Pressure Cooker (IP) Jambalaya

8 people
28 min

My mother's side of the family is from Baton Rouge, Louisiana. Soul food is very near and dear to my heart. That's why I'm so grateful my husband appreciates Southern home cooking. He loves this recipe for Jambalaya in particular. I love that it's so easy with the help of a handy-dandy electric pressure cooker. I don't own an Instant Pot or stove-top pressure cooker, but I'm sure it can be easily adapted.

I make my hubs a big old batch and he'll eat it for lunch all week long. Another plus for me. It's the type of recipe that is even better as leftovers. The flavors really deepen with time.

Of course, the jambalaya tastes great right out of the pressure cooker too, but if you have the time, then let it sit on warm mode for about an hour. It'll be worth the wait. Promise!

Pressure Cooker (IP) Jambalaya
Recipe details
  • 8  people
  • Prep time: 10 Minutes Cook time: 18 Minutes Total time: 28 min
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  • 14 oz fully cooked andouille sausage, sliced into coins
  • 8 oz boneless, skinless chicken breast cut into bite-sized pieces
  • 8 oz uncooked shrimp, peeled and deveined
  • 1/2 tbsp vegetable oil
  • 1 cup long grain rice
  • 1 cup chicken stock or water
  • 1 28 oz can diced tomatoes in tomato juice
  • 1 jalapeno, diced
  • 3 garlic cloves, minced
  • 4 stalks celery, chopped
  • 1 bell pepper, any color, chopped
  • 1 small white or yellow onion, chopped
  • 2 tsp cajun seasoning (divided)
  • 1 tsp dried thyme (divided)
  • 3 tsp dried parsley
  • A dash of hot sauce (preferably Frank's)

Set an electric pressure cooking to browning mode and add in the oil. Once the oil is hot, add in the chicken, shrimp, 1 tsp cajun seasoning and 1/2 tsp dried thyme. Cook for 3-5 minutes, stirring frequently, until chicken is cooked through and shrimp turns pink and opaque. Remove with slotted spoon and set aside. Add sausage. Warm sausage through for 1-2 minutes while stirring occasionally. Remove with slotted spoon and set aside.
With the pressure cooker still on browning mode, add in the onion, celery, bell pepper, jalapeno, garlic, remaining cajun seasoning and thyme, and a dash of hot sauce. Cook for about 5 minutes, stirring occasionally, until vegetables are tender-crisp.
Add in rice, tomatoes and their juices, and chicken stock or water. Set to 4 minutes high pressure. Release pressure and stir, be sure to scrap the bottom to keep rice from burning on the bottom. Cook for another 4 minutes on high pressure. Release pressure, then stir in dried parsley and reserved meat. Leave on warm for 1 hour, if time available, to really marry the flavors.
  • Leave the seeds in the jalapeno if you want it extra spicy!
  • Serve with hot sauce for the spice lovers.
  • Makes great leftovers.