Instant Pot Jambalaya Soup {Whole30, Paleo}
This hearty Instant Pot Jambalaya Soup is quick, easy, and jam-packed with shrimp, smoked sausage, and Creole flavors! It comes together in just 20 minutes, and also makes amazing leftovers.
I’ll be completely honest – I had this idea to make Jambalaya in the Instant Pot, but when I tested the recipe, it came out super SOUPY. Then I thought…wait a minute…is Jambalaya Soup a thing? Because it should be. We ate the entire thing in 24 hours – this is SO good, you guys!! If you like my Shrimp & “Grits”, you will love this soup. It’s packed with homemade Creole seasoning, smoked sausage (you can also sub Kielbasa), and tender shrimp. I used cauliflower rice instead of regular rice to keep this Whole30, Paleo, and Keto.
What You Need to Make This Whole30 Instant Pot Jambalaya Soup
- Shrimp- I like to get frozen shrimp that comes 21-25 per bag. They are fairly large, but you can really use any size shrimp you want (as long as it comes in a 1 lb bag).
- Smoked sausage – I always look for sugar free smoked sausage (Pederson’s Farms is great) or Kielbasa, which I can usually find at Wegman’s, Sprouts, Harris Teeter, and many other stores!
- Diced tomatoes
- Green bell pepper
- Onion
- minced garlic
- frozen cauliflower rice
- Chicken or beef broth
- Arrowroot powder – This is a paleo alternative to corn starch!
How to Make This Instant Pot Jambalaya Soup
Turn Instant Pot to “saute” mode. Heat olive oil for 1 minute. Add in onions, peppers, and garlic and stir for 2-3 minutes until fragrant and beginning to soften.
Add in sliced sausage, diced tomatoes, broth, and spices. Lock lid and cook on manual high pressure for 10 minutes.
Mix arrowroot powder + water to create a slurry. This will help to thicken the soup a bit.
Manually release the pressure. Hit “cancel/keep warm”, then turn to “saute” mode. Bring to a boil, then add in the frozen cauliflower rice and thawed shrimp. Cook for 5-7 minutes until the shrimp is pink and cooked through and the cauliflower rice is tender. Add in slurry and stir to thicken. Serve topped with hot sauce and green onions. Enjoy!
What If I Don’t Have an Instant Pot?
I will include stove top directions below just in case you haven’t jumped on the Instant Pot train quite yet!
Looking for some other hearty soups to enjoy this fall? Check out my Pumpkin Turkey Chili, Instant Pot Zuppa Toscana, or Slow Cooker Tortilla Chicken Chili!
Ok, let’s get cookin’!
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Instant Pot Jambalaya Soup
Ingredients
- 1 tbsp olive oil
- 1 lb shrimp, thawed if previously frozen
- 1 12 oz package smoked sausage, sliced into 1/4-1/2 inch pieces. (can sub kielbasa - look for sugar free if doing Whole30)
- 1 14.5 oz can diced tomatoes
- 1 green bell pepper, seeded and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 16 oz package frozen cauliflower rice
- 1 cup chicken or beef broth
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper, add more for more heat!
- 1 tsp oregano
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes, reduce for less heat
- diced scallions/green onions, for garnish
- 1 tbsp arrowroot powder
- 2 tbsp water
Equipment
- Instant Pot
Instructions
- Turn Instant Pot to "saute" mode. Heat olive oil for 1 minute. Add in onions, peppers, and garlic and stir for 2-3 minutes until fragrant and beginning to soften.
- Add in sliced sausage, diced tomatoes, broth, and spices. Lock lid and cook on manual high pressure for 10 minutes.
- Mix arrowroot powder + water to create a slurry. This will help to thicken the soup a bit.
- Manually release the pressure. Hit "cancel/keep warm", then turn to "saute" mode. Bring to a boil, then add in the frozen cauliflower rice and thawed shrimp. Cook for 5-7 minutes until the shrimp is pink and cooked through and the cauliflower rice is tender. Add in slurry and stir to thicken. Serve topped with hot sauce and green onions. Enjoy!
