Jambalaya is one of my favorite dishes and with an Instant Pot I can whip up a batch of Easy Jambalaya in short order.
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Easy Jambalaya in the Instant Pot
A dear friend in New Orleans shared her fabulous recipe for jambalaya with me several years ago and I’ve been impressing guests with it ever since. I’m the only one she’s ever shared it with and it’s the one recipe I don’t share. *Update: I have finally shared this coveted recipe here.
However, this Easy Jambalaya recipe is a very tasty option. I wanted to keep it as simple as possible so the only meat I included in the recipe is sausage. But you can certainly add chicken, as well. I made it with Andouille sausage but if you’d like a milder version just substitute smoked sausage. And while you can certainly make this on the stove top or in the oven, the Instant Pot greatly speeds up the process and it can be done in this one, easy-to-clean appliance. Without heating up the kitchen!
- 1 onion - diced
- 1 bell pepper - diced
- 3 stalks of celery - diced
- 3 garlic cloves - minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 12 ounce package of Andouille sausage (may substitute smoked sausage for less spicy version)
- 2 cups chopped tomatoes - undrained
- 1 cup chicken broth
- 1 cup long grain white rice (uncooked)
- 1 teaspoon Creole seasoning
- 1 teaspoon chili powder
- 1 tablespoon soy sauce
- 1 tablespoon worchestershire sauce
- Turn on Instant Pot to sauté setting, add butter and oil.
- When hot, add sliced sausage.
- Cook 2-3 minutes or until slightly browned.
- Add onion, bell pepper and celery and cook another 3-5 minutes.
- Add garlic and cook additional minute, stirring to prevent burning.
- Season with Creole seasoning and chili powder; stir well.
- Add soy sauce, worchestershire sauce, chicken broth, tomatoes and uncooked rice.
- Stir well.
- Place lid on Instant Pot, making sure vent is closed.
- Turn to high on manual setting and set for 8 minutes.
- When time is up, release steam and remove lid.
- Stir and let sit about 5 minutes before serving.
- Makes 5-6 servings.
Serve with a green salad and crusty French bread. Or for a more traditional touch, serve with homemade potato salad.
Note: Scrape the bottom of the Instant Pot well and make sure nothing is stuck to the bottom before switching from Sauté to Pressure cooking setting. Use a bit of the chicken broth to deglaze the pot before adding the other ingredients.
If you scroll through the comments on this post you’ll see that while most have had success with this recipe as is, some have received the “burn notice”. There is speculation that Instant Pot changed their product a bit at some point and that newer IPs cook hotter than earlier models such as mine. One commenter said she solved the issue with this recipe by increasing the chicken broth to two cups. Since I just have the one IP I can’t personally test this.
Here is more information about this issue:
There are several good brands of Andouille sausage. I happened to have some grass-fed beef sausages in the freezer but I usually buy Applegate.
Zatarain’s is by far the best rice for jambalaya. I can’t find it around here so I’ve been dragging home several large bags from New Orleans every year when we visit.
However, I just found out that Amazon is now carrying it. Yay!
I use this in most everything but chocolate cake. I even carry some in my purse for seasoning emergencies. I like this “More Spice” version but they also make regular.
I try to avoid canned foods because of BPA issues.
Pomi makes several tomato products in
cartons and the quality is excellent.
If you decide to use chicken in this recipe I recommend boiling the
chicken and then you can use the liquid from that. But since
this is supposed to be a super easy version I used this organic brand of broth.
I bought my Instant Pot last winter and am still learning new ways to use it.
Stay tuned for more Instant Pot recipes in the months to come.
And if you’d like to try the BEST Cajun style jambalaya, here is the recipe given to me by a very dear friend from New Orleans: