• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Get our Freezer Meal Quick Start Guide
freezer meal quick start guide

Get Our Freezer Meal Quick Start Guide

Loading

 

About
Free Resources
Contact

Instagram

Facebook

Pinterest

YouTube

TikTok

Thriving Home

Food & Lifestyle

  • Recipe Index
    • Course
      • Breakfast
      • Lunch & Dinner
      • Sides & Salads
      • Soups & Chilis
      • Appetizers
      • Snacks
      • Desserts
      • Baked Goods
      • Beverages
      • Condiments
    • Method
      • Freezer Meals
      • Stovetop
      • Oven
      • Slow Cooker
      • Instant Pot
      • Grill or Smoker
      • 6 Ingredients or Less
      • Air Fryer
    • Diet
      • Gluten-Free
      • Dairy-Free
      • Vegetarian
    • Ingredients
      • Chicken & Turkey
      • Beef
      • Pork
      • Seafood
      • Pasta & Pizza
    • Holiday
      • Birthday
      • Christmas
      • Easter
      • Halloween
      • Thanksgiving
      • Valentine's Day
    • All Recipes
  • Freezer Cooking
    • Start Here
    • Freezer Meal Recipes
    • 1 Hour Freezer Prep
    • Cookbooks
  • Menu Plans
  • Shop
    • Cookbooks
    • Our Recipe Ebooks & Digital Products
    • 1 Hour Freezer Prep
    • Shop Our Favorites
    • Gift Guides
Home Recipe Index Instant Pot Recipes

Easy Instant Pot Jambalaya

4.7 /5
Jump to Recipe Rate Recipe
By: Rachel TiemeyerPosted: 8/21/24Updated: 12/13/22

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Our 3-step Instant Pot Jambalaya recipe is incredibly flavorful and so easy! Serve this dump-and-go meal over brown rice for a healthy, gluten-free, dairy-free dinner. Freezing instructions included.

Jambalaya over rice in bowls. this …


 
Table of Contents
  • Why I Love Jambalaya in the Instant Pot
  • What Is Jambalaya?
  • Ingredients Needed
  • Note About Adding Shrimp
  • How to Make Instant Pot Jambalaya
  • Can You Freeze Jambalaya?
  • Make It a Freezer Meal
  • What Do You Serve with Jambalaya?
  • Jambalaya FAQs
  • More Easy Instant Pot Dinners
  • Easy Instant Pot Jambalaya
  • Want More Freezer Meals for the Instant Pot?

Why I Love Jambalaya in the Instant Pot

In case you need some convincing, let me tell you why it’s totally worth throwing this dish together.

  1. It’s super easy! This dump-and-go Instant Pot recipe only requires three steps, a handful of ingredients, and about 30 minutes from start to finish. Check out all of our easy Instant Pot Chicken Recipes.
  2. Delicious! The combo of all the vegetables, the andouille sausage, and seasonings create a complex flavor explosion in your mouth without much work.
  3. It makes a LOT. This can feed a large group or you can freeze half a batch for another meal later.
  4. Speaking of freezing, this makes a great freezer meal. I’ll teach you the best method for freezing below.
  5. Really healthy! It’s naturally gluten-free and dairy-free, full of vegetables, lean protein, and is served over fiber-rich brown rice.
Jambalaya over rice in a bowl with a spoon and a slice of crusty bread

What Is Jambalaya?

Jambalaya was born in Louisiana and is filled with a combo of sweet, spicy, and smoky flavors that make it stand out from other one-pot dishes. The Spruce Eats says, “Although the exact origin of jambalaya is unknown, it is most likely the result of multiple ethnicities mingling in the port city of New Orleans centuries ago.” There are two versions of the dish:

  • Cajun – Called “brown jambalaya” that doesn’t contain tomatoes.
  • Creole – Known as “red jambalaya” that does have tomatoes.

My recipe falls under the Creole category because I used tomatoes. I tried to keep it pretty lean and healthy while also packing in big taste!

