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.
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). 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!
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!
Instant Pot Jambalaya Soup
Equipment
- Instant Pot
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
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!
Notes
Ok, let’s get cookin’!
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This looks amazing! Do you have a guestimate for how many servings this would make?
It makes 4-6 servings! 🙂
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 🙂