Instant Pot Chicken and Sausage Jambalaya

This Instant Pot Chicken and Sausage Jambalaya is a quick and flavorful Cajun-inspired meal packed with smoky andouille sausage, tender chicken, rice, and vegetables. Made in one pot, it’s an easy weeknight dinner that delivers authentic Louisiana taste in less than 30 minutes. With perfectly seasoned rice, bold spices, and hearty ingredients, this jambalaya recipe is ideal for family meals, meal prep, or anyone craving classic Southern comfort food.

Ingredients

• 2 tablespoons oil, divided
• 12 ounces andouille sausage, sliced into ¼-inch rounds
• 1 boneless, skinless chicken breast, cut into small pieces
• 1 yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 green onions, chopped
• 3 ribs celery, chopped
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried basil
• ¼ teaspoon dried thyme
• ½ teaspoon granulated sugar
• 1½ cups long-grain white rice
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1¾ cups low-sodium chicken broth
• ½ teaspoon kosher salt

Instructions

1. Brown the Sausage:
   Set the Instant Pot to Sauté. Add 1 tablespoon of oil. Once hot, add the sausage slices and cook for 2–3 minutes per side until browned. Remove to a paper towel–lined plate and set aside.
2. Cook the Chicken:
   Add the remaining tablespoon of oil to the pot. Add the chicken pieces and cook for 1 minute, scraping up any browned bits from the bottom.
3. Add Vegetables and Seasoning:
   Turn off the sauté function. Stir in the onions, bell pepper, celery, and garlic. Sauté briefly, then add Cajun seasoning, basil, thyme, sugar, and rice. Stir well to coat the rice with seasonings.
4. Add Liquids:
   Pour in the diced tomatoes with their juices, chicken broth, and salt. Stir to combine.
5. Pressure Cook:
   Secure the lid and set the valve to Sealing. Cook on Manual High Pressure for 5 minutes. When finished, allow the pressure to release naturally for 5 minutes, then perform a quick release for the remaining pressure.
6. Finish and Serve:
   Carefully open the lid. Fluff the rice gently with a fork. Add the cooked sausage on top, cover the pot again, and let it rest for 5 minutes. Stir lightly before serving.

Tips

• Use andouille sausage for authentic Cajun flavor, but any smoked sausage works.
• Don’t skip deglazing the pot after browning—the browned bits add flavor and prevent burning.
• For extra spice, add a pinch of cayenne or a few dashes of hot sauce.
• Letting the jambalaya rest after cooking allows the rice to absorb all the juices.

Variations and Substitutions

• Seafood Jambalaya: Add cooked shrimp or crawfish at the end.
• Vegetarian Option: Omit chicken and sausage; use vegetable broth and add mushrooms or beans.
• Different Meats: Try smoked turkey sausage or spicy chorizo.
• Brown Rice Option: Substitute brown rice and increase cooking time to 22–25 minutes.

FAQs

Can I use frozen chicken?
Yes, but add 2 extra minutes to the cooking time and ensure the chicken pieces are small.

Why is my rice mushy?
Too much liquid or overcooking can cause this. Stick to the recommended ratio and cooking time.

Can I make it ahead?
Yes, it reheats well. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Serving Suggestions

• Serve with crusty bread or cornbread for a complete meal.
• Add a side of coleslaw or simple green salad to balance the spice.
• Top with chopped green onions or fresh parsley for color and freshness.

Why You’ll Love This Recipe

This Instant Pot Chicken and Sausage Jambalaya delivers bold Cajun flavor with minimal effort. It’s hearty, comforting, and ready in under 30 minutes, thanks to the Instant Pot. Perfect for busy weeknights, family dinners, or when you’re craving a taste of Louisiana home cooking.

Instant Pot Chicken and Sausage Jambalaya

Servings

5

servings

Prep time

15

minutes

Cooking time

25

minutes

Ingredients

• 2 tablespoons oil, divided

• 12 ounces andouille sausage, sliced into ¼-inch rounds

• 1 boneless, skinless chicken breast, cut into small pieces

• 1 yellow onion, chopped

• 1 green bell pepper, seeded and chopped

• 3 green onions, chopped

• 3 ribs celery, chopped

• 3 cloves garlic, minced

• 2 teaspoons Cajun seasoning

• 1 teaspoon dried basil

• ¼ teaspoon dried thyme

• ½ teaspoon granulated sugar

• 1½ cups long-grain white rice

• 1 (14.5-ounce) can diced tomatoes, undrained

• 1¾ cups low-sodium chicken broth

• ½ teaspoon kosher salt

Directions

• Brown the Sausage:
• Set the Instant Pot to Sauté. Add 1 tablespoon of oil. Once hot, add the sausage slices and cook for 2–3 minutes per side until browned. Remove to a paper towel–lined plate and set aside.
• Cook the Chicken:
• Add the remaining tablespoon of oil to the pot. Add the chicken pieces and cook for 1 minute, scraping up any browned bits from the bottom.
• Add Vegetables and Seasoning:
• Turn off the sauté function. Stir in the onions, bell pepper, celery, and garlic. Sauté briefly, then add Cajun seasoning, basil, thyme, sugar, and rice. Stir well to coat the rice with seasonings.
• Add Liquids:
• Pour in the diced tomatoes with their juices, chicken broth, and salt. Stir to combine.
• Pressure Cook:
• Secure the lid and set the valve to Sealing. Cook on Manual High Pressure for 5 minutes. When finished, allow the pressure to release naturally for 5 minutes, then perform a quick release for the remaining pressure.
• Finish and Serve:
• Carefully open the lid. Fluff the rice gently with a fork. Add the cooked sausage on top, cover the pot again, and let it rest for 5 minutes. Stir lightly before serving.