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Camellia Brand
InstaPot of Jambalaya with Camellia Brand's Jambalaya Seasoning Mix next to it

Instant Pot Creole Jambalaya

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  • 2 tablespoons oil, divided
  • 12 ounces Andouille or smoked sausage, sliced
  • 3 boneless, skinless chicken thighs
  • 1 onion, chopped (optional)
  • 1 red bell pepper, chopped (optional)
  • 1 package Camellia Brand Jambalaya Cajun Seasoning Mix
  • 1 (14.5-ounce) can diced tomatoes
  • 1 1/4 cups water
  • 8 ounces peeled and deveined shrimp
  • 1/2 cup chopped green onions
Total time:
42 minutes
Prep time:
10 minutes
Cook time:
32 minutes


  1. Press the Sauté button on the Instant Pot, and add 1 tablespoon oil to pot. Add sausage and cook until browned, about 5 minutes. Remove sausage and set aside.

  2. Add chicken thighs to pot and cook until browned on both sides, about 5 minutes. Remove chicken to a cutting board and cut into small chunks. Set aside.

  3. Add another tablespoon of oil to pot, and add onion and bell pepper if using, stirring and sautéing until onion is translucent. To prevent burning, be careful to deglaze the pan with a small amount of water, scraping any and all browned bits off the bottom of the pot.

  4. Press Cancel to turn off Sauté mode. Add tomatoes, water, and contents of the Jambalaya Cajun Seasoning Mix packet to the pot. Add reserved sausage and chicken, and stir well.

  5. Cover, twist to lock the lid, and turn the valve to Sealing. Press the Manual button, and set to 7 minutes at high pressure.

  6. When the timer beeps, carefully do a Quick Release, turning the valve to venting.

  7. Remove lid, add shrimp to pot and stir gently. Replace lid, and allow shrimp to cook in the residual heat for 10 minutes, or until shrimp are pink.

  8. Serve jambalaya topped with chopped green onions.