Name: Instant Pot Chicken and Sausage Jambalaya
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Ingredients: 1 lb chicken thighs or breasts, cut into chunks; 12 oz Andouille sausage, sliced; 1 ½ cups long grain white rice (uncooked); 1 green bell pepper, diced; 2 celery stalks, diced; 1 small onion, chopped; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes, with juice; 2 ½ cups chicken broth; 1 ½ tbsp Cajun seasoning (adjust to taste); 1 tbsp olive oil or butter; Salt and pepper to taste; Sliced green onions, for garnish

I’ve always loved the deep, bold flavors of Southern cooking, and nothing quite hits the spot like a good jambalaya. That warm blend of spices, the smoky sausage, tender chicken, and fluffy rice soaking in every last drop of flavor—it’s comfort food at its finest. But what used to take over an hour on the stove now comes together effortlessly in the Instant Pot, and the results are absolutely mouthwatering.

Instant Pot Chicken and Sausage Jambalaya Recipe

Making jambalaya in the Instant Pot not only saves time, but it intensifies the flavors in a way that’s hard to believe until you taste it. It’s a go-to dinner in my house, especially on busy weeknights or when I want to impress guests without spending hours cooking. If you love one-pot meals packed with heat, heartiness, and soul, this dish will become one of your favorites too.

Why You’ll Love This Instant Pot Chicken and Sausage Jambalaya

Quick and easy: Ready in under 45 minutes, including prep.
Incredible flavor: Layers of smoky, spicy, and savory goodness.
One-pot convenience: Fewer dishes, maximum satisfaction.
Versatile: Great for meal prep, casual dinners, or a flavorful lunch.
Family-friendly: Mild enough for kids, easy to spice up for adults.
Authentic taste: All the soul of Louisiana cooking without the time.

What Kind of Sausage Works Best for Instant Pot Chicken and Sausage Jambalaya?

When it comes to the sausage in jambalaya, the best option is Andouille sausage. It’s a smoked sausage that originates from Louisiana, offering a spicy, garlicky, and slightly smoky kick that’s key to an authentic jambalaya flavor. Its bold profile holds up beautifully to pressure cooking and melds perfectly with the Cajun spices.

If you can’t find Andouille, smoked kielbasa or chorizo are excellent alternatives. Just keep in mind that chorizo brings a different spice profile—more paprika-forward—but it still creates a delicious dish. For a milder version, a basic smoked sausage or even a chicken sausage will do, especially if you’re cooking for kids or those sensitive to heat.

Options for Substitutions

Protein:
Don’t have chicken thighs or breasts? Use boneless, skinless turkey, or even shrimp (add it at the end after pressure cooking). For a vegetarian version, skip the meat entirely and substitute with plant-based sausage and extra beans or mushrooms for texture.

Rice:
Long grain white rice works best, but you can also use basmati for a fluffier texture. Avoid brown rice unless you want to adjust the liquid and cook time, as it takes longer to cook and can turn mushy under pressure.

Bell Peppers:
Green bell peppers are traditional, but red, yellow, or orange can be swapped in for a slightly sweeter profile.

Spice Level:
For more heat, add a diced jalapeño or increase the Cajun seasoning. For less heat, reduce the seasoning or use a milder sausage.

Tomatoes:
If you don’t have canned diced tomatoes, use fresh tomatoes with a little tomato paste, or crushed tomatoes for a saucier jambalaya.

Stock:
Chicken stock is ideal, but vegetable stock or even water with a bouillon cube will work in a pinch.

Ingredients for Instant Pot Chicken and Sausage Jambalaya

Each ingredient in this jambalaya has a specific purpose—building layers of flavor, adding texture, and making the whole dish feel complete. Here’s what you need and why it matters:

Chicken Thighs or Breasts
Tender and juicy, chicken provides the hearty base of the dish. Thighs are more flavorful and stay moist under pressure.

Andouille Sausage
This smoked, spicy sausage brings bold flavor and authentic Southern taste. It deepens the overall richness of the jambalaya.

Long Grain White Rice
Rice is the foundation—absorbing the broth and spices, giving the dish its signature texture and heartiness.

Green Bell Pepper
Part of the Cajun “holy trinity,” green bell pepper adds a slightly bitter, fresh crunch that balances the richness of the meat.

Celery
Another part of the holy trinity, celery gives aromatic depth and a bit of crispness.

Onion
The base of most savory dishes, onion provides sweetness and umami as it softens and blends with the other aromatics.

Garlic
Sharp and pungent, garlic brings a punch of flavor that rounds out the savory profile.

Diced Tomatoes (Canned)
These add acidity and a bit of sweetness while helping create that saucy texture that clings to the rice and meat.

