Easy Instant Pot Jambalaya—a traditional Louisiana dish of shrimp, ham and rice in a flavorful tomato sauce. This is a super fast and easy way to make jambalaya all in one pot!
Related: SLOW COOKER creole jambalaya recipe here
Easy Instant Pot Jambalaya
At the beginning of 2020 I announced that each week I will post a recipe inspired by a state. That way by the end of the year all 50 states will be covered and have a recipe to go with them. I started the project with Alabama Camp Stew which was followed by Minnesota Wild Rice and Chicken Casserole. If you have a recipe idea for your state please let me know!
Today’s state is Louisiana. Louisiana is famous for its creole and cajun foods inspired by the French and Spanish cultural influences. From gumbo to crawfish to dirty rice and to red beans and rice–all the foods from Louisiana sound good to me!
This week is a good one for the state of Louisiana as the LSU Tigers won the college football national championship over Clemson with a score 42-25. I have to admit I was cheering for the native Ohioan and LSU quarterback, Joe Burrow, to win. As Ohio State Buckeye fans the Petersen household was happy to cheer against Clemson who beat us in the playoff game. Womp wah. Anyhow, football aside, we are all winners when we make this delicious Instant Pot jambalaya.
This particular version of jambalaya is made with shrimp and ham. You can substitute the ham with a spicy andouille sausage if you prefer. My version is very mild with no spice really at all. If you like a little kick I suggest tossing a bit of hot sauce on your serving. You can also dice up a jalapeno and saute it along with the onion. Plus you can add a pinch of cayenne pepper. This is a good, basic recipe to get you started and then you can get as creative as you want!
Try these other Louisiana inspired recipes…
Instant Pot Chicken and Sausage Jambalaya
Instant Pot Cajun Sausage And Shrimp Pasta
Instant Pot Red Beans and Rice
Instant Pot Cajun Sausage, Green Beans and Potatoes
Easy Instant Pot Jambalaya
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus 5 minute NPR)
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
A traditional Louisiana dish of shrimp, ham and rice in a flavorful tomato sauce. This is a super fast and easy way to make jambalaya all in one pot!
Ingredients
- 2 Tbsp butter
- 3/4 cup diced onion
- 1/2 cup diced celery
- 2 minced garlic cloves
- 1 cup beef broth
- 1/4 cup diced green peppers
- 2 cups cubed ham
- 2 (14 oz) cans petite diced tomatoes
- 1 1/4 cup parboiled or long grain white rice, uncooked
- 1 cup water
- 1 tsp sugar
- 1 tsp dried thyme
- 1/2 tsp chili powder
- 1/4 tsp pepper
- 1 pound frozen peeled and deveined cooked shrimp
Instructions
- Turn the Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around to melt. Add in the onion and saute for 2 minutes. Add in the celery and saute for 1 minute. Add in the garlic and saute for 2o seconds. Then turn off the pot and stir in the beef broth. Add in the green peppers, ham, tomatoes, rice, water, sugar, thyme, chili powder and pepper.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Turn Instant Pot to the saute setting and stir in the shrimp. Once the shrimp are warmed through turn off the pot and serve the jambalaya.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in your 8 quart pot, with no changes. If you want to make this in a 3 quart mini Instant Pot you will need to halve the recipe to be able to fit.
Like a little kick? My version isn’t spicy at all. But if you like a little kick I suggest tossing a bit of hot sauce on your serving. Other ideas to kick it up a notch: dice up a jalapeno and saute it along with the onion, add a pinch of cayenne pepper, substitute the ham with a spicy andouille sausage.
What is parboiled rice? Don’t confuse parboiled rice with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice.
Recipe adapted from Taste of Home: https://www.tasteofhome.com/recipes/creole-jambalaya/
- Category: Seafood
- Method: Instant Pot
- Cuisine: Creole
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
added a little more shrimp and put in just under a tablespoon of cajun spices instead of the pepper, chili powder, and thyme. I was in heaven. One of my favorite recipies of all time. Without the cajun spices it was good but didn’t have that New Orleans kick/feel to it that I was looking for
love that idea Carl!
Me again “Margaret.” I bought your 60 Duo pot and mad your Mac & Cheese with apparently no problem. I am trying to make this Jambalaya as we speak. Two things happening… pot doesn’t seem to come up to pressure. I am already 15 minutes into a 5 minute cook time and no pressure. But when I just opened it, rice is stuck to bottom of pot. Now I hate to come crying to mama, but what can you guess I did wrong???
sounds like you got the burn message! Dang! Here is more info on that: https://www.365daysofcrockpot.com/the-instant-pot-burn-message/
I did have the burn message. I was able to save it and finished on stove. I really liked what I ended up with. Thanks for the help.
From a Louisiana girl living by the jambalaya capital; Gonzales. Real jambalaya doesn’t have tomatoes in it. This is more of a creole dish than jambalaya.
So this is a Creole Jambalaya?
This is so yummy. Have made it several times. How would I change it if I DON’T want to put the rice in it? I’ve already got rice cooked. Would just like to serve sauce over it.
Thanks.
Never mind, I got it. I just didn’t add the cup of water (or rice) but did everything else as directed. It was amazing. Reminded me of shrimp creole.
Thanks again for doing all these yummy recipes for us!
Okay cool! Glad it all worked out in the end!
This is not jambalaya. But I am glad folks like it. I wish you had chosen another recipe to represent our state.
Agreed. Jambalaya does NOT have tomatoes in it.
Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana.
According to google
I LIKE creole… and Cajun sometimes.
This was delicious. Since I didn’t have any ham, I diced up some Canadian bacon. Didn’t have a green pepper, so used a jalapeno and some mini peppers. Added about 3/4 tsp. of Cajun seasoning. Louisiana hot sauce took it over the top.
This was very easy and delicious…..will be making again! Yum!! Love checking out your recipes and trying new ones…thanks and keep up the great work!!
Thank you so much Brenda!
Thank you so much for this amazing recipe! I used brown rice, so increased the cooking time to 15 minutes NPR for about 20 minutes. I substituted the spices listed with a 1 3/4 teaspoon of Cajun seasoning. It was so good.
Glad you liked it Cynthia!
This was last night’s dinner after a day of baking and frosting cupcakes and was soooo good – hubby had two bowls, and he seldom goes back for seconds.
Two questions – I thought I had a bag of long grain rice but it was Arborio Rice. I don’t remember why I bought it and wasn’t sure if it was interchangeable, so Steve ran to the store and purchased the long grain. Could I have used the Arborio with the same cook times?
Also, if I wanted to add a package of frozen cut okra, when would you suggest I add the okra? With the shrimp? I wouldn’t think it would take long to cook.
Many thanks again for another winner! Can’t wait to see what you come up with for my home state – Texas!
Hi Brenda, so glad you both enjoyed it!
Arborio rice is used typically for risotto like this recipe: https://www.365daysofcrockpot.com/instant-pot-parmesan-risotto/
I really am not sure what would happen if you used it…I think it would need much for liquid because it soaks up a lot.
I would add the okra with the shrimp!
Thank you – next time I make it, I’ll add it with the shrimp and I’ll just stick with the long grain. I’ve never made risotto and had never even heard of it until I bought my Instant Pot!
I prefer to have Whole Grain Brown Rice ( WW💜).
Should I adjust time to allow for the difference in rice?
I’m new to the Instapot craze 🤪
Hi Brooke, yes you’ll need more time for whole wheat rice. I would use a 22 minute pressure cook time with a 10 minute natural pressure release for brown rice. I bet it will taste great!
This looks good and I can’t wait to try it. I’ll try the parboiled rice. I usually use the short medium grain as I like an Asian rice and we like it sticky (hard to pick up your rice with chopsticks if it falls apart). The only thing I would change is the spice. I would use a Cajun spice like Tony’s or Slap your Mama.
I like this idea of the cajun spice!
Karen, I have a bag of uncooked frozen shrimp. Do you think I could add them and cook them with everything, or would they come out awful and rubbery? This recipe looks absolutely amazing, and I can’t wait to try it! Everything I’ve made from your recipes has been just delicious!
I’m thinking of adding some chorizo sausage for a bit of a kick as well!
Jean
I would not pressure cook shrimp unless it was for a 0-1 minute pressure cooking time. They would get rubbery I’m afraid. You could stir them in after and turn to saute. Stir often and they will cook fairly quickly, probably within 5-7 minutes.
I have been looking for a jambalaya recipe that would be easy pretty much since I got my Instant Pot! The Husband’s mom is from Louisiana, so I really think this will be another recipe from you that he will love!
I bet you can catch Greg sneaking into the kitchen and eating this one directly from the pot too!
Haha Colleen! He is allergic to shrimp so I scooped him a bowl before I added it in. He liked it!
I live in New Orleans and this looks great! The best par-boiled rice is Zatarains. You might be able to get it on Amazon.It’s the only rice I use. Perfect every time.
I will definitely keep my eye out for it! I feel like I’ve seen it at my store before.
Hi, we have. Shellfish allergy in the family. If I use regular long grain rice and chunks of chicken and adjust the beef broth to satisfy the rice ( maybe 1.25-1.5 cups), then would you say 10 minutes pressure with quick release would work?
For long grain rice you could keep the same cooking time 5 minutes with a 10 minute npr!
Patti: no shellfish allergy here, but the head chef in our kitchen (me!) does not care for seafood . . > I’d love to hear how this turned out with chicken? Thanks!