Pressure Cooker Chicken and Sausage Jambalaya

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 11 customer reviews
Pressure Cooker Chicken and Sausage Jambalaya
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 white 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:


  1. Season chicken with 1 tablespoon Cajun seasoning.
  2. Heat oil in pressure cooker set to Sauté on Normal.
  3. 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.
  4. 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.
  5. Stir rice, tomatoes, and ½ teaspoon salt with the chicken and sausage mixture; add the bay leaf.
  6. Lock pressure cooker lid in place and set steam vent to Sealing.
  7. Select Pressure Cook (Manual) and cook for 4 minutes on High pressure.
  8. 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.
  9. Remove and discard bay leaf. Stir jambalaya to fluff rice. Ladle into serving bowls and garnish with green onions to serve.
Mealthy tip:

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.

For more Cajun-inspired recipes, you might enjoy:

One-Pan Cajun Chicken and Rice

Cajun-Style Shrimp

Pressure Cooker Low Country Boil


5.0out of 5 Stars

(11 Reviews)

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What others are saying

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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!

Image of Katie Hason

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!

Image of Sam Dalton

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.

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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!

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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.

Image of Karen Dunn

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.

Image of John Henneberg

John Henneberg says:

Excellent recipe! Will definitely make this again.

Image of Amy D

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.

Image of Katherine Mince Perez

Katherine Mince Perez says:

My husband and I loved this recipe. It's spicy but not too much. The rice was just right. It was the first time I've cooked rice in my Mealthy Multi Pot and it was perfect. This will be one recipe I will cook for company.

Image of Robert Sproule

Robert Sproule says:

I loved this recipe. First time making this. It was super easy. And I added some hot sauce and it gave it a little heat which was amazing. My 10 year old even asked for seconds.

Image of Priscilla Myles

Priscilla Myles says:

The flavors is this jambalaya was wonderful!!!! Easy and quick! We added some red pepper flakes and cayenne for a little more kick!!! It had that kick and was terrific.