Go Back

Instant Pot Cajun Jambalaya

Course: Dinner


  • 1 tbsp olive oil
  • 8 oz andouille sausage
  • 5 - 6  boneless chicken tenders, chopped
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 3 ribs of celery, chopped
  • 2 jalapenos, diced seeds removed
  • 1 tbsp minced garlic
  • 1 ½ cup white basmati rice
  • ½ tsp salt
  • 2 tsp cajun seasoning
  • 2 bay leaves
  • ½ tsp thyme
  • 1 14 oz can diced tomatoes
  • 2 cups chicken broth
  • 8 oz cooked small shrimp, thawed shells removed
  • green onions, diced


  • Chop the onion, peppers, jalapenos, and celery.
  • Then slice the andouille sausage and cut the chicken thighs into bite sized pieces.
  • Set the Instant Pot to Saute and add the olive oil.
  • Allow it warm up for a few minutes.
  • Add the chopped chicken tenders to the Instant Pot to brown.
  • Brown for 3 minutes.
  • Stir so that it does not stick to the bottom of the pot.
  • Turn the Instant Pot off.
  • Add the chicken broth to the instant pot to deglaze
  • Add the onion, peppers, celery, garlic, jalapenos, salt, Cajun seasoning, and thyme.
  • Stir to mix the vegetables and seasoning.
  • Add the rice and mix.
  • Add the can of tomatoes and stir to combine.
  • Put the lid on the Instant Pot and set it for Manual High Pressure for
    8 minutes.
  • Once the pressure cooker has finished cooking let it rest for 5 minutes, then manually release the pressure.
  • Take the lid off and stir the cooked shrimp and sausage into the Instant Pot.
  • Replace the lid and let it rest for another 5 minutes to warm the sausage and shrimp.
  • Serve sprinkled with green onions.