Instant Pot Sausage and Chicken Jambalaya
Sausage and chicken jambalaya is the perfect blend of Creole seasoning, onions, peppers, celery, sausage, chicken, and rice. Use the Instant Pot to prepare this meal in less time than the stove top version. Tender meats, flavorful veggies, and perfectly cooked rice every time!
It’s rare that we make jambalaya, gumbo, or any Creole foods. Odd, too, because they are so tasty and always a hit.
Since purchasing the Instant Pot, we’ve already made this sausage and chicken jambalaya more times than I can count, and gumbo is in the near future!
Don’t get me wrong, I love simmering a large pot of food on the stove top. It makes the house smell wonderful and imparts so much flavor.
The reality is, I don’t always have time.
On those days, when we want a hearty dinner but don’t have time to babysit a pot on the stove, we use the Instant Pot. It’s quick, easy, and very low maintenance.
That’s kind of how we decided to make jambalaya, pork chops with gravy, and wild rice and mushroom soup.
John asked for the jambalaya, but we’ve been so busy lately that I didn’t think we’d have time to make it stove top.
The Instant Pot was a lifesaver. We took the usual ingredients like sausage, chicken, onions, celery, peppers, tomatoes, and seasonings, and adapted the process. It worked perfectly!
How to Make Instant Pot Jambalaya:
- This recipe involves a lot of sautéing, so start by setting the Instant Pot to sauté. Add the oil, sausage, and chicken. Stir until the chicken is white on the outside. The chicken doesn’t have to be cooked through, just cooked on the outside. It will cook the rest of the way later in the process. It only takes 3-5 minutes to cook the chicken.
- Then use a slotted spoon to remove the meat from the pan. Leave the Instant Pot on sauté and add the onions, celery, and peppers. Cook just until they’re soft then add the garlic. Be careful not to overcook the garlic, or it will become bitter.
- Add the Creole seasonings, bay leaves, and thyme.
- Carefully place the sausage and chicken back in the pot and top with rice, tomatoes, and chicken broth. Season with salt and pepper.
- Give the jambalaya a quick stir, and close the lid. Make sure the valve is set to “sealing,” and set to high pressure (manual/pressure cook) for 10 minutes.
- Allow the Instant Pot to natural release before doing a quick release.
- After the quick release, remove the lid and stir the jambalaya. Remove the bay leaves and thyme sprigs, and add additional salt and pepper if needed. Serve immediately!
Tips for a Successful Sausage and Chicken Jambalaya:
What’s the best way to avoid a burn notice?
To ensure that you don’t get a burn warning, make sure to scrape the bits from the bottom of the pot. Some brands of sausage have a higher fat content and are less likely to stick.
If needed, add a touch of extra oil in the beginning steps to keep food from sticking. Here’s a great resource that gives some tips about how to avoid a burn message.
If it looks like the ingredients are on the lower moisture side or if your Instant Pot is bad about burning rice, add an extra 1/2 to 1 cup of broth from the start. Some readers report adding the extra broth and have had great results.
Additionally, if you are making this in an 8-quart, add 1 cup of extra broth. We also recommend layering the food beginning with the sauteed vegetables, add the meat next, then the rice, pour in the broth, and pour the tomatoes in last.
This will change up the way the ingredients are cooked, and you may need to cook the ingredients in batches. It may require a touch of extra broth, too, since the broth will sink below the rice.
What’s a substitution for Creole seasoning?
If you don’t have Creole seasoning, swap it out with equal amounts of Cajun seasoning. However, the Cajun seasoning tends to be a bit spicy. We use 1-2 tablespoons depending on the spiciness of the sausage.
The important thing is to flavor it to your liking! This also goes for the other seasonings like thyme and salt.
Please use your best judgment. We used the amount that worked for our friends and family. It may not be the same for your household.
Do you add uncooked rice to jambalaya?
Yes. The rice we used was long grain white rice. It was uncooked when we put it into the Instant Pot.
Can you freeze jambalaya?
Yes. We recommend freezing jambalaya in double plastic zip bags, so it will lay flat. It will keep for about 2 months if properly packaged.
Freezing does change the texture and taste slightly.
Other Dinner Recipes to Try:
Ingredients
- 2 tablespoons vegetable oil
- 12 ounces andouille sausage, sliced into circular pieces
- 1 pound boneless skinless chicken breasts, boneless, skinless (cut into 1 inch cubes)
- 1 white onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, chopped
- 5 garlic cloves, minced
- 1 tablespoon Creole seasoning
- 3 fresh thyme sprigs, (or substitute 1/2 – 1 teaspoon dried thyme; adjust to taste)
- 2 bay leaves
- 1 (14 ounce) can diced tomatoes, with juices
- 1 cup low-sodium chicken broth
- 1 cup long grain white rice
- Salt and pepper, to taste
Instructions
- Set the Instant Pot to “Saute.”
