Spicy Instant Pot Jambalaya

If you ask me, jambalaya is one of those dishes that sounds way harder to make than it actually is.

This one-pot wonder brings together chicken, prawns, and smoky sausage with rice that soaks up all that spicy, tomatoey goodness. The Instant Pot does most of the heavy lifting, turning what’s usually an hour-long stovetop project into something you can pull off on a weeknight.

It’s packed with the classic trinity of celery, bell pepper, and onion, plus plenty of garlic and Cajun-inspired spices. A splash of soy sauce and Worcestershire gives it that deep, savory flavor that makes jambalaya so crave-worthy.

It’s a hearty, stick-to-your-ribs kind of meal that feeds a crowd without much fuss.

What Kind of Rice Should I Use?

For jambalaya, long-grain white rice is your best bet, and Jasmine rice works perfectly for this recipe. You could also use regular long-grain white rice or even basmati if that’s what you have on hand. The key is to avoid short-grain or medium-grain rice, which tends to get too sticky and mushy in the Instant Pot. Whatever you choose, make sure to rinse your rice before cooking to remove excess starch – this helps keep the grains separate and prevents your jambalaya from turning into a gummy mess.

Options for Substitutions

This jambalaya recipe is pretty forgiving, so here are some swaps you can make based on what you have:

• Jasmine rice: Long-grain white rice is the traditional choice for jambalaya, so stick with jasmine or substitute with regular long-grain white rice. Avoid short-grain or arborio rice as they’ll make your jambalaya too sticky.
• Andouille sausage: If you can’t find andouille, kielbasa works great as mentioned. You can also use smoked sausage or chorizo for a different flavor profile. In a pinch, regular Italian sausage will do, though you’ll lose some of that smoky kick.
• Chicken thighs: Chicken breasts can replace thighs, but they tend to dry out more easily. If using breasts, consider cutting them into larger chunks and reducing the cooking time slightly.
• Shrimp: You can leave the shrimp out entirely for a simpler version, or swap with crawfish tails if you can find them. Just add them at the same point in the recipe as you would the shrimp.
• Bell pepper and celery: These are part of the holy trinity of Cajun cooking along with onions, so try to keep them if possible. But if you’re missing one, just use more of the other vegetables.
• Cayenne pepper: For less heat, use just ¼ teaspoon or swap with regular paprika. For more spice, add some hot sauce or red pepper flakes to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot jambalaya is skipping the step of scraping the bottom of the pot after browning the meats – any stuck bits can trigger the dreaded “burn” notice, so make sure to use that half cup of stock to really scrub the bottom clean with a wooden spoon.

Another common error is stirring the rice after adding the tomatoes, which can prevent the rice from cooking evenly and create a mushy texture, so resist the urge to mix everything together before pressure cooking.

Adding the shrimp too early will turn them rubbery and overcooked, so always cook them separately and stir them in at the end when they’ll stay tender and juicy.

Finally, don’t rush the natural pressure release – waiting the full 10 minutes helps the rice finish cooking properly and prevents it from turning out crunchy or undercooked in spots.

What to Serve With Jambalaya?

Jambalaya is already a complete meal with rice, protein, and veggies all in one pot, but I love serving it with a simple side salad or some coleslaw to add a fresh, crunchy contrast to the rich and spicy flavors. Cornbread is another great option – it’s perfect for soaking up the flavorful sauce at the bottom of your bowl. If you want to keep things really simple, just slice up some crusty French bread and serve it on the side for dipping. A cold beer or sweet iced tea is the perfect drink to balance out the heat from the cayenne pepper.

Storage Instructions

Store: Jambalaya keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they sit together, so it’s a great make-ahead meal for busy weeknights.

Freeze: You can freeze jambalaya for up to 3 months in freezer-safe containers or bags. Just know that the shrimp and rice texture might change slightly after freezing, but it still tastes delicious. I like to portion it out into individual servings so I can grab just what I need.

Reheat: Warm it up in the microwave with a splash of chicken stock or water to keep it from drying out, stirring halfway through. On the stovetop, heat it over medium-low heat with a little extra liquid, stirring occasionally until it’s heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3150-3500
• Protein: 170-200 g
• Fat: 90-110 g
• Carbohydrates: 380-420 g

Ingredients

For the proteins:

• 1 1/4 lb chicken thighs (cut into 1-inch pieces)
• 1 lb prawns (peeled and deveined)
• 1 lb sausages (like Hillshire Farm, sliced into 1/2-inch rounds)
• 1 tbsp unsalted butter
• 1 1/2 tbsp olive oil

For the aromatic base:

• 2 ribs celery (diced)
• 1 large green bell pepper (diced)
• 1 medium onion (finely diced into 1/4-inch pieces)
• 8 garlic cloves (minced)
• 2 tsp tomato concentrate
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 1/2 tsp smoked paprika
• 1 tsp cayenne pepper
• 2 dried bay leaves

For the cooking liquid and rice:

• 2 cups jasmine rice (rinsed until water runs clear)
• 2 1/4 cups unsalted chicken broth
• 14.5 oz crushed tomatoes
• 1 1/2 tbsp regular soy sauce
• 1 tsp Worcestershire sauce

For the garnish:

• 3 stalks scallions (thinly sliced)
• Freshly cracked black pepper to taste

Step 1: Prepare Mise en Place and Prep Proteins

• 2 cups jasmine rice
• 1 1/4 lb chicken thighs
• 1 lb sausages
• 1 medium onion
• 2 ribs celery
• 1 large green bell pepper
• 8 garlic cloves
• 3 stalks scallions

Rinse the jasmine rice under cold water until the water runs clear, then set aside—this removes excess starch for better texture.

Cut the chicken thighs into 1-inch pieces and slice the sausages into 1/2-inch rounds.

Dice the onion into 1/4-inch pieces, dice the celery and bell pepper, mince the garlic, and thinly slice the scallions.

Having everything prepped before you start cooking ensures the process moves smoothly and prevents overcooking of any component.

Step 2: Sear the Proteins to Build Flavor

• 1 tbsp unsalted butter
• 1 1/2 tbsp olive oil
• 1 1/4 lb chicken thighs
• 1 lb prawns

Set your Instant Pot to Sauté mode and heat the butter and olive oil until shimmering.

Add the chicken pieces and sear for 3.5 minutes per side without stirring too much—you want a golden-brown crust for deep flavor.

Remove the chicken to a plate, then add the prawns to the same pot and cook for 3.5 minutes per side, followed by an additional 1 minute on one side.

Transfer the prawns to the plate with the chicken; set both aside.

I find searing the proteins separately ensures each develops proper color without crowding the pot.

Step 3: Cook Sausage and Build the Aromatic Base

• 1 lb sausages
• 1 medium onion
• 2 ribs celery
• 1 large green bell pepper
• 8 garlic cloves
• 2 tsp tomato concentrate
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 1/2 tsp smoked paprika
• 1 tsp cayenne pepper
• 2 dried bay leaves

In the same pot with the remaining fat and fond, add the sliced sausages and cook for 3 minutes until they begin to brown and release their oils.

Add the diced onion, celery, and bell pepper to the pot and sauté for 2 minutes until softened and fragrant.

Stir in the minced garlic, tomato concentrate, and dried thyme, oregano, smoked paprika, cayenne pepper, and bay leaves; cook for 1 minute until the spices bloom and release their aromas.

This layering of flavors—starting with the sausage fat, then the vegetables, then the spices—creates the authentic jambalaya foundation.

Step 4: Deglaze and Add Liquids and Rice

• 2 1/4 cups unsalted chicken broth
• 1 1/2 tbsp regular soy sauce
• 1 tsp Worcestershire sauce
• 2 cups jasmine rice
• seared chicken from Step 2
• 14.5 oz crushed tomatoes

Pour 1/2 cup of the chicken broth into the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom—these contain concentrated flavor.

Stir in the soy sauce and Worcestershire sauce, then add the rinsed jasmine rice and the seared chicken pieces from Step 2, stirring to combine.

Pour in the remaining 1.75 cups chicken broth, ensuring the rice is just covered by liquid.

Top with the crushed tomatoes without stirring them in—they’ll distribute during cooking and help flavor the dish evenly.

Step 5: Pressure Cook the Jambalaya

Close the Instant Pot lid and set the valve to sealing.

Cook on high pressure for 7 minutes—this is the exact time needed for the rice to absorb the liquid and the chicken to cook through without becoming dry.

Once the timer sounds, allow the pressure to release naturally for 10 minutes, which lets the rice continue to set and the flavors meld.