Ingredients Needed

Here are the simple ingredients you’ll find in my Instant Pot Jambalaya:

Jambalaya ingredients measured out and labeled.
  • Onions, Green Bell Peppers, and Celery – This combo of veggies is known as the “holy trinity” in Cajun cooking. It’s also known to make your house smell amazing while they cook.
  • Andouille Sausage – A Cajun sausage that infuses the other ingredients in the pot with spice and smoke. I opted to slice up some all-natural, fully-cooked andouille as a short-cut for this recipe.
  • Boneless, skinless chicken breasts – This lean cut gets infused with flavor and doesn’t dry out thanks to the Instant Pot. But, you can use boneless, skinless thighs instead to add in a little more fat (read: more flavor).
  • Fire-roasted diced tomatoes – If you can find canned fire-roasted tomatoes in the store, they add complexity to this dish and are my favorite. But, if you can’t, look for petite diced tomatoes instead.
  • Optional: Chicken broth – Use about 1/2 cup broth if you have an 8 quart Instant Pot (or if you get a burn notice).
  • Cajun seasoning – My dad swears by Tony Chachere’s Creole Seasoning but use whatever kind you like. This seasoning adds in salt, black and red pepper, chili powder, and garlic.
  • Dried herbs – A combo of dried oregano and ground thyme round out the seasoning. Make sure you have these in your pantry.

Note About Adding Shrimp

A lot of jambalaya recipes also call for shrimp. You can easily stir in some pre-cooked shrimp at the end of the cook time, if you want. Or, you can use uncooked shrimp and boil the jambalaya for a few minutes using the “Saute” function, until the shrimp is just cooked through. I decided to keep things simple and exclude it myself.

How to Make Instant Pot Jambalaya

Stir in the Ingredients

Add the chopped veggies, tomatoes, chicken, sausage, Cajun seasoning, oregano, and thyme to the Instant Pot. If you have an 8 quart pot, add in a 1/2 cup of broth too. Stir.

Raw jambalaya ingredients in an Instant Pot.

Pressure Cook

Lock and seal the lid. Cook at high pressure for 6 minutes, then quick release the pressure. (Note: It will take about 20-25 minutes for the IP to come to pressure before starting the cook cycle.)

Jambalaya being ladled out of an Instant Pot.

Serve

Stir. (You may want to ladle off some of the liquid, if it’s too thin.) Serve in bowls over rice. Top with hot sauce, if desired.

Jambalaya over rice in a bowl with a slice of crusty bread and chopped green onions on top.

Can You Freeze Jambalaya?

Yes, you can freeze jambalaya but there are a few important tips to keep in mind to make sure it tastes like fresh on the other end of it’s stay in the freezer.

We recommend freezing this jambalaya dish before pressure cooking it, so it turns out tasting just like a fresh meal. Since this is a big batch meal that feeds at least 8 people, one idea is to freeze half the batch and cook the rest for dinner. The cook time will NOT change if you do this.

However, you can freeze leftovers if you can’t eat them all. Just make sure leftovers are fully cooled. Then, place in an air tight container and freeze for up to 3 months.

Make It a Freezer Meal

One of THE best qualities of the Instant Pot, in my humble opinion, is that you can cook frozen meals directly in it. That’s not the case with the slow cooker, according to the USDA! Seriously, don’t put frozen food in your crockpot. Here’s how we recommend freezing jambalaya for the Instant Pot…

How to Freeze For Later:

Add the veggies, tomatoes, broth, chicken, sausage, and seasonings to one or two gallon-sized freezer bags or round containers. Seal and freeze. (Tip: If using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen.)

How to Prepare From Frozen:

Set the Instant Pot to “Sauté.” Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Cook at high pressure for 17-22 minutes. (I usually start at the lower time recommendation. Check to make sure the chicken registers 165°F internally or is no longer pink inside. If it’s not done, cook at high pressure another 2 minutes and check again.) Serve warm over rice.

Raw jambalaya ingredients layered in a freezer bag.

What Do You Serve with Jambalaya?

Serve over rice or quinoa and you will have a delicious, nutritious dinner. You can even make Brown Rice in the Instant Pot ahead of time and have it on hand for this recipe. If you want to go completely grain-free, try serving it over cauliflower rice. Top with a little hot sauce, if you want to kick up the heat.

Jambalaya in a bowl over rice with slices of crusty bread on the table all around it.

Jambalaya FAQs

How long will leftovers keep in the refrigerator?

In an air-tight container, jambalaya will last 3-4 days in the fridge.

