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Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 10 mins
Cal/Serv:
389
Looking for a quick and easy way to make jambalaya? Turn to your Instant Pot. In just an hour, the Instant Pot will ace this Cajun classic with very little effort required. On top of being a super quick dinner to cook, you won’t need pre-cooked rice or meats. All the rice, veggies, broth, and chicken go in the Instant Pot together and get cooked under high pressure for the perfect fluffy jambalaya. Keep reading on for all of our top tips on how to make this classic dish in the Instant Pot:
Cajun vs. Creole jambalaya:
You’ll notice this jambalaya doesn’t have tomatoes or tomato paste, and that’s intentional. Cajun jambalayas usually don’t include tomatoes or even seafood. Tomatoes are more common in Creole-style jambalayas, which often are more wet (similar to paella), and are cooked in rich ingredients like tomatoes, butter, and seafood.
How to make jambalaya:
This jambalaya is a classic Cajun-style chicken and andouille sausage combination that I know and love from growing up in South Louisiana, but you’ll commonly see shrimp added as well. If you’d like to incorporate shrimp, sear raw shrimp with the andouille sausage at the beginning of the recipe until pink, then set aside and fold back into the jambalaya after the high pressure cook at the end.
Top tips for making jambalaya in the Instant Pot:
— Use long-grain white rice like jasmine; the grains will stay fluffy and separate after cooking. Short-grain rice will be too glutinous for jambalaya.
— Before adding, make sure to rinse the uncooked rice in water until the water runs clear. This removes excess starches that would otherwise lead to gluey rice.
— If you or your guests enjoy a little heat, add 1/4 tsp. cayenne pepper at the end and serve with hot sauce alongside.
Made this? Let us know how it went in the comments below!
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Ingredients
- 2 cups
long-grain white rice
- 2 tsp.
neutral oil, such as canola
- 12 oz.
andouille or smoked sausage, cut into 1/2" pieces
- 1
medium green bell pepper, seeds and ribs removed, chopped (about 1 c.)
- 1/2
medium yellow onion, chopped (about 1 c.)
- 2
medium stalks celery, chopped (about 3/4 c.)
- 4
cloves garlic, finely chopped
- 2
dried bay leaves
- 2 tsp.
Worcestershire sauce
- 1 tsp.
dried thyme
- 1/2 tsp.
freshly ground black pepper
- 4 tsp.
Cajun seasoning with salt (or 2 tsp. salt-free Cajun seasoning plus 2 tsp. kosher salt), divided
- 2 tsp.
kosher salt
- 8 oz.
boneless, skinless chicken thighs, cut into 1" pieces
- 3 cups
low-sodium chicken broth
- 4
scallions, finely chopped
Tabasco hot sauce, for serving
Directions
- Step 1In a fine-mesh sieve, rinse rice under cool running water until water runs clear.
- Step 2Set Instant Pot to “Sauté” setting and heat oil. Cook sausage, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a medium bowl; set aside.
- Step 3In Instant Pot, combine bell pepper, onion, celery, garlic, bay leaves, Worcestershire, thyme, pepper, and 2 teaspoons Cajun seasoning with salt (or 1 teaspoon cajun seasoning without salt plus 1 teaspoon salt). Cook, stirring frequently, until slightly softened, about 5 minutes.
- Step 4Season chicken with remaining 2 teaspoons Cajun seasoning with salt (or 1 teaspoon cajun seasoning without salt and 1 teaspoon salt). Add chicken, rice, and broth to pot. Stir to combine, then press “Cancel” on the Instant Pot. Seal lid and set to “Pressure Cook” on High for 8 minutes. Let pressure release naturally for 10 minutes, then quick release remaining steam.
- Step 5Unlock lid and fluff with a fork. Add reserved sausage and mix to combine. Top with scallions. Serve with hot sauce alongside.
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