Instant Pot Shrimp Jambalaya
Bold, Cajun-spiced jambalaya with shrimp, sausage, and rice — all in one pot. A budget-friendly dinner that feeds the whole family.
PROTEIN 28g
CALORIES 410
P:E RATIO 0.5
TIME 25m
YIELD 6
P:E 0.5
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1 lb large shrimp, peeled 28G PROTEIN
8 oz andouille sausage, sliced FLAVOR
1.5 cups long-grain rice CARB BASE
1 can diced tomatoes PRODUCE
2 cups chicken broth 28G PROTEIN
1 bell pepper, diced FLAVOR
1 onion, diced FLAVOR
2 stalks celery, diced PRODUCE
2 tbsp Cajun seasoning FLAVOR
2 tbsp olive oil FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Freeze for up to 2 months.
- Batching: Add shrimp AFTER pressure cooking to prevent rubbery texture.
- Reheat: Microwave 2-3 minutes. Add a splash of broth if rice dried out.
EXECUTION STEPS
01
HIGH HEAT SEAR
Set Instant Pot to SAUTÉ. Cook sausage 3 minutes until browned. Remove.
02
HIGH HEAT SEAR
Sauté onion, bell pepper, and celery 3 minutes.
03
THE MACRO PREP
Add rice, tomatoes, broth, and Cajun seasoning. Stir well.
04
HIGH HEAT SEAR
Seal lid. Cook on HIGH pressure for 8 minutes. Quick release.
05
STEP 5
Stir in shrimp and sausage. Let sit with lid on 5 minutes — residual heat will cook the shrimp perfectly.
PRIMARY CATEGORY
EXPLORE MORE Instant Pot ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 lb large shrimp, peeled
- 8 oz andouille sausage, sliced
- 1.5 cups long-grain rice
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 bell pepper, diced
- 1 onion, diced
- 2 stalks celery, diced
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil