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!
Ingredients
- 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
Instructions
- 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:
7 Instant Pot Burn Mistakes You Need to Avoid
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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:
How would I tweak time if I used brown rice?
I haven’t tried brown rice in my Instant Pot yet but I found this guide: http://instantpot.com/cooking-time/rice-and-grains/
This was delicious. My very first meal in the instapot. I addded chicken and did have to cook it for 10 minutes instead of 8 to get the rice done.
I’m glad you liked it. I wonder if adding the chicken affected the cooking time. I’ll keep that in mind next time I make it if I add chicken.
Made this the other night and it was delicious!! Question, if we want to double the recipe, do we need to double everything? Or maybe just double the rice and the sausage? Thanks!
I’m glad you liked it! If doubling it you’ll need to keep the rice and liquid in proportion so definitely double both of those. I probably wouldn’t double the onion but otherwise I would double it all. If you try it would you mind letting me know so I can share your experience with readers? Thanks!
Thanks so much for the quick reply!! I will let you know how it goes :-)…
I doubled, and it was a total disaster!
Oh, no! Did you double all ingredients?
I wanted to double this recipe also. What happened?
I would like to know, too.
I doubled it and it turned out great. I did have to add a few minutes extra to completely cook the rice. I doubled everything, including the onion, and snuck in some chicken, scallops, and two chopped jalapenos. Excellent recipe!
I’m so glad to hear this turned out well. Love your additions!
I doubled everything but the sausage and added 1.5 lb of chicken breasts. I browned the chicken after I did the sausage. Then cooked the veggies. Put everything in the pot and stirred well. Set it for 16 minutes. Next time I looked the display said “burn”. Opened it up and it had burnt on the bottom. ?. I ended up finishing it on the stove. I added more water for the stove top cooking. It’s awesome. Any suggestions on why it might have burnt?
Oops. Forgot to mention I added a can of French onion soup that my old recipe I can’t find had in it. That may have been the cause of the burning.
That is very likely the cause. I found this article which might be helpful: https://www.pressurecookrecipes.com/instant-pot-burn/
Mine did the same thing tonight. Had to finish in a skillet. But very very good. Will probably just do it stovetop next time. I have trouble with adding rice to things in the instantpot.
I wonder why that is? So far I haven’t had a single issue using mine. Just out of curiosity, what is your elevation? I wonder if that could make a difference.
I doubled this recipe today for a work pot luck. I doubled the volume of every ingredient and added some Old Bay seasoning and it was AMAZING!!!! I felt like it was so much more flavorful than the recipe I made the night before as a trial run which I followed exactly.
Oh, I’m so glad it worked out for you!
Thanks for the InstantPot recipes. I got one for Christmas and I’ve used it a couple of times but I’m always looking for new ways and proven good recipes.
I’m glad you are enjoying the recipes. I plan to experiment a lot more with it in the coming year.
This looks delicious! It’s going on my menu next week!
I hope you enjoy it. Let me know what you think.
It was delicious and so easy to make. My husband loved it!
Oh, I’m so happy to hear that. Have a beautiful week!
Thank you for sharing your recipe. I brought my IP to work and made this for the first time to share with my co-workers. I was a little nervous about setting off the fire alarm when I started to saute the andouille sausages so I just dumped all the ingredients in and set to Manual for 8 minutes. It turned out great and everyone loved it! There was nothing left in the pot.
Oh, I’m so glad everyone liked it! It’s also good to know that in a pinch I could skip the saute step.
If I added uncooked shrimp how do you think it would turn out and when would you put them in?
Thanks!
Shrimp cooks very quickly so I’m not sure if they would be overcooked. It would be worth a try, though. I actually considered throwing some in this last time I made jambalaya but I decided to save them for shrimp and grits tonight. I would put them in just before you close the Instant Pot and turn it on. If you try it, let me know how it turns out.