- Add the oil, sausage, and chicken. Use a wooden spoon to turn, while scraping the bottom of the Instant Pot. Cook for 3-5 minutes or until the outside of the chicken is white.2 tablespoons vegetable oil12 ounces andouille sausage1 pound boneless skinless chicken breasts
- Remove the sausage and chicken and drain on paper towels.
- Add the onions, pepper, and celery stirring with the wooden spoon while scraping the bottom. Cook for about 3-5 minutes or until vegetables are soft.1 green bell pepper1 white onion1 celery stalk
- Add the garlic and cook for an additional 30 seconds while continuing to stir.5 garlic cloves
- Add the Creole seasoning, thyme, bay leaves, cooked sausage and chicken, rice, tomatoes, and broth. Stir to combine.1 tablespoon Creole seasoning3 fresh thyme sprigs2 bay leaves1 (14 ounce) can diced tomatoes1 cup low-sodium chicken broth1 cup long grain white rice
- Close the lid, make sure the valve is set to “sealing,” and set Instant Pot to high pressure (manual/pressure cook) for 10 minutes.
- Allow the Instant Pot to natural release for 5 minutes before completing a quick release. Remove lid and stir. Taste, and season with salt and pepper.Salt and pepper
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Suggested Equipment
Notes
- This recipe was made in a 6-quart Instant Pot. We have not tested it in another size pressure cooker. However, according to the Instant Pot website, the 8-quart model requires significantly more liquid in order to come to pressure. Please add 1 cup additional liquid if using an 8-quart model.
- The ingredients have been adjusted after feedback from readers to increase the broth amount from 3/4 cup to 1 cup.
- See the post for tips and best practices, specifically regarding how to avoid a burn warning.
Very good. I had no issues with burning but stirred with a rubber spatula when sauteing just to make sure nothing stuck. We dont like a lot of heat so I cut the creole in 1/2. I also left the bay leaf out because I forgot it.
Good morning, Traci! Glad to hear the jambalaya worked well for you. Thank you for coming back to comment on and rate the recipe card. Have a lovely day 🙂
I made this tonight and it was fabulous! This was my second recipe and I’m so excited! Thank you!
That’s wonderful Jodilyn, Kim and I are thrilled you liked the jambalaya. Thank you for coming back to comment on and rate the recipe. Have a lovely day! 🙂
Great recipe love it other than I may have used too much creole seasoning. I would hit patches that were a little saltier than the rest. Didn’t add any salt.
Thank you, Joe! When it comes to seasoning, Kim usually likes a lot more of it than me. Especially, with the spicy dishes. We’re glad you liked the jambalaya. Thank you again for coming back to comment on and rate the recipe. Have a great day 🙂
Love this jambalaya. Read everyone’s comments, so I added some extra chicken broth. I sauteed the chicken as directed, but did not sautee the kielbasa, which is what I used, and the vegetables. Because I like them a little crunchier. Added everything in and this turned out fantastic. Thank you
Thank you for coming back to comment on and rate the recipe, Merinda! Kim and I are glad you enjoyed the jambalaya! Have a lovely day 🙂
This was a fabulous dish for a chilly night! I’ve had a little trouble with getting the burn notice on a couple of other recipes so I added a full cup of broth as others said they had done. I think I will cut it back to the recommended 3/4 cup next time since there was a small amount of liquid left in the pot when it finished cooking. I did use a small amount of wine to deglaze to pot after the saute step and I believe it added to the delicious flavor!
Awesome, we are thrilled to hear you liked the recipe. You can never go wrong with deglazing a pan or pot. Thank you for coming back to comment on and rate the recipe. Have a great rest of the week 🙂
Very tasty and quick to throw together!
Thank you, Darcy! Kim and I are happy you liked the recipe. Thank you for coming back to comment and rate the card. Have a lovely day 🙂
Amazing! This was my second recipe in my IP Duo. It turned out perfectly following recipe exactly. Thank you!
Hi Cori!
Thank you for trying the recipe! We’re glad that you liked it, and hope that you enjoy your new IP. Happy Holidays!
This was absolutely delicious! My family thought it was a bit spicy but I think that was due to the sausage I chose.. organic chicken andouille. I didn’t make any changes.. never got. Burn notice! Thank you for sharing this!
Thank you, Kim! We’re glad to hear everyone enjoyed the jambalaya. Thank you again for coming back to comment and rate the recipe. Have a lovely day 🙂
My rice was still “toothsome” at the end of cooking time.. I repressurized the IP for 5 minutes and it’s still slightly crunchy (but not bad). Should I have added more broth? Would that make a difference? Spices are on point! Flavor is very good!
