side view of jambalaya in a blue bowl
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Instant Pot Jambalaya

Instant Pot Dinner 
Course Main Course
Keyword Dinner, Instant Pot, quick and easy dinner idea
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Jessica


  • 2 Chicken Breasts cubed
  • 2 Spicy Italian Sausages casing removed
  • 1 pound Raw Prawns deveined and tails removed
  • 3 Tablespoons Extra Virgin Olive Oil seperated
  • 4-5 Stalks of Celery chopped
  • 1 Large Sweet Yellow Onion Chopped
  • 2 cups Cherry Tomatoes cut in half
  • 2 Red Bell Peppers Chopped
  • 1 Jalapeno ribs and seeds removed, finely diced
  • 3-4 cloves Garlic minced
  • 2 cups White or Brown Rice
  • 3 ½ cups Hot Water
  • 3 teaspoons Better Than Bouillon Chicken Stock Concentrate
  • 1- pound Raw Prawns deveined and tails removed
  • Scallions finely diced (optional)

Creole Seasoning Blend

  • 1 Tablespoon Paprika
  • 2 teaspoons Onion Powder
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Oregano
  • 1 teaspoon Cumin
  • 1 teaspoon Thyme Leaves
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Red Pepper Flakes
  • ½ teaspoon White Pepper
  • ¼ teaspoon Cayenne
  • ¼ teaspoon Cinnamon


  • Turn the instant pot on sauté mode and let slightly warm up. Add 2 Tablespoons of extra virgin olive oil, cubed chicken breast, spicy Italian sausage, and 1 Tablespoon Creole Seasoning. Stirring regularly, cook until chicken and sausage is fully cooked. Turn Instant Pot off.
  • Add into the Instant Pot, add celery, onion, cherry tomatoes, peppers, jalapeno, garlic, rice, hot water, Better Than Bouillon Chicken Stock Concentrate, and 2 Tablespoons Creole Seasoning.
  • Secure lid and turn on Pressure Cook mode on high. Set for 10 minutes and make sure the valve release is set to the “sealing” position.
  • While the Jambalaya is cooking, prepare the prawns. In a large cast iron skillet or fry pan, over medium heat warm up 1 Tablespoon extra virgin olive oil. Add the raw prawns and 1 Tablespoon Creole Seasoning. Cook for 2-3 minutes on each side. Cover pan with aluminum foil or a lid until Jambalaya is ready to serve.
  • After pressure cooking is complete, use the 10-minute natural release. To do this let the Instant Pot switch to “keep warm” and let it count up to 10 minutes. Once 10 minutes is up, turn the Instant Pot off and switch valve to “venting” position. Once all of the pressure has been released and the float valve has lowered completely, remove the lid. Stir well, top with cooked shrimp and diced scallions. Serve immediately.


* I use the 8 quart Instant Pot Duo.