly
Thanks, Judy! I’m sorry to hear that you got a burn notice. A few people have told us that the IP Ultra has a higher tendency to burn, but I’m not sure why. It’s great that you were able to salvage the dish and enjoyed the jambalaya! The addition of rotisserie chicken is such a great idea and certainly makes for an easier recipe. Thanks so much for leaving a comment. We appreciate it. Have a lovely day! 🙂
Josie
Wow! I had everything to make this awesome dinner! I made an extra effort to scrape the bottom of pot while the onions and celery were cooking to avoid the burn notice. I left out the peppers and used fire roasted tomatoes because that was what I had in hand. Reduced the cajon seasoning and thyme per previous comments. Next time, I’ll add some shrimp after opening the pot and let the heat cook the shrimp! This is definitely a recipe I am adding to my IP recipe collection
John
Thank you for coming back to comment on our post, Josie! Kim and I are thrilled you enjoyed the recipe and made the changes you wanted to prepare the dish the way you like. We’ve never tried it with fire roasted tomatoes, that sounds tasty. I really enjoy heavily seasoned dishes, so I understand if things might be “over-seasoned,” for others. Thank you again for commenting and rating the recipe. We wish you a wonderful day 🙂
Kim L
I typically don’t leave comments but this recipe was fantastic. I made my own creole seasoning and I used a chicken andouille sausage to lower the fat. I follow Weight Watchers and I calculated a serving as 4 smart points with the chicken sausage. Thank you for sharing this recipe. It is now a favorite that will be added to my IP go to’s.
John
Thank you for coming back to comment and rate the recipe, Kim! My wife and I are thrilled you enjoyed the jambalaya and made the changes to fit your dietary needs. We really appreciate the feedback and hope you have a lovey Monday 🙂
Debbie
Can you cook this without an instapot?
John
Good Morning Debbie, thank you for your question. Yes, the recipe can be prepared without an instant pot. However, you might want to add an addition 1/2 to 3/4-cup of chicken broth or water if you are not using an instant pot. I hope this information helps and wish you a lovely day 🙂
Jennifer
This was my first recipe with my insta pot and I have made this now many times . My family and I Love it !! I do add shrimp and triple the rice and broth ! Thank you !!❤️
John
Thank you, Jennifer! We thrilled you and your family enjoy the dish and ee appreciate you coming back to comment and rate the recipe. Kim and I hope you have a lovely Wednesday 🙂
Bonnie E Brown
I made this tonight. I sauteed the meats and the onion, green pepper, celery, and garlic on the range, and then put them all in the Instant Pot along with the drippings from the saute pan. I was hoping this would help me to avoid getting a burn notice. The recipe as published calls for three quarters of a cup of chicken broth, which seemed low to me, so I rounded up to one cup. The tomatoes and their juice were dumped in last, and just pushed down into the other ingredients. I got my first burn notice before the Instant Pot had pressurized. I scraped the bottom and tried again, but soon got another burn notice, so I added another cup of chicken broth. From there on, the process proceeded as hoped. The rice was overcooked, but the meats were just right.
If I were to make this again, I would use one and three fourths cups of broth, not the published three fourths of a cup. Generally white rice calls for about one and three fourths to two cups of liquid for each cup of rice. I wonder if there is a misprint in the recipe. I’m puzzled at the positive reviews for this recipe as it stands.
If anyone wants to try this recipe, I would recommend using no more than one tablespoon of the creole seasoning on their first attempt, unless they like their food very spicy.
Kimberly
Hi Bonnie! I’m sorry to hear that this dish didn’t work out for you. It sounds like you tried to everything you could think of to make it a success with no luck. We make this often and haven’t gotten a burn notice like some of the comments mention. However, I do understand that brands and types of ingredients vary, and that can make a difference in the outcome of the dish.
In regards to the liquid to rice ratio, we tested the recipe with 1/2 cup of broth, which was too little liquid. Then it was tested again with 1 cup of broth. The 1 cup amount was a little soupy and the rice was overcooked even though the official Instant Pot user manual and website states that the proper ratio of liquid to rice is 1:1. The recipe was tested again using 3/4 cup broth. We continued using that amount each time we made the dish with no issues. I’ve double checked the recipe and the amount of chicken broth listed is correct at 3/4 cup.
I agree that starting out with 1 Tablespoon of Creole seasoning is a good idea! It can be quite spicy if you aren’t used to that amount of spice. Any of the spices in this recipe can be adjusted to taste. 🙂 The amounts listed are based on what our friends and family like best.
Diego
I decreased the thyme to 1/4 teaspoon. I think I may omit it next time. Very good! Definitely enjoyed this dish. Thank you!