How can I tame the spice after it’s cooked?

You can stir in dairy like yogurt, or sour cream.

Can I freeze the leftovers?

Yes. Let the jambalaya cool completely and then freeze in an air tight container for up to 3 months.

What should I do if I get a burn notice?

If you get a burn notice while it’s coming to pressure, don’t panic. Sometimes food can get stuck to the bottom in a recipe like this. Add 1/2 cup broth and stir, making sure to get up anything stuck to the bottom. Lock and seal the lid and start the time again.

More Easy Instant Pot Dinners

Sloppy Joe on a plate with a salad and steak fries.

Instant Pot Sloppy Joes

A white bowl of honey bourbon chicken with stir-fried veggies and a second bowl of rice next to it.

Instant Pot Bourbon Chicken

Baby back ribs on a serving tray lined with parchment paper.

Instant Pot Baby Back Ribs

BBQ shredded beef sandwich on a plate with corn on the cob and grapes.

Instant Pot BBQ Shredded Beef

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Jambalaya in a bowl served over rice with slices of crusty bread on the table around it.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews

Easy Instant Pot Jambalaya

Our 3-step Instant Pot Jambalaya recipe is incredibly flavorful and so easy! Serve over brown rice for a healthy, gluten-free, dairy-free dinner. Freezing instructions included.

Yield: 8 servings 1x
Prep: 15 minutesCook: 20 minutesTotal: 35 minutes
Print Recipe Rate Pin for Later [socialpug_share networks=”email” networks_labels=”Email” show_labels=”yes” overwrite=”yes”]
Units:
Scale:

Ingredients

  • 1 large onion, finely diced
  • 2 green bell peppers, seeded and diced
  • 1 cup thinly sliced celery
  • 2 (14.5 ounce) cans fire-roasted, diced tomatoes (Sub: petite diced tomatoes)
  • Optional: 1/2 cup chicken broth (add if you have an 8 quart Instant Pot or you get a burn notice)
  • 1 – 1 1/4 pounds boneless, skinless chicken breasts, cut into 1″ cubes (Sub: boneless, skinless chicken thighs)
  • 12–14 ounces precooked, all-natural andouille sausage, thickly sliced (Sub: andouille chicken sausage)
  • 1 tablespoon Cajun seasoning (Recommended: Tony Chachere’s Creole Seasoning)
  • 1 tablespoon dried oregano, crushed in hand
  • 1 teaspoon dried thyme, crushed in hand (if using ground thyme, use half the amount)
  • 8 cups cooked brown rice (Sub: cooked long-grain white rice, quinoa, or cauliflower rice)
  • Hot sauce, optional for serving

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Into the Instant Pot, add the onion, bell peppers, celery, tomatoes, diced chicken, sliced sausage, Cajun seasoning, oregano, and thyme. Add in the broth if you have an 8 quart Instant Pot. (Do not add the rice.) Stir to combine. 
  2. Lock and seal the lid. Cook at high pressure for 7 minutes, then quick release the pressure*. (Note: It will take about 10-15 minutes for the IP to come to pressure before starting the cook cycle.)
  3. Stir and ladle off some of the additional liquid, if you’d like. Serve the jambalaya mixture over rice. Top with hot sauce, if desired.

*This is a good time to make a quick-cooking rice on the stovetop, if you aren’t using the pre-cooked rice from the store.

Freeze For Later:

Add the veggies, tomatoes, broth, chicken, sausage, and seasonings to a gallon-sized freezer bag or round container. Seal and freeze. (Tip: If using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen.)

Prepare From Frozen:

Note: You will need to have cooked rice on hand to complete this meal. Set the Instant Pot to “Sauté.” Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow step 3, but cook for 17-22 minutes. (Check to make sure the chicken registers 165°F internally or is no longer pink inside. If it’s not done, cook at high pressure another 2 minutes and check again.) Follow step 4.


