<< All Recipes

Instant Pot Hot Jambalaya


4 tbls (1/2 stick) butter
24 oz andouille or any precooked sausage sliced 1/2 inch thick
2 tbls paprika
1 tbls cumin
1 tsp seasoned salt
1 tsp light or dark-brown sugar
1/2 tsp cajun or creole seasoning
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
1 (14.5) ounce can of diced tomatoes with juices
2 large green bell peppers diced
2 ribs celery, sliced 1/4 inch thick
1 bunch scallions, thinly sliced
1 cup dry red wine
3 cups chicken broth
14 oz goya arroz amarillo (yellow rice)
1 1/2 lbs large shrimp, peeled and deveined


* Make chicken broth if starting from cubes or paste
* Cut up the andouille
* Dice green bell peppers
* Dice scallions
* Dice celery

Place butter in instant pot (IP) hit saute and adjust to more setting
Once butter is melted, add sausage and cook for 2 minutes until lightly browned.

Add paprika, cumin, seasoned salt, brown sugar, cajun or creole, black pepper, and cayenne (if using)
Saute, stirring for 1m, then add the canned tomatoes with their juices

Add the bell peppers, celery, and scallions and cook, stirring constantly for 3 minutes.
Add the wine and broth and bring to a bubble. Add rice but do not stir it in. Just use a mixing spoon to lightly submerge it in the liquid

Secure the lid, move the value to sealing, hit manual and pressure cook on high for 10m
Quick release when done. It will thicken up over time.

Press the keep warm/cancel button and hit saute and adjust so it's on normal or medium.
Add the shrimp and cook, stirring often and scraping the bottom of the pot to ensure rice doesn't stick for 5-6m

Hit keep warm / cancel or just keep warm until ready to serve

More recipes