Easy Instant Pot Jambalaya with Shrimp & Andouille Sausage: Authentic Cajun Flavor, Fast!
Prepare for an explosion of robust Cajun flavors right in your kitchen with this incredibly easy Instant Pot Jambalaya recipe. It brings together a hearty mix of plump, succulent shrimp, savory andouille sausage, and the foundational “holy trinity” of Cajun cuisine. This dish isn’t just a meal; it’s a celebration of Southern comfort, simplified for your busy lifestyle without compromising on taste or authenticity.
The Allure of Instant Pot Jambalaya: Bold Cajun Flavors Made Simple
There’s nothing quite like a steaming bowl of homemade jambalaya, a true staple of Louisiana cooking. This carefully crafted Instant Pot Jambalaya recipe ensures you achieve the most vibrant, flavorful dish, packed with juicy shrimp, perfectly seasoned andouille sausage, fluffy rice, and a generous medley of aromatic spices and seasonings. Forget complicated multi-pot cooking; this recipe harnesses the power of your pressure cooker to deliver a sensational one-pot meal that’s both deeply satisfying and incredibly convenient.
Why Choose the Instant Pot for Jambalaya?
The Instant Pot truly shines when it comes to dishes like jambalaya. This recipe is designed to be entirely made in your pressure cooker, eliminating the need to dirty up extra pans or dishes. The sealed environment of the Instant Pot allows the flavors to meld together intensely, creating a richer, more profound taste profile than traditional stovetop methods. Additionally, the pressure cooking dramatically cuts down on cooking time, meaning you can have a complex, authentic Cajun meal on the table in a fraction of the time it would usually take. The result is consistently tender rice and perfectly cooked proteins, every single time.
Crafting Authentic Cajun Flavors: Essential Ingredients & Substitution Suggestions
The secret to an unforgettable jambalaya lies in its fresh ingredients and a masterful blend of spices. Below, we’ll delve into the key components that give this Instant Pot Jambalaya its signature character. Remember, all precise measurements and detailed instructions are available in the printable recipe card at the very end of this post.
The Cajun “Holy Trinity”
At the heart of almost every savory Cajun dish, you’ll find the “Holy Trinity” – a vibrant combination of **celery, onion, and bell peppers**. These three humble vegetables are indispensable, forming the aromatic foundation that defines the taste of Louisiana. When sautéed, they release incredible flavors that perfume the entire dish, laying the groundwork for the rich, complex profile of our jambalaya. They are just as crucial here as they are in other beloved Cajun recipes like our dirty rice or Cajun red beans and rice.
The Perfect Proteins: Andouille Sausage & Plump Shrimp
- Sausage: For an authentic Cajun experience, we highly recommend using **andouille sausage**. This smoked, spicy pork sausage is a cornerstone of Cajun cooking, adding a depth of flavor and a satisfying chew. If andouille isn’t readily available, a good quality smoked sausage can be used as a substitute, though it will impart a slightly milder flavor. Ensure your sausage is sliced into bite-sized pieces for even cooking and distribution throughout the jambalaya.
- Shrimp: Fresh, **large raw shrimp** are essential for their sweet, tender texture. We recommend using peeled and deveined shrimp for ease of eating. Whether you leave the tails on is entirely up to your personal preference. Some cooks opt to remove them for convenience, while others keep them on for a more appealing presentation. The shrimp are cooked quickly and added back at the end to maintain their delicate texture and prevent overcooking, ensuring they remain plump and juicy.
Building the Flavor Base: Spices, Tomatoes & Broth
- Garlic: Freshly minced garlic adds another layer of pungent, aromatic flavor, complementing the holy trinity beautifully.
- Spices: A blend of **dried thyme leaves, dried oregano**, and a robust **Cajun seasoning** (like ‘Slap Ya Mama’) is crucial for that signature spicy, herby kick. Adjust the amount of Cajun seasoning to your desired level of heat.
- Tomatoes: **Fire-roasted tomatoes with their juices** contribute a smoky, slightly sweet acidity that brightens the dish and creates a rich, flavorful sauce for the rice.
