Instant Pot Chicken and Sausage Jambalaya–a fast, easy, healthier, non-spicy version of jambalaya. It has so much flavor, you’re going to love it!
Get the SLOW COOKER chicken and sausage jambalaya recipe here
Instant Pot Chicken and Sausage Jambalaya
My mind has been changed. I used to think jambalaya was a spicy dish that my family wouldn’t like. I now have a recipe that I absolutely love and that my family loves too. Everybody can eat it (not too spicy) and it has loads and loads of flavor. My son literally had 3 bowls of it for dinner last night. My daughter’s 2 friends were over and they loved it too.
I chose to make my jambalaya with brown rice. In my house we are brown rice fans. I rarely make white rice. I love making brown rice in my Instant Pot. It turns out well every time and I don’t have to babysit a pan on the stove. I haven’t tried this recipe with white rice yet. But I think it would work out okay. If you want to make this recipe with long grain white rice I would make sure to cut up the raw chicken into bite size pieces. And I would use a 2 cup to 2.25 cup ratio of rice to broth. Then change the cooking time to 3 minutes with a 10 minute natural pressure release. If you do try this method, let me know how it works out!
What about the shrimp?! Many jambalaya recipes have shrimp and sadly mine does not. My husband is allergic to shrimp so I left it out. If you do want shrimp you can add it in after the food has pressure cooked. Stir the deveined shrimp into the hot rice and let the hot food cook the shrimp (lid on, no pressure, warm setting) for a few minutes, until the shrimp are pink and cooked through. For convenience sake I like buying the frozen bags of cooked shrimp. I used them for my cajun pasta recipe.
This instant pot jambalaya recipe makes a lot! I served 6 people and we still have some leftovers. And you know my son should count for about 3 people. So if you don’t want to make a ton of food you can easily halve this recipe. Halve all the ingredients and keep the same cooking time.
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What Pressure Cooker Did You Use?
To make Instant Pot Chicken and Sausage Jambalaya I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
A fast, easy, healthier, non-spicy version of jambalaya. It has so much flavor, you’re going to love it!
- 12 ounces ground sausage or cajun andouille smoked sausage
- 1 cup diced onion
- 2 cups chicken broth
- 2 cups uncooked brown rice
- 1 1/2 pounds boneless skinless chicken breasts or thighs (frozen is okay)
- 1 tsp salt
- 3/4 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/4 tsp cayenne pepper
- 1 cup sliced celery
- 1 green bell pepper, diced
- 1 Tbsp minced garlic
- 1 Tbsp worcestershire sauce
- 1 (15 oz) can diced fire roasted tomatoes
- 1 (8 oz) can tomato sauce
- Turn your Instant Pot to the saute setting. When the display says HOT add in the ground sausage, if using. (If you are using the smoked sausage you don’t need to do this part, just slice it and add it in with the broth). Break up the sausage and add in the onion. Brown the sausage for about 5 minutes. Add in the chicken broth and scrape the bottom of the pot so that nothing is sticking. Evenly dump the rice in, don’t stir.
- Place the chicken on top of the rice. Sprinkle the salt, pepper, thyme, basil, cayenne, celery, bell pepper, garlic, worcestershire, tomatoes and tomato sauce over the chicken. Don’t stir.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Remove the chicken and place on a cutting board. Stir the rice. Cut the chicken into pieces or shred it and then stir it back into the pot.
- Serve and enjoy!
I just used plain ground sausage. If you don’t want a lot of spice this is a good option. The cajun andouille sausage will be spicier. If you’re still nervous about spice leave out the cayenne pepper.
This recipe can be gluten free. Use gluten free worcestershire sauce.
You may be tempted to just use plain diced tomatoes instead of fire roasted tomatoes. The fire roasted tomatoes give the jambalaya so much flavor. I wouldn’t skip them!
I haven’t tried this recipe with white rice yet. But I think it would work out okay. If you want to make this recipe with long grain white rice I would make sure to cut up the raw chicken into bite size pieces. And I would use a 2 cup to 2.25 cup ratio of rice to broth. Then change the cooking time to 3 minutes with a 10 minute natural pressure release.
You can easily halve this recipe. Halve all the ingredients and keep the same cooking time.
- Category: Chicken
- Method: Instant Pot
- Cuisine: Cajun
*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.