Instant Pot® Chicken and Sausage Jambalaya – Instantly Delicious

Instant Pot® Chicken and Sausage Jambalaya -

Jambalaya is a creole dish usually made with andouille sausage and chicken. The delicious addition of peppers, onions, and celery (the holy trinity of Creole and Cajun cooking) make for a flavorful, savory stew, which is often served over rice. It is also a great dish for those following a paleo or low-carb diet. The heat can be adjusted with the addition of cayenne powder. I also serve it with hot sauce, for those who like it extra hot.
I love using the multiple functions of my Instant Pot® to make soups and stews.  I was able to saute the vegetables, add flavor depth by browning the meat, and then cook it all together in the same pot (much like I would do on the stove), and it cooked a little more quickly. On a busy summer day, this was extra helpful because I was starting dinner after 7:30 pm. Every minute counts when you have hungry teens begging for dinner.
Chicken and Sausage Jambalaya
Serves 6

​1 tablespoon olive oil
1 medium onion chopped
​1 medium green pepper, chopped
​2 stalks celery, chopped
2 cloves garlic, minced
​8 oz. andouille sausage, sliced
6 boneless skinless chicken thighs, 1 inch dice
​1-15 oz. can tomato sauce
​1-15 oz. can diced tomatoes
1/2 cup chicken stock
1 teaspoon salt
1/2 teaspoon pepper
​1/2 teaspoon dried thyme  (1 teaspoon fresh)
​1 bay leaf
​cayenne powder to taste


​1. Set Instant Pot® to sauté and heat olive oil until shimmering.  Add onion, pepper, and celery sautéing until translucent, about 3 minutes.  Add in minced garlic and stir for another minute. Add in chicken and sausage, cooking for another 2-3 minutes.

​2. Stir in tomato sauce, diced tomatoes, and stock.  Add seasoning.  Lock lid and set Instant Pot® to Manual-High Pressure making sure the valve is in the sealing position.  Adjust time to 8 minutes. When finished do a quick pressure release by switching the valve to the venting position.

​3. Serve immediately.



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