Annie, I would add the shrimp after you release the pressure, then add shrimp stir and place lid back on and let the shrimp cook in the left over heat, for about 5 mins., open lid, stir and check shrimp to see if cooked, if not let sit for another couple minutes.
Thank you for this great suggestion. Shrimp cooks really quickly so I’ll bet this will work.
I was going to make this tonight and add shrimp. Will let you know how it turns out.
Thanks – hope it turns out well!
Could chorizo be used? I am also curious how it worked out with the shrimp. I have some raw shrimp leftover from a Superbowl party.
Sure, you can use chorizo. It will change the flavor but it should still be tasty. As for the shrimp, if it’s not frozen I would decrease the pressure cooking time by a couple of minutes, add the shrimp and then cook a couple of minutes. Or you could cook the shrimp and then add after the jambalaya is done. I’m just certain it would be overcooked if you added raw, thawed shrimp at the start.
This was delicious – my fella and I ate the whole pot to his evening! Added a dash of cayenne and use amylu chicken andouille from costco. I couldn’t believe how good this was. Weight watchers friendly too at approximately 10SP for 1/4 of the recipe. This one is going in my arsenal. Thank you!
Oh, I am so glad you liked it! I had no idea it was Weight Watchers friendly so thanks for sharing that. I may add that info to the post.
This is a great recipe! I did not have any chicken stock , so I added a little bit more spices then it called for. TASTY!
So glad you enjoyed it! Upping the spices and using water instead of chicken broth is an excellent option. I also keep some organic powdered chicken flavoring on hand in case I’m ought of broth.
Cooking this for supper tonight! Can’t wait to try it 🙂 it smells delicious!
Let me know what you think!
This is a go to meal in our house now! Thanks for sharing! We are going to add chicken and shrimp tonight, but I’m not brace enough to add to the meal so I’ll probably cook them while the rest is cooking in the IP. :/
I’m so glad you like it! You could add the chicken but shrimp is so easily overcooked that you are probably wise to do it separately. The other option would be to add it just a couple of minutes before it’s done.
Was absolutely great. My husband is a huge fan of Jambalaya and his exact words were that we could make this once a week! I did add shrimp and did Kielbasa for the sausage (more of a personal choice) I seasoned shrimp with Cajun seasoning 1 tsp. tossed onto raw shrimp and let sit for 15 minutes. I put the shrimp in raw at end of cooking time and left it to cook in residual heat for 10 minutes (quick pressure release and then lifted lid and added raw shrimp, stirred and replaced lid) and it was PERFECT! Delicious. Highly recommend.
Thank you so much for explaining how you did the shrimp. I’ve had so many questions about the best way to add it. My husband isn’t a huge fan of shrimp (I LOVE it!) so I haven’t tried it myself. However, the next time he’s out of town… Ha!
Tomorrow I’m making a very special traditional version of jambalaya (Cajun style) for Mardi Gras and will be sharing the recipe soon. A very dear friend from New Orleans gave me the recipe years ago. It’s much more labor intensive but so incredibly good.
Part of mine scorched on the bottom. How can I prevent this from happening in the future?
Oh, dear. Was this in an Instant Pot? Here are a couple of suggestions. First, make sure you stir and scrape up the sausage and veggies when sautéeing them. When you add the broth try adding about half of it first to deglaze the bottom of the instant pot then add the rest, plus the other ingredients. I suspect there was something already stuck to the bottom before switching to the pressure cooking setting. If you’re sure that wasn’t the case then I would suggest increasing the amount of broth. Was the texture and consistency otherwise okay? Not too dry? I also wonder if there can be a difference according to altitude. I might need to do a bit of research on that. I do appreciate you letting me know about this. Would you be sure to check back with me after you try the recipe again.
