Instant Pot Jambalaya

Easy jambalaya ready in less than an hour thanks to the pressure cooker. Instant Pot Jambalaya has that rich creole flavor you want without too much time or effort
Prep Time 15 minutes
Cook Time 15 minutes
Pressurizing Time 15 minutes
Total Time 45 minutes
Servings 6
Author Meme


  • 1 tablespoon oil or bacon grease
  • 2 medium onions diced
  • 2 medium bell peppers diced
  • 4 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 cup uncooked brown rice long grain, rinsed
  • 15 ounce can diced tomatoes no salt added
  • 2 teaspoons Worcestershire sauce
  • 2 cups no salt added chicken broth or vegetable broth or seafood stock or or water
  • 2 bay leaves
  • 1 pound shrimp fresh or frozen
  • 1 teaspoon lemon juice optional


  • Turn the Instant Pot on the Saut√© function, and add the oil.
  • Add onions, bell peppers, and celery. Stir well. Saut√© for 5 minutes, and stir in garlic along with thyme, paprika, parsley, salt, garlic powder, cayenne pepper, and rice. Cook for 2 minutes.
  • Stir in diced tomatoes and their juices, Worcestershire sauce, broth or water, and bay leaves. Cover, set the top to sealing, and cook on High Pressure for 7 minutes.
  • Let the pressure release naturally for 10 minutes before doing a quick release. Stir in shrimp, and cover. 
  • Let sit for 10-15 minutes until the shrimp is cooked through. Remove bay leaves and stir in lemon juice if using. Serve and enjoy!


*When using frozen shrimp, add to a bowl of cold water before starting to make the jambalaya to thaw. Drain and pick out any shells before adding to the Instant Pot.
*If you use unpeeled shrimp be sure to remove the head before adding.
*Long grain brown rice works best in this Instant Pot Jambalaya.
*Substitute 1/2 teaspoon garlic powder in place of the garlic cloves (in addition to the 1/4 teaspoon).
*Do not add the shrimp until after pressure cooking.