- Rice: Long-grain white rice is the traditional choice for jambalaya, absorbing all the delicious flavors and cooking up perfectly fluffy in the Instant Pot.
- Base Liquid: For maximum convenience and concentrated flavor, we often use a **concentrated bouillon base** (such as Better Than Bouillon chicken base) reconstituted with water. This offers a robust chicken flavor without taking up much pantry space. However, you can certainly substitute with an equal amount of good quality chicken broth or stock if preferred.
- Olive Oil: Used for sautéing the sausage, shrimp, and vegetables, olive oil helps build the foundational flavors through browning.
How to Make Instant Pot Jambalaya: Step-by-Step
These step-by-step photos and detailed instructions are here to guide you visually through making this incredible recipe. For a concise, printable version of this recipe, complete with exact measurements and instructions, you can Jump to Recipe at the bottom of this page.
- Season the Shrimp: In a medium bowl, combine the peeled and deveined shrimp with garlic salt and lemon pepper. Toss gently to ensure each shrimp is evenly coated. Set aside while you prepare the other ingredients. This allows the flavors to meld.
- Prepare the Instant Pot: Add olive oil to the inner pot of your Instant Pot. Select the “Sauté” function and allow the pot to heat up until the display reads “Hot.”
- Brown the Sausage: Add the sliced andouille sausage to the hot pot. Brown on both sides for about 1-2 minutes per side until lightly caramelized and fragrant. This step is crucial for developing deep, savory flavors. Once browned, remove the sausage from the pot and set it aside.
- Quick-Cook the Shrimp: Add the seasoned shrimp to the pot and cook for just 1-2 minutes per side, until they start to turn pink. Be careful not to overcrowd the pot; cook in batches if necessary. Overcooked shrimp become tough, so a quick sear is all you need. Remove the shrimp from the pot and set aside with the sausage.
- Sauté the Holy Trinity: Add the minced garlic, diced green bell pepper, celery, and onion to the Instant Pot. Sauté for 2-3 minutes, stirring occasionally, until the vegetables begin to soften and become tender-crisp. You’ll notice a wonderful aroma filling your kitchen.
- Incorporate the Spices: Sprinkle in the dried thyme leaves, dried oregano, Cajun seasoning, and chicken base. Stir well to combine all ingredients, ensuring the vegetables are coated in the aromatic spice blend. Allow to cook for another minute to bloom the spices, enhancing their flavor.
- Add Rice and Liquid: Pour in the fire-roasted tomatoes with their juices, uncooked white rice, and water. Stir everything gently to combine, making sure the rice is submerged in the liquid and there are no bits stuck to the bottom of the pot. This helps prevent a “Burn” error during pressure cooking.
- Pressure Cook: Secure the lid on your Instant Pot and turn the vent to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) function and set the cooking time to 5 minutes on high pressure. Once cooking is complete, allow a 5-minute natural release (NPR) of pressure, then carefully turn the vent to the “Venting” position for a quick release (QR) of any remaining pressure. Once the float valve drops, it’s safe to open the lid.
- Combine and Serve: Carefully open the lid. The jambalaya will look moist; stir gently to incorporate all the ingredients. Finally, add the previously cooked sausage and shrimp back into the pot. Stir thoroughly until the sausage and shrimp are heated through and evenly distributed.
Expert Tips for Perfect Jambalaya & FAQs
Storage and Reheating
Once your jambalaya has cooled completely, transfer any leftovers to an airtight container. It can be safely stored in the refrigerator for 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, adding a splash of chicken broth or water if it seems too dry, until thoroughly heated through. You can also microwave individual portions.
Yes, jambalaya freezes wonderfully! Once cooled, portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave. Freezing may slightly alter the texture of the shrimp, but the flavors will remain fantastic.
No Instant Pot? No Problem!
If you don’t own an Instant Pot, you can absolutely make delicious jambalaya on the stovetop using all the same comforting flavors and ingredients. The key differences will be the cooking time for the rice (which will take longer) and potentially the amount of liquid needed. Our stovetop jambalaya recipe link provides specific guidance for that method, ensuring you don’t miss out on these incredible flavors.
Customizing Your Jambalaya
Absolutely! Cajun seasoning blends vary in heat. If you prefer a milder jambalaya, start with a smaller amount of Cajun seasoning (e.g., ½ tablespoon) and add more to taste after pressure cooking. For extra heat, a pinch of cayenne pepper or a dash of hot sauce stirred in at the end can elevate the spice. You can also choose a milder smoked sausage if andouille is too spicy for your palate.
Long-grain white rice is traditionally used for jambalaya as it cooks up separate and fluffy, absorbing all the rich flavors without becoming mushy. While other types of rice can be used, cooking times and liquid ratios may need to be adjusted.
Certainly! While the holy trinity is essential, you can add other quick-cooking vegetables like corn, peas, or diced carrots during the sautéing step with the bell peppers and onions. Just be mindful not to overcrowd the pot.
Delicious Serving Suggestions
This Instant Pot Jambalaya is a complete and satisfying meal on its own, but it pairs wonderfully with a few simple sides. Serve your hearty jambalaya with a slice of warm, buttery cornbread or fluffy cornbread muffins. For a traditional Southern touch, consider serving it alongside homemade biscuits. To add a refreshing contrast, a crisp green salad with a light vinaigrette is an excellent choice. Optionally, garnish individual servings with freshly sliced green onions or chopped chives for a pop of color and a touch of fresh herbaceousness. Enjoy this soulful dish with family and friends!
Explore More Cajun & Southern Recipes
If you love the vibrant flavors of Cajun cuisine, be sure to explore more of our recipes designed to bring the taste of Louisiana to your home:
- Cajun Rice
- Crawfish Etouffee
- Cajun Red Beans and Rice
- Jambalaya – for those who prefer the classic stovetop method!
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Instant Pot Jambalaya
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound large raw shrimp peeled and deveined
- 1 teaspoon garlic salt
- 1 teaspoon lemon pepper
- 2 Tablespoons olive oil
- 7 ounces andouille sausage sliced
- 2 Tablespoons minced garlic
- 1 large green bell pepper diced
- 3 ribs celery diced
- 1 medium onion diced
- 2 teaspoons dried thyme leaves
- 2 teaspoons dried oregano
- 1 Tablespoon Slap Ya Mama Cajun seasoning
- 1 Tablespoon Better than Bouillon chicken base
- 14 ounces fire roasted tomatoes with juices
- 1 ½ cups uncooked white rice
- 3 cups water
Things You’ll Need
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Instant pot
Before You Begin
- We are using andouille, but you can substitute with smoked sausage if preferred.
- Leaving the tails on the shrimp is up to you. Some people prefer to remove them, while others like to keep them on for presentation purposes.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
Instructions
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In a bowl, season shrimp with garlic salt and lemon pepper.1 pound large raw shrimp, 1 teaspoon garlic salt, 1 teaspoon lemon pepper
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Add olive oil to the instant pot and turn to the saute function.2 Tablespoons olive oil
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Brown sausage on both sides, about 1-2 minutes. Remove from pot.7 ounces andouille sausage
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Add shrimp to pot and cook on both sides, about 1-2 minutes. Remove from pot.
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Add garlic, green pepper, celery, and onion and cook for 2-3 minutes or until beginning to get tender.2 Tablespoons minced garlic, 1 large green bell pepper, 3 ribs celery, 1 medium onion
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Sprinkle in dried thyme leaves, oregano, cajun seasoning, and chicken base. Sir to combine.2 teaspoons dried thyme leaves, 2 teaspoons dried oregano, 1 Tablespoon Slap Ya Mama Cajun seasoning, 1 Tablespoon Better than Bouillon chicken base
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Add in tomatoes, rice, and water. Stir to combine.14 ounces fire roasted tomatoes, 1 1/2 cups uncooked white rice, 3 cups water
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Close lid and turn vent to the closed position. Cook on high pressure for 5 minutes. Do a 5 minute natural release, then open vent to quick release any remaining pressure.
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Add sausage and shrimp back in and stir.
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat gently on the stovetop until warmed through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.