This simple jambalaya recipe is Louisiana inspired and is spicy, filling and ready in under 20 minutes in an instant pot. Packed full of andouille sausage, shrimp, cajun seasoning, rice, celery, peppers and onion. 


2 tbsp vegetable oil
12 oz Andouille sausage, sliced
1 onion, diced
1 green pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 cup long-grain rice
1 14.5-ounce can diced tomatoes
1 1/2 cups chicken stock
30-40 shrimp, cooked
1 tbsp cajun seasoning
Kosher salt, to taste

Instant Pot Directions

  1. Heat the oil in instant pot on sauté. Add sausage and cook to brown, 2-3 minutes per side. Transfer the meat to a paper towel–lined plate to drain. 
  2. Add onion, bell pepper, celery, and garlic and saute, 3-4 minutes. Add Cajun seasoning, and rice, and stir to coat. Press cancel.
  3. Add tomatoes and juices, stock, and salt and combine. Lock lid and set to high pressure for 8 minutes, followed by manual release when finished. Remove and stir to heat.

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