This hearty Instant Pot Jambalaya recipe is quick, easy, and delicious. Packed with sausage and shrimp, and homemade Creole seasoning, this mouth-watering soup is pressure cooked and ready in just 20 minutes. It even makes amazing leftovers, if you have any!

two white bowls of jambalaya topped with scallions

What Makes This Recipe Great

I am all about soup this time of year. I had this idea to make Instant Pot Jambalaya 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, and now Instant Pot jambalaya soup is a staple in my house!

If you like my Shrimp & “Grits”, you will love this jambalaya 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. A 20-minute recipe that tastes like it took all day!

Ingredient Notes

recipe ingredients in nesting bowls and labeled

Shrimp: I like to get frozen shrimp that comes 21-25 per bag. They are fairly large, but you can really use any size of shrimp you want (as long as it comes in a 1 lb bag).

Smoked Sausage: I always look for sugar-free smoked andouille sausage (Pederson’s Farms is great) or Kielbasa, which I can usually find at Wegman’s, Sprouts, Harris Teeter, and many other stores!

Veggies: Diced tomatoes, green bell pepper, onion, and minced garlic.

Frozen Cauliflower Rice: I use this instead of white rice. Feel free to substitute regular white rice if you prefer.

Chicken Broth: You can use chicken stock, bone broth, or even beef broth for this recipe.

Arrowroot powder: This is a paleo alternative to corn starch!

Homemade Creole Seasoning: Garlic powder, paprika, salt, black pepper, cayenne pepper, oregano, dried thyme, onion powder, and red pepper flakes.

Creole vs. Cajun Seasoning

While these spices resemble each other quite a bit, there are some key differences in the creole vs. cajun seasoning debate.

Creole Seasoning: Features more herbs like oregano, thyme, and paprika.

Cajun Seasoning: Features more peppers like black, cayenne, and white.

My homemade seasoning is sort of a blend of both but leans into the Creole category more. Either way, it’s delicious!

Step-by-Step Instructions

numbered step by step photos showing how to make instant pot jambalaya
additional step by step instruction photos
  1. 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.
  2. Add in the sausage slices, diced tomatoes, broth, and spices. Lock the lid in the sealing position and cook on manual high pressure for 10 minutes.
  3. Mix arrowroot powder + water to create a slurry. This will help to thicken the soup a bit.
  4. Quick release the pressure. Hit “cancel/keep warm”, then turn to “saute” mode.
  5. Bring to a boil, then add in the frozen cauliflower rice and thawed shrimp.
  6. Cook for 5-7 minutes until the shrimp is pink and cooked through and the cauliflower rice is tender. Scrape any browned bits from the bottom. Add in slurry and stir to thicken.
  7. Serve your jambalaya soup topped with hot sauce and green onions. Enjoy!
an instant pot filled with shrimp, broth, sausage, and veggies

Mary’s Tips & Tricks

Stove Top Instructions

  1. Sauté garlic, onions, and peppers for 2-3 minutes.
  2. Add in sausage and sauté for an additional 3 minutes.
  3. Add in tomatoes, broth, and seasoning.
  4. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  5. Add in shrimp and cauliflower rice and cook for an additional 10 minutes until they are cooked through.
  6. Serve warm with green onions.

Spice Level: If you prefer more spice, add more cayenne pepper and red pepper flakes. If you want your jambalaya soup milder, use less.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftovers taste even better the next day because the flavors have a chance to meld together. Yum!

and overhead shot of two bowls of jambalaya soup topped with green onions

Recipe FAQs

How is jambalaya different than gumbo?

Jambalaya is a stew cooked with rice inside, whereas gumbo is a stew served over rice, separately.

Should jambalaya be thick or soupy?

Traditional jambalaya is a thick stew. However, this Instant Pot Jambalaya recipe features all the same flavors, but with a twist, making it jambalaya soup.

What makes this Creole jambalaya?

The tomatoes! Also called “red jambalaya” the use of tomatoes is what separates it from cajun jambalaya.

Related Recipes

Pumpkin Turkey Chili

Instant Pot Zuppa Toscana

Slow Cooker Tortilla Chicken Chili

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Instant Pot Jambalaya Soup in a bowl with a spoon topped with green onions
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Easy Instant Pot Jambalaya Soup

Yield: 4 people
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
This hearty Instant Pot Jambalaya recipe is quick, easy, and delicious. Packed with sausage and shrimp, and homemade Creole seasoning, this mouth-watering soup is pressure cooked and ready in just 20 minutes. It even makes amazing leftovers, if you have any!
4.76 from 41 votes
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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
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper, add more for more heat!
  • 1 tsp oregano
  • ½ tsp dried thyme
  • ½ tsp onion powder
  • ½ tsp red pepper flakes, reduce for less heat
  • diced scallions/green onions, for garnish
  • 1 tbsp arrowroot powder
  • 2 tbsp water

Equipment

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!

Video

Notes

Stove Top Instructions:
  1. Sauté garlic, onions, and peppers for 2-3 minutes.
  2. Add in sausage and sauté for an additional 3 minutes.
  3. Add in tomatoes, broth, and seasoning.
  4. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  5. Add in shrimp and cauliflower rice and cook for an additional 10 minutes until they are cooked through.
  6. Serve warm with green onions.
Spice Level: If you prefer more spice, add more cayenne pepper and red pepper flakes. If you want your jambalaya soup milder, use less.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftovers taste even better the next day because the flavors have a chance to meld together. Yum!

Nutrition

Calories: 477kcal, Carbohydrates: 11g, Protein: 37g, Fat: 5g, Saturated Fat: 10g, Cholesterol: 347mg, Sodium: 2403mg, Potassium: 230mg, Fiber: 1g, Sugar: 4g, Vitamin A: 256IU, Vitamin C: 36mg, Calcium: 188mg, Iron: 3mg
Course: Dinner
Cuisine: American
Calories: 477
Author: Mary Smith

This post was originally published on October 13, 2019 and updated on December 21, 2022 with new photos and copy.