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If you crave bold flavors and vibrant Cajun comfort, this Instant Pot Sausage and Chicken Jambalaya is your ticket to a delicious weeknight celebration—ready in a fraction of the time! Smoky andouille sausage, juicy chicken, tender rice, and plenty of zesty veggies come together in one steaming pot, no fuss required.

Ingredients You’ll Need

This Instant Pot Sausage and Chicken Jambalaya relies on simple, accessible ingredients that each play a starring role—whether it’s the smoky heat of andouille or the savory backbone of humble onions and celery. Let’s take a moment to appreciate how every item brings flavor, texture, or rich Louisiana color to the pot!

• Vegetable oil: This helps brown the meat and keep everything from sticking—use any neutral oil you like.
• Andouille sausage: Classic, smoky, and a bit spicy—if you can’t find andouille, a smoked sausage or kielbasa works in a pinch.
• Boneless, skinless chicken breasts: Cut in cubes for quick, juicy results in the Instant Pot; chicken thighs can be swapped for extra richness.
• White onion, green bell pepper, and celery: The “holy trinity” of Cajun cooking—these aromatics build a depth of flavor that is absolutely essential.
• Garlic cloves: A handful of fresh garlic gives warmth and fragrance to every bite.
• Creole seasoning: The signature touch, adding punchy, herby, just-enough spice—use your favorite blend, or make your own!
• Fresh thyme sprigs: Delivers earthy brightness; dried thyme works if that’s what you have on hand.
• Bay leaves: These add subtle, savory depth to the rice while it cooks.
• Canned diced tomatoes (with juices): Juicy, tangy, and sweet—don’t drain them, as the liquid increases flavor and keeps the dish moist.
• Low-sodium chicken broth: Infuses every grain of rice and veggie with savory flavor; low-sodium gives you more control over saltiness.
• Long grain white rice: Holds up perfectly in the Instant Pot and soaks up all those delicious flavors.
• Salt and pepper: Season to taste at the end, letting you balance all those complex flavors.

Variations

One of the most beautiful things about jambalaya is how customizable it is. This recipe is already brimming with flavor, but you can easily tailor it to match what you have on hand, your favorite protein, or your personal spice threshold!

• Seafood Twist: Stir in peeled, raw shrimp after pressure cooking and let the heat from the pot cook them through for a classic New Orleans touch.
• Vegetarian Jambalaya: Skip the meat, double up the veggies, and use veggie broth—add kidney beans for protein and heartiness.
• Spicier Kick: Add diced jalapeño with the aromatics or a few dashes of hot sauce in the broth for extra heat.
• Different Rice: If you prefer brown rice, increase the liquid slightly and the pressure cooking time to about 22 minutes, then let natural release for 10 minutes.

How to Make Instant Pot Sausage and Chicken Jambalaya

Step 1: Brown the Sausage & Chicken

Set your Instant Pot to the Sauté function and add the vegetable oil. Once hot, add sliced andouille sausage and cubed chicken, stirring with a wooden spoon. Gently scrape up any flavorful browned bits—these will enrich your final jambalaya! Sauté for about 3–5 minutes until the chicken turns white along the edges. Remove both sausage and chicken with a slotted spoon and let them drain on paper towels for now.

Step 2: Sauté the Trinity & Garlic

Add diced onion, green bell pepper, and celery to the pot, stirring frequently and continuing to scrape up the bottom. Sauté for another 3–5 minutes, letting the veggies soften and absorb those meaty flavors. Stir in the minced garlic and cook for another 30 seconds, just until fragrant—it’s the magical moment everything will smell amazing!

Step 3: Layer & Season

Return the cooked sausage and chicken to the pot. Sprinkle in the Creole seasoning and fresh thyme, then toss in the bay leaves. Pour in the rice, diced tomatoes with their juices, and chicken broth. Stir just enough to combine—make sure nothing’s stuck to the bottom so your Instant Pot comes to pressure smoothly!

Step 4: Pressure Cook

Secure the Instant Pot lid and set the valve to “Sealing.” Choose “Manual” or “Pressure Cook” on High for 10 minutes. When time is up, let the pressure naturally release for 5 minutes before finishing with a quick release. Safely remove the lid and give everything a good stir; the rice will be fluffy, fragrant, and perfectly cooked!

Step 5: Season and Serve

Finish your Instant Pot Sausage and Chicken Jambalaya by tasting and seasoning with salt and pepper to your liking. Scoop generous bowls while it’s piping hot, or let it cool slightly for meal prep or leftovers.

How to Serve Instant Pot Sausage and Chicken Jambalaya

Garnishes

Sprinkle chopped green onions or flat-leaf parsley over each bowl for a pop of fresh color and brightness. For a zingy finish, try a few shakes of Louisiana hot sauce or squeeze of lemon—both highlight those deep Cajun flavors.

Side Dishes

This hearty jambalaya is a meal on its own, but I love pairing it with crusty French bread to sop up the juices, a crisp green salad for contrast, or simple roasted okra for a Southern touch. A tangy coleslaw works wonderfully to balance all the richness, too!

Creative Ways to Present

If you’re feeling playful, serve Instant Pot Sausage and Chicken Jambalaya in individual ramekins or stuff it into hollowed-out bell peppers for a colorful and festive spin. For a laid-back party, set out a “jambalaya bar” with toppings like extra hot sauce, pickled veggies, or shredded cheese—let everyone build their bowl their way!

Make Ahead and Storage

Storing Leftovers

Leftover jambalaya keeps beautifully—just pack it into an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, so tomorrow’s lunch might taste even better than the first night!

Freezing

Cool your Instant Pot Sausage and Chicken Jambalaya completely before freezing. Portion into freezer-safe containers or resealable bags (lay them flat to save space), and store for up to 2 months. Let it thaw in the fridge overnight before reheating.

Reheating

To reheat, pop a serving in the microwave with a splash of chicken broth or water and cover loosely—this helps steam the rice and keeps things moist. Alternatively, warm gently in a saucepan over medium heat, stirring occasionally, until everything is heated through.

FAQs

Final Thoughts

All that’s left is to gather your loved ones—Instant Pot Sausage and Chicken Jambalaya is truly the stuff of warm memories and happy taste buds. Give it a try and let every bite transport you straight to Louisiana, right from your own kitchen!

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