Food Under Pressure
Jambalaya | Instant Pot Pressure Cooker
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
  • 1 lb smoked sausage sliced on a bias, 1/2 inch
  • 1 lb medium shrimp peeled, de-headed & de-veined
  • 1 med onion diced
  • 3 stalks celery diced
  • 1 med red pepper diced
  • 3 cloves garlic minced
  • 1 can petite diced tomatoes including all juice
  • 1 1/4 cup long grain white rice rinsed
  • 3/4 cup water or stock
  • 1 tsp cajun seasoning
  • 1/2-1 tsp salt your preference
  • 1/2-1 tsp black pepper your preference
  • 1/4 tsp cayenne optional
  • 3-6 dashes Tabasco optional
  • 2 scallions diced as garnish
  1. Cut and prepare all ingredients

  2. Press “Sauté” on your Instant Pot or Browning setting on other pressure cookers, and allow it to heat.

  3. Add onion, celery, red pepper and garlic as well as sausage and seasonings, sauté 3-4 minutes.

  4. Add rice, sauté another 2 minutes.

  5. Add tomatoes, shrimp and water. Stir gently.

  6. Place lid on pressure cooker and close vent.

    For Instant Pot, close lid and turn Vent knob to “Sealing”

  7. Cook on High Pressure for 4 minutes.

    For Instant Pot, Press “Manual” [High Pressure] setting, and adjust time using “+/-“ buttons.

  8. When cook time is complete, allow pot to naturally release pressure (NPR) for 5 minutes. Then, quickly release remaining pressure (QPR) manually by carefully opening your vent knob.

    For Instant Pot, turn vent knob to “Venting”.

  9. Open lid, and enjoy the yummy view!

  10. Fluff with large fork, then serve immediately with scallion and perhaps more tabasco as garnish.