Instant Pot Jambalaya | Healthy Jambalaya Recipe

This post is sponsored by al fresco. 

Instant Pot Jambalaya, a healthy jambalaya recipe made with brown rice, andouille chicken sausage, jumbo shrimp, chicken cutlets, lots of veggies and creole seasoning. Easy instant pot recipes are life.

Instant Pot Jambalaya Recipe

I’ve said it once, and I’ll say it a million times more. I LOVE MY INSTANT POT… because mom life. And when it comes to getting dinners on the table fast, the instant pot is the real MVP. 

One of the reasons I love my IP so much is because I can sauté veggies right into the pot. So it builds depth and flavor, unlike the slow cooker where to do that you’d have to turn on your stove and dirty a sauté pan. 

Nope… not this mama.

Instant Pot Jambalaya all the way. I love this recipe because it’s a healthier version loaded with all the veggies, brown rice and my favorite al fresco smoked andouille chicken sausage! 

I love having al fresco Fully Cooked Chicken Sausage on hand for quick family friendly meals. It’s a staple ingredient– easy and tasty and we all love it! 

Yes you can have a healthy high quality meal on a busy weeknight. Healthy Jambalaya! 

Gumbo vs. Jambalaya

While traditional gumbo and jambalaya have similar ingredients and spices, gumbo is more of a soup or stew where as jambalaya is a comforting rice dish with a casserole consistency.

Ah both so good.

Gumbo requires building a dark roux (as I shared in my Easy Vegetable Gumbo recipe) and the rice is cooked separately and added on top of the soup. But jambalaya is more of a throw everything in the pot, or in this case the instant pot and be done. Instant pot jambalaya woot woot.

Instant Pot Jambalaya Ingredients

yellow onion

bell pepper

garlic

celery

diced tomatoes

creole seasoning

brown rice

chicken broth

chicken cutlets

al fresco smoked andouille chicken sausage

jumbo shrimp

parsley

How to Make Jambalaya in Instant Pot?

You guys, this instant pot jambalaya recipe is just so easy.

1. First you sauté your veggies in olive oil and then you stir in the rice, tomatoes, chicken broth, creole seasonings and parsley.
2. Then stir in the chicken cutlets, sliced andouille sausage and frozen shrimp.
3. And put the lid on and pressure cook for 15 minutes! That’s it guys. Can you believe it? It’s heaven.

If  you love your instant pot as much as we do be sure to check out our instant pot archives to get all of our easy family favorite weeknight recipes. 

AND if you love this healthy jambalaya recipe be sure to leave a comment with a star rating and share your creations on social @loveandzest #loveandzest. Love and healthy cooking, Kristina. 

Oh and if you want more al fresco Fully Cooked Chicken Sausage recipes try more of our favorites— Healthy Freezer Breakfast Sandwiches and Low Country Boil Foil Packs

More Instapot Recipes

Instant Pot Chicken Enchilada Soup

Instant Pot Mac and Cheese

Instant Pot Chicken Tacos

Easy Instant Pot Crack Chicken and Broccoli

Instant Pot Chicken and Yellow Rice

Instant Pot Tomato Lentil Soup

Print

Instant Pot Jambalaya

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Description

Instant Pot Jambalaya, a healthy jambalaya recipe made with brown rice, andouille chicken sausage, jumbo shrimp, chicken cutlets, lots of veggies and creole seasoning. Easy instant pot recipes are life.

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Scale
1x2x3x

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 large bell pepper, diced
• 2 large cloves garlic, minced
• 4 celery sticks, chopped
• 1 can (140z) diced tomatoes
• 2 tablespoons Creole seasonings
• 1/4 cup chopped parsley
• 1 cup uncooked brown rice
• 1 cup chicken broth
• 1 (12 oz) package al fresco smoked andouille chicken sausage, sliced
• 1/2 pound frozen jumbo shrimp, uncooked, peeled, deveined and tail off
• 1 pound chicken cutlets, uncooked

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Instructions

1. Using “SAUTE” function on the instant pot, heat olive oil and sauté onions and bell pepper. Add garlic and cook until fragrant.
2. Stir in celery and cook for 2-3 more minutes. Press CANCEL on Instant Pot.
3. Stir in canned diced tomatoes and juice, creole seasonings, parsley, brown rice, and chicken broth.
4. Add frozen shrimp, chicken sausage and stir mixture. Then add chicken cutlets and submerge into liquid.
5. Place lid on instant pot and turn leaver to SEALING, cook on MANUEL high temperature for 15 minutes. When finished cooking, QUICK RELEASE pressure on the Instant Pot before removing lid. Fluff with a fork and remove from heat, transfer jambalaya to a large bowl or platter so rice doesn’t overcook.

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Notes

A few notes with cooking rice dishes in the Instant Pot.

Be sure that you press cancel after cooking the veggies and remove and “bits” that are stuck onto the bottom of the pot. Some instant pot models will give a burn notice if anything is “stuck” to the bottom of the pot, even if it’s not really burning.

This recipe calls for JUMBO shrimp and chicken CUTLETS, do not sub or shrimp may be overcooked and chicken may not cook fully if you use a thicker piece of chicken. This is why we love using cutlets in the instant pot when cooking rice dishes.

If you’re making this for kids or sensitive palates, feel free to throttle back on the creole seasonings. We like a full 2 tablespoons in this recipe but 1 tablespoon will be okay if you need to have less spice for kiddos.

• Category: One Pot
• Method: Instant Pot
• Cuisine: American/ Creole

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!

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