Cajun Seasoning
The heart of jambalaya’s flavor. This blend usually includes paprika, cayenne, thyme, oregano, and garlic powder—spicy, earthy, and bold.

Chicken Broth
Used instead of water to cook the rice, broth infuses every bite with savory depth.

Olive Oil or Butter
Used for sautéing, it helps the vegetables and meats brown and caramelize slightly for extra flavor.

Salt and Pepper
Essential for balancing and enhancing the other spices.

Green Onions (for Garnish)
Fresh and sharp, they brighten the dish and add a pop of color just before serving.

Instant Pot Chicken and Sausage Jambalaya Recipe2

Step 1: Sauté the Meats and Veggies

Set your Instant Pot to the Sauté function. Add a splash of olive oil or a pat of butter. Once hot, toss in the sliced Andouille sausage and cook until browned—about 3–4 minutes. Remove the sausage and set aside.

In the same pot, add the chicken pieces. Season lightly with salt and pepper. Brown the chicken on all sides until golden (no need to cook through yet). Remove and set aside with the sausage.

Step 2: Cook the Aromatics

Still using the sauté function, add chopped onion, celery, and green bell pepper to the pot. Cook for about 3–4 minutes, stirring often, until softened. Add garlic and cook for another 30 seconds until fragrant.

Step 3: Deglaze and Build the Base

Pour in a bit of chicken broth to deglaze the pot—scraping up any brown bits stuck to the bottom (this prevents a burn warning during pressure cooking). Stir in diced tomatoes with their juices and Cajun seasoning. Return the cooked sausage and chicken to the pot.

Step 4: Add Rice and Broth

Pour in the rice and remaining chicken broth. Stir everything gently to combine, but do not stir too aggressively—you want the rice mostly submerged, but not overly disturbed.

Step 5: Pressure Cook

Secure the lid on the Instant Pot and set the valve to Sealing. Cook on High Pressure for 7 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.

Step 6: Fluff and Garnish

Open the lid carefully. Stir everything together to fluff the rice and distribute the ingredients evenly. Let it sit for a few minutes to absorb extra moisture. Top with freshly chopped green onions before serving.

How Long to Cook Instant Pot Chicken and Sausage Jambalaya

Cooking jambalaya in the Instant Pot drastically reduces the time needed while still delivering rich, developed flavors. Here’s the breakdown:

Prep time: 15–20 minutes (chopping, browning)
Pressure cook time: 7 minutes on High Pressure
Natural release: 5 minutes
Total time: Around 35–40 minutes

This timing ensures that the rice is perfectly cooked, the chicken remains tender, and the sausage retains its bite without turning mushy. The natural release also helps prevent foamy spills and overcooked rice.

Tips for Perfect Instant Pot Chicken and Sausage Jambalaya

1. Brown your meats first.
Searing the sausage and chicken enhances the flavor and locks in moisture. Don’t skip this step—it makes a big difference in the final taste.

2. Deglaze the pot.
After sautéing, scrape up all the browned bits with a splash of broth. This prevents the “burn” notice and adds loads of savory depth.

3. Layer, don’t stir.
When adding rice and broth, gently layer the ingredients. Avoid stirring too much—this helps the rice cook evenly and reduces sticking.

4. Use long grain white rice.
Other types like brown rice or arborio can result in mush or undercooked grains. Stick with long grain for consistent texture.

5. Let it rest.
Once you open the lid, allow the jambalaya to sit for a few minutes. This helps any extra liquid get absorbed and allows flavors to settle.

6. Taste and adjust.
After cooking, give it a final taste. You might want a bit more salt, heat, or a dash of hot sauce depending on your preference.

7. Don’t overcook the aromatics.
Keep an eye while sautéing the onions, peppers, and celery. You want them soft, not browned, to preserve their fresh flavor.

8. Add shrimp after pressure cooking (optional).
If you’re using shrimp, stir them in at the end and let the residual heat cook them through. This keeps them plump and tender.

Watch Out for These Mistakes While Cooking

Even with the ease of an Instant Pot, a few small missteps can throw off your jambalaya. Here’s what to avoid:

1. Skipping the deglazing step
After sautéing, it’s essential to pour in a splash of broth and scrape the bottom. Skipping this can trigger a burn warning and interrupt the pressure cooking cycle.

2. Stirring rice too much
Once the rice and broth are added, don’t stir aggressively. Stirring can cause the rice to clump or stick to the bottom, affecting texture and possibly leading to uneven cooking.

3. Using the wrong rice
Short grain, brown, or parboiled rice don’t cook the same under pressure and can turn gummy or stay undercooked. Stick to long grain white rice for the best outcome.

4. Overcrowding the pot
Overfilling your Instant Pot with too much liquid or ingredients might cause uneven cooking. Always stay within the max fill line.

