Instant Pot Jambalaya Soup

Jambalaya is a classic dish that originated in Southern Louisiana in the 18th century. There are many variations but in most Jambalayas you will find rice, a protein, seasoning, vegetables and spices.

Many ask…. What is difference between gumbo and jambalaya?

The main difference between these two dishes is the way rice is incorporated into the dishes. Gumbo is a soup or stew that is usually served over rice. Jambalaya is made with rice that is cooked as an ingredient into the actual dish.

What is the difference between Jambalaya and Jambalaya soup?

The difference is that we are adding broth. In this recipe, we are using chicken broth. I prefer a thick soup so this Jambalaya soup is a little bit thicker. If you’d like a more watery soup, add more broth and a little less rice. But in reality, I know you are going to love it no matter which way you go.

Check out my other soups and Stews!

Caribbean Beef and Veggies Soup
Latin Pumpkin Soup
Super Easy Tortilla Soup
Quick and Easy Chicken Noodle Soup
Dominican Mondongo (Tripe Stew)
Fish Chowder

Instant Pot Jambalaya Soup

This Instant Pot Jambalaya soup can be made with shrimp, Andouille sausage, chicken or all three! So hearty it is bound to impress!

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Course: dinner, lunch, Main Course, Soup

Cuisine: American, French, Southern recipes

Keyword: 10 minute mexican cheese dip, Andouille sausage, asopao, best american soup, best southern recipes, best southern soups, Instant pot jambalaya, Instant pot jambalaya soup, jambalaya recipe, jambalaya soup with shrimp and andouille sausage, louisiana jambalaya, louisiana jambalaya soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 6 Servings

Equipment

• Instant Pot

Ingredients

• 6 oz smoked andouille sausage cut in thin rounds
• 4 cups chicken broth
• 2 10 oz cans diced tomatoes with green chiles I used Rotel
• 1/2 cup yellow onion chopped
• 1/2 cup celery chopped
• 3 tsp tomato paste
• 1 tbsp Creole seasoning
• 1/2 tsp salt
• 2 tsp garlic minced
• 2/3 cup white rice
• 1 lb large shrimp cleaned and deveined, tail off
• 1/4 cup corn kernels I used white canned corn, drained
• 1/4 cup parsley chopped for garnish

Instructions

• Start by prepping your ingredients.
• Set your Instant Pot to "Sauté" and heat for a couple of minutes. I like to put the lid on while having venting knob open.
• Add the sausage and brown, while frequently stirring, for about 5 minutes.
• Add chicken stock, canned tomatoes, onions, celery, tomato paste, Creole seasoning, salt, garlic and rice. Stir very well.
• Place lid on and cook on manual, high pressure, seal valve. Time for 23 minutes.
• After 23 minutes are up, open valve carefully and allow the pressure to release. I recommend using cooking gloves, a towel or a utensil.
• Once pressure is released, carefully open the lid.
• Add the corn and stir in well.
• Add the shrimp and stir in. Cook for about 4 minutes, uncovered. The soup will cook the shrimp through and turn it opaque.

  Tip: I like to bury the shrimp after stirring it in to make sure I have even cooking on them.
• Once done, serve your soup and top with chopped parsley to taste and enjoy!

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