This easy sausage and chicken Instant Pot Jambalaya recipe with Creole seasoning is a delicious one-pot meal that you’re gonna love. It is a simple Jambalaya recipe to make and a perfect weeknight meal.
Want other Instant Pot dinners? Try our Instant Pot Jerk Chicken and Little Potatoes; this is a mouthwatering recipe with amazing mango salsa, yum! Or how about a lovely Instant Pot Risotto with ham and asparagus? Or try our Shrimp Etouffee for another fabulous Cajun meal.
What is Jambalaya?
Jambalaya is an American rice dish that typically has spices, meat, veggies, and seafood in it as well. It is somewhat similar to Spanish Paella and West African Jollof rice.
Jambalaya originated in Louisiana and is very much associated with New Orleans. Jambalaya is a Cajun recipe that doesn’t have to be spicy. If you like spice, feel free to add spicy spices. Your jambalaya will taste yummy whether it’s spicy or not.
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Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker
What is in an Instant Pot Jambalaya?
Our Instant Pot Jambalaya is ready in a fraction of the cooking time regular jambalaya takes. Here is a list of ingredients and ideas for substitutions.
Ingredients
Chicken – For this recipe, I usually use either chicken breasts or chicken thighs. Rotisserie or leftover chicken is an option if you are in a rush.
Cajun/Kielbasa sausage (sliced) – Kielbasa is a mild Polish smoky sausage that can be used instead of the spicy Andouille sausage.
Onion – I used a red onion, but you can use a yellow onion.
Celery, Green bell pepper & Red bell pepper – These are called the holy trinity of Cajun cuisine and is similar to the Spanish sofrito and French mirepoix.
Rice – Long grain rice or Basmati rice are the two types of rice I use to make jambalaya. I usually don’t use brown rice, but I know of people who do. You can totally use minute rice or parboiled rice for this recipe.
Chicken broth – Organic Low Sodium Chicken Broth is what I like to use, but you can use your favorite kind, homemade or store-bought.
Creole seasoning – Creole seasoning and Cajun seasoning are, at times, used interchangeably. For this recipe, I used Tony Chachere’s Creole seasoning because it has really nice cajun flavors in it.
Tomatoes – Feel free to use tomato paste or tomato sauce if you don’t want to use diced tomatoes. Rotel is also a good substitute also.
Garlic – You can use store-bought minced garlic, but I highly recommend mincing the garlic yourself using a knife or a garlic mincer.
Oil – Olive oil is what I use but feel free to use butter instead. You can also use both.
Green onions – Green onions are usually for garnish. I like garnishing my dishes because people eat with their eyes first.
How to make Instant Pot Sausage Jambalaya
This chicken and sausage Jambalaya is made by cooking rice with sausage, chicken, vegetables, seasoning, and stock in an instant pot.
Set the Instant pot to sauté mode and then add olive oil, diced chicken breast, and smoked sausage. Sprinkle in Creole seasoning and stir. Remove and set aside once the ingredients begin to brown.
Scrape up the browned bits and add in the onions, bell pepper, celery, and garlic, and stir. Cook and stir occasionally until the ingredients become aromatic and the onion is translucent.
Return the chicken and sausage back into the instant pot and mix them with the rest of the ingredients.
Next, add the white rice as well as the chicken stock. Mix all the ingredients until they are well combined.
Press the cancel button on the instant pot and then cover the pot with its lid. Lock the lid in place, then turn the steam release valve to the sealing position.
Press the manual button and cook on high pressure for 6 minutes. After the timer beeps, let the instant pot release the remaining pressure it has built by turning the valve to venting. The natural steam release should take about 5 minutes. After that, feel free to manually release the rest of the steam. Be very careful when doing this.
Gently and carefully open the lid and fluff the tender rice using a slotted spoon or fork. Stir in the green onions and then place the lid back again. Let the jambalaya rest for another 5 minutes. Serve and enjoy!
Questions and FAQs for Jambalaya
What’s the difference between Gumbo and Jambalaya?
Jambalaya is a dish that has rice in it, and gumbo is a stew that’s served with a side of rice.
What’s the difference between Creole seasoning and Cajun spices?
The difference between the two is the kinds of spices that are used to make them. The good news is that both these spices can be used for this recipe. Cajun seasoning usually only has garlic powder, onion, black pepper, and cayenne pepper, while creole seasoning will add more herbs like paprika, oregano, and thyme.
What is the difference between Creole and Cajun Jambalaya?
Creole Jambalaya usually has tomatoes, and this makes it reddish looking. Cajun Jambalaya doesn’t typically have tomatoes, so it’s browner-looking.
How long can I keep this dish in the fridge?
I wouldn’t keep it longer than 3 days in the fridge.
What is the best kind of meat for Jambalaya?
Smoked pork sausage, shrimp, and chicken are the meats that I would recommend for
this recipe.
Can I cook this in a Dutch Oven?
Yes, you can cook this recipe in a large skillet, a large saucepan, a large pot, or a large
Dutch oven over medium heat or medium-high heat.
Can I use Cauliflower Rice for this Recipe?
Yes, you can totally use cauliflower rice for this recipe.
More Instant Pot Recipes
If you love using your instant pot and want more recipes, then try these other delicious meals:
Instant Pot Lasagna – Have a meaty, cheese lasagna any night of the week with this fast and easy recipe.
Butternut Squash Soup – Instant Pot – A delicious and satisfying soup that can be enjoyed at any time of the year.
Instant Pot Chicken Cacciatore – A classic meal done in a fraction of the time. Perfectly amazing over polenta.
Instant Pot Beef Stew Recipe – Rich and hearty, easy and healthy, full of wonderful vegetables and savory beef; you will want to make this again and again.
Instant Pot Jambalaya
Ingredients
- 1 lb chicken cubed
- 1 lb Cajun/Kielbasa sausage sliced
- 1/2 cup onion diced
- 1/2 a stick of celery diced
- 1/2 cup green bell pepper diced
- 1/2 cup red bell pepper diced
- 2 cups rice
- 2 cups chicken stock
- 1 tablespoon Creole seasoning
- 1 can of diced tomatoes
- 2 cloves garlic minced
- 2 tablespoons oil
- 2 green onions for garnish
Instructions
- Set the Instant pot to sauté mode and then add olive oil, diced chicken breast, and smoked sausage. Sprinkle in Creole seasoning and stir. Remove and set aside once the ingredients begin to brown.
- Add in onions, bell pepper, celery, and garlic and stir. Cook and stir occasionally until the ingredients become aromatic and turn translucent. Return the chicken and sausage back into the instant pot and mix them with the rest of the ingredients. Next, add the white rice as well as the chicken stock. Mix all the ingredients until they are well combined.
- Press the cancel button on the instant pot and then cover the pot with its lid. Lock the lid in place, then turn the steam release valve to the sealing position. Press the manual button and cook on high pressure for 6 minutes. After the timer beeps, let the instant pot release the pressure it has built by turning the valve to venting. The natural steam release should take about 5 minutes. After that, feel free to manually release the rest of the steam. Be very careful when doing this.
- Gently and carefully open the lid and fluff the tender rice using a slotted spoon or fork. Stir in the green onions and then place the lid back again. Let the jambalaya rest for another 5 minutes. Serve and enjoy!
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