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Instant Pot Chicken and Sausage Jambalaya with Shrimp

This Instant Pot Chicken and Sausage Jambalaya with Shrimp is a quick and flavorful take on the classic Creole dish. Loaded with smoky andouille sausage, tender chicken thighs, and juicy shrimp, it’s an easy one-pot meal that brings bold flavors to your table with minimal effort. Perfect for busy weeknights or when you're craving a comforting, hearty dish!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving Size 6

Equipment

  • Instant Pot

Ingredients

  • 1 pounds andouille sausage sliced
  • 1.5 pounds Chicken thighs boneless,skinless, cut into bite-sized pieces
  • 2 tablespoon neutral oil
  • 1 Onion diced
  • 2 stalks celery diced
  • 1 bell pepper diced
  • 4 garlic cloves minced
  • 1 bay leaf
  • 2 teaspoon Creole seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cans Fire-roasted diced tomatoes and green chiles 14.5-oz Cans, drained
  • 3 cups chicken broth
  • 2 cups long-grain rice uncooked
  • 1 lb raw shrimp medium, peeled, deveined

Instructions

  • Set the Instant Pot to Sauté mode.
  • Add canola oil and sliced andouille sausage, and cook for 3-4 minutes until browned. Remove and set aside.
  • Add chicken thighs to the pot and sear for 2-3 minutes per side until lightly browned (they will fully cook under pressure). Remove and set aside.
  • Stir in garlic, Creole seasoning, thyme, and oregano, cooking for 30 seconds.
  • Add the onion, celery, and bell pepper. Sauté for about 3 minutes until softened.
  • Pour in the diced tomatoes and green chiles, chicken broth, and add the bay leaf.
  • Stir in the browned sausage and chicken.
  • Sprinkle the rice evenly over the top, but do not stir (this helps prevent burning).
  • Close the lid and set the Instant Pot to Manual (High Pressure) for 10 minutes.Once done, let it naturally release for 5 minutes, then quick release the remaining pressure.
  • Open the lid and stir the mixture.
  • Add the raw shrimp, close the lid (but leave the Instant Pot off), and let it sit for 5 minutes until the shrimp is pink and cooked through.
  • Remove the bay leaf, stir everything together, and serve hot.
  • Enjoy your delicious, hearty jambalaya!