Easy & Spicy Instant Pot Jambalaya (gluten-free, dairy-free, real food)
Easy and spicy Instant Pot Jambalaya is gluten-free, dairy-free, REAL FOOD comfort food! This healthy Southern classic is made with sprouted brown rice so it’s much more digestible than regular rice. This Instant Pot Jambalaya recipe makes a lot, so it’s great for a crowd or leftovers!
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For me, comfort food takes so many forms.
Being from Texas, Tex-Mex food at hole-in-the-wall joints will forever and always be my first love.
But comfort food also looks like a cheesy casserole, my mom’s chicken fried steak, and chicken noodle soup.
Oh, how I love thee…
Have some easy Southern comfort TONIGHT… spicy Instant Pot jambalaya (hello! only 1 pot!) that’s easily digestible and nourishing, thanks to sprouted brown rice.
This is one of those meals I love to keep in my back pocket (and some shrimp, sausage, and chicken in the freezer!). My family adores it, and it makes a bunch (hello, leftovers!).
Finally, this is a fantastic healthy meal for company! Your IP does most of the work while you enjoy your guests — and amaze them with how your Instant Pot works! 😉
How To Make Easy & Spicy Instant Pot Jambalaya
First, do your your prep work:
- get out all your ingredients
- cube the chicken and peel/de-vein the shrimp
- halve length-wise then slice the Andouille sausage
- dice the onion
Using the Saute button on the Instant Pot — the 6-quart DUO is what I use — melt fat and add cubed chicken. When it begins to turn white, add the sausage. And just before the chicken is totally cooked, add the shrimp.
When the meat is all cooked, remove it from the Instant Pot to a plate or bowl and set aside.
Add more fat to the Instant Pot — and you’re still using the Saute feature.
Cook the diced onion for a few minutes, then add the garlic.
Next, pour in rice, tomatoes, bone broth, and seasonings, except the dried parsley.
Place the lid on the Instant Pot, seal the vent, and press Keep Warm/Cancel.
Then, press the Manual button and adjust the time to 26 minutes on high pressure.
As soon as the Instant Pot beeps, manually release pressure.
Stir in the cooked meats along with dried parsley and any extra salt or Cajun seasoning you’d like to add for extra flavor.
Serve right away!
Now, here’s the full recipe for this easy and spicy Instant Pot Jambalaya!
Easy & Spicy Instant Pot Jambalaya (gluten-free, dairy-free, real food)
Easy and spicy Instant Pot Jambalaya is gluten-free, dairy-free, REAL FOOD comfort food! This healthy Southern classic is made with sprouted brown rice so it's much more digestible than regular rice. This Instant Pot Jambalaya recipe makes a lot, so it's great for a crowd or leftovers!
Here's what you need:
- 4tablespoonslardor other fat of choice, divided
- 1-1/2poundschicken breast in 1" cubes
- 12ouncesnitrate free chicken andouille sausagesliced
- 1pounduncooked wild-caught shrimppeels and tails removed and roughly chopped
- 1teaspoonCajun seasoning
- 1medium-sized yellow oniondiced
- 1 24-ouncecan diced tomatoesor an equal amount of fresh
- 2cupssprouted brown rice
- 3cupsbone broth
- 1tablespoonCajun seasoning
- 2large sage leavesbruised and torn
- 1tablespoondried parsley
- Using the Saute feature on the Instant Pot, melt lard or other fat.
- Then add the chicken breast and cook until it is no longer pink.
- Add the andouille sausage and stir to combine.
- Cook for 3-4 minutes.
- Then add the shrimp, 1 teaspoon salt, and 1 teaspoon Cajun seasoning.
- Cook just until the shrimp is pink.
- Remove all meat from the Instant Pot and set aside.
- With the Saute feature still on, melt the remaining 2 tablespoons lard (or other fat) and add the onion.
- Saute until soft. Add the garlic and tomatoes.
- Then add the rice and the broth and remaining salt and Cajun seasoning.
- Stir to combine.
- Place the lid on the Instant Pot, and seal the vent.
- Press the Manual button and adjust the time to 26 minutes.
- When the Instant Pot beeps, release the pressure.
- Take the lid off and stir in the chicken, sausage, and shrimp you cooked and set aside earlier.
- Stir it all together, top with dried parsley, and serve!
I add a bit of extra Cajun seasoning and pepper sauce to mine because I like it spicy!
Our Most Popular Instant Pot Recipes & Posts
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What’s your favorite comfort food? What other dishes do you enjoy making in the Instant Pot?
Originally published September 2016. Updated October 2017 and May 2017. New images added January 2018.
Instapot newby…. could you put the meat in at the end (after sautéing also) and cook it together for a couple of mins pressurized?
Lindsey, I wouldn’t, simply because chicken and shrimp cooking times are so different. It takes much longer to cook chicken through than shrimp, and I’m afraid the shrimp would be tough if you put it in with raw chicken. Does that make sense?
where is the print button?
Hi Bonnie! I have not installed a recipe plugin on my site yet, hence there’s no print button. I am aware that a print button would be helpful, yet I have purposely chosen to go without a recipe plugin for a few reasons. 1. I haven’t found one I love. 2. The ones I have used are quite cumbersome and confusing on the backend. 3. I’ve heard of some plugins crashing websites or causing slow load times. Adding a recipe plugin is on my list, when I find the right one. Until then, you are free to copy the recipe… Read more »
Do you think I could use riced cauliflower instead of rice. I hate rice.
Theresa, your cooking time with riced cauliflower will be significantly less than with rice. If riced cauliflower is your only option, then I wouldn’t bother with making this in the Instant Pot. In my opinion, it would turn out better as a skillet dish with cauli-rice. Hope it works for you!
I am going to try this delicious sounding “cajun” dish. “Cajun food” is one of my favorites. Here is a spicy one pot cajun dish similar to etouffee. Of course crawfish could besubtituted or just added for another layer of flavor. Baked Crab and Shrimp: Ingredients 2 ribs celery 1 medium onion 1 medium green bell pepper 2 large cloves garlic 3 tablespoons unsalted butter Large pinch ground cayenne pepper Large pinch chili powder 2 teaspoons flour 1 cup fish or shrimp stock (may substitute clam juice) 8 ounces (1 cup) lump crabmeat 12 ounces peeled, deveined large raw shrimp… Read more »
Love you too, Dad! And holy moly, this sounds amazing!