Pressure Cooker Shrimp Jambalaya

Image of Caitlin Greene
Rated 5.0 based on 3 customer reviews
Pressure Cooker Shrimp Jambalaya
Pressure Cooker Shrimp Jambalaya


  • 2 tablespoons olive oil
  • 12 ounce package Andouille chicken sausage, cut into ¼-inch slices
  • 1 onion, chopped
  • 1 cup chopped green bell pepper
  • 2 celery stalks, chopped
  • 4 cloves garlic, chopped
  • 1½ cups white rice
  • 2 teaspoons Cajun seasoning
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • 1 bay leaf
  • 2 cups low-sodium chicken broth
  • 1 (14.5 ounce) can no-salt-added diced tomatoes
  • 1 pound medium shrimp - thawed, peeled, and tail-on


For best results, we recommend using:


  1. Heat olive oil in pressure cooker set to Sauté on Normal. Add chicken sausage and sauté until browned, about 2 minutes.
  2. Remove sausage from pressure cooker and place on a paper towel to drain.
  3. Add onion, green bell pepper, celery, and garlic to the pressure cooker and sauté until veggies are soft, about 3 minutes.
  4. Mix rice, Cajun seasoning, soy sauce, salt and bay leaf into onion mixture using a wooden spoon until well combined. Add chicken broth and tomatoes and press Cancel.
  5. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 8 minutes on High Pressure.
  6. Let pressure release naturally for 5 minutes, then set steam vent handle to Venting to quick-release remaining pressure. Remove lid.
  7. Stir sausage and shrimp into rice mixture and replace cover allowing the shrimp to cook with the heat from the hot rice for about 5 minutes. Remove bay leaf.
  8. Serve jambalaya topped with scallions, parsley, and fresh tomatoes.
Mealthy Tip

Replace white rice with brown rice (pressure cook an additional 10 minutes). Use turkey sausage or any spicy or smoked sausage in place of the chicken sausage.

Nutrition Facts

Per Serving: 418 calories; 21g fat; 23.6g carbohydrates; 33g protein; 212mg cholesterol; 2378mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 418 Calories from Fat 190
% Daily Value*
Total Fat 21g 33%
Saturated Fat 6g 32%
Trans Fat 0.1g
Polyunsaturated Fat 3.4g
Monounsaturated Fat 8.1g
Cholesterol 212mg 71%
Sodium 2378mg 99%
Total Carbohydrate 23.6g 8%
Dietary Fiber 3g 13%
Sugars 6.0g
Protein 33g
Vitamin A 21% Vitamin C 55%
Calcium 11% Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Alli Shircliff

Alli Shircliff says:

I am allergic to shellfish, so I have used small cauliflower florets in place of the shrimp when making jambalaya.

Image of Dawn Christianson

Dawn Christianson says:

We were fighting over who got the last if this! So good! Easy and fast! Keeper recipe for sure

Image of Kim Sensenbrenner

Kim Sensenbrenner says:

I made this tonight it was amazing and a definite keeper.