Name: Instant Pot Sausage and Chicken Jambalaya
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 tablespoons vegetable oil; 12 ounces andouille sausage (sliced into circular pieces); 1 pound boneless skinless chicken breasts (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; 14 ounces diced tomatoes (with juices; 1 can); 1 cup low-sodium chicken broth; 1 cup long grain white rice; Salt and pepper (to taste)

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This sausage and chicken jambalaya comes together in the Instant Pot with rice, peppers, celery, tomatoes, and lots of flavor for a simple one-pot meal.

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

My Instant Pot jambalaya is a great way to get all the flavor of classic jambalaya without standing at the stove (I do have an amazing stove top jambalaya recipe, by the way!).

I use smoked sausage, chicken, peppers, celery, tomatoes, Creole seasoning, and long grain white rice, so it’s made with ingredients that are pretty easy to find.

I also like that it makes enough for leftovers, which is always nice for lunch or dinner the next day.

The main challenge with this recipe is usually the rice and the burn notice, not the jambalaya itself. I make it by stirring everything together, and that works well in my older Instant Pot, but I’m not convinced every machine handles it the same way.

From the reader feedback I’ve gotten, some newer Instant Pot models seem to be more sensitive to burn warnings, and layering the ingredients may work better in those.

I’ll give you my best tips for avoiding the burn notice and getting the best results possible.

Instant Pot Sausage and Chicken Jambalaya topped with green onions next to a fork and green and white napkin.

My best tips for avoiding a burn warning

I make this recipe by adding everything and stirring it together, and that works well in my older Instant Pot. That said, reader feedback suggests some electric pressure cookers are more sensitive than others, so if yours is prone to burn warnings, layering the ingredients instead of stirring may give you better results.

If you want to try layering, here’s how I’d do it after the sautéing is done and the bottom of the pot has been scraped clean:

Sautéed onion, celery, bell pepper, garlic, and seasonings
Cooked sausage and chicken
Uncooked rice
Chicken broth poured evenly over the top
Diced tomatoes on top last

After sautéing the sausage and chicken, deglazing and scraping the pot is a must to remove any browned bits.

If you’re concerned about sticking or burn warnings, keep the broth over the rice and the tomatoes on top instead of stirring everything together.

Some readers have better results with an extra 1/2 to 1 cup of broth, especially if their pressure cooker tends to run hot.

Different brands of sausage cook a little differently and some render less fat than others. If the mixture looks dry before pressure cooking, add more broth.

How to make jambalaya in the Instant Pot

Set the Instant Pot to sauté. Add the oil, sausage, and chicken, and cook just until the chicken is white on the outside. It does not need to be fully cooked yet.

Use a slotted spoon to remove the sausage and chicken from the pot. Add the onion, celery, and bell pepper, and cook until they begin to soften. Stir in the garlic and cook for about 30 seconds, just until fragrant.

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

Add the Creole seasoning, thyme, and bay leaves. Scrape the bottom of the pot well to loosen anything stuck behind from sautéing. This step matters, especially when rice is involved.

Return the sausage and chicken to the pot. Add the rice, diced tomatoes, chicken broth, salt, and pepper, then stir everything together.

Ariel view of an open Instant Pot with cooked chicken and sausage, tomatoes, and rice for jambalaya.

Lock the lid in place, make sure the valve is set to sealing, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then carefully do a quick release.

Open the lid, remove the bay leaves and thyme sprigs, and stir the jambalaya. Taste and add more salt or pepper if needed before serving.

Things to know about the seasoning

If you’re new to using andouille sausage, Cajun seasoning, or Creole seasoning, just know that they can be salty and spicy.

You can use Cajun or Creole seasoning, depending on what you have in the pantry.

I highly recommend tasting your seasoning first so you know how spicy and salty it is before adding the full amount.

Andouille may be too hot for some folks. Feel free to swap it with smoked sausage or even kielbasa if that’s what you like better.

How to store leftovers

Leftovers keep well in the refrigerator for 3-4 days. The rice will keep absorbing liquid as it sits, so the jambalaya will be thicker the next day. I’d reheat it with a splash of broth or water to loosen it back up.

You can freeze it, too, though the texture of the rice will soften a bit after thawing. If you want to freeze it, pack it flat in freezer-safe bags or containers and use it within about 2 months for the best quality.

My jambalaya is pretty filling on its own. If you want to serve it with a side dish, I recommend some crispy fried okra or a soft cornbread muffin fresh from the oven!

It’s also delicious with a spoonful of creamy coleslaw or an easy side salad.