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Healthy Instant Pot Jambalaya Recipe

This healthy jambalaya recipe brings New Orleans-inspired flavors to your kitchen with a mix of lean protein, brown rice, and colorful veggies. Made in the Instant Pot, it’s a wholesome one-pot meal perfect for busy nights or weekend gatherings.
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Active Time 45 minutes
Course Main Dish
Cuisine Southern United States
Servings 6

Equipment

  • 6-quart or larger Instant Pot
  • Wooden or sturdy plastic spatula
  • Slotted spoon

Ingredients
  

  • 2 tablespoons extra virgin olive oil divided
  • 12 ounces fully cooked andouille sausage sliced into ¼-inch-thick rounds
  • 1 pound large, 31/40 count shrimp peeled and deveined (thawed if frozen)
  • 1 medium yellow onion chopped (about 1½ cups)
  • 1 medium green bell pepper chopped into 1-inch chunks (about 1 cup)
  • 1 medium red bell pepper chopped into 1-inch chunks (about 1 cup)
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 1–2 bay leaves
  • 1 14.5-ounce can low sodium chicken broth, divided
  • 1 14.5-ounce can fire roasted diced tomatoes in juice
  • 1¼ cups uncooked long grain brown rice rinsed and drained
  • 1 pound boneless, skinless chicken thighs trimmed of fat
  • 6 dashes hot sauce plus more to taste
  • 3 medium green onions finely chopped (about ½ cup)
  • 3 tablespoons fresh lemon juice about 1 small lemon

Instructions
 

  • Heat 1 tablespoon olive oil in the Instant Pot on sauté mode. When hot, add sausage and cook until browned and slightly crisp, about 6 minutes, stirring occasionally. Remove sausage with a slotted spoon and set aside.
  • Add another ½ tablespoon of oil. Toss in the shrimp and cook for about 3 minutes, until opaque and just cooked through. Remove and place with the sausage.
  • Pour in the final ½ tablespoon oil. Add onions and bell peppers. Cook about 5 minutes until the onions soften. Mix in garlic, salt, oregano, thyme, cayenne, and bay leaves. Cook for 30 seconds to bloom the spices. Cancel the sauté mode. Add ½ cup of chicken broth and thoroughly scrape the bottom of the pot with a spatula to avoid a burn notice.
  • Pour in the remaining broth and tomatoes. Without stirring, rinse and drain the rice and add it evenly over the liquid. Use the back of a spoon to press the rice down so it’s submerged. Place the chicken thighs on top in a single layer, tucking the thinner portions underneath if needed.
  • Seal the Instant Pot lid and set to high pressure for 20 minutes. Allow pressure to release naturally for 15 minutes, then quick release any remaining pressure. Carefully open the lid.
  • Remove and discard bay leaves. Transfer chicken to a board, dice or shred, and return to the pot. Add reserved sausage and shrimp, along with hot sauce, green onions, and lemon juice. Stir everything together to combine and rewarm the meats. Taste and add more hot sauce as needed. Serve hot.

Notes

Storage Tips: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat with a splash of broth or water to prevent dryness.
Ingredient Swap: If you can’t find andouille, try kielbasa. It’s milder but works well, and you can spice it up with extra hot sauce if desired.
Keyword brown rice jambalaya, easy Instant Pot recipes, healthy jambalaya, healthy recipes, healthy weeknight dinners, high-protein jambalaya, Instant Pot jambalaya recipe, quick jambalaya recipe
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