Instant Pot Sausage and Chicken Jambalaya

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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.

Instant pot sausage and chicken jambalaya topped with green onions next to a fork and green and white napkin.

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!

Ariel view of sausage, chicken, tomatoes, rice, onions, peppers, and seasoning used for sausage and chicken jambalaya.

How to Make Instant Pot Jambalaya:

  1. This recipe involves a lot of sautéing, so start by setting the Instant Pot to sauté. 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.
  2. Then use a slotted spoon to remove the meat from the pan. Leave the Instant Pot on sauté 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.
  3. Add the Creole seasonings, bay leaves, and thyme.
  4. Carefully place the sausage and chicken back in the pot and top with rice, tomatoes, and chicken broth. Season with salt and pepper.
  5. 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.
  6. Allow the Instant Pot to natural release before doing a quick release.
  7. 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!
Ariel view of an open instant pot with cooked chicken and sausage, tomatoes, and rice for jambalaya.

Tips for a Successful Sausage and Chicken Jambalaya:

What’s the best way to avoid a burn notice?

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. We also recommend layering the food beginning with the sauteed vegetables, add the meat next, then the rice, pour in the broth, and pour the tomatoes in last.

This will change up the way the ingredients are cooked, and you may need to cook the ingredients in batches. It may require a touch of extra broth, too, since the broth will sink below the rice.

What’s a substitution for Creole seasoning?

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.

Do you add uncooked rice to jambalaya?

Yes. The rice we used was long grain white rice. It was uncooked when we put it into the Instant Pot.

Can you freeze jambalaya?

Yes. We recommend freezing jambalaya in double plastic zip bags, so it will lay flat. It will keep for about 2 months if properly packaged.

Freezing does change the texture and taste slightly.

Close up view of sausage and chicken jambalaya in two white bowls with scattered green onions.

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!

Close up view of sausage and chicken jambalaya in two white bowls with scattered green onions.

Instant Pot Sausage and Chicken Jambalaya

4.8 from 179 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 15 minutes
Pressure/Release: 15 minutes
Total Time: 40 minutes
Servings: 8 Servings


  • 2 tablespoons vegetable oil
  • 12 ounces andouille sausage, sliced into circular pieces
  • 1 pound boneless skinless chicken breasts, boneless, skinless (cut into 1 inch cubes)
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 1 celery stalk, chopped
  • 5 garlic cloves, minced
  • 1 tablespoon Creole seasoning
  • 3 fresh thyme sprigs, (or substitute 1/2 – 1 teaspoon dried thyme; adjust to taste)
  • 2 bay leaves
  • 1 (14 ounce) can diced tomatoes, with juices
  • 1 cup low-sodium chicken broth
  • 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. 
    2 tablespoons vegetable oil
    12 ounces andouille sausage
    1 pound boneless skinless chicken breasts
  • 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. 
    1 green bell pepper
    1 white onion
    1 celery stalk
  • Add the garlic and cook for an additional 30 seconds while continuing to stir. 
    5 garlic cloves
  • Add the Creole seasoning, thyme, bay leaves, cooked sausage and chicken, rice, tomatoes, and broth. Stir to combine. 
    1 tablespoon Creole seasoning
    3 fresh thyme sprigs
    2 bay leaves
    1 (14 ounce) can diced tomatoes
    1 cup low-sodium chicken broth
    1 cup long grain white rice
  • 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. Taste, and season with salt and pepper.
    Salt and pepper
  • Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Suggested Equipment


*This recipe was made in a 6-quart Instant Pot. We have not tested it in another size pressure cooker. However, according to the Instant Pot website, the 8-quart model requires significantly more liquid in order to come to pressure. Please add 1 cup additional liquid if using an 8-quart model.
*The ingredients have been adjusted after feedback from readers to increase the broth amount from 3/4 cup to 1 cup.
*See the post for tips and best practices, specifically regarding how to avoid a burn warning.


Serving: 0.5Cup | Calories: 426kcal | Carbohydrates: 51g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1556mg | Potassium: 1821mg | Fiber: 8g | Sugar: 19g | Vitamin A: 1234IU | Vitamin C: 82mg | Calcium: 250mg | Iron: 8mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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  1. The flavor is good but I will have to try the suggested tip of leaving the rice on top rather than mixing it in. Despite adding a full can of chicken broth and completely scraping and re-greasing the bottom of the pan I could not stop getting a burn notice. It cooked enough that we were able to eat it and my family gobbled it up but it was frustrating to have to fuss with the burn issue.

    1. Well, darn! We hate to hear when someone gets a burn notice on this one and aren’t sure why it happens to some and not others. I’m glad your family was able to enjoy it in the end. Fingers crossed that it will turn out better next time. Thanks so much for the feedback, TL. We hope you have a wonderful weekend!

  2. my family loved it. it was exactly how it should be.
    thank you so much. I am putting this into my favourites. it will be used again and again. 🙏

    1. Thank you Alan! Kim and I are glad you and your family enjoyed the jambalaya. Thank you again for sharing your experience and rating the recipe. Have an awesome day 🙂

4.80 from 179 votes (58 ratings without comment)

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