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Easy Spicy Instant Pot Jambalaya Recipe for Quick Weeknight Dinners

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A quick and flavorful jambalaya made in the Instant Pot featuring smoky sausage, tender chicken, and spicy Cajun seasoning. Perfect for busy weeknights and crowd-pleasing meals.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 lb Andouille sausage or smoked sausage, sliced
  • Optional: 1/2 lb peeled shrimp
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups long-grain white rice, rinsed
  • 2 1/2 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes with juice
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 2 bay leaves
  • 2 tbsp olive oil or vegetable oil
  • Optional: Tabasco or hot sauce on the side

Instructions

  1. Dice the onion, bell pepper, and celery; mince garlic; slice the sausage; and cut chicken into bite-sized pieces. Rinse the rice under cold water until the water runs clear.
  2. Set Instant Pot to ‘Sauté’ mode and heat 2 tbsp oil. Add sausage slices and cook until slightly browned, about 4-5 minutes. Remove and set aside.
  3. In the same pot, add onion, bell pepper, celery, and garlic. Sauté for 3-4 minutes until softened and fragrant.
  4. Add chicken pieces and brown on all sides, about 5 minutes.
  5. Stir in Cajun seasoning, smoked paprika, cayenne, thyme, oregano, and black pepper until evenly coated.
  6. Add rinsed rice, chicken broth, and diced tomatoes with juice. Stir to combine and scrape bottom of pot to loosen browned bits.
  7. Return sausage to pot and tuck in bay leaves. Stir gently.
  8. Seal Instant Pot lid, set valve to ‘Sealing,’ and cook on ‘Manual’ or ‘Pressure Cook’ high pressure for 8 minutes.
  9. Let pressure release naturally for 10 minutes, then quick release remaining pressure.
  10. Optional: Stir in peeled shrimp, close lid, and use ‘Sauté’ mode to cook shrimp for 3-4 minutes until pink and firm.
  11. Remove bay leaves, taste, and adjust seasoning with salt, pepper, or extra Cajun spice.
  12. Let jambalaya sit for 5 minutes before serving. Gently fluff with a fork before plating.

Notes

Rinse rice thoroughly to avoid clumping. Browning the sausage and chicken adds important flavor. Avoid stirring after pressure cooking to prevent mushy rice. Adjust cayenne pepper and Cajun seasoning to control spice level. Prep ingredients ahead for quicker cooking.

Nutrition

Keywords: jambalaya, instant pot, spicy, Cajun, quick dinner, sausage, chicken, one-pot meal, weeknight dinner

Find it online: https://sofiaspice.com/easy-spicy-instant-pot-jambalaya-recipe-for-quick-weeknight-dinners/