My best friend makes the BEST jambalaya. It’s spicy and earthy and meaty and simply delicious. I, however, never think about making something for dinner until, say, 10 minutes before my children start screaming at me because they think they’re starving to death. Instant Pot jambalaya means I can have all the flavor of rice and sausage and tomatoes, cooked down for hours, but (plot twist!) without actually cooking it down for hours (seriously, if you haven’t gotten an Instant Pot, you NEED one).
We’re fans of spice in this house, but this recipe is actually not overwhelmingly spicy. We both added a few dashes of Tabasco to our bowls and our boys ate their (three platefuls) straight. The Andouille can be spicy, depending on the brand you find at your grocery, so if you have kiddos who prefer no spice at all, switch it to smoked sausage instead for some great flavor without the heat.
Ryan loves Instant Pot jambalaya because it requires exactly one pot to be washed after dinner, and I love it because I don’t spend all night in the kitchen. If you’re looking for something sweet to cool you down after this dish, check out the Instant Pot Iced Tea. Make it that morning and you’ll have a gallon of sweet (or unsweet) tea ready to go in no time for dinner that night!
Instant Pot Jambalaya
1 onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 T butter
1 ring Andouille sausage, sliced into rounds (or half-rounds if you have kiddos)
2 cans tomatoes, diced
2 c white rice
2 c chicken stock
2 t Cajun seasoning
2 t chili powder
1.5 T soy sauce
1.5 T Worchestershire sauce
- Set your Instant Pot to saute. Once it’s heated up, add the butter and sausage to brown.
- Once browned to your liking, add the celery and onion to the pot and allow to cook down until tender.
- Add the garlic and stir for 30 seconds to a minute.
- Sprinkle the Cajun seasoning, chili powder, soy sauce, and Worchestershire sauce into the Instant Pot and stir well.
- Add the tomatoes, rice, and chicken stock before stirring to combine, making sure there aren’t any big lumps of rice so it all cooks evenly.
- Put the lid on the Instant Pot and set it to manual on high for 8 minutes, after ensuring your valve is set to seal.
- When the time is up, quick pressure release and remove the lid.
- Stir it all up well and let it stand for 5-10 minutes to thicken slightly.
- Serve with your favorite flavor of Tabasco!