• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Instant Pot » Instant Pot Jambalaya Recipe

    Instant Pot Jambalaya Recipe

    Published on Apr 9, 2021 Modified: Jun 16, 2021 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Jambalaya Pinterest Image bottom black banner
    Jambalaya Pinterest Image middle black banner
    Jambalaya Pinterest Image top black banner
    Jambalaya Pinterest Image top clear banner

    This Instant Pot Jambalaya Recipe is a delicious and quick dinner that will transport you right to New Orleans! This is a complete meal all in one, with protein, rice, and vegetables in one pot. 

    Bowl of Instant Pot Jambalaya

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    Recipe Origins

    There are a few stories about the history of Jambalaya that all boast different stories of origin for this delicious meal. 

    The first is that Jambalaya evolved from Jollof rice, a West African dish. Jollof rice is normally made with whatever ingredients you have on hand, but one of the only ingredients it MUST have are tomatoes and rice. Sound familiar? 

    Another origin story stems from Spain. The story goes that immigrants from Spain wanted to bring their beloved paella to their new home in New Orleans, Louisiana, but saffron (a common recipe in Paella) was so expensive! 

    Instead of paying for Saffron imports, they used tomatoes in the recipe as well as forms of meat that were common in the South (shrimp, Andouille Sausage, etc). 

    This recipe is a Creole Jambalaya, the evidence of which is in the fact that Creole Jambalaya recipes have tomatoes whereas the Cajun variety does not. 

    Why Make this Recipe

    1. A Taste of New Orleans: New Orleans, Louisiana has some of the best food in the United States of America. If you want to see what all the fuss is about, or even if you’re just missing the food from NOLA, you can make this recipe at home! 
    2. Under 30 Minute Dinner: I LOVE when I can get dinner on the table quickly. That’s why this dinner being ready in under 30 minutes is a life-saver! You’ll need a 12 minute cook time, and the other 18 minutes will be spent preparing the ingredients. Before long, you’re ready to serve. 

    What Do I Need to Make this Recipe? 

    Ingredients 

    Labeled ingredient shot
    1. Rice: Long Grain White Rice is best. You can also use Basmati or Jasmine
    2. Andouille Sausage: I got this from the sausage section of the grocery store. If you don’t like the (slightly) spicy taste of Andouille, you can substitute this for any kind of sausage you’d prefer. 
    3. Shrimp: I use medium-sized raw shrimp deveined with no tails. You can buy them frozen if you’d like but make sure to thaw them before cooking.
    4. Chicken Broth: You substitute water if necessary, use a different kind of broth, or even use water and a bouillon cube. 
    5. Vegetables: Onion, Green pepper, Diced Tomatoes, Green Onions 
    6. Seasonings: Cajun seasoning, Garlic, Ground Thyme, Oregano, Bay Leaves
    7. Liquids: Olive oil, Worcestershire 

    Tools 

    1. Instant Pot/Pressure Cooker: In order to make this recipe, you will need an Instant Pot or an off-brand pressure cooker. Either should work just fine. 

    How to Make this Recipe

    Step 1: Cook the Shrimp 

    Cooking Shrimp in the Pressure cooker

    Turn the Instant Pot to SAUTE and add 1 tbsp of olive oil. Add the shrimp into the pot and stir until the shrimp turns white and cooks all the way through. Remove to a different plate/bowl and set aside. 

    Step 2: Cook the Vegetables 

    Sauteeing Green Bell peppers and onions

    Keeping the pot on SAUTE, add the next tbsp of olive oil. Add the garlic, onion, and green pepper into the pot and saute until the vegetables begin to cook through, about 5 minutes. 

    Step 3: Pressure Cook 

    Ingredients in the pressure cooker before cooking

    When the vegetables have softened, add the rest of the ingredients into the pot except for the green onions and the cooked shrimp. 

    Pressure cook on HIGH for 6 minutes and then allow for a 6 minute natural pressure release. 

    When the pressure has released for 6 minutes, then perform an instant release. 

    Step 4: Garnish and Serve 

    Open the lid of the Instant Pot and add the cooked shrimp back on top of the rice. You can garnish with chopped green onions and serve. Enjoy!  

