Instant Pot Chicken and Sausage Jambalaya

Instant Pot Chicken and Sausage Jambalaya

Recipe by JanCCourse: Main Course, CajunCuisine: American


Prep time


Cooking time






  • 2 tablespoons oil, divided

  • 1 yellow onion, chopped

  • 1 green bell pepper, seeded and chopped

  • 1 teaspoon dried basil

  • 1/4 teaspoon dried thyme

  • ½ teaspoon granulated sugar

  • 3 green onions, chopped

  • 1 1/2 cups long grain white rice

  • 14.5 ounce can diced tomatoes, undrained

  • 3 ribs celery, chopped

  • 3 cloves garlic, minced

  • 2 teaspoons Cajun seasonings

  • 1 3/4 cups low-sodium chicken broth

  • 1/2 teaspoon kosher salt

  • 12 ounces andouille sausages cut into 1/4 in. thick slices

  • 1 boneless skinless chicken breasts cut into small pieces


  • Turn instant pot to sauté setting. Add oil. Once hot, add sausage slices, cooking until browned, about 2-3 minutes per side. Transfer to a paper towel, lined plate.
  • Add remaining oil to the pot.
  • Add the chicken and cook for 1 minute, scraping up the browned bits from the sausage. Turn instant pot off. Add onion, bell pepper, celery, and garlic and cook for 1 minute.
  • Add the Cajun seasoning, dried basil, thyme, sugar and rice. Stir to combine.
  • Add the diced tomatoes and their juices, chicken broth, and salt.
  • Secure the instant pot lid and turn valve to sealing.
  • Cook on Manual High Pressure for 5 minutes.
  • Carefully open the lid and gently fluff the rice with a fork. Add the sausages on top of the rice and return the IP lid to let the mixture rest for an additional 5 minutes. Stir lightly and enjoy!
Instant Pot Chicken And Sausage Jambalaya
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