Notes/Tips

  • Chopping Tip: Be sure to chop the veggies all about the same size and fairly small, since we aren’t sautéing them at the beginning. That way they cook at the same rate and get cooked through. 
  • Burn Notice: If you get a burn notice while it’s coming to pressure, don’t panic. Sometimes food can get stuck to the bottom in a recipe like this. Add 1/2 cup broth and stir, making sure to get up anything stuck to the bottom. Lock and seal the lid and start the time again.
  • Freezing Tip: Since this is a big batch meal, you may want to freeze half the batch for later and make the rest now. Note: If you divide the batch in half, you will NOT have to adjust the cook time. It will cook at the same rate. Or, you can freeze leftovers, as well.
  • Heat Level: I would say this dish is moderately spicy. If you’re sensitive to heat (or are making this for kids), I suggest only using half of the Cajun seasoning. You can always add more hot sauce to individual servings later, if needed.
  • Can I cook the rice in the Instant Pot with everything else? I did not test it this way because I like the texture of rice cooked on the stove for the exact amount of time better. However, you could throw some Instant Brown Rice (not the long cooking rice!) in with the other ingredients before pressure cooking, and it will work out okay…just not perfectly. And I like perfectly. 🙂
  • How to Add in Shrimp: You can easily stir in some 1 pound precooked shrimp at the end of the cook time, if you want. Or, you can use 1 pound uncooked shrimp and boil the jambalaya after pressure cooking for a few minutes. To do this, turn on the “Saute” function, stir, and cook until the shrimp is just cooked through. It won’t take long. P.S. I recommend using peeled, deveined shrimp to make your life much easier!
  • Crockpot Directions: If you’d like to make this in the slow cooker instead, saute the onions and celery in a saute pan over medium-high heat until soft (or microwave them with 1 teaspoon oil for 4-5 minutes), add all ingredients to the crockpot (except the rice), and cook on LOW for just 2 1/2 – 3 hours (if you go longer the chicken will overcook!).
© Author: Rachel Tiemeyer
Cuisine: Cajun Method: Instant Pot

Did you make this?

Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Rate Recipe

Tag Us on Instagram

Want More Freezer Meals for the Instant Pot?

We’ve got you covered. Hop over to this post highlighting 20+ Best of the Best Freezer Meals for the Instant Pot. It includes freezer meal instructions for EVERY recipe plus tons of pro tips and tricks we’ve learned over the years.

Multiple images of different meals that can be made in the Instant Pot.
See 20+ “Best of the Best” Freezer Meals for the Instant Pot
Bowl of Instant Pot Jambalaya with an inset photo of the raw ingredients layered in a freezer bag.
689 shares
  • Share
  • Email

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

Read more...

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Bill says

    Posted on 1/16/25 at 5:23 am

    This one is a winner

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/16/25 at 9:13 am

      Yay! Glad you enjoyed this Bill. Thanks for leaving a review.

      Reply
  2. Rachel says

    Posted on 10/1/24 at 7:31 am

    I appreciate the ease of this recipe! I have found that the Cajun needs at least doubled. If that is too spicy we add Greek yogurt to their bowls. Also, we make this more ‘gumbo’ style, heavier on the broth, some rice in the bowls. I’ve found the shrimp is almost a necessity for excellent flavor! I use large uncooked and throw them in at the very end for 3 minutes.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 10/1/24 at 8:58 am

      Hi Rachel. Thank you for taking the time to leave a review with all of the tweaks that work for your family!

      Reply
  3. Cindy Pierce says

    Posted on 9/11/24 at 5:14 pm

    Made this for my husband’s birthday dinner, and it was fantastic next time I want to add the shrimp. I froze half so we will see how it tastes after freezing.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 9/12/24 at 9:56 am

      Hi Cindy! Glad you enjoyed this recipe. We’ve had great success with freezing it and hope you do too. Thanks for taking the time to leave a review.

      Reply
  4. Kishia says

    Posted on 8/13/23 at 8:47 pm

    Reply
  5. Marion says

    Posted on 3/19/23 at 9:57 am

    If I’m doing it as a freezer meal, can I add the chicken broth to the IP before cooking instead of freezing it with the broth, and skip the saute step to release liquid?

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 3/20/23 at 11:51 am

      Hi Marion! Yep, it’s totally fine to do that! The idea is to make sure there’s liquid in there to help build pressure right away.

      Reply
  6. Debra says

    Posted on 2/21/23 at 8:26 pm

    Loved this! I made it in a Dutch Oven instead of instant pot and added 1/4 tsp of cayenne pepper because we like spicy. Great flavor – this will be my go to jambalaya recipe!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 2/22/23 at 10:12 am

      Hi Debra! Glad this is a new favorite for you. Thanks for letting us know it worked in your Dutch Oven!

