This Instant Pot Jambalaya is packed full of bold Cajun flavors and healthy lean protein. If your family is anything like mine, this will become an instant favorite.
This is a great weeknight dinner recipe and perfect for meal prep. It freezes and reheats really well. If you haven’t joined club Instant Pot yet, I also have slow cooker Jambalaya directions here.
Where’s the recipe?
My readers have varying levels of comfort and experience in the kitchen. To better serve everyone, I include a lot of information in my posts to ensure everyone is successful.
There are cooking tips, diet information, and other helpful information below. If you prefer to skip this, please simply scroll to the bottom of the page where you will find the easy to print Instant Pot Jambalaya Recipe.
- Olive Oil: I prefer the Extra Virgin variety of any oil. This means it is a minimally processed oil and closest to its natural state.
- Chicken: I always keep boneless, skinless chicken breasts in my freezer. It’s a versatile protein, with very little fat.
- Onion: To save time I love to grab pre-chopped onions from the freezer section.
- Celery: Did you know celery was a member of the carrot family? The plant and its seeds provide an abundant source of vitamins, minerals, and antioxidants.
- Garlic: You can also use pre-minced garlic to save time. If you prefer to buy the bulb use a hand grater to cut your chopping time.
- Chicken Sausage: For this Jambalaya recipe I prefer an andouille chicken sausage instead of the traditional smoked sausage. I really love the simple ingredients in the Open Nature brand.
- Diced tomatoes: Canned diced tomatoes are a staple in every pantry, opt for the low-sodium variety.
- Thyme: A relative of oregano, thyme has a gentle flavor that blends well with almost everything.
- Oregano: Oregano is used worldwide. It’s popular in Italian, Mexican, and Mediterranean cooking. Oregano is a versatile herb spawning from the mint family.
- Basil: Basil adds a bright finish to this recipe. I love to use dried while cooking, and stir in some fresh when I add my shrimp.
- Red pepper: If you prefer more spice you can add even more red pepper. I love the heat it brings.
- Tabasco sauce: Any hot sauce will do, add more if you like it hot.
- Shrimp: If you can’t find raw, peeled, tail off shrimp in your freezer section head over to your grocer’s butcher counter. Often times they will have them there.
- Quinoa: I love using quinoa for the extra protein it provides, but if you’re a jambalaya purist, cooked brown rice works as well.
- Green onion: Green onions are completely optional in this recipe, but give a nice bite at the end that I really enjoy.
This Pressure Cooker Jambalaya is one of my healthy high protein recipes. I love how easy it is to make this healthy meal, and it’s one of our favorites for meal prep!
Quinoa Jambalaya is definitely a little different than traditional recipe, but we’re going for healthy and high protein here.
Time needed: 27 minutes.
- Heat your Instant Pot
Turn your pot to sauté and add olive oil.
- Sauté your chicken
Once your olive oil is hot, add chicken, onions, celery, and garlic. Cook 3-5 minutes until fragrant, and vegetables begin to soften.
- Add your sausage
Next, add your chicken sausage, diced tomatoes, and thyme, oregano, basil, red pepper, and tabasco sauce. Stir everything together.
- Pressure Cook
Close and lock the lid and turn the valve to sealing. Select Pressure Cook and set time for 5 minutes.
- Quick Release
After the cook time is complete, quick release the pressure and remove the lid.
- Add shrimp
Stir in the shrimp, then close the lid for two minutes to allow the shrimp to cook. Do not turn the Instant Pot back on, just let the steam in the pot do the cooking. Shrimp cooks very fast. It’s fully cooked when the flesh turns opaque with orange/pink tones. If they are still translucent, close the lid for another minute or until completely cooked.
Serve warm over cooked quinoa. Add some fresh basil and top with chopped green onions, and additional Tabasco as desired.
- Buy frozen chopped onions to save time.
- A small hand grater works great to mince cloves of garlic.
- We’re using precooked quinoa because the cook time for quinoa and the rest of the ingredients aren’t the same.
- If you’d rather use your favorite Cajun Seasoning in this recipe, replace all spices with 4 teaspoons of it.
- Bay leaves can be added to this recipe, just remember to remove them from the pot before serving!
- If you’re gluten free, be sure that your chicken sausage and quinoa are labeled as such.
- This recipe uses no chicken broth or water, the liquid in the diced tomatoes is enough for the pressure cooker.
Healthy Eating Plans
Weight Watchers Blue Plan Points- Each 2 ¼ cup serving is 7 Blue Plan Points.
Weight Watchers Purple Plan Points- Each 2 ¼ cup serving is 4 Purple Plan Points.
Weight Watchers Green Plan Points- Each 2 ¼ cup serving is 9 Green Plan Points.
21 Day Fix- For the entire recipe of 21 Day Fix Jambalaya you have 12 Red Containers, 6 Yellow Containers, 6 Green Containers, and 6 Teaspoons. Per serving (2 ¼ cup): 2 Red Containers, 1 Yellow Container, 1 Green Container, and 1 teaspoon.
*Chicken sausage isn’t found on the food list, so either leave it out and add extra chicken breast instead or if you choose to use it, I’d watch what you eat that day (be surer strict!) and flush with lots of water after.
2B Mindset- This would be a great 2B lunch with additional vegetables as a side.
More healthy high-protein Instant Pot recipes:
- Starbucks Egg Bites Recipe
- Crack Chicken without Cream Cheese
- Instant Pot Buffalo Chicken Bites
- Instant Pot Buffalo Chicken Dip
- Brown Rice and Quinoa (delicious in this recipe!)
Instant Pot Jambalaya | 21 Day Fix Jambalaya
- 2 tbsp olive oil
- 1 lb chicken breast boneless, skinless, cubed
- 1 ½ cups onion chopped
- 1 ½ cups celery chopped
- 4 cloves garlic
- 1 lb chicken sausage sliced
- 30 oz diced tomatoes low sodium, 2 15 oz cans
- 1 tsp thyme red pepper
- 1 tsp oregano
- 1 tsp basil
- 1 tsp crushed red peppers
- 1 lb shrimp raw, peeled, deveined, tail off
- 1 tsp tabasco sauce or preferred hot sauce
- 3 cups quinoa cooked
- 1 green onion diced
- Turn your Instant Pot on to Sauté and add olive oil.
- Once olive oil is hot, add chicken, onions, celery, and garlic. Cook 3-5 minutes until fragrant and vegetables begin to soften.
- Add your chicken sausage, diced tomatoes, thyme, oregano, basil, red pepper, and hot sauce. Stir everything together.
- Close and lock the lid and turn valve to sealing. Select Pressure Cook or Manual and set the time for 5 minutes.
- After cooking is complete, quick release the pressure and remove the lid.
- Stir in shrimp, then close the lid for two minutes to allow shrimp to cook. Do not turn the pressure cooker back on, just let the steam in the pot do the cooking. Shrimp cooks very fast, and you can tell it's cooked when the color turns from translucent to opaque with orange/pink tones.
- If your shrimp don't look done after two minutes, close the pot and allow another minute or two.
- Buy frozen chopped onions to save time.
- A small hand grater works wonderfully to mince cloves of garlic.
- Add salt and black pepper to your tastes before pressure cooking.