This is our personal take on a quick, flavorful jambalaya you can make in an Instant Pot. With a short ingredient list and minimal hands-on time, this Instant Pot Jambalaya is ready in about 30 minutes and makes a satisfying weeknight dinner for the whole family.

Instant Pot Jambalaya Made Easy

Jambalaya is a Creole rice dish with roots in West African, Spanish, and French cooking. Traditionally it combines rice, aromatic vegetables, and a mix of proteins—resulting in a hearty, spiced meal. This Instant Pot version keeps the classic flavors but speeds up the process, using the pressure cooker to cook the rice and meld the ingredients faster than stovetop methods.

Ingredients You Need for Jambalaya

This Instant Pot Jambalaya uses simple, easy-to-find ingredients. Below are the full ingredient lists, including a quick homemade cajun seasoning you can mix yourself.

Cajun Seasoning

• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon light brown sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt, or more to taste
• 1/8 teaspoon ground black pepper

Jambalaya

• 1 lb. cooked large shrimp, tail on
• 10 oz. fully cooked andouille sausage, sliced
• 2.5 tablespoons olive oil, divided
• 1/2 large white onion, minced
• 5 cloves garlic, smashed and minced
• 1 cup long-grain white rice (uncooked)
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 (15-oz.) can diced tomatoes (with juices)
• 1.5 cups chicken broth

How to Make Instant Pot Jambalaya

1. Make the cajun seasoning. Combine the smoked paprika, garlic powder, onion powder, chili powder, brown sugar, oregano, cayenne, salt, and pepper in a small bowl and mix well.
2. Season the proteins. Place the cooked shrimp and sliced andouille in a large bowl and toss with 1 tablespoon of the cajun seasoning. This adds flavor to the proteins before they steam at the end.
3. Sauté the aromatics. Set the Instant Pot to Sauté and add 1–2 tablespoons of olive oil. When the oil is hot, add the minced onion and garlic. Sauté for 3–5 minutes until the onion is translucent and fragrant.
4. Combine rice and liquids. Turn off the Sauté function. Add the uncooked long-grain white rice and stir to coat. Add the diced red and green bell peppers, the remaining 2 tablespoons of cajun seasoning, the can of diced tomatoes (with juices), and the chicken broth. Stir to combine, making sure the rice is evenly distributed.
5. Pressure cook. Close the Instant Pot lid and set to High Pressure for 8 minutes. It will take several minutes to reach pressure.
6. Quick release, then add proteins. When the cook time finishes, perform a quick release. Carefully open the lid and immediately add the seasoned shrimp and andouille to the pot. Stir gently to combine.
7. Steam until warmed. Replace the lid and let the assembled jambalaya sit for 5–10 minutes to steam and warm the shrimp and sausage through. If needed, use the Sauté function briefly to bring everything up to serving temperature—stir frequently to prevent sticking.
8. Finish and serve. Taste and adjust salt as needed. Serve hot with a squeeze of lemon and fresh parsley or cilantro if desired.

Tips & Tricks for Success

Timing matters

Because the shrimp and sausage are already cooked, they only need to heat through. Add them right after the pressure cook and allow 5–10 minutes of residual steaming time. This keeps the shrimp tender and prevents overcooking.

Want it hotter?

If you prefer spicier jambalaya, increase the cayenne in the seasoning or add a pinch of crushed red pepper when you sauté the onions. To intensify smoky notes, use smoked paprika or a smoked sausage variety.

When using the Sauté feature to finish the dish, stir regularly to prevent the rice from sticking to the inner pot.

What to serve with jambalaya

Traditional sides include greens like collard greens or Swiss chard, okra, and cornbread. Simple roasted or steamed vegetables also pair well for a balanced meal.

Can you use brown rice?

This recipe is tested with long-grain white rice. Brown rice requires a longer pressure-cook time and more liquid, so substitutions will need adjustments.

Storing and reheating

Allow jambalaya to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the rice seems dry. Freezing is not recommended because the rice can change texture and break down in the liquid.

Nutrition (approximate per serving)

Calories: 342 kcal • Carbohydrates: 22 g • Protein: 19 g • Fat: 19 g • Fiber: 2 g • Sugar: 3 g

Nutrition values are estimates and should be used only as a guideline.

This Instant Pot Jambalaya is an easy way to enjoy classic Creole flavors with minimal fuss. The pressure cooker shortens the cooking time while producing tender rice and well-blended spices—perfect for busy weeknights or meal prep.