      Reply
  7. Julie says

    Posted on 9/19/22 at 7:21 pm

    My husband liked it but it was a bit runny. It really was easy. I made it a little more complicated because I cooked brown rice first in the instant pot and then made the recipe. My 4 and 5 year old kids were not interested.

    Reply
    • Rachel Tiemeyer says

      Posted on 9/20/22 at 10:13 am

      Thanks for the feedback. My kids don’t love this kind of meal yet either, but my husband and I sure do!

      Reply
  8. Gretchen W says

    Posted on 1/23/22 at 8:05 pm

    Another HOME RUN!! I made a few substitutions, as I didn’t meal plan prep quite as well. Instead of celery – i used a teaspoon of ground celery salt and instead of chicken, I used pre-cooked chicken sausages. Still a winner in my book! I served over a Knorr spanish rice mix.

    Reply
    • Rachel Tiemeyer says

      Posted on 1/24/22 at 7:51 am

      Awesome, Gretchen. Thanks for the review!

      Reply
  9. Morgan says

    Posted on 1/27/21 at 8:29 pm

    I made this tonight and it is delicious! The spice made me feel warm on this cold day!

    Reply
    • Rachel Tiemeyer says

      Posted on 1/27/21 at 9:26 pm

      Yeah! That’s great, Morgan. Thanks for sharing your feedback. 🙂

      Reply
  10. Stephanie says

    Posted on 1/15/21 at 1:38 pm

    How would you change this for cooking in a crockpot??! Looks delicious and i NEED to try it!! 😍🤤thanks!!

    Reply
    • Rachel Tiemeyer says

      Posted on 1/19/21 at 8:26 am

      I would suggest cooking on LOW for 6-8 hours. Make sure you finely chop the veggies so they get done (since you won’t saute them ahead of time). Also, truthfully, chicken only needs about 2 1/2 hours in the slow cooker on low. So, if you really want to knock it out of the park, I’d suggest adding the chicken about 3 hours before you want to eat. Hope that helps!

      Reply

sidebar

polly and rachel

Welcome

We’re moms, cookbook authors, and freezer cooking evangelists. Our mission is to help your home thrive, one delicious meal at a time. Let’s make the most of your time in the kitchen! Read more.

Follow Us On Instagram!

freezer cooking

Order On:

Amazon • Target

Learn More

freezer to table

Order On:

Amazon • Target

Learn More

FREEZER MEALS

Southwest Chicken over a salad

Southwest Chicken

Taco bar with all the toppings lined up

Totally Tasty Taco Bar

Tomato bisque in bowls with spoons and croutons on top.

Tomato Bisque

Chicken taco soup in a white bowl with toppings.

Chicken Taco Soup

TOP RECIPES

Chicken Parmesan casserole in a glass baking dish with a spoon.

Chicken Parmesan Casserole

Meatball subs that have been under the broiler, side by side.

Easy Meatball Subs

Tomato bisque in bowls with spoons and croutons on top.

Tomato Bisque

Seasoned cooked steak sliced on a plate with steamed broccoli and a baked potato.

The Perfect Pan-Seared Steak

Popular Round-Ups

Fully cooked ham and egg cups in a freezer bag.

20+ Make Ahead Breakfast Ideas

Collage image for freezer meals.

Easy Freezer Meals for One or Two

20+ Inexpensive, Easy Meals for Large Groups

Collage of 7 different marinades with chicken breasts on the left and cooked dishes on the right.

7 BEST Chicken Marinades

freezer meal update
New to freezer cooking?

Grab Our Freezer Meal Quick Start Guide!

5 days of recipes & tips from freezer meal experts.

Loading

Instagram

Facebook

Pinterest

YouTube

TikTok

About
About Us
Work With Us
Press
Recipes
All Recipes
Freezer Meals
Menu Plans
Shop
Cookbooks
1 Hour Prep Sessions
Gift Guides
Explore
Free Resources
Shop Our Favorites
Facebook Group
Privacy Policy
Accessibility
Disclaimers
Contact
© 2025 Thriving Home
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
689 shares