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 177 votes
Print Pin Text
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


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


*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.
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  1. Delicious! A little too spicy for my kids but I enjoyed it very much! Will definitely make it again but maybe add less creole seasoning to cut down on the spice. I usually read comments before trying a new recipe and I followed one of the commenters suggestions with the rice and didn’t have any problems with getting a burn notice on instapot.

    1. Good morning Katriina, thank you for commenting and rating the recipe card! We’re sorry to here the jambalaya was too spicy for the little ones. But, we’re thrilled you enjoyed it 🙂 Thank you again for sharing! Have a lovely day 🙂

  2. I got the burn notice when I made this. I opened it up and put some more chicken broth and then it was fine. We threw some shrimp in after it was done, just put them in, stirred it around and let it sit with the lid on for a few minutes, the shrimp cooked perfectly.
    Tastes great, a little spicy for kids but perfect amount of spice for most adults.
    Very easy to make! A descent amount of chopping but I have a special onion/pepper chopper that speeds up the process so i’d say this was about 20 minutes of work, ready within 45 minutes and only one cutting board, knife and pot for cleanup!

    1. Good Morning Sarah, we’re thrilled you enjoyed the jambalaya. The shrimp sounds like a tasty addition to the dish. Thank you again for your comments and rating the recipe. Have a lovely day 🙂

    2. @Sarah, I’d get a burn message too. I started making its with just mixing everything, putting a little extra broth and just adding the rice to the top and not mixing it. Made a huge difference!

  3. I made this with my husband and it was very good! We tripled the recipe (teenage boys… wanted leftovers) and added approximately 2 c. extra broth and used spicy sausage. We all really loved it. Thanks for a great recipe!

    1. Thank you Andrea! Kim and I are glad your whole family enjoyed the jambalaya. The spicy sausage sounds like a tasty addition. Thanks again and have a lovely day 🙂

  4. I’ve made and loved this recipe many many times! Wondering if there’s a method for the crockpot? Wanted a set it and forget it today.

    1. Thanks so much, Lindsey!

      We’re glad that you enjoy the Instant Pot Jambalaya! We have this Slow Cooker Jambalaya recipe. It’s not exactly the same, but it’s similar. It might be close enough or at least you an idea on how to modify the Instant Pot version. Hope that helps. Thanks again and have a fantastic day! 🙂

  5. Turned out better than expected without roux. We used left-over Easter ham from the deep freezer. My husband accidentally used Cajun seasoning and smoked. Great flavor, super easy school night meal. Glueten free without roux.

  6. Absolutely phenomenal recipe – easily the best instant pot recipe I have tried. I added frozen shrimp because I had it on hand, and it turned out great!

  7. Hi! So I am still new to the instapot world so this may be a silly question. If I can’t have rice and just wanted to add some cauliflower rice at the end…how would you adjust the amount of chicken broth? Would you still need more than 1 cup? Thank you in advance. I can’t wait to try this recipe!

    1. Good Morning Mary, that’s a good question. Let me start with a disclaimer, we’ve never substituted cauliflower rice for long grain rice, so this is our best guess. You are correct, do not add more than one cup of chicken broth. Otherwise, you’ll have jambalaya soup. You’re probably already thinking of doing things this way, but I’ll type it out for other readers. Once the meat and veggies are done cooking, you may need to drain away some the excess liquid. After that, use the “keep warm,” setting on your Instant Pot and stir in the cauliflower rice. I hope this information helps, have a lovely weekend! 🙂

  8. This is a regular in our house. I do add a bag of frozen, riced cauliflower and no one even knows they’re getting extra vegetables!

    1. That’s wonderful Karen, glad to hear your family enjoys the jambalaya. Cauliflower rice sounds like tasty substitution. Have a wonderful day 🙂

  9. Oh My God!!! Made this in a cheap generic multicooker (New Zealand..) Absolutely amazing result. I used cajun seasoning and,yes,it was a little spicy but even Miss 8 & Mr 11 had seconds…. a new family favorite!

  10. This was amazing, it turned out so good but glad I read the comments and reviews because I added more broth and had no problem with burn or sticking. It is spicy which we love and even more delicious the next day.

  11. I doubled the recipe in my 8-qt Ninja foodie. It took 31 minutes for it to come up to pressure I was worried. I added about 4 1/2 cups of chicken broth, because I didn’t want to get the burn error. I did stir the creole seasoning with the veggies, chicken, and sausage. I then added the tomatoes, (about 2 cups)rice (I rinsed first), then broth- I did not stir. Started and cooked for 10 minutes. natural release for about 6 mins. I forgot about it, then quick release. It was really good. I would definitely make this again. I would adjust the time because the rice was too done(not sure if was because I rinsed it or what). Next time I will try 8 minutes. Cut broth to about 3 3/4 or 4 cups. It was a hit. I served it with cornbread.

    1. Hi Terry!

      Thanks so much for sharing how you prepared the jambalaya in a Ninja Foodie! We’ve never used one but assume it would be similar to an Instant Pot. That information is very helpful. We’re glad everything turned out and are happy that you enjoyed it. Have a wonderful week! 🙂

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