This shortcut Instant Pot Chicken and Sausage Jambalaya is only 5 ingredients and bursting with flavor! Try this Cajun one-dish meal for New Years Day or on a cold winter's night with cornbread and a tall glass of sweet tea. A Gluten-Free Meal.
This post is sponsored by my friends at Dixie Lily.
One-dish dinners are my favorite meals to make during a busy week. Everything I want to serve my family -rice, chicken, sausage, and beans- is cooked in one pot making clean up a breeze. In this shortcut jambalaya recipe, it's all made in the Instant Pot on the pressure cooker setting.
Jambalaya is simple enough for a weeknight meal but its also special enough for New Years Eve or New Years Day. Trade out the red beans with black eyed peas.... just for good luck. And after a year like 2020, I'm all for a little good luck in 2021. To make it extra special, add shrimp.
No matter what day you make this Chicken and Sausage Jambalaya, you will want to make it with Dixie Lily's Jambalaya Rice Mix. That's the shortcut.
Not only does it contain parboiled rice (never sticky and cooks in less time), it is chock full of flavor including red and green bell peppers.
What is Dixie Lily?
Dixie Lily is a Southern company, now based in Saraland, Alabama. Their beans, rices, and grits (yay for grits!) are sown, grown, and packaged here in the USA. China Doll Rice and Beans, Inc. owns Dixie Lily but don't let the name fool you.
The company has nothing to do with China, the country! China Doll was the winning name of a contest in the 1950's to name the Rice Sales Company, founded in Mobile, Alabama.
What you will need to make Instant Pot Chicken and Sausage Jambalaya
- Smoked sausage (I use Conecuh)
- Chicken broth or water
- Dixie Lily Jambalaya Rice Mix
- Canned red beans or kidney beans (or 1 1/2 cups cooked (dried) red beans)
- 2 chicken breasts
- Chopped green onions (optional)
- Cook sausage in the Instant Pot insert pot on SAUTE mode. (Set aside)
- Sear the chicken breasts in the sausage drippings in the insert pot.
- Deglaze the drippings in the pot with the chicken broth and water.
- Cook all the ingredients (except sausage and green onions) on RICE mode (It sets the time for you); then Natural Release 10 minutes. Or, PRESSURE COOK mode 3 minutes; Natural Release 10 minutes.
- Quick Release if any pressure if remaining. Fluff the rice and coarsely shred the chicken with two forks.
- Add the cooked sausage back to the rice mixture if you held it out. (I usually microwave it 30 seconds first.)
- Sprinkle with sliced green onions. (Optional)
Can I add shrimp to this jambalaya?
Yes. There are two options to add shrimp to this jambalaya.
I recommend cooking raw, peeled (deveined is optional) shrimp in 1 tablespoon olive oil in the Instant Pot on SAUTE mode before cooking the sausage. You are already searing the chicken breasts in the sausage drippings and the drippings will get very dark.
Just remove the shrimp from the insert pot when they are no longer pink and have curled into a circle. Add the shrimp back to the rice mixture with the cooked sausage so they do not overcook.
The second option is to add thawed, cooked shrimp at the end with the cooked sausage. Be sure to heat it up, first. If you add cold shrimp to the pot of hot jambalaya, it may not be hot enough to heat the shrimp until hot.
You might turn the SAUTE mode back on but she careful not to overcook the rice and stir often so the rice doesn't stick to the bottom.
Can I use black eyed peas instead of red beans?
Yes. Black eyed peas are perfect to substitute for red beans, especially if you plan to make this for New Years Day.
Can I make this jambalaya on the stovetop?
Yes. If you don't have a pressure cooker or Instant Pot, it's easy to make in a large pot on the stovetop. Detailed instructions are in the NOTES of the printable recipe. Scroll to for the complete recipe.
Where can I buy Dixie Lily Jambalaya Rice Mix?
Here is a list of the retail stores where Dixie Lily and China Doll products are sold. You can also purchase the Jambalaya Rice Mix directly from the Dixie Lily website. One 26-ounce container of rice mix will make two recipes of my Instant Pot Chicken and Sausage Jambalaya.
Follow me on Facebook, Instagram, Pinterest and YouTube. Be social and share, y'all! Don't forget to sign up with your email so you don’t miss a single post on my Southern shortcut recipes!
How can I make this recipe without the rice mix?
If you can't find the Dixie Lily rice mix it is possible to make a similar version without it but it will not be quite as flavorful.
- Use 2 cups long-grain white rice or even better, parboiled white rice.
- Add 1 tablespoon Cajun or Creole seasoning plus 1 teaspoon optional paprika.
- Sautee 1/2 cup chopped onion and 1/2 cup chopped bell pepper in the sausage drippings.
If you make this recipe I'd love to see it! Tag me on social media with #gritsandgouda or @gritsandgouda. Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to give the recipe a rating of 5 stars if you love it!
Pin For Later
Other Instant Pot recipes you will love
- Instant Pot Bone-In Pepper Jelly Ham
- Instant Pot Corned Beef and Reuben Sandwiches
- Instant Pot Chicken Bacon Ranch Alfredo
- Instant Pot Teriyaki Chicken Thighs
- Instant Pot Bone-In Turkey Breast and Gravy
Instant Pot Chicken and Sausage Jambalaya
- 1 12 to 16-ounce package smoked sausage (I use Conecuh), sliced
- 1 14.5 ounce can chicken broth (reduce sodium or regular) + 1/2 cup water OR all water (Add 1/2 teaspoon salt if using all water) (1 can chicken broth = 1 3/4 cups)
- 2 cups Dixie Lily Jambalaya Rice Mix
- 1 15-ounce can red beans or kidney beans, drained
- 2 medium-size boneless, skinless chicken breasts (about 1 pound total)
- Sliced green onions optional
- Cook sliced sausage in a 6 or 8 quart Instant Pot on SAUTE (Medium heat) for 5 to 6 minutes or until browned on all sides, stirring often. No need to grease the insert pot first.
- You can remove the sausage and set it aside to stir in later if you like the sausage to have a more crispy edge when serving. Or, leave the sausage in to cook with the rice. Don’t drain the drippings unless more than 2 tablespoons remain.
- Cut the chicken breasts in half. This will help them cook faster under pressure. Place them in the hot sausage drippings. Cook them 3 minutes on one side, then 1 minute on the other side. You are just cooking them long enough to sear them...not cook them until done.
- Add the chicken broth and water. (It's fine to use all chicken broth if you make your own or have a 32-oz carton in your pantry.) Using a wooden spoon, scrape the bottom of the pot to loosen browned bits of sausage drippings-this adds flavor!
- Stir in rice mixture and drained beans.
- Place the lid on the Instant Pot and seal. Press the RICE button and START. Then, after rice mixture cooks and you hear the beep, let it Natural Release 10 minutes before Quick Release if there is any pressure remaining. (OR, cook on PRESSURE COOK for 3 minutes, Natural Release for 10 minutes, then Quick Release.)
- Fluff the jambalaya with a spoon and coarsely shred the chicken with two forks.
- Reheat the sausage in the microwave if it was set aside and not added to the rice mixture. Add the cooked sausage to the pot.
- Transfer jambalaya to a serving bowl or casserole dish. Sprinkle with green onions, if you like.
Leave a Reply