Making a classic one-pot recipe that much easier to prepare! This Instantpot Jambalaya takes just minutes to make and will fill your kitchen with the irresistible smells of cajun cooking!
Did you celebrate Fat Tuesday? It’s been a pretty busy week at Windy City Dinner Fairy, so my partying was at a minimum. I did enjoy a sweet hurricane cocktail, and this Instantpot Jambalaya recipe! It was so easy to whip up, I couldn’t resist!
This one pot meal includes all the classic flavors of delicious Cajun cooking. This includes cajun seasoning, packed with the incredible smells of onion, bell pepper, and celery. It’s the Holy Trinity of Cajun Cooking.
When was the first Jambalaya created?
What’s the difference between Jambalaya and Gumbo?
What spices are in cajun seasoning?
Cajun seasoning can be found pre-mixed in most grocery stores. But you can easily create your own Cajun seasoning mix at home! It includes the following spices:
What ingredients are in Jambalaya?
These classic ingredients in my Instantpot Jambalaya:
- Andouille sausage
- Yellow onions
- Bell peppers (yellow, red and green)
- Cajun seasoning
- Cayenne pepper
- Crushed tomatoes
- Uncooked white rice
- Chicken broth
- Green onion
Can you freeze Instantpot jambalaya?
Jambalaya is perfect for freezing! Typically rice doesn’t freeze well, but this dish contains tomatoes which have acidic properties. Acid helps the Instantpot Jambalaya to freeze better. I recommend freezing it in a double-bagged freezer with as much air as possible removed. Try consuming it within several weeks to avoid freezer burn.
Want to watch how easy it is to make this Instantpot Jambalaya? Watch my video below!Print
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 1x
3 tablespoons olive oil, divided
1 pound andouille sausage, thinly sliced into rounds
3 small bell peppers (yellow, red and green)
2 ribs celery, diced
1 jalapeño pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, peeled and minced
1 (14-ounce) can crushed tomatoes
4 cups chicken stock
1 1/2 cups uncooked long grain white rice
2 tablespoons cajun seasoning
1 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
2 bay leaves
1 pound cooked shrimp
1 cup frozen okra, thawed
Kosher salt and freshly-cracked black pepper
optional garnishes: chopped fresh parsley, thinly-sliced green onions
Heat 1 tbl oil on the browning function in your Instantpot. Add sausage and sauté for 5-7 minutes, stirring occasionally, until the sausage is lightly browned. Transfer to a clean plate and set aside.
Add the remaining 2 tablespoons oil to the instantpot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.
Place lid on Instantpot and lock in pressure position. Set for 8 minutes on high.
Let pressure naturally release for 5 minutes, then switch to steam to release any remaining pressure. Remove the lid
Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are warmed through. Stir in the sausage and remove and discard the bay leaf.
Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat.
Serve warm with your desired garnishes.
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