Instant Pot Jambalaya

  • 1 tablespoon butter + 1 tablespoon olive oil
  • 1 pound Kielbasa sausages, halved & sliced ¼” thick
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, diced
  • 6 garlic cloves, minced
  • 1 teaspoon tomato paste
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ - 1 teaspoon cayenne pepper, to taste
  • 2 cups chicken stock, divided
  • 2 cups Jasmine rice
  • 1 can (14.5 oz.) crushed or diced tomatoes
  • 1 pound raw shrimp, peeled & deveined

Add the butter and olive oil to the Instant Pot; turn to the sauté setting.

Add the sliced sausages to the Instant Pot; sauté for 3 minutes.

Add the diced onions, green bell pepper, and celery; sauté for another 2 minutes. Add the minced garlic cloves, tomato paste, dried thyme, dried oregano, smoked paprika, and cayenne pepper; sauté for another minute.

Pour in ½ cup of the chicken stock, then deglaze the pot by scrubbing all the flavorful browned bits off the bottom of the pot.

Add the jasmine rice to the Instant Pot.

Pour the remaining chicken stock into the Instant Pot. Ensure all of the rice is fully submerged in the stock. Layer the can of crushed or diced tomatoes (undrained) on the very top. Do not mix!

Close the lid of the Instant Pot, then turn the venting knob to the sealing position and cook at high pressure for 7 minutes; allow to naturally release the pressure for 10 minutes before turning the venting knob to the venting position.

Carefully open the lid and add the shrimp. Mix well and allow the heat of the jambalaya to fully cook the shrimp before serving. Adjust the seasoning as needed before serving as well.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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