Instant Pot Jambalaya

By December 3, 2016

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Serves 8-10


  • 2 Tbsp olive oil
  • 1 lb chicken breasts and thighs diced
  • 1 lb prawns
  • 2 cups yellow onions, finely diced
  • 2 cups tri-color bell peppers, dices
  • 2 Tbsp garlic, minced
  • 1 1/2 cups rice
  • 3 1/2 cups chicken stock
  • 1 cup crushed tomatoes
  • 1 Tbsp plus 1 tsp creole seasoning
  • 1 Tbsp Worcestershire sauce
  • 1 lb Andouille sausage, pre-cooked and sliced


  1. Set Instant Pot to “Saute”.  Coat chicken with 1 Tbsp creole seasoning, and brown the meat on all sides.  Remove the chicken from heat and set aside.
  2. Add onions, peppers, and garlic, and sauce until the onions are translucent.  Add rice, and sauce for 2 minutes.  Add tomato puree, creole seasoning, Worcestershire, and chicken.  Close the lid and press “Rice”.
  3. When the rice is cooked, release steam, remove the lid, and add sausage and prawns.  Place lid back on the Instant Pot, press “Manual”, and cook an additional 2 minutes.
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5 Responses to “Instant Pot Jambalaya”

  1. Adrienne says:

    Thanks for the recipe. I had to do some interpreting, though. In step 2 the recipe says “sauce” in two different places. I’m pretty sure it should say “saute”. There is also not a note in the steps about adding the chicken stock. I realized it was missing just before I put the lid on, and there wasn’t enough liquid to cook the rice.


  2. Ed Sadowski says:

    (Notification subscription)


  3. Ed Sadowski says:

    How would I adjust the timing if I used brown rice?


    Greg Reply:

    I used the same times with brown rice and it turned out awesome!


    Melinda Reply:

    I have the same question!


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