This Instant Pot Jambalaya uses chicken andouille sausage, chicken thighs, shrimp, and a homemade Cajun seasoning to give the traditional New Orleans favorite a healthy twist! It’s a family favorite dinner that will have everyone at the table begging for seconds. This post contains affiliate links for products I am obsessed with.
This post was originally Published on March 28, 2018, but is being updated with new pretty photos and a step by step video!
Instant Pot Jambalaya
Confession: I never thought this recipe was going see the light of day…at least on this blog. After making and loving my Instant Pot Brown Rice and Sausage Stuffing, I’ve wanted to do an Instant Pot Jambalaya that’s healthy and FIX approved.
Needless to say, I’ve created a recipe that is both! This jambalaya recipe is a delicious, guilt free way to enjoy the Mardi Gras season. It’ll transport you to the French Quarter without a crazy amount of calories!
I ran into some tricky issues, however, when developing this dish. First, I had the hardest time finding a clean, low sodium andouille chicken sausage that still tasted like the real thing. The andouille flavor is NOT something you can afford to miss out on when making jambalaya!
I finally found this one by Brat Hans at Whole Foods, as well as one by Johnsonville. Apparently, there is another one by Al Fresco, but I couldn’t find it. Honestly, I wasn’t a huge fan of the Trader Joe’s version, but they do have one there.
Tips for the Perfect Andouille Sausage
Here’s what I learned when it comes to making precooked sausage in an Instant Pot – it can be a challenge! When it’s in the Instant Pot for more than just a few minutes, the texture becomes less than desirable.
I got around this by simply sautéing the sausage first, then removing it from the pot and cooking the shrimp. It’s an easy way to make sure the meat cooks the way I want it too!
Now, if you want to get around this issue entirely by just substituting the andouille chicken sausage for a raw spicy Italian sausage with the casing removed, I won’t judge! It might not be a classic New Orleans jambalaya, but it’ll still be delish.
INGREDIENTS FOR THE BEST HOMEMADE CAJUN SEASONING
First things first – I HIGHLY recommend making your own Cajun seasoning! 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!
Here’s what you’ll need for this flavor packed homemade Cajun seasoning:
- salt – Sea or Kosher salt will both work fabulously!
- garlic powder – I mean really… what homemade seasoning powder is complete without it?
- paprika – This seasoning is important not just for the flavor, but for that beautiful red color, too!
- black pepper – Freshly cracked is always the way to go for the best flavor!
- onion powder – Onion powder is the most subtle and delicious way to really add flavor to any seasoning.
- dried oregano – I’m the kind of person who tosses oregano on just about everything. If you love it like I do, sprinkle a little extra in the mix!
- dried thyme – Just a pinch of thyme is all you need to take this seasoning from good to great!
- red pepper flakes – If you don’t like spicy food at all, skip this ingredient. However, if you’re like me… bring on the heat, baby!
INGREDIENTS FOR HEALTHY INSTANT POT JAMBALAYA
This diet friendly jambalaya is all you’ll be craving once you make it. I mean, just look at how good these ingredients are!
- olive oil – The flavor that olive oil gives this dish is simply the best. However, if you’re looking for a substitute, avocado oil also works just fine.
- chicken sausage – So, why chicken sausage? It has lower calories and is heart healthier than traditional pork sausage. I use fully cooked Andouille sausage for this recipe, and I LOVE it, but you can sub spicy Italian Chicken Sausage, too!
- shrimp – Shrimp is one of my favorite proteins! They’re a delicious way to get your protein for the day and help you stay full longer.
- chicken thighs – Make you sure buy them boneless and skinless for the best results!
- brown rice – When it comes to carbs, brown rice is one of my favorite ways to get them. It’s a whole grain that I just can’t get enough of.
- chicken stock – 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!
- onion – Any kind of onion will do! If you want a stronger flavor, reach for a red onion in the grocery store. They pack the biggest punch!
- garlic – Garlic isn’t just mouthwatering, it’s also good for you! Did you know that it has manganese and vitamin b6?!
- celery – Make sure you buy the freshest celery. You can tell it’s fresh when it has tight, firm, green stalks.
- bell peppers – Any colors work! I like using red and green ones for this recipe.
HOW TO MAKE THIS HOMEMADE JAMBALAYA RECIPE
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.
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 until cooked through. This should only take a few minutes. When they’re done, remove them from the pot and set them aside with the cooked chicken sausage.
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 add in rice, chicken, diced tomatoes, and broth. Place the lid on the Instant Pot and set to manual 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!
If your family is anything like mine, they’re going to gobble this dinner up faster than you can say “Happy Mardi Gras!” Let me know if you’re just as obsessed with this healthy jambalaya recipe as I am!
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]
Print
Instant Pot Jambalaya (21 Day Fix)
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Cajun
Description
This Instant Pot Jambalaya uses chicken andouille sausage and a homemade Cajun seasoning to give the traditional New Orleans favorite a healthy twist!
Ingredients
For the Cajun Seasoning
- 1/2 tsp of sea or kosher salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/8 tsp cayenne pepper
- 1/8 red pepper flakes (optional)
For the Jambalaya
- 6 tsp 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
- 1 (14.5oz) can of diced tomatoes
- 1 onion diced
- 3 cloves of garlic, minced
- 3 stalks of celery, diced
- 2 bell peppers, diced
Instructions
- 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!)
Equipment

Notes
Makes 6 servings
21 Day Fix: 1 Red, 1 Yellow, 1 Green, 1 tsp (per serving)
WW: Green – 7 points, Blue – 6 points, Purple – 5 points (per serving)
Nutrition
- Serving Size: approx 1 cup
Keywords: instant pot jambalaya, healthy jambalaya, chicken sausage jambalaya, jambalaya, jambalaya 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.
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!
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.
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!!!!!!!
Alisa Vass says
Is this freezable to use for meal prep?
Nancylynn says
Yes!
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!
★★★★★
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!
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.
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!!
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!
Stacy says
Do I need to adjust the coon time if I double recipe?
Nancylynn says
Nope!
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?
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!
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.
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!
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?
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!!!
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.
Sarah says
A new favorite! This is definitely going in the regular rotation!
★★★★★
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!!
★★★★★
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!
Stefanie says
Hi! Is there any easy way to make this without an Instapot? Thanks!