This hearty Instant Pot Jambalaya recipe is quick, easy, and delicious. Packed with sausage and shrimp and seasoned with homemade Creole spice, this flavorful soup is pressure-cooked and ready in about 20 minutes. It also makes excellent leftovers.
What Makes This Recipe Great
When I first tried making jambalaya in the Instant Pot it turned out soupier than expected — and we loved it. This version keeps all the classic Creole flavors: smoky sausage, tender shrimp, diced tomatoes, and a robust blend of spices. Swapping cauliflower rice for white rice keeps the recipe Whole30, Paleo, and Keto friendly, but you can use regular rice if you prefer. The result tastes like it simmered all day, but comes together in about 20 minutes.
If you enjoy shrimp-and-grits-style dishes, you’ll appreciate the rich, satisfying combination of sausage and shellfish here. The homemade Creole seasoning (garlic powder, paprika, oregano, thyme, onion powder, cayenne, red pepper flakes, salt, and pepper) gives the soup depth without needing bottled mixes.
Ingredient Notes
Shrimp: Frozen shrimp labeled 21–25 per pound works well; choose the size you prefer but use about 1 lb total.
Smoked Sausage: Smoked andouille or kielbasa are great here — choose sugar-free options if following Whole30.
Veggies: Diced tomatoes, green bell pepper, onion, and minced garlic build the base.
Cauliflower Rice: I use frozen cauliflower rice to keep the dish low-carb. You can substitute 1 cup uncooked white rice; adjust broth amounts accordingly (see notes).
Broth: Chicken stock, bone broth, or beef broth all work depending on your preference.
Arrowroot powder: A paleo-friendly thickener to make a slurry if you want a slightly thicker soup.
Creole Seasoning: A balanced homemade mix of garlic powder, paprika, salt, black pepper, cayenne, oregano, dried thyme, onion powder, and red pepper flakes.
Creole vs. Cajun Seasoning
Creole and Cajun seasonings share many spices but differ in emphasis. Creole blends lean toward herbs like oregano and thyme and often include paprika, while Cajun blends emphasize peppers such as cayenne and black pepper. This recipe’s seasoning combines aspects of both but leans Creole.
Step-by-Step Instructions
Instant Pot Instructions:
- Set the Instant Pot to Sauté and heat 1 tbsp olive oil for about 1 minute.
- Add diced onion, green pepper, and minced garlic; sauté 2–3 minutes until fragrant and slightly softened.
- Stir in sliced sausage, diced tomatoes, the appropriate amount of broth (see notes), and the Creole seasoning. Lock the lid and cook on High Manual pressure for 10 minutes.
- Mix arrowroot powder with water to form a slurry; set aside if you want a thicker finish.
- Quick-release the pressure. Press Cancel/Keep Warm then switch back to Sauté mode.
- Bring the pot to a boil, then add frozen cauliflower rice (or regular rice) and uncooked shrimp.
- Cook 5–7 minutes for cauliflower rice or 10–12 minutes for regular rice, until the rice is tender and shrimp are cooked through. Stir in the slurry to thicken if desired.
- Serve topped with green onions and hot sauce if you like.
Stovetop Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat.
- Add the shrimp, season with salt and pepper, and cook 1–2 minutes per side until opaque. Remove and set aside.
- In the same pot, sauté garlic, onion, and bell pepper for 3–4 minutes.
- Add sliced sausage and cook another 3 minutes.
- Stir in diced tomatoes, rice, broth (see notes for amounts), and seasoning.
- Bring to a boil, then reduce heat and simmer about 15 minutes, stirring occasionally, until the rice is tender.
- Return the cooked shrimp to the pot and warm through for 1–2 minutes. Adjust seasoning to taste.
- Serve warm garnished with green onions.
Mary’s Tips & Tricks
Broth amounts: Adjust the liquid based on cooking method and rice choice since white rice absorbs much more liquid than cauliflower rice.
- Instant Pot with cauliflower rice: 1 cup broth
- Stovetop with cauliflower rice: 3 cups broth
- Instant Pot with regular rice: 3 cups broth
- Stovetop with regular rice: 5 cups broth
Spice level: Increase cayenne and red pepper flakes for more heat, or reduce them for a milder soup.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavors deepen after resting, so leftovers often taste even better the next day.
Recipe FAQs
Jambalaya is typically cooked with the rice in the pot, becoming part of the stew; gumbo is usually served over rice that’s cooked separately.
Traditional jambalaya is a thicker stew, but this Instant Pot version intentionally leans into a soupier consistency while keeping the same flavors.
The inclusion of tomatoes — often called “red jambalaya” — distinguishes Creole jambalaya from the tomato-free Cajun style.
Related Recipes
Check other comforting, one-pot meals and Instant Pot favorites on the same site for more weeknight inspiration.
If you make this recipe, please rate and leave a review. Tag @maryswholelife on social channels to share photos of your finished dish.
Easy Instant Pot Jambalaya Soup
Equipment
- Instant Pot
- Large Dutch oven or heavy pot (for stovetop)
Ingredients
- 1 tbsp olive oil
- 1 lb shrimp, thawed if previously frozen
- 1 12-oz package smoked sausage, sliced (or kielbasa)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, seeded and diced
- 1 14.5-oz can diced tomatoes
- 1 16-oz package frozen cauliflower rice (or 1 cup uncooked white rice)
- 3 cups chicken or beef broth* (see notes)
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (adjust to taste)
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp onion powder
- ½ tsp red pepper flakes (optional)
- Diced scallions/green onions for garnish
- 1 tbsp arrowroot powder (optional, for slurry)
- 2 tbsp water (to mix with arrowroot)
Instructions
Stovetop Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season shrimp with salt and pepper and cook 1–2 minutes per side until opaque. Remove and set aside.
- Sauté garlic, onion, and pepper for 3–4 minutes in the same pot.
- Add sausage and cook 3 more minutes.
- Stir in tomatoes, rice, appropriate amount of broth (see notes), and seasonings. Bring to a boil, then reduce heat and simmer about 15 minutes until rice is tender.
- Return shrimp to the pot, warm through, adjust seasoning, and serve topped with green onions.
Instant Pot Instructions
- Set Instant Pot to Sauté and heat olive oil. Sauté onion, pepper, and garlic for 2–3 minutes.
- Add sausage, diced tomatoes, broth (1 cup for cauliflower rice or 3 cups for regular rice), and spices. Lock lid and cook on High for 10 minutes.
- Mix arrowroot and water to make a slurry and set aside if you want a thicker soup.
- Quick-release pressure, select Sauté, bring to a boil, and add cauliflower rice (or regular rice) and uncooked shrimp.
- Cook 5–7 minutes for cauliflower rice or 10–12 minutes for regular rice until rice is tender and shrimp are cooked. Stir in slurry to thicken if desired, then serve garnished with green onions and hot sauce.
Notes
Broth amount: Adjust broth by cooking method and rice type. Instant Pot with cauliflower rice: 1 cup. Stovetop with cauliflower rice: 3 cups. Instant Pot with regular rice: 3 cups. Stovetop with regular rice: 5 cups.
Nutrition info is an estimate for one serving using cauliflower rice and kielbasa.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Flavors improve after resting.
Nutrition
Carbohydrates: 13 g |
Protein: 22 g |
Fat: 21 g
All nutrition facts are estimates and depend on exact ingredients used. For the most accurate values, weigh ingredients and calculate per serving.
This post was originally published on October 13, 2019 and updated on December 21, 2022 with new photos and copy.