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
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Author: Kimberly
Prep Time: 10 minutes
Cook Time: 15 minutes
Pressure/Release: 15 minutes
Total Time: 40 minutes
Servings: 8 Servings

Ingredients

  • 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

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. 
    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

Nutrition

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

Notes

*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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253 Comments

  1. 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.

  2. I loved reading this recipe but don’t own an instant pot! I will be making it in a normal pot on the stove!

  3. Hello,

    So I made this last night & my burn notice kept coming on. I followed the instructions to the tee… what am I missing??? I want to make it again because it was so yummy, but the rice was a bit under cooked 🙁

    Thanks in advance for any help.

    -Melissa C.

    1. Good Morning Melissa, sorry to hear that the jambalaya burned. You may want to add more liquid to the pot (start with 1/2-cup and add more if needed). Kim has a whole section dedicated to avoiding a burn notice written into the post. It’s after the 3rd picture in the middle of the post. This recipe, for some reason, gives readers a lot of trouble. I suspect it has to do with the amount of rice used and how it cooks differently in different pressure cookers (i.e. model type). I hope this information helps, have a lovely day 🙂

    2. @Melissa, try adding an extra cup of chicken broth what happens if the instapot runs out of liquid and it starts burning the food to the bottom before it’s done.

  4. Good Morning!!! I’m on my 2nd attempt at this recipe. The first time I got the burn warning and ended up dumping it…thought I did something wrong. Tried again just now and same thing. I’m using a 6qrt pot and have never had this happen to me. I couldn’t find the “notes” you talk about regarding the burn warning. What am I doing wrong!!! 😢😢😢😢

    1. Hi Angela! We’re so sorry to hear that! Every Instant Pot cooks a little differently, and some are more finicky than others. To find the notes about how to prevent a burn warning, go into the post above the recipe and locate the bolded heading that says “Tips for a Successful Sausage and Chicken Jambalaya.” Just underneath that heading is a subheading that says, “What’s the best way to avoid a burn notice?” There are several paragraphs under that heading with tips about preventing a burn notice for this recipe. There’s also a link (in maroon/purple) to a guide about burn notices. Again, we’re so sorry that the Instant Pot is giving you trouble. Hope this information helps! Have a wonderful day!

  5. Love this recipe. It’s definitely become a go-to for us. I was also curious about using brown rice and had pretty good success with increasing the broth to 1.75 cups, increasing cooking time to 18 min, and slow releasing for ~7 min (was planning to do 5 and then lost track of time). It initially had a little more liquid than the usual recipe but absorbed a bit more as it sat – it extra liquid was totally absorbed when I re-heated the following day for lunch. Hope that helps others who are looking to use brown rice!

    1. Good Morning Alex, glad to hear using brown rice worked. Thank you for sharing your experience. Have a lovely day 🙂

  6. I love this Jamabalaya, definitely the best I’ve ever had!

    I did learn to reduce the Creole seasoning to no more than 1 TBSP. It’s too salty for my taste with 2 TBSP.

    1. Good Morning Lindsay, we’re glad to hear you enjoyed the jambalaya. Completely understandable, what’s considered seasoned to some, is over seasoned to others. Thank you for coming back to comment on the recipe card. Have a lovely day! 🙂

  7. This recipe is super easy and so delicious! Perfect too since it doesn’t call for shrimp because The Hubs doesn’t care for shrimp. It has a good spice too it, but not too much for me. I don’t like a lot of spice. I’m more of a medium spice kind of person. This is at the high end of medium spice for me. My son is more on the mild side and he added a little sour cream on his and that helped calm the spice down a bit for him. Very yummy and reheats well lunch the next day! Thank you for this wonderful recipe! My daughter has already asked for me to make it again.

  8. I want to try this recipe so bad. However I do not have an instant pot, I have a Pampered Chef Quick Cooker. Are there any tips to doing this recipe in the Quick Cooker? Everyone keeps telling me they are the samething and I can use instant pot recipes. I am just not sure how to decipher the two for cooking times. I am a recipe follower and I am afraid to stray away from the recipe.