Thank you for this wonderful and simple recipe! I made it tonight for the first time and it came out perfect. I’m in Canada, so couldn’t get all of the brand name ingredients, but that didn’t affect the finished product. I used Freybe brand chorizo sausages flavoured with wine. They were perfect. I added de-tailed cooked shrimp (from a shrimp ring) after pressure cooking and just let them warm through in the mix for the recommended five minutes. Wouldn’t change a thing about this.
I’m always delighted to hear that one of my recipes worked well for someone else, especially with substitutions. Have a beautiful week!
I am going to make this for a pot luck this weekend. If I make it ahead of time and leave it on ‘keep warm’ for a few hours do you think the rice will get mushy? I could make it the day before and reheat but still concerned with mushy rice. Thoughts?
I would think it would be fine for an hour or two. I’ve not tried it so I really can’t say for sure. If you make it the day before you could decrease the cooking time by a tiny bit. Usually, however, jambalaya reheats well. I’d love to hear which way you decided and how it turned out. I can then share that info with my readers. Good luck!
I do not even know how I ended up here, but I thought this post was good.
I don’t know who you are but certainly you are going to a famous blogger if
you are not already 😉 Cheers!
If you want to add chicken, does it need to be cooked first, or can it be cut into small pieces and added raw? Also, is the rice instant rice or regular? Thank you. This recipe sounds delicious and I can’t wait to try it.
The rice is regular, not instant. As for the chicken, I haven’t personally tried adding it in the Instant Pot but when I make my regular version the chicken is cooked first. I think you could cook the chicken in the IP first in some broth, remove from pot, then follow the rest of the recipe as directed. When the time is up, stir in the pre-cooked chicken and let sit the recommended 5 minutes or so. I’m not entirely certain that the raw chicken would cook thoroughly if added with the rest of the ingredients so I hesitate to recommend that until I’ve tried it myself. The other option would be to add fairly small pieces along with the sausage when you are browning it then continue the recipe as directed. This would almost certainly get the chicken completely cooked but I’m not sure if it would dry out. If you try it, I’d love to hear your results. I really ought to give it a whirl myself soon.
I make this recipe several times a month, it’s my favorite thing to make. I make it with chicken by dicing the chicken into bite size pieces, and sauteing in some butter and olive in the instant pot for about 5 minutes or so, then I add all the veggies and proceed with the recipe as normal. No need to remove the chicken from the pot, it all cooks just fine together.
That’s great! Chicken is a perfect addition. I only made it with sausage the first time because that’s all I had on hand. It was totally a last minute, throw-something-together meal and it turned out yummy enough to share the recipe. I had NO idea it would turn out to be my most popular recipe. 🙂
Would this cook the same without the rice? I’m looking to eat it with cauliflower rice, so would just mix it together once the meat is cooked in the Instant Pot.
I would think so. I haven’t personally used cauliflower rice, however. You might need less liquid because the rice absorbs it. You could also try adding the cauliflower rice to the pot after you sauté the sausage and veggies. I would then decrease the amount of time to perhaps 4 minutes since you aren’t having to allow time to cook regular rice. If you try this, I’d love to hear how you did it and how it turned out.
I did exactly this last night. I steamed the cauliflower separately from the jambalaya. I also used diced chicken thighs, and smoked sausage in addition to the Andouille sausage. Other than that, I followed the recipe, including the 8 minute cook time, and it was delicious and my wife and I ate more than we should have. 😉
It does end up more like a soup than a stew without rice, but once I put it over the riced cauliflower, it was thick enough for us. If you want to maintain that stew-like consistency, you might try draining the tomatoes rather than reducing the broth, since that’s where a lot of flavor comes from.
Thank you SO much for sharing this! I need to give it a try myself.
It doesn’t look very liquidy, I’m a sauce kinda girl. How could I get a little more juices in there without ruining it?
You could add a little more broth and a little more tomato. Jambalaya is not really supposed to be “saucy”, it’s more like a casserole than a soup. You might like gumbo better. But I’m all for people eating what they like, whether it’s “authentic” or not. 🙂
Ahhh yes for some reason i was thinking this was gumbo! Mom brain! I’m going to make it as is ??
