Spicy jambalaya with shrimp and sausage is so easy to make in an Instant Pot!
I can’t help it you guys.
I know.
I’ve shared so many Instant Pot recipes recently.
Even a recipe for pan fried pork chops (ahhh-mazing) included directions to make collards in the Instant Pot.
But if you are not on the Instant Pot train yet, then I just need to say that my Instant Pot makes my life a little easier every.single.day.
Either I’m throwing in eggs to hard boil for a quick picnic and walking away. Or I’m starting steel cut oats in the morning and going about the rest of my morning chores while they cook. Or using the Instant Pot for an easy dinner that does not require baby-sitting (especially nice right now with a baby who is getting into everything and a toddler on the cusp of potty training). I even used the Instant Pot this weekend to make a simple dessert of cinnamon apples that my kids LOVE in just a few minutes while we played a favorite family board game.
If you do already have an Instant Pot, you probably already know exactly what I’m talking about.
So, having explained why my Instant Pot is a lifesaver right now, I hope you will understand why I am sharing ANOTHER Instant Pot recipe.
It’s.just.so.easy.
I promise I will keep trying to share a variety of recipes. But first…
This past month we discovered a new favorite dish to make– jambalaya with shrimp and sausage. It’s a dish that seems like it should be much more complicated to make. It is packed with flavor and a fun break from typical weeknight fare.
I like to buy frozen wild caught shrimp from Costco with the tails off and ready to eat. It is just one less thing to worry about. Actually, every single ingredient in this recipe is from Costco, with the exception of the homemade chicken broth and the seasoning.
I used Tony’s Creole Seasoning to season this jambalaya. We LOVE this seasoning and I use it all the time. It is even really delicious on stovetop popcorn!
I also need to mention that with four kids at the table, the spiciest I do is mild. This particular recipe has a bit of a kick and a lot of flavor, but if you prefer your jambalaya to be spicier, than you can adjust the seasoning to taste.
Easy Instant Pot Jambalaya
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Spicy jambalaya with shrimp and sausage is so easy to make in an Instant Pot!
Ingredients
Ingredient List
- 1 Tbsp butter
- 2 C frozen shrimp, thawed
- 3 tsp Tony’s Creole seasoning, divided
- 2 sweet Italian sausages, casing removed
- 1 chicken breast, cut into 1” pieces
- 1 yellow bell pepper, chopped
- 1 onion, diced
- 1 C brown basmati rice*
- 1 14.5oz can diced tomatoes, undrained
- 1 C chicken broth
Instructions
1. Melt 1 tablespoon butter in the Instant Pot on Saute. Add the shrimp and 1 tsp Tony’s seasoning. Saute the shrimp until it is pink, about 5 minutes. Remove the shrimp and cooking liquid from the Instant Pot. Drain the shrimp and set aside, reserving the cooking liquid.
2. Brown the sausage and chicken in the Instant Pot on Saute for three minutes. Add the chopped peppers and onions, and the remaining 2 tsp Tony’s seasoning. Saute the meat and vegetables for about two more minutes.
3. Stir in the rice, tomatoes, broth, and reserved shrimp cooking liquid. Use a wooden spoon to scrape the bottom of the pot to loosen any meat that stuck. When the bottom of the pot is clear, cover the Instant Pot and cook on high pressure for 20 minutes.
4. Let the pressure naturally release for 10 minutes, then manually release the remaining pressure. Return the shrimp to the pot. Serve the jambalaya when the shrimp is warmed. Serve with additional hot sauce as desired.
*Cooking time could vary depending on the type of rice you use. A white rice would not take as long to cook.
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This is one of our go to recipes. It’s so easy and full of flavor! We do add a little more seasoning because we love the kick. Perfect weeknight dinner.
★★★★★
So yummy and EASY. Not a shrimp fan, so we just leave that out without any problems!!
★★★★★
You mentioned that white rice would not take as long to cook. By chance, do you know how much less it would take?
I would try ten minutes and natural release.
Delicious and easy
★★★★★
I am very new to the instant pot and am still learning. After sauteing, how do you switch to high pressure? Would you use the soup/stew button and adjust to high?
Press “cancel/off” and then press “Manual” or “Pressure”. High pressure is the default setting. You can change back and forth from high to low pressure using the “adjust” button.
If I double this will it all fit in the pot?
Not certain. I want to say yes, but it would likely be close. If you try it, let me know! 🙂
It worked! Thanks Lisa!
thx for the recipe: can’t wait to try it and I think I have all the ingredients already. Only problem is — the shrimp I have is the frozen cooked kind–that’s what you mentioned in your narrative, but the recipe calls for uncooked shrimp. Is there any way to make this with the frozen cooked shrimp without ruining the shrimp (rubber)? thx in advance: I really want to use up the last of this in-bulk purchase. I’m switching back to uncooked shrimp thx to instant pot! (5 minute paella!!).
Sure. I would just “cook” the shrimp long enough until it is warm and can impart some of the shrimp flavor to the jambalaya. Set it aside while the jambalaya cooks, just like the recipe instructs.