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!
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!
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Notes
Stove Top Instructions:
Sauté garlic, onions, and peppers for 2-3 minutes.
Add in sausage and sauté for an additional 3 minutes.
Add in tomatoes, broth, and seasoning.
Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Add in shrimp and cauliflower rice and cook for an additional 10 minutes until they are cooked through.
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!