Ha! We all have those days. 🙂
I was so excited to make this, my husband loves Jambalaya.
We decided to make a double batch so we had left overs for the week and or lunches.
Sadly I doubled the water for the rice but my IP would never reach pressure before saying BURN.
I scraped the bottom plus added another cup of water. Again it said BURN before reaching pressure. So I again scraped the bottom then added another cup of water so now it looks more like soup and as I am sitting here typing it is saying BURN again. This is only my second time using my IP, sure wish I knew what I was doing and it was easier than it seems.
Oh, dear. Let’s see if we can figure this out. After you sautéed the veggies and sausage and added the rest of the ingredients, did you switch the setting from “sauté” to “manual”?
I followed the recipe exactly and had the same thing happen, the dreaded burn error. I deglazed and added more stock. Burn again. I emptied and cleaned the pot completely, returned the food with more stock. Burn again. I think the combo of tomatoes and rice on the bottom is a bad idea. Maybe add more stock and don’t mix the rice onto the bottom?
I’ve come to the conclusion that not all Instant Pots are the same. I think some of them cook hotter than mine. Or that the settings are more sensitive. I think there are two options here. You could cook the meat and vegetables separately but that sort of defeats the purpose of only having one pot to clean. The other option is what you suggest. After cooking the sausage and vegetables, carefully deglaze the pot, pour in the stock then layer the tomatoes and rice on top without stirring. Or, skip the IP altogether, cook as directed in a pot with tight-fitting lid but on the stove. After all the ingredients have been added, put in the oven for about 25 minutes at 375 degrees.
Do you rince the rice first?
It doesn’t affect the finished product one way or another so it’s up to you. There are some who say we should rinse rice because it helps decrease arsenic levels. Others say it doesn’t make much difference and if the rice is fortified you’ll wash away some nutrients. I’m going to do more research about this and perhaps do a blog post. But as far as this recipe goes, it’s up to you.
Recipe was great! I added cooked shrimp right before pressure cooking, after 8 minutes, rice was a bit muahy and watery so i pressure cooked for three more minutes, liquid is abdorbed but rice is mushy.. should I have cooked for less tome do you think?
If the rice was “mushy” then it was overcooked. I wonder if the addition of shrimp made it “watery”? Rather than pressure cooking for additional time I would recommend removing the lid and cooking a couple of minutes on the saute setting to let the moisture evaporate.
Thanks very much! Nonetheless it was delicious and my husband ate it up!!
Making tonight for the second time. Do you think I could add frozen raw shrimp?
At the beginning? I would think so, although I haven’t tried it myself. Shrimp cooks so quickly that I’m sure it would get done. If anything it might be a little bit overdone but when mixed into a jambalaya that’s not a huge issue. I’d give it a try.
Just wanted to say that I made this with brown rice tonight! Due to a measuring mishap I ended up using 2.5 cups of brown rice, so I added an extra 1.5 cups of water. Cooked for 23 minutes. Rice was pretty al dente but overall it was great! Could have probably used a bit more water and a little more time. Even my rice hating husband loved it so I will definitely be making it again.
Good to know! I have a lot of brown rice on hand so I’ll try it that way next time. Once I have the proportions and timing for brown rice worked out I’ll add that information as an option. Thank you for giving it a whirl and letting me know the results!
This was delicious! Just got my instant pot for Christmas, so I’m still trying this out. Added extra peppers, celery and tomatoes, just be cause I like them. ? Thanks for posting!
I’m so glad you liked it. The great thing about jambalaya is that it’s so easily customizable. 🙂
How specifically would you suggest I alter the cooking time (if at all) if I use a natural release or 10-minute release at the end? I don’t like using IR unless I have to.