37 Comments on “Instant Pot Jambalaya Soup {Whole30, Paleo}”
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This looks amazing! Do you have a guestimate for how many servings this would make?
It makes 4-6 servings! 🙂
I made this tonight it was super easy and delicious! Will continue to make this soup for sure! Thank you!!
I am so glad to hear that! Thank you Mayra!
Just made this tonight and it is truly very yummy! I stuck with the original amount of suggested cayenne and the heat was still great, I plan to make this again.
I accidentally bought frozen shrimp that are raw not precooked. Do I need cook them separately or up the cook time ? Or follow recipe as stated ?
Hi Amy! This recipe calls for raw peeled & deveined shrimp, not pre-cooked. So you should just follow the recipe exactly as it’s written. Enjoy!
Could I sub the shrimp for bay scallops? I have a bag of frozen bay scallops and just don’t know what to do with them LOL. I’m all about shrimp, but wasn’t sure.
You could certainly try! I am not sure about the cooking time but let me know if it works
I’m not whole 30 and would like to use rice. Should I put in the IP raw or cooked?
I would add cooked rice at the end since I haven’t tested out the cooking time using it raw!
Made this the other night amazing.. was planning on having it the next day but we eat everything the same day. I didn’t use cauliflower subbed with Rice.
Where can I find nutritional information for your recipes?
Hi Kim, unfortunately I don’t have tracking capabilities for nutritional info on my site (yet), hopefully that changes soon!
I would love nutritional info as well please!!
This is the second time I have made this. It’s even better this time since I knew what to except. I also knew we would eat a lot and doubled the batch. Highly recommend!!
Thanks, Porschea!
This tasted amazing! Thanks for posting the recipe!
So glad you enjoyed it, Priyanka!
Oh wow! this is delicious and really easy to make. I have a huge suggestion (double the recipe) it goes really fast! My husband and bff loved it. Thank you Mary for yet another wonderful recipe 🙂
You’re so welcome! Thank you 🙂
Can you use regular white rice instead of cauliflower rice for this recipe? Thank you!
Yes it would just need to be pre-cooked!
Hi Mary,
Have you tried freezing this? If so, how well does it hold up after being thawed out?
I’m looking forward to trying this recipe tonight! 🙂
Thanks!
Hi Krissi, I have not personally tried freezing it but I think it should work! Enjoy!
I was wonder can you add tomatoes soup? An add chicken bites?
I was wondering if I can use tomatoes soup and add chicken bites
Delicious! And really easy. I used the frozen seafood mix from Trader Joe’s and I omitted the cauliflower rice and served this over cooked white rice. It turned out perfectly.
So good I used mild diced tomatoes to give it a little bit more of a kick. It came out so good!!!
Subbed cayenne powder for chili powder and used beef broth and cauliflower rice! Great recipe, more like soup and less like traditional jambalaya but our family liked it! Caution if you buy spicy sausage, it’ll make it extra spicy and you probably don’t need the cayenne!
Thanks Morgan! This is a jambalaya soup recipe – not regular jambalaya – so it’s supposed to be soupy 🙂 haha – There is a regular version in my cookbook! I appreciate you taking the time to leave a review!
This was so good! I followed the recipe as written, except I didn’t have raw shrimp, and just thawed the cooked shrimp I had and pull the tails off. I’m following a low carb meal plan right now and this met my parameters!!!! I plan to dig into the rest of your blog. Thank you for sharing! My 14 and 13 year olds also enjoyed it!
This is absolutely amazing! We made it tonight in the instant pot and everyone devoured it! Thank you fir another great recipe!
One of my favorite recipes even before starting Paleo! So happy I can have a favorite for dinner!
Helllo! What are the nutritional facts for this soup? I’m planning on making it tonight 😊
Hi Theresa! I am working through all of my old recipes and adding the nutrition facts. I will do this one now! 🙂 Enjoy!