5. Adding shrimp too early
If you’re including shrimp, only add it after pressure cooking. Shrimp cooks quickly and will become rubbery if overcooked under pressure.

6. Not seasoning enough
While Cajun seasoning adds great flavor, you still need to taste for salt and spice balance before serving. Adjust to your liking.

7. Using too much liquid
Stick to the recommended amount of broth—too much can leave you with soupy jambalaya, not the fluffy, slightly sticky texture you want.

8. Rushing the pressure release
Let the pot naturally release pressure for 5 minutes before switching to quick release. This prevents the rice from turning mushy or the pot from spewing starchy steam.

What to Serve With Instant Pot Chicken and Sausage Jambalaya?

Looking to round out your meal? Here are 8 delicious pairings that complement jambalaya’s bold flavors.

Crusty French Bread

Perfect for soaking up the spicy tomato broth and adding a satisfying crunch to your plate.

Simple Green Salad

A light side salad with vinaigrette brings freshness and a bit of acidity to balance the richness of the jambalaya.

Cornbread

Sweet, buttery cornbread is a Southern classic that pairs beautifully with the smoky sausage and Cajun spices.

Red Beans

Serve up a scoop of slow-cooked red beans on the side for an extra hit of Southern comfort.

Pickled Vegetables

A bright, tangy contrast to the hearty jambalaya—pickled okra, carrots, or cucumbers all work well.

Fried Okra

Crispy and golden, fried okra adds texture and a touch of nostalgia to your Southern-inspired meal.

Lemon Wedges

A squeeze of lemon brightens up the dish and cuts through the richness—especially helpful if you’ve added shrimp.

A Cold Beer or Sweet Iced Tea

Whether you’re sipping a lager or sweet tea, the cool, refreshing contrast enhances every bite of jambalaya.

Storage Instructions

Instant Pot Chicken and Sausage Jambalaya stores wonderfully, making it a great meal prep option for busy weeks.

To Refrigerate:
Allow the jambalaya to cool completely before transferring to an airtight container. It will keep well in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to loosen it up.

To Freeze:
This dish also freezes beautifully. Store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Let it thaw overnight in the fridge before reheating. Note: The rice may soften slightly, but the flavors remain delicious.

Reheating Tips:

Microwave: Heat in 60–90 second intervals, stirring between rounds.
Stovetop: Warm over medium heat with a little extra broth, stirring occasionally until hot.

Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (based on 6 servings total):

Calories: 430
Protein: 28g
Fat: 18g
Carbohydrates: 38g
Fiber: 3g
Sugar: 4g
Sodium: 980mg

Note: Nutrition will vary depending on the sausage, chicken cut, and specific Cajun seasoning used. For a lighter version, opt for chicken breast and lower-sodium broth.

Frequently Asked Questions

How spicy is this jambalaya?

The spice level is moderate with Andouille sausage and Cajun seasoning. You can easily adjust it by adding more or less seasoning—or include hot sauce at the end for an extra kick.

Can I make this recipe without an Instant Pot?

Yes! You can make it on the stovetop using a large pot or Dutch oven. Brown the meats, cook the aromatics, then simmer everything together until the rice is cooked—usually about 25–30 minutes.

Can I use shrimp in this jambalaya?

Absolutely. Add raw, peeled shrimp after pressure cooking. Stir them into the hot jambalaya and let them cook for 3–5 minutes using residual heat, until pink and opaque.

What if I don’t have Cajun seasoning?

You can mix your own with paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper. This way you can also control the heat.

Why did I get the “burn” notice?

This often happens if the pot isn’t properly deglazed after sautéing or if the rice sticks to the bottom. Make sure to scrape up all the browned bits and avoid over-stirring once the rice is added.

Can I double the recipe?

Yes, as long as your Instant Pot is 8-quart or larger. Be careful not to exceed the max fill line, especially with the rice and liquid.

What’s the best rice to use?

Long grain white rice is best for maintaining texture and avoiding gumminess. Avoid jasmine or arborio rice, which can break down under pressure.

Can I make this ahead of time?

Yes! It keeps well for several days and actually tastes even better the next day as the flavors deepen. Great for meal prep or make-ahead dinners.

Conclusion

Instant Pot Chicken and Sausage Jambalaya is a flavor-packed, satisfying dish that delivers bold Southern comfort in a fraction of the time. It’s got everything—tender meat, fluffy rice, smoky heat, and a touch of Creole magic. Whether you’re feeding a hungry family, meal prepping for the week, or just craving something hearty and soul-warming, this dish fits the bill beautifully. With simple ingredients, easy steps, and a little spice, it’s no wonder this jambalaya has become a weeknight favorite in my kitchen.