This Instant Pot Jambalaya uses chicken andouille sausage, chicken thighs, shrimp, brown rice, and a homemade Cajun seasoning to give the traditional New Orleans dish a healthy twist! It’s a reader favorite dinner that will have your entire family begging for seconds. No instant pot? Check out the recipe card for stovetop directions!
I love the way rice dishes perform in the Instant Pot. From my Instant Pot Brown Rice and Sausage Stuffing to my Instant Pot Chicken Curry and Rice, and my Healthy Instant Pot Brown Rice Pudding to my and Copycat Rice a Roni, rice dishes come out perfect each and every time.
Especially brown rice in the Instant Pot.
My husband LOVES jambalaya, so naturally I wanted to try making a healthier jambalaya recipe using brown rice that can be made quickly and easily in the Instant Pot, but tastes like the real deal.
Not to brag, but ya girl nailed it. This instant pot jambalaya recipe is a delicious, guilt free way to enjoy the Mardi Gras season. It will transport you to the French Quarter without a crazy amount of sodium and calories!
Why I love this Instant Pot Jambalaya recipe
- It tastes like classic Jambalaya with all your favorite creole flavors, but with a healthier twist.
- It’s so full of flavor, and yet it comes together with simple ingredients.
- A great recipe for meal prep, as the flavors meld and get better each day.
- It’s easy to customize and use your favorite proteins to make this dish your own! I use tender chicken, sautéd shrimp, and fully cooked andouille chicken sausage, but in a pinch to to make this more budget friendly, I have done just shrimp or chicken jambalaya.
- Most of the cooktime is hands off thanks to the Instant Pot, but if you are not team pressure cooker, I have stovetop directions in the recipe card below!
Ingredients
Here’s what you need to make this delicious jambalaya recipe:
- cajun seasoning – I HIGHLY recommend making your own Cajun seasoning using the recipe below. It’s such an easy way to elevate your New Orleans inspired dinner. Once you try it, you’ll never go back to store bought again.
- olive oil – you can also swap avocado oil or butter.
- chicken sausage – traditional jambalaya calls for andouille sausage made from pork, but since this is a healthy jambalaya recipe, we are going to use chicken sausage which is lower in fat. Look for a fully cooked cooked chicken Andouille sausage for the most authentic flavor. If you cannot find it, you can sub Homemade Italian Chicken Sausage. It might not be a classic New Orleans jambalaya, but it’ll still be delish.
- shrimp – Shrimp is one of my favorite proteins and I love it in this jambalaya! They’re a delicious way to get your protein for the day and help you stay full longer. If you don’t like seafood, you can leave this out.
- chicken thighs – Make you sure buy them boneless and skinless for the best results! Also, you can sub boneless, skinless chicken breast.
- brown rice – love the healthier spin brown rice gives to this dish.
- low sodium chicken stock – Sodium is one thing we want to control in this healthy jambalaya recipe, so if you can find a lower sodium brand of stock, that will help. You can substitute this for chicken broth, but just remember that stock is richer with flavor.
- diced tomatoes – Just toss it all in the Instant Pot – no need to strain!
- onions, celery and bell peppers – aka the holy trinity of cajun cooking. Any type works, but I like using red bell pepper, green bell pepper, yellow onion for this recipe.
- garlic – love it? Add extra.
Homemade Cajun Seasoning
I tested this recipe with store bought cajun seasoning blend, and it just didn’t work for me. But I loved it with my own spice blend using ingredients I have in my pantry already. You need:
- salt
- garlic powder
- paprika
- black pepper
- onion powder
- dried oregano
- dried thyme
- red pepper flakes
Instructions
This instant pot jambalaya recipe is very simple and mainly hands off, which is great for busy weeknights or meal prep on the weekends.
1. First, mix up your homemade Cajun seasoning and set it aside.
2. Next, turn the Instant Pot to sauté and add in 2 tsp of olive oil. Brown the sausage slices, then remove from the pot. We do this before hand because if it cooks with the rice, the texture will be off and the sausage will taste rubbery. If you are using raw sausage, then you can cook it with the rice and veggies.
3. Season the raw shrimp with 1/2 tsp of the cajun seasoning. If you want them to be extra flavorful, feel free to add more!
4. Add the shrimp to the Instant Pot and sauté for a few minutes until they are fully cooked and opaque, not translucent. When they’re done, remove them from the pot and set them aside with the cooked chicken sausage. Again, we are cooking the shrimp in advance because they will overcook if made at the same time as the rice.
5. Add the remaining 2 tsp of olive oil to the Instant Pot. Then, add in onions, celery, bell peppers, garlic and 3 tsp of cajun seasoning. Stir until fragrant, then deglaze the bottom of the pan with a little broth. This will prevent you from getting the burn message on your instant pot. Then stir in rice, chicken, diced tomatoes, and broth. Place the lid on the Instant Pot and set to manual high pressure for 22 minutes.
6. When the cook time is finished, do a natural release for 10 minutes. Then, do a quick release for any remaining steam.
7. After the lid is unlocked, open it and stir in the cooked sausage and shrimp. Taste and adjust the salt/seasoning as desired, and enjoy!
Meal Prep and Storage
To prep ahead: Chop onions, celery and bell peppers and store together in an airtight container. Prep cajun seasoning and store in an airtight container in the fridge. Also, you can prep the sausage and the shrimp up to one day in advance.
To store: For best results, store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. Jambalaya can also be frozen for up to 3 months using a freezer safe container.
To freeze: This dish freezes really well. Store in a freezer safe container for up to 3 months. Then, for best results, thaw in the fridge overnight and heat in a saucepan. Delish!
To reheat: You can reheat this instant pot jambalaya on the stovetop until warmed through, adding extra broth if needed. Additionally, you can portion out what you want to reheat in a microwave safe bowl and reheat your jambalaya in the microwave.
Recipe FAQs
Great question! Wondering how gumbo and jambalaya are different? Well, they use a lot of the same ingredients, but typically gumbo is a stew that is served with rice alongside it. Or a scoop of rice is placed in a serving of gumbo. Usually rice is added in to the jambalaya as it’s cooking, and for this recipe, I used brown rice as it fits the fix plan better than white rice or jasmine rice.
It was a little tricky to find chicken andouille sausage when I first created this recipe, but it is much easier to find it now. Look for Alfresco brand, Gilberts, or Johnsonville. Or even store brands – Trader Joe’s, Whole Foods, and Target all have their own brands of fully cooked andouille sausage made from chicken.
Or, like I said in the post, you can use Spicy Italian sausage from your favorite store or homemade using my How to Make Homemade Italian Sausage with Ground Chicken or Turkey post.
I love the flavor as is, but if you want to kick up the flavor profile on this cajun recipe, you can add some hot sauce or extra crushed red pepper when you serve it.
We use both kinds of pressure release for this recipe and any Instant Pot rice recipe. The first kind we use is a natural release, that means you let the pressure release through the valve naturally and at its own pace. You don’t touch the valve, you let the pressure escape on its own. With the quick pressure release while pressure cooking, you turn the valve to release and it lets the pressure release much faster. Keep in mind that the cooking time listed for this delicious meal does not account for the time that it takes for the pressure cooker to come up to pressure or the time it takes for the remaining pressure to be released.
Yes! The recipe card has been updated with stovetop directions!
Looking for more Healthy Instant Pot Recipes? Here are some of my favorites:
Instant Pot Enchilada Pasta [21 Day Fix | WW | Gluten Free]
Instant Pot Mashed Potatoes [Dairy Free]
Instant Pot Cheeseburger Soup [Slow Cooker Option]
Instant Pot Chicken Carnitas with Avocado Peach Salsa [21 Day Fix | Weight Watchers]
Instant Pot Cauliflower Cheeseburger “Mac” | Instant Pot Low Carb Hamburger Helper [21DF | WW]
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating & a review in the comments section! We love hearing from you!
Instant Pot Jambalaya
Ingredients
For the Cajun Seasoning
- 1/2 teaspoon sea or kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon red pepper flakes optional
For the Jambalaya
- 6 teaspoon olive oil divided
- 1/2 lb chicken sausage sliced – I used fully cooked Andouille Sausage
- 1/2 lb medium sized raw shrimp cleaned and peeled
- 1/2 lb boneless skinless chicken thighs diced
- 1 1/2 cups brown rice
- 1 1/2 cups organic chicken stock or broth (3 cups for stovetop)
- 1 can diced tomatoes 14.5oz
- 1 onion diced
- 3 cloves garlic minced
- 3 stalks celery diced
- 2 bell peppers diced
Instructions
Instant Pot Directions
- Mix up the Cajun Seasoning and set aside.
- Turn IP to sauté and add in 2 tsp of olive oil. Brown sausage slices, then remove from pot. Add in an additional 2 tsp of oil. Season shrimp with 1/2 tsp of the cajun seasoning. Add shrimp to the Instant Pot and sauté until cooked through, usually just a few minutes. Remove from Pot and set aside with the chicken sausage.
- Add remaining 2 tsp of olive oil to the IP, and add in onions, celery, bell peppers, garlic and 3 tsp cajun seasoning. Stir until fragrant, then add in rice, chicken, diced tomatoes, and broth. Place lid on the IP and set to manual for 22 minutes.
- When cook time is finished, do a natural release for 10 minutes, then a quick release for any remaining steam.
- After the lid unlocked, open and stir in sausage and shrimp. Taste and adjust salt/seasoning as desired (there should be extra seasoning left over to add if you want to!)
Stovetop Jambalaya
- Mix up the Cajun Seasoning and set aside.
- In a large dutch oven, heat 2 tsp of olive oil over medium heat. Brown sausage slices until caramelized, then remove from pan. Set aside.
- Add in 2 tsp of olive oil, then add in onions, celery, bell peppers, and garlic. Saute until fragrant, about 1-2 minutes. Add in chicken and 3 tsp seasoning. Then add rice, diced tomatoes, and 3 cups of chicken broth. Bring mixture to a boil, then cover, reduce the heat to low, and simmer for 45 minutes or until rice is tender.
- While the jambalaya rice is cooking, add 2 tsp of olive oil to a saute pan. Season shrimp with 1/2 tsp of the cajun seasoning. Add shrimp to the pan and sauté until cooked through. Remove from pan and set aside with the chicken sausage.
- After the jamabalaya rice is finished cooking, add in chicken sausage and shrimp. Stir to combine and taste, adjusting seasonings if desired.
Christine Flanagan says
This was so delicious! Thanks for a great recipe to kick off our Mardi Gras festivities!
Nancylynn says
Yay! Thank you, Christine, for taking the time to comment and leave a star rating!!
Nikki Parris says
I will be using jasmine rice instead of brown rice. Do I need to change the amount of rice or cook time??
Nancylynn says
Hi! Jasmine rice cooks in 3 minutes with a ten minute Natural Release, so I would try to cook the chicken almost all the way on saute of you are going to use jasmine rice! Make sense?
Karen says
Have you tried freezing this? Just curious if it would turn out okay if I do.
Nancylynn says
YES! And it’s great! For best results, thaw in the fridge overnight and heat it up in a saucepan. Great question!
Jennifer says
Can you possibly sub in precooked smoked Turkey sausage? If so would change container counts?
Tami De Mille-Campos says
Made this tonight and WOW is all I can say! Incredibly tasty and yielded enough for plenty of leftovers!
Nancylynn says
So glad to hear it, Tami! Thank you for your feedback and 5 star rating!
Holli says
This is one of our favorites (your recipes are pretty much the only thing we eat for dinner anymore!) but I was wondering, is there a way to make this without the diced tomatoes? I know that adds liquid, so I didn’t know if I needed to add more broth or anything else so I don’t get a burn warning if I don’t put the tomatoes in?
Thank you for all your wonderful recipes!
Kristina says
First, I want you to know how much I appreciate you and your wonderful website full of delicious and fix approved recipes! I’ve been doing the fix on and off for three years and your site is always what helps me stay on track! And your recipes have even converted my husband to trying the fix. Thank you thank you!!
This is one of my favorites of yours but my husband and kids say that it’s too spicy. Any tips for how to mild it down a bit? Is it the Cajun seasoning or just the andouille sausage that adds the heat? I’ve tried reducing the cayenne and red pepper flakes but it’s already such a teeny amount. Any other sausage options I could use that would give good flavor without the heat?
Thanks again!! 🙌🙌
Christine says
This looks good, would I need to change anything if I use white rice vs, brown? I don’t want mushy rice. I know it’s not 21 approved but would like to make it for a family dinner and not everyone will eat brown.
Thanks
Nancylynn says
Hi! You will want to cook it using the rice button and a natural release if you use white rice.
Amy says
How do you make the rice not gummy? Thank you!
Nancylynn says
Rinsing the rice before using can help get rid of excess starch which can cause it to become gummy 🙂
Marsha Dunsmoor says
I am curious as to the nutritional value for those of us counting macros? Thanks!
Nancylynn says
We are looking to add this to recipes soon – so stay tuned!
Betsy Green says
Hi there! This looks delicious! But I have NEVER cooked with shrimp and would like to know EXACTLY what to buy – can I buy frozen – and let them thaw before I cook them in this or do I need to by raw that I clean and peel myself? HELP!! Thanks!!
Kelly G Burgess says
I always cook with pre-cooked frozen shrimp. Just put the frozen, ready-to-eat shrimp in a collander and rinse them continuously with cold water until they are thawed. Then add them to any recipe that uses shrimp at whatever stage allows them to be heated through. No cooking is necessary.
Nanette says
Extremely Easy.
Nancylynn says
Yay!
Annie says
Think you could sub riced cauliflower to make it lower carb?
My mouth was just watering reading through this recipe!
Nancylynn says
Great question! You can definitely try it and report back. Here’s what I would try:
Follow directions as written up to the step where you add the rice, etc.
Add chicken, diced tomatoes, and half the amount of broth.
Put the lid on and set for 5 minutes. NPR 5 min.
Finally add the cauli rice with the sausage and shrimp. Give everything a stir and add more broth and/or seasonings. Let us know if you try it!
Sharon says
Can you use a crock pot for this recipe? And would there be any adjustments?
Nancylynn says
I’m not sure how the rice would turn out in the crock pot, but stay tuned for stovetop directions!
Stefanie says
Hi! Is there any easy way to make this without an Instapot? Thanks!
Les says
I rarely cook a recipe more than once. That isn’t the case with your IP Jambalaya recipe. It’s a favorite in our household – we just love it so much! I also love how easy it is to prep. Thank you!
Nancylynn says
This made my day, Les! Thank you!
Carrie Dunning says
Another amazing COFF (Confessions of a Pit Foodie) recipe!! I made it last week, doubled all the proteins (chicken, sausage, and shrimp) and froze 1/2 the proteins for another meal tonight. It was perfect to eat the first batch for lunches last week and then tonight I was with my parents so I knew for sure I wanted to treat them this yummy meal! My mom has always loved jambalaya, so I was excited to hear how she liked it. Both my parents (who are typically “hard to please” when it comes to healthy recipes LOVVVVVVVED it! They kept going on and on and on how much they loved it. It was so easy to double the proteins since I was doing the prep anyways. All I had to do tonight was saute veggies and make more rice. This will be worked into the regular rotation!!
Sarah says
A new favorite! This is definitely going in the regular rotation!
Rachel says
Thank you for the recipe! One question -when I set to manual, do I set it to high or low?
Nancylynn says
High…I would always use high unless a specific recipe says to use low. And your IP will always default to high unless you have set it to low.
Katina says
Delicious! Thank you! Brought me back to New Orleans. My husband ate it for breakfast as a side with his fried eggs.
Nancylynn says
This makes me SO happy, Katina! Thank you!!!
Renee says
This sounds awesome, and very fitting to my current search for all the yummy yet wise meal choices right now, after all the Christmas food shenanigans!! Question: Any timing ideas or modifications you can advise of for how to cook this without an instapot? Going for stove-top method 🙂 thanks!!
Nancylynn says
I’ll work on that!
Carrie says
Hi NancyLynn! I can’t wait to try this, but I don’t have an InstaPot yet! I’m trying to figure out how to make this on the stove? Should I just cook my rice first and then add it to all the sautéed seasoned yummies?
Kelly B says
This was my first time making this Fix-approved Jambalaya, and it was fabulous! My whole family approved. My 20-year old son said he was impressed. Delicious, and so easy to make! My veggie chopper from Aldi made quick work of prepping all the veggies in this, and the rice cooked perfectly. I measured out the final volume of the meal, and it made 8.5 cups, not 6! So that means leftovers for another night! Yum. I used all of the Cajun spice mix and then added extra to my personal bowl…I like a little kick. I used chicken breasts instead of thighs, so even leaner, and the sausage I used was the fully cooked Al Fresco Italian Chicken Sausage links. Fabulous! Hubby said to add it to the regular rotation of 21 Day Fix meals. 🙂 Thanks for a great recipe!
