Easy Instant Pot Jambalaya Soup

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

4.77 from 47 votes

Easy Instant Pot Jambalaya Soup

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!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Servings: servings

Author: Mary Smith

Equipment

Ingredients

1 tbsp olive oil
1 lb shrimp thawed if previously frozen
1 12 oz package smoked sausage sliced into ¼-1/2 inch pieces. (can sub kielbasa - look for sugar free if doing Whole30)
1 medium onion diced
2 cloves garlic minced
1 green bell pepper seeded and diced
1 14.5 oz can diced tomatoes
1 16 oz package frozen cauliflower rice can sub 1 cup regular uncooked white rice
3 cups chicken or beef broth *See notes for broth amounts depending on what cooking method & type of rice you use
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

Instructions

Stovetop Instructions

Heat the olive oil in a large pot over medium high heat.
Add the shrimp and sprinkle with salt and pepper. Cook for 1-2 minutes each side until cooked through and no longer opaque. Remove and set aside.
To the same pot, add garlic, onions, and peppers and saute for 3-4 minutes.
Add in sausage and stir for an additional 3 minutes.
Add in tomatoes, rice, 3 cups broth for cauliflower rice or 5 cups broth for regular white rice, and seasoning.
Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally, until rice is cooked through.
Add the shrimp back into the pot. The arrowroot slurry is not needed for the stovetop version. Add salt and pepper to taste.
Serve warm topped with green onions.

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 the sausage slices, diced tomatoes, 1 cup broth if using cauliflower rice and 3 cups broth for regular rice, and spices. Lock the lid in the sealing position and cook on manual high pressure for 10 minutes.
Mix arrowroot powder + water to create a slurry and set aside. This will help to thicken the soup a bit.
When it's done cooking, quick release the pressure. Hit "cancel/keep warm", then turn to "saute" mode.
Bring to a boil, then add in the frozen cauliflower rice or regular rice and uncooked shrimp. Cook for 5-7 minutes for cauliflower rice or 10-12 minutes for regular rice, until the rice is tender and the shrimp is cooked through. Add in slurry and stir to thicken. Serve your jambalaya soup topped with hot sauce and green onions. Enjoy!

Video

Notes

Broth amount: The amount of chicken broth you use will depend on your cooking method and what type of rice you use, since regular rice absorbs a lot more liquid.

For cauliflower rice in the Instant Pot: 1 cup broth

For cauliflower rice on the stove top: 3 cups broth

For regular rice in the Instant Pot: 3 cups broth

For regular rice on the stovetop: 5 cups broth

Nutrition info is for 1 serving (⅙ of the total recipe) using cauliflower rice and kielbasa.

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