Can I use regular diced tomatoes?

Yes, regular diced tomatoes can replace the fire-roasted tomatoes. Fire-roasted tomatoes add a roasted note, while regular tomatoes keep the tomato component more straightforward. Use the tomatoes undrained, as directed, so their liquid remains part of the cooking mixture. Pour them over the rice rather than stirring the layers together before pressure cooking.

What rice should I use?

Use uncooked long-grain white rice for the stated Instant Pot method. Short-grain white rice is also listed as an option, and the author notes using jasmine rice. Brown rice may need additional time or a longer rest after cooking. Most importantly, press the rice down until it is fully submerged, then do not stir it.

Can I add shrimp to this jambalaya?

Yes, cooked medium shrimp may be added after the pressure-cooked jambalaya is finished. The shrimp warms for five minutes in the residual heat after the lid is immediately resealed on Warm. For the stovetop variation, raw peeled and deveined large shrimp goes in during the final five minutes. Avoid adding shrimp early, because it can become firm before the rice is tender.

Why is my rice still hard?

Rice can remain firm when it is not fully submerged in the cooking liquid before sealing the Instant Pot. The grains should sit beneath the stock and tomatoes, with the tomatoes layered on top rather than stirred in. If the rice is still not done, return the lid and use Warm for another 10 minutes. The article also says the cooker can be brought back to pressure for a couple more minutes.

Can I double this Instant Pot jambalaya?

The article says this recipe doubles easily, but its crowd-sized example was prepared on the stovetop rather than in the Instant Pot. A large skillet or pot gives the doubled batch room to cook and be stirred. Simmer the stovetop version for 25 to 30 minutes, stirring every five minutes or so. That regular stirring helps prevent the rice from catching on the bottom.

Instant Pot Jambalaya with Smoky Sausage, Chicken, and Fire-Roasted Tomatoes

By Isabella QuinnOct 5, 2026

Prep

10 min

Cook

5 min

Total

22 min

Servings

Level

Easy

Jump to recipe

Choose smoked kielbasa or andouille with a robust, smoky character; its browned edges give this Instant Pot jambalaya much of its depth. This one-pot chicken, sausage, rice, and tomato dinner has tender grains and a warmly seasoned, hearty finish.

The recipe starts with the celery, onion, and bell pepper trio, sautéed until golden and translucent before garlic, Cajun or Creole seasoning, salt, and Italian seasoning go in. Browned sausage and chicken add savory flavor, while chicken stock cooks the long-grain white rice beneath a layer of undrained diced tomatoes. Keeping the rice below the liquid helps it cook evenly under pressure.

Watch for the vegetables to turn golden and translucent, and for the sausage and chicken to brown on both sides before they return to the pot. The key pressure-cooking cue is rice fully pressed beneath the stock and tomatoes, not stirred through them. Rice that sits above the liquid may remain firm; if needed, reseal the cooker and leave it on Warm for 10 minutes.

Serve the jambalaya with chopped parsley if desired, alongside a crisp green salad, cornbread, popovers, or biscuits. The article notes that leftovers taste good refrigerated in an airtight container for up to one week or frozen for up to three months. Reheat gently on the stovetop over low heat or in the microwave.

Why you'll love this recipe

Smoked kielbasa or andouille brings deep flavor with just one main ingredient, and browning the slices gives the finished rice savory, caramelized notes.
Long-grain white rice cooks directly with chicken stock and tomatoes, so it absorbs the seasoned liquid rather than requiring a separate pot.
The celery, onion, and bell pepper base uses familiar produce, and sautéing it until golden builds flavor before pressure cooking begins.
Fire-roasted diced tomatoes offer a convenient pantry ingredient with extra roasted character, while regular diced tomatoes remain a stated alternative.
Chicken breasts and sausage provide two distinct textures, with browned meat returning to the cooker so its juices season the rice.
Optional cooked shrimp can be warmed in residual heat at the end, letting seafood join the dish without changing the main ingredient list.

Instructions

Press Sauté to preheat the Instant Pot insert.

When HOT is displayed, add the olive oil.

Sauté the onion, bell pepper, and celery, stirring occasionally, for about 4-5 minutes until golden and translucent; add a small teaspoon of butter or dab of oil if needed.

While the vegetables caramelize, heat a separate skillet over medium-high heat and add a couple teaspoons of olive oil.

Add the sausage and brown both sides, about 2 minutes per side; remove it to a plate.

Add the chicken and brown both sides, about 2 minutes per side; remove it to a plate.

Add the garlic, Cajun or Creole seasoning, sea salt, and Italian seasoning to the onion mixture in the Instant Pot and stir until fragrant.

Pour in the chicken stock, scraping the bottom of the pot to release any browned bits.

Press Cancel on the panel to turn off the Instant Pot.

Add the browned chicken and sausage back to the Instant Pot.

Pour the uncooked white rice evenly over the meat.

Pour the undrained diced tomatoes evenly over the rice and gently press them down to cover the rice.

Secure the lid with the steam vent locked, then pressure cook on high for 5-6 minutes at sea level or 6-8 minutes at altitude.

Carefully perform a quick release.

Remove the lid, stir gently, and serve with chopped parsley if desired.

If the rice is not quite done, replace the lid and leave the Instant Pot on Warm for another 10 minutes.

