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Instant Pot Sausage and Chicken Jambalaya topped with green onions next to a fork and green and white napkin.
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4.67 from 42 votes

Instant Pot Sausage and Chicken Jambalaya

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!
Prep Time10 mins
Cook Time15 mins
Natural Release and Come to Pressure15 mins
Total Time40 mins
Course: Main Dish
Cuisine: American, Cajun, Creole
Keyword: Instant Pot Jambalaya, Instant Pot Sausage and Chicken Jambalaya, Sausage and Chicken Jambalaya
Servings: 8 Servings
Calories: 337kcal


  • 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)


  • 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.



*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: 337kcal | Carbohydrates: 21g | Protein: 22g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 533mg | Potassium: 445mg | Fiber: 0g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 16.8mg | Calcium: 28mg | Iron: 1.2mg
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