    Expert Tips

    • Many recipes for Jambalaya call for celery to be cooked with the rice. I don’t love celery so I didn’t add it into this recipe, but if you like celery you can certainly add it! Make sure to chop it up small and saute it at the same time that you saute the onions and green peppers. 
    • Many recipes also call for chicken to be added in addition to the sausage and shrimp. You can cut up 1 lb of chicken breast and add it into the top of the pot before pressure cooking if you’d like. 
    • Do not stir after adding the rice, or you may get a burn notice.

    Recipe FAQs

    What is the Difference Between Jambalaya and Gumbo? 

    Bowl of Instant Pot Jamablaya

    Recipes for Jambalaya and Gumbo are very similar to one another with similar seasonings and flavor profiles. The big difference comes from the rice. 

    Gumbo is a stew that is cooked without rice but is served over rice. Jambalaya, on the other hand, has rice added during the cooking process making for a thicker rice dish as opposed to a more-liquidy stew. If you’re eating a Gumbo dinner, here are some perfect southern side dishes to accompany both Gumbo and Jambalaya for your next meal!

    What Type of Rice is Best for Jambalaya? 

    Long grain white rice is the best option for Jambalaya. I simply use Long Grain White Rice, but you can also use Basmati or Jasmine rice with the same results. 

    Shorter grains of rice will get too mushy and won’t achieve the correct texture of the Jambalaya. 

    What Other Meats Can I Use to Make this Recipe? 

    Jambalaya was born from New Orleans, Louisiana, so it’s commonly made with ingredients that are most common there. This recipe calls for shrimp and andouille sausage, but you can also add any of the following: 

    • Crawfish 
    • Shrimp 
    • Oysters
    • Alligator
    • Duck 
    • Boar
    • Venison 
    • Turkey 

    What Should I Serve with this Recipe? 

    Close up of Jambalaya with shrimp and sausage

    There are so many delicious sides that you can pair with your Instant Pot Jambalaya. Some great options include bread such as garlic bread or even cornbread (this Cornbread with Feta Cheese and Leeks from Albania would be incredible!). 

    Other great options are pretty much anything you’d find on a good, Southern, Louisiana table. This could include: 

    • Hush puppies
    • Collard greens
    • Corn on the Cob 
    • Even Creamed Corn would be delicious! 

    Did you like this Instant Pot Jambalaya Recipe? If so, make sure to check out these other posts I picked out just for you: 

    • Stuffed Bell Pepper Casserole in the Instant Pot
    • Instant Pot Pizza Pasta Bake
    • Instant Pot Chicken Fried Rice
    • Cuban Picadillo Recipe

    Instant Pot Jambalaya Recipe

    This Instant Pot Jambalaya Recipe is a delicious and quick dinner that will transport you right to New Orleans! This is a complete meal all in one, with protein, rice, and vegetables in one pot.
    5 from 7 votes
    Print Pin Rate
    Course: casserole, Main Course
    Cuisine: Creole, New Orleans
    Prep Time: 25 minutes
    Cook Time: 12 minutes
    Pressure Building Time: 5 minutes
    Total Time: 42 minutes
    Servings: 6 servings
    Calories: 524kcal
    Author: The Foreign Fork

    Equipment

    • Pressure Cooker

    Ingredients

    • 2 tbsp olive oil
    • 1 lb shrimp, uncooked, deveined, no tails
    • 1 tsp Garlic, minced
    • 1 yellow onion, chopped
    • 1 Green pepper, chopped
    • 1 ½ cup long grain white rice
    • 2 ¼ cups chicken broth
    • 13.5 ounces andouille sausage
    • 14 oz can diced tomatoes =, 1 ½ cups
    • 1 tbsp Cajun seasoning
    • ½ tsp ground thyme
    • 1 tsp oregano
    • 1 tsp worcestershire
    • 2 bay leaves
    • Green onions to garnish

    Instructions

    • Turn the Instant Pot to SAUTE and add 1 tbsp of olive oil. Add the shrimp into the pot and stir until the shrimp turns white and cooks all the way through. Remove to a different plate/bowl and set aside.
    • Keeping the pot on SAUTE, add the next tbsp of olive oil. Add the garlic, onion, and green pepper into the pot and saute until the vegetables begin to cook through, about 5 minutes.
    • When the vegetables have softened, add the rest of the ingredients into the pot except for the green onions and the cooked shrimp. Pressure cook on HIGH for 6 minutes and then allow for a 6 minute natural pressure release. When the pressure has released for 6 minutes, then perform an instant release.
    • Open the lid of the Instant Pot and add the cooked shrimp back on top of the rice. You can garnish with chopped green onions and serve. Enjoy!

