Instant Pot Shrimp and Sausage Jambalaya Recipe

A close-up of an instant pot shrimp jambalaya, featuring shrimp, sliced sausage, rice, diced tomatoes, and green peppers in a thick, spiced sauce, with a wooden spoon stirring the mixture.

5 from 4 votes

Instant Pot Shrimp and Sausage Jambalaya Recipe

Instant Pot Shrimp Jambalaya can be ready in minutes for a meal everyone will love. It's loaded with lots of flavorful shrimp, chicken, sausage and more.

Prep Time15

Cook Time18

Total Time33

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $18.88, $3.15 per Serving

Ingredients

1 pound Andouille Sausage (sliced into 1 inch pieces)
1 tablespoon Cajun Seasoning
1 can crushed tomatoes (14.5 oz can)
½ onion (diced into small pieces)
2 stalks celery (sliced)
1 red bell pepper (diced into large pieces)
1 green bell pepper (diced into large pieces)
2 tsp minced garlic
2 tsp dried oregano
2 cups chicken broth
1 pound peeled and deveined raw large shrimp (tails on or tails off)
3 cups white rice (cooked)

Instructions

Add the sausage, Cajun seasoning, crushed tomatoes, onion, celery, red bell pepper, green bell pepper, garlic, dried oregano and chicken broth to the Instant Pot. Stir everything together until well combined.
Add the lid and set the valve to sealing position.
Cook on high pressure for 8 minutes.
Do a quick release to release the pressure and remove the lid.
Stir in the shrimp. Seal and cook on high pressure for 1 minutes. Do another quick release to release the pressure from the instant pot.
Stir in 3 cups cooked white rice until evenly combined, serve warm and enjoy!

Notes

Refrigerate the leftovers in an air tight container for up to 3-4 days.

Nutrition