Andouille, a spiced, heavily smoked sausage, is the signature ingredient in this classic Creole dish
Servings Prep Time
8servings 15minutes
Cook Time
Servings Prep Time
8servings 15minutes
Cook Time
  • 1teaspoon canola oil
  • 1 1/2cups andouille sausageslices, 1⁄8 inch thick, 8 ounces
  • 1pound chicken breastbone-in halves, skinned
  • 2 1/2cups Water
  • 1 1/4cups brown ricelong-grain, uncooked
  • 1cup onionchopped
  • 1cup red bell pepperchopped
  • 1cup green bell pepperchopped
  • 1cup celerysliced
  • 1teaspoon thymedried
  • 1/4teaspoon red pepperground
  • 3 bay leaves
  • 2teaspoons Old Bay seasoning
  • 1pound jumbo shrimppeeled and deveined
  • 14.5ounces diced tomatoeswith green pepper, celery, and onion, drained, 1 can
  • Sliced scallionsoptional
  1. Press [Sauté] fucntion on the Instant Pot and use [Adjust] to select “More” mode. When the word “Hot” appears, swirl in oil.
  2. Add sausage to uncovered instant pot, cooking for 4 minutes or until browned, stirring frequently. Remove sausage from cooker.
  3. Add in chicken to instant pot; cooking for 2 minutes on each side or until lightly browned.
  4. Stir in 2 1⁄2 cups water and next 8 ingredients on the list to the Instant Pot (brown rice through bay leaves). Close and lock the lid of the Instant Pot.
  5. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 18 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release
  6. Stir in sausage, Old Bay seasoning, shrimp, and tomatoes.
  7. With lid off, press [Sauté], and use [Adjust] to select “More” mode. When mixture comes to a boil, turn the Instant Pot off.
  8. Press [Sauté], and use [Adjust] to select “Normal” mode. Simmer 5 minutes or until shrimp are done, stirring frequently. Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving.
  9. Divide jambalaya among 8 bowls . Garnish with sliced scallions, if desired. Enjoy!