Thanks
Hmm…since I haven’t tried this myself I hesitate to say for sure. It’s a fairly forgiving recipe so as long as you haven’t added shrimp as some are doing, it probably would be okay as is. You could try reducing the cook time by a minute. If the rice isn’t fully cooked you would just need to cook another minute. I’m not sure why you don’t like using instant release but if it’s because of all the steam coming out, I have a solution. I take a thick dish towel folded in fourths and place it over the vent as it’s releasing. This prevents nearby cabinets from getting all steamed up. Hope this helps.
I tried to stay to my traditional recipe, not much different. One major difference is that I used 3-4oz of tomato paste to cook after the garlic step. Cook for about 5 min on the saute setting. I also added bay leaf and about 1/2 oz more chicken broth and cooked for 10 min. All the meat was cooked, so I added it after the pressur release and let sit for 10 min before serving. I couldn’t tell the difference between my 1.5hr oven-baked jambalaya and this one!
That’s great! One of my favorite things about jambalaya is how many ways there are to make it. And isn’t it wonderful to be able to speed up the process in the Instant Pot? Thanks for sharing your adaptations.
I have never posted a comment about a recipe before but I just have to tell you that your Jambalaya recipe is superb! Tasted as good as my other jambalya recipe, even better!! Done more quickly with a lot less hands on. Obviously the prep work is the same regardless of your recipe, but once all is prepared there is much less to worry about. In fact there is time to sit down & relax with a sip or two of wine. I followed your recipe closely except I did add cut up chicken thighs & a few shrimp. The shrimp I added after the 8 minutes cooking time. Then after the IR, just mixed them in to the rice mixture & replaced the IP lid, left them for about 10 minutes. Everything was cooked perfectly. No burning which I was cautiously watching for after reading all the reviews. The consistency of everything was perfect. Perhaps the only thing I did differently, again after reading the reviews & your responses, was to turn the sauté function off for a few minutes before adding the rice & the liquids & then programming the IP. Thank you for posting this recipe.
I’m always thrilled to hear that someone had success with one of my recipes. The IP is apparently a bit tricky. I’ve not personally had any issues but lots of others have. I like your suggestion about turning off the sauté function for a few minutes. I’ll add that to the recommendations. Thank you for taking the time to comment. It made my day!
This recipe is fantastic BUT my instant pot goes to burn every time no matter how I make it, It drives me NUTS! I’ve followed the recipe exactly, I’ve prepped the onions/celery/peppers before hand, I’ve tried cooking it longer after I add the broth, added more broth…I have no idea what the issue is. The flavor is always great but I stress about the pressure cooking process
I’m so sorry to hear that. I have no idea what the issue is since so many others make it without problems. Do you have this issue with other recipes in your IP? Somewhere in these comments I shared something I found about the burn issue. Did you see it? I know this isn’t a great solution but if you really like the recipe you could make it on the stove top or in the oven. If I run across any other answers for you I’ll be sure to share them.
First time no problems, second time I tried this recipe I kept getting the burn alarm! I’m going to try adding the rice on the top to see if that helps.
Let me know if that helps. It seems so odd to me that some of us have no issues with this but others do. I wish I could be 100% certain of the cause.
I found this a few months ago and make it all of the time! Definitely a favorite. I make it in the 3 qt and cut all of the ingredients in half except for the chicken broth. I cook it for the same amount of time.
I’m so glad you enjoy it! And thanks for the information regarding a half recipe. I should experiment with different quantities and add those instructions. One of these days – ha!
Thank you for this recipe! Used at a Mardi Gras themed work potluck. Came out great, BUT it did give me a “too hot” error (non-branded version of Instant Pot’s “burn” error). I think because there’s so much sauteeing involved, the pot got too hot. Next time, I will try doing sauteeing in a separate pan or cooling the pot down before turning to pressure cook.
I am beginning to think that newer Instant Pots (and maybe other brands) cook hotter than my older version. If you want to avoid dirtying another pan I would try turning it off for a few minutes after sauteeing to allow it to cool down, as you said.
