Instant Pot Cajun Jambalaya Recipes

INSTANT POT JAMBALAYA

Steps:

• Brown Chicken & Shrimps in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8mins). Add 1 tbsp unsalted butter + 1 tbsp olive oil in Instant Pot. Pat dry chicken thighs with a paper towel, then season one side of chicken with kosher salt and black pepper. Place 1¼ lb (565g) chicken on one side of Instant Pot (seasoned side face down) and shrimps on the other side of Instant Pot, brown them for 3.5 minutes. Season the other side of chicken and shrimps with salt and black pepper. Flip chicken and shrimps, brown this side for another 3.5 minutes. Set aside browned chicken, saute shrimps for another 30 seconds - 1 minute. Set aside shrimps (will be used after pressure cooking).
• Saute Sausages: Add 1lb (454g) sliced sausages in Instant Pot, saute for 3 minutes.
• Saute Onions & Spices: Add in diced onions, green bell peppers, and celery, saute for 2 minutes. Add in minced garlic cloves, 1 tsp (5.8g) tomato paste, ¼ tsp (0.2g) dried thymes, ¼ tsp (0.25g) dried oregano, 1 tsp (3g) smoked paprika, and ½ - 1 tsp (1.2g - 2.4g) cayenne pepper, saute for another minute.
• Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this jambalaya recipe! Add in 1.5 tbsp (22.5ml) regular soy sauce, give it a quick mix.
• Pressure Cook Jambalaya: Push all ingredients to one side, then add the browned chicken with all its meat juice in Instant Pot. Add 2 cups (440g) well drained jasmine rice in Instant Pot. *Pro Tip: Ensure to add chicken in Instant Pot first, then add rice on top to avoid the "Burn" error. Pour 1½ cup (375ml) unsalted chicken stock in Instant Pot. Ensure all the rice is fully submerged in the stock. Layer 14.5oz crushed or diced tomatoes on the very top. Do not mix! With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
• Add Shrimps, Mix & Season: Add & mix the fully cooked shrimps in jambalaya. Taste the Jambalaya and adjust the seasoning accordingly. *Note: It will look a bit too watery at first, but once you start mixing all the ingredients, it will all come together. *Pro Tip: For reference, we added roughly 3 - 4 pinches of salt to open up the flavors & season the dish properly.
• Serve: Garnish the Jambalaya with sliced green onion, then serve. Enjoy~

INSTANT POT JAMBALAYA

Steps:

• Press Sauté on a 6-quart or 8-quart Instant Pot. Drizzle in the olive oil and let it heat up for a couple of minutes.
• Add the sausage, onion, and bell pepper, and cook for 3-4 minutes, or until the sausage starts to brown and the veggies start to soften.
• Cancel the Sauté function on the Instant Pot and add the rice, chicken broth, and Cajun seasoning. Stir to combine.
• Pour the diced tomatoes on top of the rice and vegetable mixture, but don't stir. Then, add the shrimp on top, but don't stir.
• Lock on the lid and set the time to 4 minutes on high pressure.
• Once the cooking time is complete, let the pressure come down naturally for 10 minutes.
• Then, use the quick-release to get rid of any remaining pressure. Remove the lid and stir in the Worcestershire sauce.
• Serve hot.

INSTANT POT JAMBALAYA

Steps:

• On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot.
• Add sausage and cook for 5 minutes, stirring a few times. Remove onto a plate and set aside.
• Swirl oil to coat and add onion, celery, bell pepper and garlic. Saute for 5 minutes, stirring occasionally. Add chicken, oregano, thyme, cajun seasoning, salt, pepper; stir and press Cancel.
• Add broth, rice, tomato sauce and do not stir.
• Close the lid and set valve to Sealing. Press Pressure Cook on High or Manual button for brown rice - 22 minutes, white rice - 8 minutes.
• After cooking has finished, allow pressure to come down on its own for 5 minutes and then turn valve to Venting to release remaining pressure.
• Add previously cooked sausage and shrimp. Stir, close the lid and let residual heat cook shrimp for 10 minutes.
• Open the lid, sprinkle with green onion, give a few gentle stirs and serve hot.

INSTANT POT JAMBALAYA

Steps:

• Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about 2 minutes per side. Transfer the meat to a paper towel-lined plate to drain.
• Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
• Add the Cajun seasoning, thyme, and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking.
• Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert.
• Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure.
• Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat.

INSTANT POT JAMBALAYA

Steps:

• Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Time, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 5 to 8 minutes. Add oil, and stir in smoked sausage. Cook sausage, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, and set aside. Add chicken to cooker, and sprinkle with 1/2 teaspoon of the Cajun seasoning. Cook, stirring often, until browned, about 5 minutes. Remove chicken with a slotted spoon, and set aside.
• Add onion, celery, green bell pepper, and red bell pepper to cooker, and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add garlic, and cook, stirring constantly, 1 minute.
• Add broth, diced tomatoes, rice, bay leaves, thyme, sausage, chicken, and remaining 2 teaspoons Cajun seasoning, stirring well to combine ingredients.
• Press CANCEL on multicooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 10 to 15 minutes to come up to pressure before cooking begins.)
• Meanwhile, toss together shrimp, smoked paprika, salt, and black pepper in a medium bowl. Set aside.
• When cooking has stopped, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take 3 to 4 minutes. Remove lid from cooker, and stir in shrimp. Return lid to cooker, and let stand until shrimp are pink and have cooked through, 8 to 10 minutes. Stir in parsley. Garnish with scallions.

INSTANT POT CAJUN JAMBALAYA

Steps:

• Set the Instant Pot to Saute, add the olive oil and sausage, cook until browned. Remove to a paper towel.
• Add the chicken and cook for about 3-4 minutes or until no longer pink - doesn't have to be cooked all the way. Add the garlic and veggies and cook for about 2 minutes.
• Add the Creole/Cajun seaoning, salt, basil and thyme, stir.
• Add the crushed tomatoes, broth, Worcestershire, and sugar, stir.
• Add the sausage back in and stir.
• Add the rice and give a quick stir UNLESS you often receive the BURN error - if that is the case, leave the rice on top and don't stir.
• Set the vent to seal - cook on High Pressure for 5 minutes - when finished, leave for 5 minutes then CAREFULLY manual release.
• Open the lid, stir the rice into the broth if haven't already, then add the raw shrimp and stir again.
• Cover, let sit on warm for about 10 more minutes.
• Remove lid, stir, and serve!

INSTANT POT CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Turn instant pot to saute setting. Add oil. Once hot, add sausage slices, cooking until browned, about 2-3 minutes per side. Transfer to a paper towel-lined plate.
• Add remaining oil to the pot.
• Add the chicken and cook for one minute, scraping up the browned bits from the sausage. Turn instant pot off. Add onion, bell pepper, celery, and garlic and cook for one minute.
• Add the Cajun seasoning, dried basil, thyme, sugar and rice and stir to combine.
• Add the diced tomatoes and their juices, chicken broth, and salt.
• Secure the instant pot lid and turn valve to sealing.
• Cook on Manual High Pressure for 5 minutes. When the timer beeps, allow the pressure to naturally release for 5 minutes, and then quick release the remaining pressure.
• Carefully open the lid and gently fluff the rice with a fork. Add the sausages on top of the rice and return the IP lid to let the mixture rest for an additional 5 minutes. Stir lightly and enjoy!

INSTANT POT® CAJUN JAMBALAYA

Steps:

• Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
• Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.