Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 1tablespoon oil
  • 12ounces andouille sausagecut into 1/2 inch slices, Andouille is a spicy smoked Cajun sausage. If you don’t have access to it, substitute it with a Spanish chorizo or kielbasa.
  • 12ounces chicken thighsboneless, skinless, cut into 1 inch pieces
  • 1pound Shrimppeeled and deveined
  • 1cup onionchopped
  • 1cup bell pepperchopped
  • 1cup celerychopped
  • 1tablespoon garlicminced
  • 1teaspoon dried thyme
  • 1tablespoon Cajun seasoningor to taste
  • 1/2teaspoon saltor to taste, Quantity of salt will depend on your Cajun seasoning. If it’s more salty, go easy on the extra salt.
  • 1 1/2cups long grain white rice
  • 14.5ounce diced tomatoeswith liquid, 1 can
  • 1teaspoon Worcestershire sauce
  • 2cups chicken broth
  • 2small bay leavesor 1 large
  • parsleychopped, to garnish
  • 1/2cup shallotsthinly sliced, optional
  1. Rub shrimp with 1 teaspoon of Cajun seasoning and set aside.
  2. Press ‘Sauté’ and add oil to inner pot of Instant Pot. Add Andouille sausage, and cook until browned, about 6 minutes. Remove with a slotted spoon and set aside.
  3. Add chicken, and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
  4. Add shrimp and briefly saute for just a few seconds, adding a teaspoon of oil if required. Remove with a slotted spoon and set aside. You can choose to not sauté the shrimp at the beginning. Just add it in raw at the end, and the juices will get absorbed by the rice, without the shrimp drying out.
  5. Add onions, bell pepper, celery, and garlic. Stir until onion is translucent.
  6. Add thyme, Cajun seasoning, salt, rice and stir to coat, about 30 seconds.
  7. Stir in tomatoes, Worcestershire, chicken broth and bay leaves. Stir in the reserved sausage and chicken.
  8. Cook on ‘Manual’ setting for 7 minutes. Make sure steam release handle is in the ‘Sealing’ position. Do a Quick Release and open the Instant Pot.
  9. Carefully stir in shrimp. Close the Instant Pot and allow the shrimp to finish cooking in the residual heat for 10 minutes.
  10. Open the Instant Pot and add parsley. Gently stir the jambalaya. Garnish with shallots, if using. Serve with hot sauce on the side.
Recipe Notes


    •  If any of the ingredients being sauted browns too quickly, press ‘Keep Warm/Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again to restart.