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 Servings

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 1 pound sliced andouille sausage, 1 tablespoon Cajun seasoning, 1 can (14.5 ounces) crushed tomatoes, ½ diced onion, 2 sliced celery stalks, 1 diced red bell pepper, 1 diced green bell pepper, 2 teaspoons minced garlic, 2 teaspoons dried oregano, and 2 cups 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 1 pound peeled and deveined raw 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