Pressure Cooker Chicken and Sausage Jambalaya
- 1½ pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon Cajun seasoning
- 1 tablespoon vegetable oil
- 1 large yellow onion, minced
- 1 green bell pepper, minced
- 1 stalk celery, minced
- 4 cloves garlic, crushed
- ½ teaspoon kosher salt
- 1 teaspoon Cajun seasoning
- 3 cups chicken stock, divided
- 1 pound andouille sausage
- 1 cup long-grain rice
- 1 (14 ounce) can petite diced tomatoes
- ½ teaspoon kosher salt
- 1 bay leaf
- ¼ cup chopped green onion, or to taste
For best results, we recommend using:
- Season chicken with 1 tablespoon Cajun seasoning.
- Heat oil in pressure cooker set to Sauté on Normal.
- Cook chicken in hot oil until browned on one side, about 4 minutes. Stir onion, bell pepper, celery, garlic, 1/2 teaspoon salt, and 1 teaspoon Cajun seasoning with the chicken; continue to cook until onion is translucent, about 4 minutes.
- Pour ¼ cup stock into the pan to deglaze, scraping browned bits of food from the bottom of the pan with a flat-edged utensil; add remaining stock and andouille sausag. Bring the liquid to a simmer and cook for 1 minute.
- Stir rice, tomatoes, and ½ teaspoon salt with the chicken and sausage mixture; add the bay leaf.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 4 minutes on High pressure.
- Once the cooking cycle has completed allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Remove and discard bay leaf. Stir jambalaya to fluff rice. Ladle into serving bowls and garnish with green onions to serve.
If you want to make your own homemade blend of Cajun seasoning, combine: garlic powder, onion powder, salt, paprika, ground black pepper, ground oregano, ground thyme, ground cumin, dry ground mustard, ground celery seed, and ground chipotle chile pepper.
What others are saying
John Henneberg says:
Excellent recipe! Will definitely make this again.
Amy D says:
I used a red thick pasta sauce instead of the canned tomatoes and doubled the amount of rice. I also used 1.5 lbs of sausage and no chicken. It had great flavor and made enough for leftovers for lunch. We cook for two adults and a toddler. My husband loves the boxed jambalaya so I wanted to make a more homemade version instead. It was a hit! I love the multipot. It’s nice to throw everything in and be able to play with my toddler while we wait instead of guard the stove and tend to it.
Karen Dunn says:
This is the first meal I made in my new Multipot. The flavor was wonderful. The rice was overdone, however. I think next time I’ll cook it for 3 minutes instead of 4 and see if that works better for me. Overall, this is a tasty recipe.
Hector Jonass says:
I was afraid this was going to be difficult, but it really wasn't & the payoff was a delightful comfort-style dish everyone loved. I have a hot sauce addition & this was the perfect vehicle for a lot of Trappey's hot sauce. My supermarket andouille was a little underwhelming, I have to admit, but it wasn't so lame that it ruined the dish. Looking forward to another round with a better sausage.
Tiana D. says:
I really liked this Cajun jambalaya. It was the perfect blend of spices and heat (but not too spicy). Next time I will definitely double this recipe so we have plenty of leftovers!
Katie Hason says:
This was my first time making jambalaya! It was really good, not too spicy. Perfect soul food! We paired it with the cheddar jalapeño cornbread on this website, delicious!
Sam Dalton says:
This dish was very hearty and delicious. Not too spicy, in fact I gave some to my kids and they enjoyed it too. This is a good comfort food dish for large families, and makes a great game day recipe.
Jessica Scott says:
I tried this classic, New Orleans-style jambalaya and it was very good. It makes A LOT so perfect for serving at small parties. I really enjoyed making and eating this dish!