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Here’s a recipe for Instant Pot Slow Cooked Cajun Jambalaya, a hearty and flavorful dish filled with sausage, shrimp, chicken, and vegetables, cooked in a rich, spiced tomato broth. Using the Instant Pot’s slow-cook function allows all the flavors to meld together beautifully.
Instant Pot Slow Cooked Cajun Jambalaya
Ingredients:
For the Jambalaya:
- 1 lb chicken thighs, cut into bite-sized pieces
- 12 oz andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 ½ cups long-grain white rice, rinsed
- 1 (14.5 oz) can diced tomatoes
- 3 cups chicken broth
- 2 tsp Cajun seasoning (adjust to taste)
- 1 tsp smoked paprika
- ½ tsp thyme
- 1 bay leaf
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tbsp hot sauce (optional for extra heat)
- 2 green onions, sliced (for garnish)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions:
Sauté the meat:
- Set the Instant Pot to “Sauté” mode and add 1 tbsp of olive oil. When hot, add the sliced andouille sausage and cook until browned (about 3-4 minutes). Remove and set aside.
- Add the chicken pieces to the pot, season with salt and pepper, and brown on all sides for about 4-5 minutes. Remove and set aside with the sausage.
- (Optional) Briefly sear the shrimp for 1-2 minutes, until they just turn pink. Set aside with the sausage and chicken (you will add them back later).
Sauté the vegetables:
- Add another tablespoon of olive oil to the pot. Add the chopped onion, bell peppers, and celery. Sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
Add rice and seasonings:
- Add the rinsed rice to the pot and stir to coat it in the oil and vegetables.
- Stir in the Cajun seasoning, smoked paprika, thyme, and bay leaf.
Combine with liquids:
- Pour in the diced tomatoes (with their juices) and the chicken broth. Stir well to ensure everything is mixed.
- Return the browned sausage and chicken to the pot. If you like it spicy, add a tablespoon of hot sauce.
Slow cook:
- Set the Instant Pot to the “Slow Cook” function. Cover with the lid and set the timer for 4-6 hours on “low” or 2-3 hours on “high” until the chicken is cooked through and the rice is tender.
- Stir the mixture occasionally to make sure the rice cooks evenly.
Add shrimp (near the end):
- About 20-30 minutes before the slow-cooking time is done, stir in the shrimp. Let them cook until they turn pink and are fully cooked, about 5 minutes. If you added the shrimp earlier, check to ensure they don’t overcook.
Finish and serve:
- Remove the bay leaf and stir the jambalaya to make sure all the flavors are well-combined.
- Taste and adjust seasoning (add more salt, pepper, or hot sauce if desired).
- Garnish with fresh parsley and sliced green onions.
Serve:
- Spoon the jambalaya into bowls and serve hot. It’s delicious with cornbread or a side salad.
Tips:
- You can use chicken breasts instead of thighs if you prefer.
- For an extra smoky flavor, add a bit more smoked paprika or even a dash of liquid smoke.
- Adjust the Cajun seasoning to your taste; some brands are spicier than others, so start with less and add more if you like more heat.
This slow-cooked Cajun jambalaya is full of bold flavors, tender meat, and perfectly cooked rice, all made easier with your Instant Pot!