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1 large onion, finely diced

2 green bell peppers, seeded and diced

1 cup thinly sliced celery

2 (14.5 ounce) cans fire-roasted, diced tomatoes (Sub: petite diced tomatoes)

Optional: ½ cup chicken broth (add if you have an 8 quart Instant Pot or you get a burn notice)

1 ¼ pounds boneless, skinless chicken breasts, cut into 1″ cubes (Sub: boneless, skinless chicken thighs)

12-14 ounces precooked, all-natural andouille sausage, thickly sliced (Sub: andouille chicken sausage)

1 tablespoon Cajun seasoning (Recommended: Tony Chachere’s Creole Seasoning)

1 tablespoon dried oregano, crushed in hand

1 teaspoon dried thyme, crushed in hand (if using ground thyme, use half the amount)

8 cups cooked brown rice (Sub: cooked long-grain white rice, quinoa, or cauliflower rice)

Hot sauce, optional for serving

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1. Into the Instant Pot, add the onion, bell peppers, celery, tomatoes, diced chicken, sliced sausage, Cajun seasoning, oregano, and thyme. Add in the broth if you have an 8 quart Instant Pot. (Do not add the rice.) Stir to combine.

2. Lock and seal the lid. Cook at high pressure for 7 minutes, then quick release the pressure*. (Note: It will take about 10-15 minutes for the IP to come to pressure before starting the cook cycle.)

3. Stir and ladle off some of the additional liquid, if you’d like. Serve the jambalaya mixture over rice. Top with hot sauce, if desired.

Make It a Freezer Meal

One of THE best qualities of the Instant Pot, in my humble opinion, is that you can cook frozen meals directly in it. That’s not the case with the slow cooker, according to the USDA! Seriously, don’t put frozen food in your crockpot. Here’s how we recommend freezing jambalaya for the Instant Pot…

How to Freeze For Later:

Add the veggies, tomatoes, broth, chicken, sausage, and seasonings to one or two gallon-sized freezer bags or round containers. Seal and freeze. (Tip: If using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen.)

How to Prepare From Frozen:

Set the Instant Pot to “Sauté.” Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Cook at high pressure for 17-22 minutes. (I usually start at the lower time recommendation. Check to make sure the chicken registers 165°F internally or is no longer pink inside. If it’s not done, cook at high pressure another 2 minutes and check again.) Serve warm over rice.