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Instant Pot Chicken and Sausage Jambalaya

Instant Pot Chicken and Sausage Jambalaya
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Instant Pot Chicken and Sausage Jambalaya is a quick and flavorful Cajun-inspired dish featuring tender chicken thighs, smoky andouille sausage, aromatic spices, and long-grain rice all cooked together under pressure. This one-pot meal offers a comforting, hearty blend of spicy, savory flavors perfect for busy weeknights or entertaining guests, with plenty of customizable options to suit your taste.

Ingredients

Scale

Proteins

  • 1.5 lbs chicken thighs, boneless and skinless, seasoned with salt and pepper
  • 12 oz andouille sausage, sliced

Vegetables

  • 1 cup diced onions
  • 1 cup diced bell peppers
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with juices

Spices & Herbs

  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste

Grains & Liquids

  • 1.5 cups long-grain rice
  • 2.5 cups chicken broth

Oils & Fats

  • 2 tbsp olive oil

Instructions

  1. Sauté the Holy Trinity and Sausage: Set the Instant Pot to sauté mode and heat olive oil. Add diced onions, bell peppers, and celery, cooking until softened and fragrant, about 3–4 minutes. Stir in the sliced andouille sausage and cook until it browns slightly and releases its smoky aroma.
  2. Brown the Chicken: Add the seasoned chicken thighs to the pot and brown gently on all sides, about 3–4 minutes per side, to seal in the juices and enhance flavor.
  3. Add Garlic, Spices, and Rice: Stir in the minced garlic, paprika, thyme, cayenne, oregano, salt, and pepper until fragrant. Add the rice and stir thoroughly to coat each grain evenly with the spice mixture.
  4. Pour in Liquid Ingredients: Add the diced tomatoes along with their juices and pour in the chicken broth. Gently stir to combine the ingredients without disturbing the rice layer too much to prevent mushiness.
  5. Pressure Cook and Rest: Seal the Instant Pot lid and set it to cook on high pressure for 8 minutes. After cooking, allow the pressure to release naturally for 10 minutes, then perform a quick release to finish.
  6. Fluff and Serve: Open the lid carefully, use a fork to gently fluff the jambalaya separating the rice and mixing the ingredients well. Serve hot, garnished as desired.

Notes

  • Brown the sausage and chicken well for maximum flavor depth.
  • Use long-grain rice to ensure fluffy, non-sticky texture.
  • Avoid stirring rice into the broth too much to prevent mushiness.
  • Allow natural pressure release to keep rice moist and tender.
  • Adjust spices after cooking to balance the flavor to your preference.

Nutrition

Keywords: Instant Pot, jambalaya, chicken, sausage, Cajun, one-pot, quick dinner, pressure cooker

Find it online: https://eazyum.com/instant-pot-chicken-and-sausage-jambalaya/