After 10 minutes, carefully release any remaining pressure using the quick-release valve.

Step 6: Finish and Serve

• cooked prawns from Step 2
• 3 stalks scallions
• Freshly cracked black pepper to taste

Open the pot and gently fold in the cooked prawns from Step 2, being careful not to break them apart or crush the rice.

Season to taste with freshly cracked black pepper and additional salt if needed.

I like to taste before seasoning since the soy sauce, Worcestershire, and sausage already contribute saltiness.

Garnish each serving with thinly sliced scallions and serve immediately while the jambalaya is hot.

Spicy Instant Pot Jambalaya

Delicious Spicy Instant Pot Jambalaya recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Calories 3325 kcal

Ingredients

  

For the proteins

• 1 1/4 lb chicken thighs (cut into 1-inch pieces)
• 1 lb prawns (peeled and deveined)
• 1 lb sausages (like Hillshire Farm, sliced into 1/2-inch rounds)
• 1 tbsp unsalted butter
• 1 1/2 tbsp olive oil

For the aromatic base

• 2 ribs celery (diced)
• 1 large green bell pepper (diced)
• 1 medium onion (finely diced into 1/4-inch pieces)
• 8 garlic cloves (minced)
• 2 tsp tomato concentrate
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 1/2 tsp smoked paprika
• 1 tsp cayenne pepper
• 2 dried bay leaves

For the cooking liquid and rice

• 2 cups jasmine rice (rinsed until water runs clear)
• 2 1/4 cups unsalted chicken broth
• 14.5 oz crushed tomatoes
• 1 1/2 tbsp regular soy sauce
• 1 tsp Worcestershire sauce

For the garnish

• 3 stalks scallions (thinly sliced)
• Freshly cracked black pepper to taste

Instructions

 

• Rinse the jasmine rice under cold water until the water runs clear, then set aside—this removes excess starch for better texture. Cut the chicken thighs into 1-inch pieces and slice the sausages into 1/2-inch rounds. Dice the onion into 1/4-inch pieces, dice the celery and bell pepper, mince the garlic, and thinly slice the scallions. Having everything prepped before you start cooking ensures the process moves smoothly and prevents overcooking of any component.
• Set your Instant Pot to Sauté mode and heat the butter and olive oil until shimmering. Add the chicken pieces and sear for 3.5 minutes per side without stirring too much—you want a golden-brown crust for deep flavor. Remove the chicken to a plate, then add the prawns to the same pot and cook for 3.5 minutes per side, followed by an additional 1 minute on one side. Transfer the prawns to the plate with the chicken; set both aside. I find searing the proteins separately ensures each develops proper color without crowding the pot.
• In the same pot with the remaining fat and fond, add the sliced sausages and cook for 3 minutes until they begin to brown and release their oils. Add the diced onion, celery, and bell pepper to the pot and sauté for 2 minutes until softened and fragrant. Stir in the minced garlic, tomato concentrate, and dried thyme, oregano, smoked paprika, cayenne pepper, and bay leaves; cook for 1 minute until the spices bloom and release their aromas. This layering of flavors—starting with the sausage fat, then the vegetables, then the spices—creates the authentic jambalaya foundation.
• Pour 1/2 cup of the chicken broth into the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom—these contain concentrated flavor. Stir in the soy sauce and Worcestershire sauce, then add the rinsed jasmine rice and the seared chicken pieces from Step 2, stirring to combine. Pour in the remaining 1.75 cups chicken broth, ensuring the rice is just covered by liquid. Top with the crushed tomatoes without stirring them in—they'll distribute during cooking and help flavor the dish evenly.
• Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 7 minutes—this is the exact time needed for the rice to absorb the liquid and the chicken to cook through without becoming dry. Once the timer sounds, allow the pressure to release naturally for 10 minutes, which lets the rice continue to set and the flavors meld. After 10 minutes, carefully release any remaining pressure using the quick-release valve.
• Open the pot and gently fold in the cooked prawns from Step 2, being careful not to break them apart or crush the rice. Season to taste with freshly cracked black pepper and additional salt if needed. I like to taste before seasoning since the soy sauce, Worcestershire, and sausage already contribute saltiness. Garnish each serving with thinly sliced scallions and serve immediately while the jambalaya is hot.