  9. I’m super excited about trying this recipe and wanted to ask a question about the rice. Can I use instant rice? Thank you

    1. Good Morning Michelle, that’s a good question. Unfortunately, due to the cook time (and release time), the instant rice would probably turn to mush. We don’t recommend instant rice for this recipe. However, if you decide to try it anyway, let us know how it turns out. If it works, that would be great news 🙂 Thank you for coming by to ask the question. Kim and I hope you have a lovely day!

  10. Hi there! I’m so excited to make this next week. I need to make it for 10-12 ppl, but not sure how to adjust the cooking time…any tips? I’m new to Insta Pot cooking! ?

    1. Hi Shelly!

      There’s no need to adjust the cooking time. However, please be careful about doubling the recipe. Make sure there is enough liquid for the rice (usually double the amount listed plus 1/4 – 1/2 cup). Also, don’t go over the “max fill” line in the stainless steel liner. We used a 6-quart Instant Pot for the recipe. If you’re using an 8-quart, it needs more liquid just to pressurize. Don’t forget to check out the tips in the post and the comments from other readers. There’s a ton of information about layering the ingredients vs. not layering and how to avoid a burn warning. 🙂 John and I hope you enjoy the jambalaya! Have a wonderful week!

  11. My family loves this dish I have made it more times than I can count!!!! Some substitutions I do is once it’s don’t but still hot I put one cup frozen okra and one cup thawed cooked shrimp stir and re seal. Also my family likes more veggies but aren’t a fan of steamed veggies we like more crisp… so I roasted some broccoli and cauliflower in the salad oven then mixed in after my okra and shrimp were warm… makes the dish more healthy and last longer… my husband loves it cuz he brings the leftovers to work

    1. Thank you, Khlia, Kim and I are glad you and your family enjoy the jambalaya! The substitutions you mentioned sound like they work well in the dish. Thank you again for coming back to comment on the recipe. We hope you have a lovely day 🙂

  12. Made this recipe for dinner tonight. Used chicken andouille sausage and seasoned boneless, skinless chicken thighs with salt, pepper, & Mrs. Dash prior to sauteing. Substituted homemade turkey broth and cajun seasoning, but otherwise followed instructions. Resulting meal was delicious! Will definitely be making this again. Thanks for an easy, flavorful dish.

    1. Thank you Donovan! Kim and I glad you enjoyed the jambalaya. Those substitutions sound great. Thank you again for coming back to comment on and rate the recipe card. Have a great day!

  13. Made this recipe for dinner tonight. Used chicken andouille sausage and seasoned boneless, skinless chicken thighs with salt, pepper, & Mrs. Dash prior to sauteing. Substituted homemade turkey broth and cajun seasoning, but otherwise followed instructions. Resulting meal was delicious! Will definitely be making this again. Thanks for an easy, flavorful dish.

  14. Made this recipe for dinner tonight. Used chicken andouille sausage and seasoned boneless, skinless chicken thighs with salt, pepper, & Mrs. Dash prior to sauteing. Substituted homemade turkey broth and cajun seasoning, but otherwise followed instructions. Resulting meal was delicious! Will definitely be making this again. Thanks for an easy, flavorful dish.

  15. I’ve made this recipe multiple times and LOVE it. This time I wanted to substitute BROWN rice instead of white. I’ve seen multiple people talk about this but no one seemed to have tried it yet. I did everything the same but I used brown rice instead of white and I added 2 1/2 cups of chicken brother instead of the 1. I also cooked it for 22 minutes because brown rice takes longer to cook. There was quite a bit of liquid in the pot but I used hot sausage and this didn’t lack any flavor even with the added broth! Just use a slotted spoon and you’re good!

    1. Good Morning Audreanna, that’s wonderful! Glad to hear the brown rice worked out well for you. Thank you for coming back to comment on and rate the recipe card. Have a lovely day 🙂

  16. I’ve made this recipe multiple times and LOVE it. This time I wanted to substitute BROWN rice instead of white. I’ve seen multiple people talk about this but no one seemed to have tried it yet. I did everything the same but I used brown rice instead of white and I added 2 1/2 cups of chicken brother instead of the 1. I also cooked it for 22 minutes because brown rice takes longer to cook. There was quite a bit of liquid in the pot but I used hot sausage and this didn’t lack any flavor even with the added broth! Just use a slotted spoon and you’re good!

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