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This hearty Instant Pot Chicken and Sausage Jambalaya delivers genuine Louisiana taste without the fuss. Your pressure cooker turns what's normally a lengthy dish into something you can whip up on busy nights, while keeping all those deep, layered flavors that make people fall in love with jambalaya.
I threw this jambalaya together during an insanely busy week when I wanted something filling but couldn't spend ages cooking. The amazing taste convinced my picky teens that home cooking beats takeout any day, and we've made it our end-of-week tradition ever since.
What You'll Need
- Andouille sausage: Gives that key smoky Cajun kick that's central to real jambalaya; try to get sausage with spices you can see and a nice firm texture
- Boneless chicken breast: Brings lean protein and soaks up all the amazing flavors; go for organic if you can for better flavor
- Yellow onion, green bell pepper, and celery: Make up the famous Cajun cooking base that gives jambalaya its special taste profile
- Cajun seasoning: Packs heat and depth without needing tons of separate spices; just check how salty your mix is before adding extra salt
- Long grain white rice: Stays nice and separate after pressure cooking; give it a quick rinse first for best results
- Canned diced tomatoes: Add tang and moisture that helps cook your rice perfectly; try the fire-roasted kind for extra flavor
- Low sodium chicken broth: Lets you manage the salt while adding richness; homemade is great but store-bought works just fine
Cooking Directions
- Brown Your Sausage:
- Turn on the Instant Pot's sauté function and pour in oil until it's hot. Spread out andouille slices with some space between them. Don't stir them too much – you want them to get really brown and tasty. Once they're golden with crispy edges, take them out and put them on paper towels so they stay crisp.
- Cook the Chicken a Bit:
- Add what's left of your oil and toss in chicken pieces, stirring them around to get coated in all the tasty bits left by the sausage. We're just giving them some color here, not cooking them fully – about a minute does it. They'll finish cooking when everything pressurizes.
- Cook Down the Veggies:
- Turn off your Instant Pot and throw in that Cajun trio—onions, bell peppers, and celery—plus garlic. The pot's still hot enough to soften these without turning them to mush, and they'll release their flavors into the oil. This mixture creates the backbone of any good jambalaya.
- Add Spices and Rice:
- Mix in Cajun seasoning, herbs, sugar, and your uncooked rice, making sure every grain gets coated with that flavored oil. This step matters because it lightly toasts the rice and lets it soak up spices before any liquid goes in, making your finished jambalaya tastier.
- Add Liquids and Start Cooking:
- Pour in your tomatoes with their juice and the chicken broth, stirring gently so all rice is underwater but you don't smash your veggies. Close your Instant Pot, set for exactly 5 minutes on high pressure, then let it sit for 5 minutes after cooking before you release the rest of the pressure. This helps the rice finish cooking without getting mushy.
- Let It Settle:
- After letting out any remaining pressure, fluff up your rice and put the sausage back on top, then let everything sit with the lid on but not sealed. This final rest is key – it soaks up extra moisture, blends the flavors, and gets everything to just the right texture. You'll end up with distinct rice grains and perfectly tender meat.
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What I love most about this dish is how the andouille sausage makes everything taste smoky and delicious. My grandma from Louisiana always told me that good andouille makes good jambalaya. Whenever I cook this, I think about her kitchen with jazz playing and that amazing Cajun smell that seemed to live in the walls.
Keeping Leftovers
Jambalaya actually tastes better the next day as all those flavors get friendly with each other. Keep any extras in sealed containers in your fridge for up to 4 days. When you warm it up, add a splash of water or broth so it doesn't dry out, and heat it slowly in the microwave or on the stove. The flavors get stronger overnight, so day-after jambalaya is sometimes even tastier.
Switching Things Up
While this version follows tradition, jambalaya is super flexible. For a seafood twist, skip cooking chicken at the start and mix in raw shrimp at the end, letting them cook in the remaining heat. If you don't eat meat, swap in some mushrooms and red beans for a filling plant-based option. You can also turn the heat up or down with your Cajun seasoning without losing that authentic taste.
Fixing Common Problems
If your Instant Pot flashes that annoying burn message, you might need more liquid for your rice. Different kinds of rice soak up water differently, so make sure all your rice is underwater before you seal the pot. If your sauce gets too thick, just add more broth before pressure cooking. Got rice that's still too hard? Add another 1/4 cup of liquid and cook under pressure for 1 more minute, then let it release naturally.
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This Instant Pot Jambalaya lets you bring real Cajun cooking into your kitchen easily and perfectly every time.
Frequently Asked Questions
- → What's the ideal sausage for this dish?
For the best smoky kick, go with Andouille sausage. A classic smoked sausage will also work fine.
- → Can I swap white rice for brown rice?
Yes, but brown rice needs more time and liquid to cook compared to white rice.
- → How do I make it spicier?
Up the heat with extra hot sauce, a pinch of cayenne, or more Cajun seasoning.
- → Can leftovers be frozen?
Absolutely! Cool the dish completely, put it in airtight containers, and freeze for up to three months.
- → Can I make this without an Instant Pot?
Yes! Use a big pot on the stove—brown the meat, sauté the veggies, and simmer until the rice cooks.