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Easy Instant Pot Chicken and Sausage Jambalaya Recipe for Quick Dinner

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A quick and flavorful jambalaya made in the Instant Pot featuring smoky sausage, tender chicken thighs, and perfectly spiced rice. Ready in under 45 minutes, it’s perfect for busy weeknights and comfort food cravings.

Ingredients

Scale
  • 1 1/2 cups long-grain white rice, rinsed
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 ounces Andouille sausage, sliced (or smoked kielbasa)
  • 4 cups low sodium chicken broth
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3–4 garlic cloves, minced
  • 14 ounces canned diced tomatoes with juice
  • 1 tablespoon olive oil or vegetable oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Rinse 1 1/2 cups of long-grain white rice under cold water until the water runs clear. Dice one medium onion, one green bell pepper, and two celery stalks. Mince 3-4 garlic cloves. Slice 12 ounces of Andouille sausage into 1/2-inch thick pieces. Cut 1 1/2 pounds boneless, skinless chicken thighs into bite-sized chunks.
  2. Set the Instant Pot to ‘Sauté’ mode and heat 1 tablespoon olive oil. Add the sausage slices and cook for 4-5 minutes, stirring occasionally, until browned and fragrant. Remove and set aside, leaving the flavorful fat in the pot.
  3. Add diced onion, bell pepper, and celery to the pot. Cook for 3-4 minutes until softened, stirring often. Add the minced garlic and cook for another 30 seconds. Then add the chicken pieces, season with salt and pepper, and sauté for 3-5 minutes until starting to brown.
  4. Sprinkle in 1 teaspoon smoked paprika, 1/4 teaspoon cayenne (or to taste), 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano. Stir well to coat the chicken and veggies. Pour in 14 ounces canned diced tomatoes with juices, 4 cups low-sodium chicken broth, and add the browned sausage back in. Stir to combine.
  5. Spread the rinsed rice evenly over the mixture, but do not stir it in—just let it sit on top. Place one bay leaf on top of the rice.
  6. Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes. When done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
  7. Remove the bay leaf. Give the jambalaya a gentle stir to combine everything. Taste and adjust salt and pepper if needed. Garnish with fresh chopped parsley before serving.

Notes

Rinse the rice to remove excess starch and prevent gumminess. Do not stir the rice into the mixture before pressure cooking to avoid scorching. Use chicken thighs for juiciness; breasts can dry out. Brown the sausage first for smoky depth. Use natural pressure release to finish cooking gently. Adjust cayenne pepper to taste for desired spice level. If jambalaya is too wet after cooking, use ‘Sauté’ mode for a few minutes to reduce liquid but avoid overcooking.

Nutrition

Keywords: Instant Pot, jambalaya, chicken, sausage, quick dinner, Cajun, comfort food, easy recipe, weeknight meal

Find it online: https://chrisfeasts.com/easy-instant-pot-chicken-and-sausage-jambalaya-recipe-for-quick-dinner/