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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 4 votes
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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


  • Pressure Cooker


  • 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 1/4 cups chicken broth
  • 13.5 ounces andouille sausage
  • 14 oz can diced tomatoes =, 1 ½ cups
  • 1 tbsp Cajun seasoning
  • 1/2 tsp ground thyme
  • 1 tsp oregano
  • 1 tsp worcestershire
  • 2 bay leaves
  • Green onions to garnish


  • 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!


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.
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