Easy Chicken Sausage Dish

This hearty Instant Pot Chicken and Sausage Jambalaya delivers genuine Louisiana taste without the usual hassle. Your pressure cooker turns a traditionally lengthy dish into a quick dinner option, keeping all those deep, layered flavors that make people come back for seconds.

I whipped up this jambalaya during one crazy 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 every time, and it's now become our end-of-week family tradition.

Components

• Andouille sausage: Gives that classic smoky Cajun punch that defines true jambalaya; grab sausage showing specks of spice with some firmness to it
• Boneless chicken breast: Supplies clean protein that soaks up all the surrounding flavors; go for organic when you can for better flavor
• Yellow onion, green bell pepper, and celery: Form the essential Cajun cooking base that gives jambalaya its signature taste profile
• Cajun seasoning: Delivers spiciness and flavor depth without needing tons of separate spices; just check how salty yours is before adding more salt
• Long grain white rice: Stays separate and fluffy after pressure cooking; give it a quick rinse first for the best results
• Canned diced tomatoes: Add tang and needed moisture for perfect rice cooking; try the fire-roasted kind for extra flavor
• Low sodium chicken broth: Lets you manage salt while adding rich taste; homemade is great but store-bought works just fine

Cooking Process

Brown the Sausage:

Turn your Instant Pot to sauté mode and add oil until it gets hot. Place andouille slices down without crowding them. You want that deep brown color that'll flavor everything, so don't stir too much. When they're golden with crispy bits on both sides, put them on paper towels to stay crisp.

Cook the Chicken Briefly:

Pour in the rest of the oil and toss in chicken pieces, mixing quickly to grab all the tasty bits left by the sausage. We're just adding color here, not fully cooking it—about a minute does the trick. The pressure cycle will finish the job later.

Cook the Veggies Slightly:

Switch the Instant Pot off and throw in your Cajun trinity—onions, peppers, and celery—with the garlic. The pot's remaining heat will soften them gently without turning them mushy, releasing their flavors into the oil. This builds the essential taste foundation for real jambalaya.

Mix the Rice with Flavors:

Stir in Cajun spices, herbs, sugar, and uncooked rice, mixing well so every grain gets coated in that tasty oil. This step matters because it lightly toasts the rice and lets it soak up spices before adding any liquid, making your final dish more flavorful.

Add Wet Ingredients and Pressure Cook:

Add tomatoes with their juice and chicken broth, stirring lightly to make sure all rice is covered without smashing the veggies. Close your Instant Pot lid and cook for exactly 5 minutes on high pressure, then let it sit for another 5 minutes before releasing the valve, which helps the rice finish cooking properly.

Let it Settle:

After letting out any remaining pressure, fluff the rice and put the sausage on top, leaving it all to rest with the lid on but not sealed. This final waiting period is key—it lets extra moisture soak in, flavors come together, and textures get just right. You'll end up with distinct rice grains and perfectly tender meat.

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What I love most about this jambalaya is how the sausage spreads its smoky taste through the whole dish. My grandma from Louisiana always told me that good andouille makes good jambalaya. Whenever I cook this, I think back to her kitchen full of jazz tunes and that constant smell of Cajun spices that seemed to live in the walls.

Keeping and Warming Up

Jambalaya gets even tastier over time as flavors mix together more. Keep what's left in sealed containers in your fridge for up to 4 days. When warming it up, add a spoonful of water or broth so it doesn't dry out, then heat it slowly in the microwave or on the stove. The flavors will be stronger the next day, so leftovers are sometimes even better than the fresh batch.

Customizing Your Dish

Though this recipe shows the classic version, jambalaya can be changed up easily. For a seafood twist, skip cooking chicken at first and mix in raw shrimp during the final rest, letting the hot dish cook them gently. If you don't eat meat, swap in mushrooms and red beans for a filling plant-based option. You can also adjust how spicy you make it without losing the authentic feel.

Fixing Common Problems

If you get that annoying burn message on your Instant Pot, you might not have enough liquid for your rice. Different kinds of rice soak up different amounts of liquid, so make sure all grains are under the broth before sealing. If your sauce gets too thick, just add more broth before pressure cooking. When rice turns out too hard, pour in another 1/4 cup of liquid and pressure cook for one more minute, then let it sit before opening.

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This Instant Pot Jambalaya makes it super easy to enjoy real Cajun cooking at home without any fuss or complicated steps.

Frequently Asked Questions

→ What’s the best sausage for this meal?

Andouille sausage gives an ideal mix of smoky and spicy. If you don’t have it, smoked sausage works fine too.

→ Can I swap white rice with brown?

You can, but brown rice takes longer, so adjust cooking time and add more liquid.

→ How can I crank up the spice level?

Bring the heat by adding extra Cajun spices, a pinch of cayenne, or your favorite hot sauce.

→ Is it ok to freeze the leftovers?

Sure! Let everything cool first, then pack portions into airtight containers. Freeze for up to three months.

→ Any tips if I don’t have an Instant Pot?

Yes, make it on the stovetop! Use a big pot, brown the meat, cook the veggies, then simmer the mix until the rice is perfectly done.