Instant Pot Chicken and Sausage

This robust Instant Pot Chicken and Sausage Jambalaya brings authentic Louisiana flavors to your table with minimal effort. The pressure cooker transforms what's traditionally a time-consuming dish into a weeknight possibility, while maintaining all the rich, complex flavors that make jambalaya so beloved.

I first made this jambalaya during a particularly chaotic week when I needed something hearty but had zero time to spend in the kitchen. The explosion of flavors convinced my skeptical teenagers that homemade always beats takeout, and now this has become our Friday night tradition.

Ingredients

• Andouille sausage: Provides that distinctive smoky Cajun flavor that forms the backbone of authentic jambalaya; look for sausage with visible spices and a firm texture
• Boneless chicken breast: Adds lean protein and absorbs all the wonderful flavors; choose organic if possible for best taste
• Yellow onion, green bell pepper, and celery: Create the holy trinity of Cajun cooking, which gives jambalaya its characteristic flavor profile
• Cajun seasoning: Brings the heat and complexity without requiring dozens of individual spices; check the salt content of your blend before adding additional salt
• Long grain white rice: Traditional as it stays fluffy and distinct after pressure cooking; rinse it first for best texture
• Canned diced tomatoes: Contribute acidity and moisture that helps cook the rice perfectly; fire roasted varieties add extra depth
• Low sodium chicken broth: Allows you to control the salt level while providing rich flavor; homemade is wonderful but boxed works perfectly

Step-by-Step Instructions

Sear the Sausage:

Heat your Instant Pot on sauté and add oil until it shimmers. Add the andouille slices in a single layer, giving them space to brown properly. The goal is to develop a deep caramelization that will flavor the entire dish, so resist the urge to stir constantly. Once both sides are golden brown with crispy edges, remove to a paper towel-lined plate to prevent sogginess.

Brown the Chicken:

Add the remaining oil and chicken pieces, stirring quickly to coat in the flavorful fond left by the sausage. We're not fully cooking the chicken here, just giving it color and sealing in juices for about one minute. The chicken will finish cooking during the pressure cycle.

Soften the Aromatics:

With the Instant Pot turned off, add the holy trinity of Cajun cooking—onions, bell peppers, and celery—along with garlic. The residual heat gently softens these vegetables without making them mushy, releasing their aromatic compounds into the oil. This creates the crucial flavor base for authentic jambalaya.

Season and Coat the Rice:

Add the Cajun seasoning, herbs, sugar, and uncooked rice, stirring thoroughly to coat each grain in the seasoned oil. This step is critical as it toasts the rice slightly and allows the grains to absorb the spices before liquid is added, resulting in more flavorful jambalaya.

Add Liquids and Pressure Cook:

Pour in tomatoes with their juice and chicken broth, stirring gently to ensure all rice is submerged without mashing the vegetables. Seal your Instant Pot and cook for exactly 5 minutes at high pressure, followed by 5 minutes natural release, which allows the rice to finish cooking without becoming mushy.

Rest and Finish:

After releasing remaining pressure, fluff the rice and add the reserved sausage on top, letting it all rest covered but unpressurized. This final resting period is essential as it allows excess moisture to absorb, flavors to meld, and textures to perfect themselves. The result is jambalaya with distinct grains of rice and perfectly tender meat.

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My favorite part of this jambalaya is how the andouille sausage infuses everything with its distinctive smoky flavor. My Louisiana-born grandmother would always say the quality of your andouille determines the quality of your jambalaya. When I make this recipe, I always think of her kitchen filled with jazz music and the scent of Cajun spices that seemed to permanently permeate the walls.

Storage and Reheating

Jambalaya actually improves with time as flavors continue to meld together. Store leftovers in airtight containers in the refrigerator for up to 4 days. When reheating, add a tablespoon of water or broth to prevent dryness, and warm gently in the microwave or on the stovetop. The flavors will have intensified overnight, making day two jambalaya sometimes even better than day one.

Making It Your Own

While this recipe presents traditional jambalaya, the dish welcomes adaptations. For a seafood version, skip the initial chicken steps and stir in raw shrimp during the final resting phase, letting residual heat cook them gently. Vegetarians can replace the meats with mushrooms and red beans for a hearty plant-based alternative. The Cajun seasoning can be adjusted to your heat preference without losing authenticity.

Troubleshooting Common Issues

If you encounter the dreaded Instant Pot burn notice, your liquid to rice ratio may be off. Different rice varieties absorb liquid differently, so ensure all rice is submerged before sealing. If sauce is too thick, thin it with additional broth before pressure cooking. For rice that's too firm, add 1/4 cup additional liquid and pressure cook for 1 more minute followed by natural release.

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This Instant Pot Jambalaya is the perfect way to bring authentic Cajun flavors into your home kitchen with ease and precision.

Frequently Asked Questions

→ What type of sausage works best for this jambalaya?

Andouille sausage is traditional for its smoky and spicy flavor, but you can substitute with smoked sausage if needed.

→ Can I use brown rice instead of white rice?

Brown rice can be used, but you’ll need to adjust the cooking time and liquid ratio as it takes longer to cook.

→ How can I make this dish spicier?

Add extra Cajun seasoning, cayenne pepper, or a dash of hot sauce to increase the spice level.

→ Can I freeze leftovers?

Yes, allow the jambalaya to cool completely, then portion into airtight containers and freeze for up to 3 months.

→ Can I make it without an Instant Pot?

Yes, you can cook this stovetop. Use a large pot, brown the meat, sauté vegetables, and then simmer gently until the rice is cooked.