There’s something magical about Jambalaya that fills my heart with warmth and my stomach with joy! It’s like a delightful hug from the South, and cooking it just makes my day better. I first discovered this dish during a trip to New Orleans, where the rich smells wafted through the air and tempted my taste buds. Ever since, I’ve been on a mission to recreate that spicy, flavorful experience in my kitchen.
What I love most about this Instant Pot Jambalaya recipe is how quickly it comes together while still packing in all that classic flavor. Seriously, in under 30 minutes, you can whip up a dish that tastes like it simmered for hours—perfect for those busy evenings when you still want a hearty meal!
What’s in Instant Pot Jambalaya?
Let’s break down the ingredients that make this dish a winner:
Andouille Sausage: This spicy sausage is the backbone of Jambalaya. I love the depth it brings, and it adds that smoky, robust flavor we crave.
Shrimp: Fresh, succulent shrimp takes this dish over the top with its sweetness. Make sure to peel and devein them for easy eating.
Onion, Bell Pepper, and Celery: Known as the “holy trinity” in Cajun cuisine, these aromatics create a flavorful base that enhances everything else in the dish.
Garlic: Because let’s be honest, garlic makes everything better! It adds a wonderful layer of flavor that complements the spice.
Diced Tomatoes: These provide a juicy richness to the Jambalaya. I love using canned tomatoes for convenience, but feel free to use fresh if you have them!
Long-Grain White Rice: The primary starch in the dish that absorbs all the lovely flavors. It acts like a sponge, soaking up every bit of deliciousness!
Chicken Broth: This is key to giving the rice a deep, savory flavor. Homemade is lovely, but the store-bought options are totally fine for this dish too.
Cajun Seasoning & Smoked Paprika: The dynamite duo! They give our Jambalaya that signature kick and smoky goodness.
Dried Thyme: A little herbal note that rounds everything out beautifully.
Green Onions: These are for garnish but can also add a fresh crunch. I like to sprinkle them on for that pop of color and crispness.
Olive Oil: A must for sautéing our meats and veggies to perfection.
Is Instant Pot Jambalaya Good for You?
Absolutely! Well, mostly. Here’s a little infomercial about the health benefits:
Andouille Sausage: It’s got protein, but it can be a bit high in fat and sodium. If you’re watching your intake, look for a leaner sausage option.
Shrimp: These little guys are low in calories but high in protein! They also provide essential nutrients like iodine and vitamin B12.
Onion, Bell Pepper, and Celery: These veggies are packed with vitamins and antioxidants and add fiber to your meal—always a win!
Canned Tomatoes: They are usually lower in calories and provide the benefits of lycopene, a potent antioxidant.
Rice: While it’s a good source of energy, it’s best to keep portion sizes in mind if you’re watching carbs.
So, while this dish is delightful comfort food, I’d suggest moderation if you’re keeping an eye on health!
Ingredients List
Here’s what you’ll need to serve about 6-8 people:
– 1 lb andouille sausage, sliced
– 1 lb shrimp, peeled and deveined
– 1 medium onion, diced
– 1 bell pepper (red or green), diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes, with juice
– 1 1/2 cups long-grain white rice
– 3 cups chicken broth
– 2 tsp Cajun seasoning
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– Salt and pepper to taste
– 3 green onions, sliced (for garnish)
– 2 tbsp olive oil
How to Make Instant Pot Jambalaya?
Ready to dive in? Here’s how we’ll make this scrumptious dish:
1. Turn on the Instant Pot and select the ‘Sauté’ mode. Once it’s nice and hot, pour in the olive oil and add the sliced andouille sausage. Cook until nicely browned, about 5-7 minutes. Then, remove the sausage and set it aside.
2. Using the same pot, toss in the diced onion, bell pepper, and celery. Sauté for 4-5 minutes until they start getting soft and fragrant. Just wait until those aromas hit you!
3. Next, stir in the minced garlic and let it cook for an additional minute. Smell that? Heaven.
4. Now, add the diced tomatoes (juice included), Cajun seasoning, smoked paprika, dried thyme, salt, and pepper. Mix it up well; we want those flavors to play together.
5. Pour in the rice and chicken broth, stirring to ensure everything is combined nicely. Then, return the browned sausage to the pot.
6. Close the lid of the Instant Pot, ensuring the valve is set to ‘Sealing’. Select ‘Manual’ mode and set the timer for 10 minutes on high pressure.
7. When that time is up (yay!), allow the pressure to release naturally for about 5 minutes. After that, switch the valve to ‘Venting’ to release any remaining pressure.
8. Carefully open the lid and fold in the shrimp. Stir gently to combine and close the lid once more, letting them cook in the residual heat for about 5 minutes.
9. Finally, fluff the jambalaya with a fork and sprinkle on the sliced green onions before serving. You’ve made it—enjoy your Instant Pot Jambalaya!
Spice and Everything Nice!
Here are a few extra tips to level up your Jambalaya game:
– Feel free to mix in other proteins like chicken, or even veggies for a meat-free version.
– If you like it extra spicy, toss in some chopped jalapeños or a dash of cayenne pepper.
– Serve with a hearty side of cornbread or a green salad for a complete meal.
I can’t wait for you to give this recipe a try! It’s been one of my go-to meals, perfect for both weeknight dinners and cozy gatherings with friends. Once you taste this Instant Pot Jambalaya, you’ll be hooked! Let me know how yours turns out—happy cooking!
