Instant Pot Jambalaya recipe made with diced chicken, andouille sausage, rice, sautéed onion, mushrooms, bell peppers, and celery seasoned with Cajun seasoning.
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This recipe is cooked using a 6-quart Instant Pot. Times may vary depending on the size of the pot.
This is an Instant Pot recipe for jambalaya with chicken and sausage.
I usually make this recipe on the stove and then pop it in the oven, but wanted to give my Instant Pot a try to keep this a one-pot meal!
It turned out very tasty and the rice was perfectly cooked.
Ingredients for Instant Pot Jambalaya
- Large Boneless Skinless Chicken Breasts
- Andouille Sausage
- Long-Grain White Rice
- Chicken Broth
- Green Bell Pepper
- Red Bell Pepper
- Diced Tomatoes
- Tomato Sauce
- Minced Garlic
- Cajun Seasoning (I use Cajun’s Choice, it’s a personal favorite!)
- Garlic Powder
- Onion Powder
- Italian Seasoning
- Bay Leaves
- Olive Oil
Instant Pot Says Burn Message
Have you received the infamous burn error on your Instant Pot?
A lot of the time, this is due to food sticking to the bottom of the pot. This is especially common with rice (like this jambalaya recipe), pasta, and chili recipes.
The Instant Pot has a temperature sensor at the bottom of the pot and can gauge when it is getting too hot. Once this happens, it errors and stops cooking.
The reason for this is often because there are not enough thin liquids in the pot to bring to pressure. Things like a thick creamy sauce, or tomato sauce can quickly cause this if they are not thinned enough with water or broth.
Solution: Hit the cancel button, release the vent so that pressure can escape, and open the lid. Check the bottom of the pot by using a spatula or spoon to loosen anything that may be stuck.
Ensure there is enough thin liquid in the pot and start cooking again.
Another common cause is food sticking to the bottom of the pot and it is actually beginning to burn. This can especially happen with recipes that require sautéing meat and then pressure cooking afterward.
Solution: Scrape up the tidbits left behind with a little water or broth (especially if it’s one of the ingredients for the recipe!) before using the pressure cooker setting on the pot to cook the rest of the recipe.
It also helps to intentionally layer your Instant Pot with thinner liquids on the bottom and thicker sauces on top. My Instant Pot spaghetti is a good example of this.
What to do with Instant Pot Jambalaya burn message?
To avoid getting the error in this particular recipe, be sure to follow all recipe ingredients and directions.
Scrape up any tidbits left behind from the meat and vegetables that are sautéed in the pot. After all of them are done cooking, add some of the chicken broth for the recipe to loosen it.
Also, be aware this recipe was written for the Instant Pot 6-quart pressure cooker and larger pots may need more liquid.
Try these other great Instant Pot recipes!
- BBQ Pulled Pork
- Beef Stew
- Beef Stroganoff
- Chicken Cacciatore Chili
- Chicken Enchiladas
- Ginger Pepper Steak
- Korean BBQ Beef Short Ribs
- Macaroni and Cheese
- Meatball and Potato Soup
- Penne Rustica
- Philly Cheesesteak Sandwich
- Pork Chops
- Street-Style Beef Tacos
Instant Pot Jambalaya
- 2 Large Boneless Skinless Chicken Breasts
- 16 oz Andouille Sausage
- 2 cups Long-Grain White Rice
- 2 cups Chicken Broth
- 8 oz Mushrooms
- 1 Small Onion, use about ½ cup
- 1 Small Green Bell Pepper, use about ½ cup
- 1 Small Red Bell Pepper, use about ½ cup
- 1 Celery Stalk
- 1 14.5 oz Can of Diced Tomatoes
- 2 15 oz Cans Tomato Sauce
- 1 tbsp Minced Garlic
- 1 tsp Cajun Seasoning, I use Cajun’s Choice, it’s a personal favorite!
- 1 tsp Paprika
- ½ tsp Cumin
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Italian Seasoning
- 2 Bay Leaves
- Olive Oil
- Dice chicken into 1" pieces, slice sausage into ¼" coins, and rinse and dice all vegetables finely.
- Set Instant Pot to Saute setting and ‘normal’ heat. Add 1 tablespoon olive oil and once hot, add green and red bell peppers, mushrooms, onion, and celery. Cook for 4 minutes, then add minced garlic and cook 1 additional minute. Set aside.
- Add more oil to the pot and add sausage. Cook for 5 minutes then set aside. Add additional oil if needed, and at diced chicken breasts to the pot. Cook for 5 minutes and leave in the pot.
- Add ½ cup of chicken broth to the pot and try to scrape up as much tidbits from the bottom of the pot to avoid the infamous "Burn" notice that can happen during pressure cooking.
- With the remaining chicken broth, whisk all of the seasonings together, then pour in the pot. Add rice on top, but do not stir. Ensure all rice is covered with liquid. Scoot rice if needed, but do not stir.
- Add tomato sauce, sausage on top, followed by vegetables, and diced tomatoes. Place bay leaves on the very top. Add the Instant Pot lid, seal the vent, and use the Manual setting to set the timer to 7 minutes. Once it is done cooking, allow to natural release for 10 minutes, then open the vent and remove the lid. Carefully stir the jambalaya and fluff the rice with a fork.
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