I made this tonight using smoked turkey sausage and it was awesome. I also used can diced tomatoes as I didn’t have fresh ones on hand. It took everything not to keep eating it! 🙂
I’m glad you liked it! I always use canned tomatoes in this recipe, just because the whole point when I created it was to have something I could throw together really fast.
This has become one of my monthly batch meals, it is so good! And freezes great. Only thing I changed was to add 2 cups chicken stock instead of one. Each time I only add one cup, I get the burn notice.
Thanks for sharing that tip. Apparently not all IPs are exactly the same. I’ve never had a burn notice on anything I’ve cooked but lots of others have. I’ll add your tip to this post.
Just made this last night, it was SOOOOOOO delicious. It was so easy to put together and was quick too! Looking forward to my leftovers for lunch:) Thank you for such a great recipe, this will be a household staple for sure!
I’m always so happy to hear that someone enjoyed one of my recipes. Thank you for taking the time to let me know. 🙂
When using Chicken in Jambalaya or Gumbo there are as many recipes as there are people in south Louisiana. Below is the recipe I use. As you can see it is for a large batch recipe and will need to be adjusted for you IP Jabo recipe. The main point is that by using only thighs and boiling them you are creating tender chicken and making your own broth. be sure that the broth is placed in the refrigerator overnight. The fat will rise to the top and harden and you wil end up with fat free homemade broth.
You can freeze in ice trays or whatever, and have it on hand when you need it. Tender Chicken and good seasoning ( a lot of which come from the broth) in Jambalaya or Gumbo is the difference between good and great.
5 lbs CHICKEN Thighs Bone in
3 each GARLIC, PODS
1 each ONION, LARGE
4 tsp PARSLEY
4 each CELERY TOPS
2 Tbs SALT
2 each CARROTS
1/2 Tbs PEPPER
4 each GREEN ONIONS
12 cups WATER
1/2 tsp THYME
2 each CLOVES
1 each BAY LEAF
CUT ONION IN HALF, PUT 1 CLOVE IN EACH HALF OF ONION ADD ONIONS, CELERY, CARROTS AND GREEN ONIONS TO WATER, TAKE CHEESE CLOTH TIE PARSLEY, THYME BAY LEAF AND GARLIC IN CHEESE CLOTH ADD TO WATER ADD SALT BRING WATER TO BOIL. BOIL FOR 3 MINUTES ADD CHICKEN COOK TIL TENDER. BY MRS. R. D. COOPER ( My Mother)
Thank you for sharing your mom’s recipe. 🙂
How many does this feed?
Makes 5-6 servings.
How do you think this would do with cauliflower rice?
I’ve not ever tried cauliflower rice so I really can’t say. How long does it take to cook regularly? Rice is about 20 minutes stove top so if cauliflower rice is the same I would guess it might work. The other option would be to cook all the ingredients except the rice, cook the cauliflower separately and then combine. It wouldn’t be as easy and the flavors wouldn’t infuse the rice as well but it’s an option. If you try it, let me know how it turns out.
I made this tnte and added cooked chicken and raw shrimp after quick release and let it cook 5 more minutes. It is AMAZING!!!!!!! Thank you!! Oh. And used yellow rice.
Oh, I’m so glad you liked it. Thanks for sharing your alterations.
Do I have to cook the rice first, or is the step where I add rice to cook it too?
You don’t have to cook the rice first, just add it uncooked. Thank you for your question. I edited it to specify uncooked rice.
I tried to make this the other night and the rice kept sticking to the bottom of the pot and I kept getting the “burn” notice. Do you know what I did wrong?
You aren’t the only one who has had this happen. I’ve heard that it’s more common with the newer version of the Instant Pot but I don’t know if that’s true. If you scroll through the comments you’ll see that while most don’t have any problems, a few do. Here is some information that might be helpful: https://www.pressurecookrecipes.com/instant-pot-burn/
Enjoyed the post.