Instant Pot Jambalaya (Sausage and Shrimp)

Name: Instant Pot Jambalaya (Sausage and Shrimp)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American, Southern, Cajun And Creole
Ingredients: 2 tbsp Olive Oil, Divided; 12 oz Andouille Sausage, Cut Into 1/4" Rounds ((*Note 1)); 1 Medium Onion, Chopped; 1 Medium Bell Pepper, Chopped; 1 Stalk Celery, Sliced; 3 Cloves Garlic, Minced; 2-4 tsp Creole or Cajun Seasoning ((*Note 2)); 1/4 tsp Ground Thyme; 1/4 tsp Dried Oregano; 1/4 tsp Salt ((*Note 3)); 1 Cup Long-Grain White Rice ((*Note 4)); 1 14.5 oz Diced Tomatoes, Undrained; 1.5 cups Low Sodium Chicken Stock ((*Note 5)); 2 Dried Bay Leaves; 12 oz Large Raw Shrimp, Peeled and De-veined ((*Note 6)); 1/4 cup Green Onions, Chopped

10 steps

Prep:15minCook:30min

This Instant Pot Jambalaya recipe is an easy one-pot meal made with andouille sausage, shrimp, chicken, vegetables and rice. Pressure cooker jambalaya is the perfect Fat Tuesday recipe! This cajun recipe is ready in under 30 minutes.

Updated at: Thu, 17 Aug 2023 09:50:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories398.9 kcal (20%)

Total Fat19.7 g (28%)

Carbs31.8 g (12%)

Sugars1.9 g (2%)

Protein24.5 g (49%)

Sodium1093.1 mg (55%)

Fiber1.8 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspolive oil

divided

12 ozAndouille Sausage

2 tspCreole Seasoning

or Cajun

¼ tspGround Thyme

¼ tspdried oregano

¼ tspSalt

1 CupLong-Grain White Rice

1 x 14.5 ozDiced Tomatoes

Undrained

1 ½ cupsLow Sodium Chicken Stock

2dried bay leaves

12 ozShrimp Peeled and De-veined

Large, Raw

¼ cupgreen onions

chopped

Instructions

Step 1

Add 1 tbsp of olive oil to the inner pot and press the sauté button (and the start button if your model requires it). Once heated, add the sausage and cook until browned (approx. 2 minutes each side). Using a slotted spoon, transfer the sausage to a large paper towel–lined bowl and set aside.

olive oil2 Tbsp

Andouille Sausage12 oz

Step 2

Add the onion, bell pepper and celery and cook, stirring occasionally, until the onion is soft and translucent (approx. 3-4 minutes).

onion1

bell pepper1

stalk celery1

Step 3

Add the garlic and cook for 30-60 seconds, until the garlic is fragrant. Press the cancel button to stop cooking.

cloves garlic3

Step 4

Add the Creole seasoning, thyme, oregano, salt and rice and stir until fully combined.

Creole Seasoning2 tsp

Ground Thyme¼ tsp

dried oregano¼ tsp

Salt¼ tsp

Long-Grain White Rice1 Cup

Step 5

Add the tomatoes (with the juice), chicken stock and bay leaves and stir until combined. Use a wooden spoon to scrape the bottom of the insert, to unstick any brown bits and food particles that may be stuck to the bottom of the insert (this helps to prevent the “burn error” from turning on).

Diced Tomatoes14.5 oz

Low Sodium Chicken Stock1 ½ cups

dried bay leaves2

Step 6

Stir in the browned sausage.

Step 7

If using frozen shrimp (if thawed, wait for next step), add them to the pot and then close the lid (making sure the vent is in the sealed position) and pressure cook on high for 8 minutes, followed by a quick release. Keep the unit in the "warm" setting.

Shrimp Peeled and De-veined12 oz

Step 8

Quickly stir in the shrimp and green onions and put the lid back on the Instant Pot. The residual heat with cook the shrimp (approx. 5-8 minutes depending on the size of the shrimp). The shrimp will be pink and shaped like the letter "C" when cooked.