If adding shrimp, add 12 oz cooked medium shrimp, immediately reseal the lid, and warm for 5 minutes in the residual heat on Warm.

FAQ

Smoked kielbasa or andouille is the recipe's primary choice. Look for sausage with a pronounced smoky flavor, since it carries much of the dish's savory character. The article also mentions chorizo, Polish sausage, and quality beef hot dogs as possibilities. Slice the sausage into quarter-inch pieces so it browns quickly and distributes through the rice.

Instant Pot Jambalaya with Smoky Sausage, Chicken, and Fire-Roasted Tomatoes

1 / 6

Dinner Chicken American Quick Meals One Pot

Instant Pot Jambalaya with Smoky Sausage, Chicken, and Fire-Roasted Tomatoes

Name: Instant Pot Jambalaya with Smoky Sausage, Chicken, and Fire-Roasted Tomatoes
Prep time: 10 min
Cook time: 5 min
Total time: 22 min
Yield: 6 servings
Ingredients: 2 tsp extra-virgin olive oil (2-4 teaspoons; a little butter may be substituted for some oil); 1 lb smoked kielbasa or andouille sausage (or 12 oz package; cut into 1/4-inch slices); 2 boneless, skinless chicken breasts (cut into bite-size pieces); 1 medium yellow or sweet onion (chopped); 1 red bell pepper (seeded and chopped; other colors or a small jar of roasted red peppers may be substituted); 2 ribs celery (chopped); 3 cloves garlic (minced); 1 tsp Cajun or Creole seasoning (1-2 teaspoons; Garam Masala or additional Italian seasoning may be used); 0.5 tsp kosher sea salt (1/2-1 teaspoon); 2 tsp Italian seasoning; 2 cups chicken stock or broth (regular or low-sodium); 1.5 cups uncooked long-grain white rice (short-grain white rice may be substituted); 14.5 oz fire-roasted or regular diced tomatoes (1 can, undrained)

By Isabella QuinnOct 5, 2026

Prep

10 min

Cook

5 min

Total

22 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Smoked kielbasa or andouille brings deep flavor with just one main ingredient, and browning the slices gives the finished rice savory, caramelized notes.
Long-grain white rice cooks directly with chicken stock and tomatoes, so it absorbs the seasoned liquid rather than requiring a separate pot.
The celery, onion, and bell pepper base uses familiar produce, and sautéing it until golden builds flavor before pressure cooking begins.
Fire-roasted diced tomatoes offer a convenient pantry ingredient with extra roasted character, while regular diced tomatoes remain a stated alternative.
Chicken breasts and sausage provide two distinct textures, with browned meat returning to the cooker so its juices season the rice.
Optional cooked shrimp can be warmed in residual heat at the end, letting seafood join the dish without changing the main ingredient list.

Ingredients

Servings6

•2 tsp extra-virgin olive oil (2-4 teaspoons; a little butter may be substituted for some oil)
•1 lb smoked kielbasa or andouille sausage (or 12 oz package; cut into 1/4-inch slices)
•2 boneless, skinless chicken breasts (cut into bite-size pieces)
•1 medium yellow or sweet onion (chopped)
•1 red bell pepper (seeded and chopped; other colors or a small jar of roasted red peppers may be substituted)
•2 ribs celery (chopped)
•3 cloves garlic (minced)
•1 tsp Cajun or Creole seasoning (1-2 teaspoons; Garam Masala or additional Italian seasoning may be used)
•0.5 tsp kosher sea salt (1/2-1 teaspoon)
•2 tsp Italian seasoning
•2 cups chicken stock or broth (regular or low-sodium)
•1.5 cups uncooked long-grain white rice (short-grain white rice may be substituted)
•14.5 oz fire-roasted or regular diced tomatoes (1 can, undrained)

Instructions

1
Press Sauté to preheat the Instant Pot insert.
2
When HOT is displayed, add the olive oil.
3
Sauté the onion, bell pepper, and celery, stirring occasionally, for about 4-5 minutes until golden and translucent; add a small teaspoon of butter or dab of oil if needed.
4
While the vegetables caramelize, heat a separate skillet over medium-high heat and add a couple teaspoons of olive oil.
5
Add the sausage and brown both sides, about 2 minutes per side; remove it to a plate.
6
Add the chicken and brown both sides, about 2 minutes per side; remove it to a plate.
7
Add the garlic, Cajun or Creole seasoning, sea salt, and Italian seasoning to the onion mixture in the Instant Pot and stir until fragrant.
8
Pour in the chicken stock, scraping the bottom of the pot to release any browned bits.
9
Press Cancel on the panel to turn off the Instant Pot.
10
Add the browned chicken and sausage back to the Instant Pot.
11
Pour the uncooked white rice evenly over the meat.
12
Pour the undrained diced tomatoes evenly over the rice and gently press them down to cover the rice.
13
Secure the lid with the steam vent locked, then pressure cook on high for 5-6 minutes at sea level or 6-8 minutes at altitude.
14
Carefully perform a quick release.
15
Remove the lid, stir gently, and serve with chopped parsley if desired.
16
If the rice is not quite done, replace the lid and leave the Instant Pot on Warm for another 10 minutes.
17
If adding shrimp, add 12 oz cooked medium shrimp, immediately reseal the lid, and warm for 5 minutes in the residual heat on Warm.