Slow Cooker Chicken Jambalaya Recipe

You catch the smell through the steam vent and suddenly you are starving. That deep spicy aroma sneaks out the valve hiss just as the float valve pops up. It’s hard not to get excited when the kitchen fills with those Cajun vibes.

Steam cues tell you the pressure cooker is doing its thing fast unlike a slow cooker that’s just sittin’ there all day. You notice the timer ticking down and you’re getting more and more ready for that bowl of jambalaya.

The mix of chicken, sausage, and shrimp plus all them veggies stewin’ together in just a fraction of the time makes your belly rumble like crazy. You gotta get this dish on your table, trust me it’s worth every hiss and bubble.

Why Your Cooker Beats Every Other Pot

• Pressure cooks way faster than slow cookers, get dinner done in less than half the time.
• That float valve and steam vents keeps your food juicy and tender.
• The broth depth adjusts perfectly so your jambalaya isn’t runny or dry.
• Quick release feature saves you time when you’re kinda hangry.
• Pressure cookers lock in flavors so every bite is rich and satisfying.

For tips on making savory dishes quickly, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe and Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for great options that save time without skimping on flavor.

What Goes Into the Pot Today

• 1 (28 ounce) can diced tomatoes with juice
• 1 pound skinless, boneless chicken breast halves, cubed
• 1 pound andouille sausage, sliced
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano, 2 teaspoons dried parsley, 2 teaspoons Cajun seasoning, 1 teaspoon cayenne pepper, ½ teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

These ingredients come together like a party in your pot. The chicken and sausage bring the heat while the veggies add body and crunch. Tomatoes with juice keep it saucy, not soupy.

That Cajun seasoning blend plus cayenne and thyme really wakes up your taste buds. Adding the shrimp at the end keeps it tender and juicy, no cooking it to death here.

How It All Comes Together Step by Step

1. Add diced tomatoes with juice, chicken, sliced sausage, onion, bell pepper, celery, and chicken broth right into your pressure cooker. Don't forget to spread it out nice and even.
2. Stir in dried oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. It’s okay if it looks a little messy cause it’s gonna taste great.
3. Lock the lid in place and make sure that float valve is down. Set your cooker to High Pressure for about 15 minutes. You gotta pay attention here so you get that valve hiss just right.
4. Once the timer’s up use quick release carefully to let the steam out fast. That steam cues you that your jambalaya is ready for the next step.
5. Open the lid and give everything a good stir to mix flavors and loosen the rice texture if it’s there. It’s okay if stuff looks a little saucy; that’s how it’s supposed to be.
6. Add the frozen cooked shrimp on top, close the lid but don’t pressure cook again. Just let it sit covered for 5 minutes. That’s the shrimp getting tender without overcookin’.
7. Check for seasoning and maybe give a sprinkle of salt or more Cajun spice if you like it spicy. You’re the boss in your kitchen.
8. Serve it hot. Spoon out that jambalaya with some crusty bread or just as is to soak up the broth.

Valve Hacks You Need to Know

• If you’re in a rush, quick release after cooking gets you from cooker to table fast, just be ready for that loud hiss and steam.
• Float valve pop-up means pressure’s built, so wait a minute before tryin’ to open the lid or you’ll get a face full of steam.
• If the broth depth seems low, add a couple tablespoons of broth before cooking so it doesn’t burn on the bottom.
• For a slower cook taste but faster time, use the low pressure setting and increase cooking time by a few minutes.

Learn more pressure cooker tips and delicious recipes like our Slow Cooker Pierogi Kielbasa Casserole Recipe or try our Cheesy Kielbasa Hashbrown Casserole for creative uses of your cooker.

The Flavor Experience Waiting for You

You sense the spices before anything even hits your lips. That smoky and spicy smell wraps around you like a warm hug after a long day. You’re already drooling just waitin’.

The chicken comes out juicy soft while that sausage adds a punch of smoky richness. The veggies keep the dish bright and fresh in the best way. You notice little pockets of broth clingin’ to every bite making it kinda perfect.

Last but not least the shrimp brings a sweet, tender pop right at the end that ties it all together. It’s a flavor party you won’t wanna miss and trust me you’ll be comin’ back for seconds.

How to Store This for Later

• Let the jambalaya cool down to room temp before you cover it up so condensation doesn’t make it watery.
• Store in airtight containers and keep in the fridge for up to 3 days. Just reheat gently to keep shrimp from gettin’ rubbery.
• Freeze leftovers in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge then reheat on low with a splash of broth if it seems dry.
• For quick grabs, portion out individual servings before freezing so you can just zap one when hunger hits.

The FAQ Section You Actually Need

• Can I use fresh shrimp instead of frozen? Yes! Toss fresh shrimp in at the end the same way and let it sit covered for 5 minutes to cook gently.
• What if I don’t have andouille sausage? You can substitute with smoked sausage or kielbasa for a similar smoky flavor.
• How spicy is this dish? It’s got a nice kick from cayenne and Cajun seasoning but you can dial it down or up by adjusting those spices.
• Can I add rice directly to the pressure cooker? This recipe skips rice but you can add pre-cooked rice after cooking if you want to make it heartier.
• What’s the best way to quick release the pressure? Use a long spoon or tongs to flip the valve open carefully so you don’t get burned by the steam.
• Can I prep the ingredients the night before? Totally, keep the chopped veggies and meat covered in fridge and dump everything in the pot when you’re ready.

For more pressure cooker meals, try our Slow Cooker Pierogi Kielbasa Casserole or the Cheesy Kielbasa Hashbrown Casserole Dump Meal to expand your quick meal options.

Colleen's Slow Cooker Jambalaya Pressure Cooker Remix

This pressure cooker jambalaya remix blends chicken, andouille sausage, shrimp and veggies in rich Cajun spices for a quick, hearty, and flavor-packed dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Soup

Cuisine Mexican

Servings 12 servings

Calories 325 kcal

Equipment

• 1 Pressure cooker Electric or stovetop

Ingredients

  

Main Ingredients

• 1 28 ounce can diced tomatoes with juice
• 1 pound skinless boneless chicken breast halves cubed
• 1 pound andouille sausage sliced
• 1 large onion chopped
• 1 large green bell pepper chopped
• 1 cup celery chopped
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 0.5 teaspoon dried thyme
• 1 pound frozen cooked shrimp tails removed

Instructions

 

Instructions

• Add diced tomatoes with juice, chicken, sliced sausage, onion, bell pepper, celery, and chicken broth into your pressure cooker and spread evenly.
• Stir in dried oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Lock lid and set to High Pressure for 15 minutes, then perform a quick release.
• Stir the mixture, add shrimp on top, close lid (no pressure), and let sit covered 5 minutes. Serve hot.

Notes

Store cooled leftovers in fridge for 3 days or freeze up to 3 months. Reheat gently with a bit of broth for best texture.