Instant Pot Jambalaya
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Creole-style jambalaya with shrimp, sausage, rice, and vegetables cooked together in an Instant Pot. Seasoned with smoked paprika, cayenne, and other warm spices, it's ready in under 30 minutes. Perfect for a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon light brown sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt (or more to taste)
- 1/8 teaspoon ground pepper
- 1 lb. cooked large shrimp (tail on)
- 10 oz. fully cooked andouille sausage (sliced)
- 2.5 tablespoons olive oil (divided)
- 1/2 large white onion (minced)
- 5 cloves garlic (smashed and minced)
- 1 cup long-grain white rice
- 1 large red bell pepper (diced)
- 1 large green bell pepper (diced)
- 1 15-oz. can diced tomatoes
- 1.5 cups chicken broth
At a glance
PER SERVING · TIME 23M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 1030mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 277mg
- Calcium
- 85mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1030MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.