John
Thank you for commenting and sharing your modification, Diego! Kim and I are thrilled you liked the recipe. Have a wonderful Friday 🙂
Greg
We are so satisfied with our jambalaya tonight, thank you so much! My wife, in her wisdom, bought an Instant Pot Duo Mini (3 qt.) because we live in a small apartment with a very small kitchen. I am constantly on the lookout now for Duo Mini compatible Instant Pot recipes. Hello culinary friends on the internet, where are the Duo Mini recipes to be found? In any event, I thought that this one would be compatible and I was right. I matched every volume except I used no celery. My spouse doesn’t like too much spice so I used only 1 T of Tony Cachere’s Original Creole Seasoning, 8 oz. of which set me back $2 at our local Safeway! The pound of chicken and a packaged 11 oz. of Adouille Sausage (Silva Natural Smoked Andouille) came from the Whole Foods. The amount of liquid was just right, the cooking time was just right, the final result was just right! Our neighbor downstairs just lost her husband and when we found out how happy we were with our dinner we texted her and asked if she had eaten yet. The result: she kept what was left after consuming a good portion, and I may have to make this recipe again in a couple of days! Thanks again.
John
Thank you, Greg! Kim and I are thrilled the recipe worked for your Duo Mini. Additionally, we are happy to hear you, your wife, and your neighbor enjoyed the jambalaya. Thank you again for coming back to site to share your experience. Have a wonderful day, Greg!
Nan
do you have to saute saute, peppers and onions first ?
Kimberly
Hi, Nan! No, you don’t have to saute them. As long as they’re added prior to closing the lid and cooking the jambalaya, it should be fine. 🙂 It’s whatever your preference.
Kimberly
Just to clarify, the sausage and chicken do need to be sauteed. I didn’t see it listed in the ingredients you mentioned but wanted to make sure there was no confusion.
Richard
If I do not want to use the can of tomatoes how much more chicken broth do I add?
John
Good Morning Richard, that’s a great question. I had to do some research to find the answer. According to the links I found on Google, it looks like you may want to add about 3/4 to a 1 cup of additional chicken broth. I hope this information helps. Have a great day.
Chloe
Sounds delicious! If I were to substitute brown rice would the cooking times be affected? Looking forward to making it this week!
Kimberly
Hi Chloe! Brown rice will take more liquid and additional cook time. We’ve never tried the jambalaya with brown rice, so unfortunately I’m unable to provide an exact amount of liquid. Here’s a post on a different site that has a great Instant Pot brown rice recipe that might be of some help. https://addapinch.com/instant-pot-brown-rice-recipe/ We hope you enjoy the dish! 🙂 Have a great weekend!
Adrienne
Is there an option to add shrimp to this or would you recommend adding it cooked to the pot after it’s released?
Kimberly
Hi Adrienne! We haven’t tried this recipe using shrimp. If you decide to try it, I’d recommend making a tray/holder out of aluminum foil. Place the tray on top of the ingredients just before closing the lid. However, I’m not sure if the shrimp will overcook or become rubbery. It’s definitely worth a try. Great idea!
Randi
I would add uncooked shrimp at the end of the cooking time. Stir it in and close the lid for five minutes. The residual heat should cook the shrimp perfectly.
Kayla lewis
Can you freeze and store it?
John
Good Morning Kayla, that’s a great question. Kim and I have never frozen it for storage; however, I don’t think it would be a problem. Go ahead and give it try, it should be fine. Have a great day, Kayla!
Kara
I’ve frozen this recipe and it comes out good, the rice may be a little on the softer side, but it is great for a meal in a pinch!
Lori
Unfortunately I followed the steps to a tee, scraping and making certain nothing was sticking but 2 minutes into the cook time I got the burn notice so I just turned it off and finished it on the stove top. The recipe is good but as you mentioned different ingredients may have different moisture contents. I have made so much in my instant pot and been successful every time up to now so I am going to have to practice with this one. Thank you for posting the recipe. ????
John
Thank you for commenting, Lori. Have a good weekend 🙂
Mare
This recipe is a keeper! I’ve been without a stove for almost two weeks. My Instant Pot Duo Plus has been a lifesaver. This jambalaya turned out perfect. The things I changed up were, I omitted the chicken, and made it andouille only, and mixed up my own Creole seasoning. I used dried thyme, about 1/2 Tsp. Seems pressure cooking makes dried spices a tad more potent..
Thanks for posting this. I’m definitely pinning this one!????