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only. 
    • Rice: Long Grain White Rice is best. You can also use Basmati or Jasmine
    • Andouille Sausage: I got this from the sausage section of the grocery store. If you don’t like the (slightly) spicy taste of Andouille, you can substitute this for any kind of sausage you’d prefer. 
    • Shrimp: I use medium-sized raw shrimp deveined with no tails. You can buy them frozen if you’d like but make sure to thaw them before cooking.
    • Chicken Broth: You substitute water if necessary, use a different kind of broth, or even use water and a bouillon cube.
    • Many recipes for Jambalaya call for celery to be cooked with the rice. I don’t love celery so I didn’t add it into this recipe, but if you like celery you can certainly add it! Make sure to chop it up small and saute it at the same time that you saute the onions and green peppers. 
    • Many recipes also call for chicken to be added in addition to the sausage and shrimp. You can cut up 1 lb of chicken breast and add it into the top of the pot before pressure cooking if you’d like.
    • Do not stir after adding the rice as you don’t want to get a burn notice. 

    Nutrition

    Serving: 1serving | Calories: 524kcal | Carbohydrates: 44g | Protein: 32g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 1093mg | Potassium: 738mg | Fiber: 3g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 30mg | Calcium: 113mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • Tuna and Rice Recipe from Cabo Verde
      Tuna and Rice Recipe from Cabo Verde
    • Israeli Couscous Recipe in the Instant Pot
      Israeli Couscous Recipe in the Instant Pot
    • 9 Indian Recipes You Can Make in Your Instant Pot
      9 Indian Recipes You Can Make in Your Instant Pot
    • Cheesy Chicken and Rice Recipe
      Cheesy Chicken and Rice Recipe
    « Fiji: History, Background, and Culture
    Fish Ceviche Recipe (Kokoda from Fiji) »

    Sharing is caring!

    1079 shares

    Reader Interactions

    Comments

    1. Sandra McCollum says

      February 27, 2022 at 8:52 am

      5 stars
      Jambalaya evolved from Jollof Rice. The Moors took that recipe to Spain. The history of Louisiana states that the Spanish administered New Orleans. They were soldiers, not immigrants. Africans cooked. They contributed Gumbo and Jambalaya to the culture. There is no other explanation.

      Reply
    2. Melissa Torres says

      January 06, 2022 at 2:50 am

      5 stars
      This was so delicious! I used shrimp and kielbasa but would add chicken too next time, just even some leftover rotisserie. Do not stir in the rice thoroughly like I did because I got a burn notice. I added more liquid but it was a little stuck to the bottom. The second time I opened it up, it was cooked and delicious!

      Reply
      • The Foreign Fork says

        January 07, 2022 at 7:22 pm

        I’m so glad you made the recipe and loved it Melissa!! Great note on the stirring as well. Thank you for leaving a comment 🙂

        Reply
    3. Robin Gallaher says

      June 02, 2021 at 2:53 pm

      5 stars
      Made this last week and forgot to add some shredded chicken, it was FABULOUS w/o it. So Good. And we freezer some for later👏👏👏🤩

      Reply
      • The Foreign Fork says

        June 03, 2021 at 2:47 pm

        Hurray Im so glad you liked it! It does make a lot so freezing is a good option 🙂

        Reply
    4. Karen Fein says

      April 11, 2021 at 10:13 pm

      5 stars
      Can you freeze leftovers?

      Reply
      • The Foreign Fork says

        April 12, 2021 at 2:51 am

        Yes, absolutely! Make sure to store it in an airtight container. Cooked rice can retain its moisture in a freezer for about a month, so I wouldn’t save it for longer than that 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Easy Cocadas (Coconut Macaroons) Recipe

    Pan con Pollo Salvadoreño Recipe

    Hibiscus Tea with Dried Flowers

    What To Serve with Ratatouille

    Instant Pot Pesto Chicken

    Mango Pico de Gallo

    Vegetable Recipes

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Instant Pot Green Bean Casserole

    Instant Pot Brussels Sprouts

    Footer

    • Home
    • About
    • Contact
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2022 The Foreign Fork

    1079 shares