Good Morning Kristin, I’m sorry to hear the rice was still a little crunchy. I think you’re right, a little more broth should help next time. Thank you for coming back to comment and rate the recipe. Have a lovely Sunday 🙂
Very good. A little more to it than dump and go but worth it.
Thank you for coming back to comment and rate the recipe, Christy! Kim and I hope you have a wonderful day 🙂
Do you cook the chicken completely, or just partially? I know it said until the outside is white. Is it cooked through? Can’t wait to try it this week! (I’m going to substitute the sausage for turkey kielbasa).
Hi Ellen! All the times we’ve made it, the chicken was partially cooked and finished cooking during the pressure cooking process. However, it is possible to cut the chicken into small enough pieces that it may cook all the way through while being sauteed. Using turkey kielbasa is a wonderful idea, and I bet it will be really good! We hope you enjoy the jambalaya. Please let us know if you have any additional questions! 🙂
My family really likes this recipe, including my picky eater. We’ve made it 4 times in the last month by request from our picky eater. I cut back on the thyme, used Cajun seasoning, and added red peppers in with the green peppers. I add about another 1/2 cup of broth with the peppers Needless to say, this recipe is a keeper.
Thank you, Megan! Kim and I are gad you like the jambalaya and have made you’re own modifications. That way the recipe works for you and your family. Thank you again for coming back to comment and rate the recipe. Have a lovely evening 🙂
Think I can add more chicken without adding more of the other ingredients?
Good Morning Crista, that’s a great question. I spoke with Kim and she thinks you should be able to add more chicken without adding additional ingredients. She said as long as it doesn’t go over your pressure cooker’s fill line, you should be okay. We hope this information helps. Have a lovely day 🙂
My whole family loved this recipe. I thought it was the perfect amount of spice, my husband added more creole seasoning in his bowl at the end. Will definitely be making this again. Thanks for the great recipe!
Thank you, Kelly! That’s great to hear your family enjoyed the recipe. You can never go wrong with a little extra creole seasoning. Thank you again for coming back to rate the recipe and leave a comment. Have a lovely Monday 🙂
Can this be doubled in a 6qt?
Hi Kerri!
We made this recipe in a 6 quart, and there was a lot of jambalaya. It was already pretty full. I wouldn’t recommend doubling it in a 6 quart simply because there’s not going to be enough space. It might work in an 8 quart, but we haven’t tested it.
I soaked the rice for abou two hours before. I am
New to instant pot cooking, but always have a hard time not soaking rice before I cook it. It was perfect. Making this recipe, again, for a family with a new baby today.
Thank you, Cindy! Kim and I are happy you were able to make the rice perfectly for your family. Thank you again for rating the recipe and coming back to comment. Have a lovely evening 🙂
I rarely comment on recipes. Cooked this pretty much as written. I put in a full cup of chicken broth. And let it do full depressre on its own. DELICIOUS!!!!!! Fabulous!! Wow!! This will be made again in this house!! Why can’t I give this 6 Stars???
Thank you for coming back to comment! Kim and I are so glad you liked the jambalaya. Thank you again and have an amazing day 🙂
Made this for dinner tonight and it was so good!!
Thank you, Anna! Kim and I are thrilled you enjoyed the jambalaya! Have a lovely day 🙂
So I made this for this first time tonight, I didn’t have creole seasoning but I did have Cajun season and I put in 3 tablespoons in and let’s just say I forgot how spicy this seasoning was but it was still delicious! I had read about the “burn”notification so I put in 1 cup o chicken broth but I still got the burn notice. So I put in 2/3 of a cup of chicken broth in and restart the I.P. After that it came out perfect and was delicious!! Now I need to make another batch for my brother and his son but with maybe 1 tablespoon or less of the Cajun spice as he doesn’t not like it that spicy (wimp!).
Thanks for sharing your recipe!
Thank you for coming back to comment, Patricia! We really appreciate the feedback 🙂 I’m a wimp too, so I would probably have to cut back the Cajun seasoning as well. I’m glad you fixed the burn notice issue, it can be tricky. Thank you again for commenting and we hope you have an awesome day 🙂
I have an IP Ultra and got the BURN notice. The first time I added about 3/4 cup of water. The 2nd time it happened there seemed to be enough liquid in the pot so I finished cooking it on the RICE function. It came out great (although some rice was stuck to the bottom. ) with regard to the recipe itself the chicken I used was leftover rotisserie chicken. I just added it after everything was cooked as it just needed to be heated up. The dish was a hit with the family and I will be making it again. Thanks for the recipe.
Thanks, Judy! I’m sorry to hear that you got a burn notice. A few people have told us that the IP Ultra has a higher tendency to burn, but I’m not sure why. It’s great that you were able to salvage the dish and enjoyed the jambalaya! The addition of rotisserie chicken is such a great idea and certainly makes for an easier recipe. Thanks so much for leaving a comment. We appreciate it. Have a lovely day! 🙂