Nancylynn says
This is wonderful, Kelly! SO happy that it was a hit for you guys – thanks for taking the time to comment and review. Made my day!
Jessica says
As a native New Orleanian, I was kind of nervous about whether or not this recipe would hold up to what I grew up on. I’m happy to say that it exceeded my expectations! My husband loved it and my mom (who has lived here for over 40 years) really enjoyed it as well!
Nancylynn says
Oh my goodness – this is the BEST compliment, Jessica! Thank you SO much for your comment and your 5 star rating – you made my night.
Amy says
My family loved this recipe! Very low calorie also which makes me happy. Great taste having the 3 proteins. We ate half and froze the rest for another time. Definitely one we’ll make again. We didn’t have celery so we replaced with carrots instead; still delicious!
Nancylynn says
I am thrilled to hear it, Amy!
Alison says
Is this cooked on hi or low? I used the hi setting and my rice was mushy. I’m a novice IP user and am never sure which setting to use on manual.
Nancylynn says
Are you using brown rice?
Stacy says
Do I need to adjust the coon time if I double recipe?
Nancylynn says
Nope!
Andy18 says
One of the best jambalaya recipes of all time! We are obsessed. I was wondering if you could use a crockpot instead of doing the instapot and what you’d recommend doing if it is possible!
Nancylynn says
This makes me SO happy! Let me test it and get back to you!
Kathleen says
This is delicious! Thank you for this recipe! I double batched in my 8 Qt IP and it worked out beautifully. I did have a question regarding the portion of rice. The recipe calls for 1.5 cups of uncooked rice which when cooked equals 4.5 cups which then equals 9 yellow servings. Am I calculating right? Should I just reduce the amount of uncooked rice to 1 cup to follow the suggestive 6 servings? Thanks for your guidance!!
Nancylynn says
Hi Kathleen! Yes – if you find that your rice triples (mine brown rice doubles?) then reduce the rice and the broth to 1 cup each and keep everything else the same!! So happy you loved it!!
Robyn Giffen says
Just to clarify, it should be 1/2 lb of boneless skinless chicken thighs, not 12 chicken thighs, right?
Nancylynn says
Yes! Thank you for pointing that out.
Melissa says
Have you ever made with cauliflower rice instead?
Nancylynn says
I have not! I think it would be delicious, but I would set the cook time just enough to cook the chicken – 12 minutes or so – and then add the cauliflower rice after cook time!
Lorrie says
I am incapable of following a recipe completely. I make a cajun seasoning that I really like. So in between cooking the sausage (hot Italian) and feeding 11 pets, I made my seasoning. Browned the sausage, chopped lots of peppers and onions and garlic, diced chicken thighs… Turned it on for 22 minutes…
And realized that I had put NO seasoning in!
What a dork. I chopped the shrimp, seasoned it heavily and put it in the IP with the sausage. It’s on keep warm now… Lol!
Nancylynn says
You made me giggle and I have been there so many times myself!!! Glad the recipe worked out for you regardless!!
Carrie says
Yummy! I don’t have an insta-pot, so I made a “Jambalaya stir fry” with the onions, peppers, and proteins coated with the homemade Cajun seasoning. I just stir fried all that and topped it on a bed of steamed brown rice that I mixed with the can of diced tomatoes! It was delish!
Alisa Vass says
Is this freezable to use for meal prep?
Nancylynn says
Yes!
roz says
How many servings does this recipe make ? I am hoping to fill my 6 quart pot!
Nancylynn says
It makes 6 servings!
roz says
delicious. i doubled it and it fit into my 6 qt pot. used raw spicy chicken sausage instead of andouille.
Nancylynn says
FANTASTIC!!!!!!!
Charly Lynn says
This looks wonderful! How would you adjust if you were going to use an uncooked sausage removed from casing?
Nancylynn says
You don’t need to adjust the time! But you can leave it in with the broth, rice and veggies! It will enhance the flavor.
Katie Sior Reisinger says
I’m a little confused – chicken thighs are listed in the ingredients but not the directions (or maybe I missed it!). When are they cooked?
Nancylynn says
I’m sorry! I updated the recipe!
Gretchen O'Brien says
Does this make the usual 4 servings? I’m planning on having this as my post workout meal for the week, and I’m wondering if I would need to double the recipe.