John
Thank you for commenting and sharing your experience with the recipe, Mare. Kim and I are glad you enjoyed the jambalaya and used your own twists to make it. We hope you decide to give some of our other recipes a try and we hope you get your stove back soon 🙂
Ken
In the process of cooking it now. It smells fantastic but we kept getting the burn notice even after scraping the pot repeatedly. In an untried recipe there’s no way to know whether we have enough oil or liquid in the pot–we just have to trust the author–and one won’t know until it’s too late. In all honesty we’re still new to the Instant Pot and don’t know the ins and outs. This is our first burn notice. Desperate to salvage our investment in ingredients we’ve got the pot on Slow Cook and hope that the rice and chicken finish cooking. Is this one of those recipes where the ingredients should be added in order, like liquids and meat on the bottom and rice on the top rather than all combined? Any suggestions?
Kimberly
Hi Ken! I’m so sorry to hear to that you’ve gotten a burn notice on this one! Sounds like you’ve scraped the bottom which is great. The ingredients are initially layered just by adding them to the pot. I stirred them a bit to make sure the rice was covered in liquid instead of sitting on the top. It’s possible that one of the ingredients didn’t contain as much moisture as an ingredient that we used. I’d recommend adding a little more chicken broth if possible, maybe a 1/2 cup to a cup depending on the thickness of the jambalaya. Hope this helps and that you’re able to salvage the recipe.
Kimberly
I had the same thing happen to me…I got a burn notice. I believe that the newer instapot date very sensitive and the burn notice can come on if you have just the tiniest scrapings on the bottom. Hope your food turned out great!!
John
Thank you for commenting and coming back to rate the recipe, Kimberly! I talked to Kim (my wife) this morning about your comment. She works with the Instant Pot recipes and I handle the regular ones. It seems the newer models due tend to give burn notices more often. It’s weird, but I suppose it happens in manufacturing. One change or update can alter how a machine works. I bet in time, recipes will naturally account for these inconsistencies with the product. In the meantime, we all have to make guesses until it works itself out lol! Thank you again, Kim and I are happy you enjoyed the dish. Have a lovely day 🙂
Melissa
Hi Ken. If you have an instant pot Ultra, they are notorious for getting a Burn Notice. You have to make sure that you stir anything with rice in it to get the Liquid on the bottom. I also add a little more liquid than most recipes. It’s not the fault of this recipe. It’s the Ultra.
Patrick
When my wife or I make this we put the broth in and tomatoes in last. We also use one cup of broth for added moisure. It help with leftovers.
Starla
Yum! Easy and delicious! I would also recommend cutting back on dried thyme… it is a bit much at 1 tsp, unless you really like it. My 2 year old loved it and hubby did, too (he added sriracha, which is a good idea for those who like it spicy).
Kimberly
We’re so happy that you and your family liked the jambalaya. Thanks for the feedback on the thyme. We love that your husband added sriracha for a little kick. Wonderful idea!
Jen
Could I double this in an 8 at intsapot?
John
Good Morning Jen, that’s a great question. Yes, but with caution. The 8 quart machine takes a lot more broth. In fact, I would up the broth from one (1) cup to at least three (3) to four (4) cups of broth. We’ve never used the 8 quart so that amount is a guess. Hopefully, it all works out for you. Have a lovely day 🙂
Charlene
Just made this substituting the sausage for chorizo and made my own creole seasoning using MARTHA Stewart’s since I doubt I can find the ready made stuff here in Malta Europe. Must say delishous xx
John
Thank you, Charlene! Kim and I are so happy you enjoyed the recipe. It’s also great you were able to find working substitutes, we understand it can be hard to find certain ingredients when you live in another country. Thank you again for coming back to leave a comment 🙂
Debbie
I have a question can I use instant rice
John
Good Morning, Debbie, I wouldn’t recommend it with this recipe because the liquid amounts and cook times are for the rice listed in the recipe. Have a great day 🙂
Dave
Used 1 tsp dried thyme, that is all I smelled when the lid was opened. Would cut it down to 1/2 or 1/4 tsp dried thyme. Otherwise, a great recipe. Dave.
Kimberly
Hi, Dave! Thanks so much for the feedback. We’re glad you enjoyed the recipe and will make a note in the recipe regarding the thyme. Enjoy your weekend! 🙂
Eric
Having issues with it pressurizing to push the pin up. Should I add more broth?
Kimberly
Hi Eric!
The jambalaya has a lot of contents, so sometimes it does take a bit to come to pressure. It can also take longer if some of the ingredients are cold. However, if you decide to remove the lid, please do it carefully (the contents will be very hot) and check to be sure the ring is securely in place. Also, double check the valve on top of the lid to ensure it’s set to “sealing” and not “venting.” Adding additional broth is a good idea since some of it may have evaporated while it was trying to pressurize. Try to make sure it reaches the bottom of the liner underneath the other ingredients. I hope this helps. Please let us know if you have any additional questions.
Eileen
Family and In-laws LOVED it!! Thanks!
John
Thank you, Eileen! We’re thrilled everyone enjoyed the jambalaya! Thank you for letting us know and rating the recipe. Have a lovely day 🙂