Instant Pot Sausage and Chicken Jambalaya
One-pot Creole jambalaya with andouille sausage and chicken cooked in an Instant Pot. Aromatics and rice simmer together under pressure, creating a flavorful, tender dish ready in under 30 minutes. Fresh thyme and bay leaves complement the Creole seasoning for authentic Louisiana flavor.
Ingredients
- 2 tablespoons vegetable oil
- 12 ounces andouille sausage, sliced into circular pieces
- 1 pound boneless skinless chicken breasts, cut into 1 inch cubes
- 1 white onion diced
- 1 green bell pepper diced
- 1 celery stalk chopped
- 5 garlic cloves minced
- 1 tablespoon Creole seasoning
- 3 fresh thyme sprigs , true
- 2 bay leaves
- 1 14 ounce can diced tomatoes, with juices
- 1 cup low-sodium chicken brothvegetable broth1:1
removes poultry base
- 1 cup long grain white ricebrown rice1:1
changes texture, may need more broth
- salt(optional)
- pepper(optional)
Instructions
- 1
Set Instant Pot to Saute mode.
- 2
Add oil, sausage, and chicken. Stir with wooden spoon, scraping bottom, until chicken exterior turns white.
- 3
Remove sausage and chicken to paper towels to drain.
- 4
Add onions, pepper, and celery to pot. Stir and scrape bottom until vegetables soften.
- 5
Add garlic and stir for 30 seconds.
- 6
Add Creole seasoning, thyme, bay leaves, cooked sausage and chicken, rice, tomatoes with juices, and broth. Stir to combine.
- 7
Close lid and set valve to sealing. Cook on high pressure for 10 minutes.
- 8
Allow natural release for 5 minutes, then quick release remaining pressure. Remove lid and stir.
- 9
Taste and adjust seasoning with salt and pepper. Serve immediately or store.
Tips
Scrape the bottom of the pot during sauteing to prevent sticking and build fond for deeper flavor.
If using dried thyme instead of fresh, start with 1/2 teaspoon and adjust to taste.
Do not skip the natural release period; it allows pressure to decrease gradually and prevents rice from becoming mushy.
Good to Know
Airtight container in refrigerator for up to 3 days.
Prepare vegetables and cube chicken up to 1 day ahead. Store separately.
Serve immediately. Pairs well with cornbread or a simple green salad.
Common Mistakes
Do not skip scraping the bottom during the saute phase to avoid burnt spots and loss of fond.
Do not open lid before pressure has fully released to avoid undercooked rice.
Do not add rice after proteins are browned; stir it in with broth for even cooking.