If you have a craving for bold flavors, hearty textures, and a dish that feels like a warm hug in a bowl, this Instant Pot Jambalaya Soup Recipe is exactly what you need. Combining smoky sausage, tender chicken, and a flavorful blend of spices and tomatoes, it’s a rich, comforting meal that comes together effortlessly in your Instant Pot. This soup perfectly captures the vibrant essence of traditional jambalaya but with the ease and convenience that busy home cooks adore.
Ingredients You’ll Need
This Instant Pot Jambalaya Soup Recipe calls for simple yet essential ingredients that each bring something special to the pot. From smoky sausage adding depth, to colorful diced tomatoes with green chiles imparting a mild kick, these elements work together to create a soup that’s as vibrant in flavor as it is in color.
- Smoked sausage (16 oz, chopped): Brings a smoky, savory depth that’s fundamental to authentic jambalaya flavors.
- Unsalted chicken broth (4 cups): Provides a rich, savory base allowing you to control the saltiness perfectly.
- Diced tomatoes with green chiles (2 cans, 10 oz each, undrained): Add acidity, color, and a gentle heat that livens up the soup.
- Tomato paste (3 Tbsp): Intensifies the tomato flavor and adds a lovely thick texture to the broth.
- Salt-free Creole seasoning (1 to 2 Tbsp): Infuses vibrant Cajun spices without overwhelming salt content.
- Minced garlic (1 tsp): Delivers aromatic richness that uplifts all other flavors.
- Salt (½ tsp or to taste): Balances and enhances all the savory components.
- Uncooked brown rice (â…” cup): Gives wholesome texture and heartiness to the soup.
- Cooked chicken (2 cups, chopped): Adds tender protein and rounds out the meal perfectly.
How to Make Instant Pot Jambalaya Soup Recipe
Step 1: Sauté the Sausage
Set your Instant Pot to sauté mode and add the chopped smoked sausage. Cook it until it just starts to brown, about 4 minutes. Browning the sausage first unlocks amazing smoky flavors and a caramelized edge that will infuse the soup with richness. Once browned, turn off the sauté function so you’re ready for the next step.
Step 2: Add Broth and Scrape
Pour in the chicken broth while carefully scraping the bottom of the pot to lift all those wonderful browned bits. This step is crucial to prevent the dreaded BURN notice during pressure cooking and also ensures every drop of flavor is dispersed into the broth.
Step 3: Combine Remaining Ingredients
Add the diced tomatoes with green chiles (undrained), tomato paste, Creole seasoning, garlic, salt, and the uncooked brown rice to the Instant Pot. Each ingredient layers in essential taste and texture—tomatoes bring brightness, seasonings add vibrant warmth, and rice adds a comforting body.
Step 4: Seal and Pressure Cook
Secure the lid on your Instant Pot and lock it in place. Make sure the valve is sealed tightly. Set the pot to cook on high pressure for 22 minutes. This timing allows the rice to cook through perfectly while all the flavors marry beautifully under the sealed heat.
Step 5: Quick Release and Add Chicken
Once the cooking time is up, perform a quick release of the pressure. Open the lid carefully, then stir in the chopped cooked chicken. Let the soup sit for about 3 minutes off the heat; this warms the chicken without drying it out and lets the flavors meld just right.
How to Serve Instant Pot Jambalaya Soup Recipe
Garnishes
Garnishing your jambalaya soup is a fun way to add freshness and extra layers of flavor. Try a sprinkle of chopped green onions or fresh parsley to brighten the dish. A dollop of sour cream or shredded cheese can add creamy richness, while a few dashes of hot sauce bring a spicy kick if you like it bold.
Side Dishes
This soup shines on its own but also pairs wonderfully with simple sides. Consider crusty French bread or garlic bread to soak up every flavorful drop. A crisp green salad dressed lightly with a vinaigrette can add a refreshing contrast to the hearty soup’s warmth.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls with a small ramekin of additional Creole seasoning or hot sauce on the side. You can also ladle it over a bed of cooked rice in individual bowls for a layered effect, or top with a sprinkle of crispy bacon bits or toasted Cajun-spiced nuts for a crunchy surprise.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen and intensify over time, making it even tastier the next day. Be sure to cool the soup before refrigerating to preserve its texture and freshness.
Freezing
If you want to enjoy this Instant Pot Jambalaya Soup Recipe later, freezing is a great option. Place leftovers in freezer-safe containers or heavy-duty bags. It will hold well for up to 3 months. Remember to leave some headspace as the soup may expand slightly when frozen.
Reheating
Reheat frozen or refrigerated soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. You may need to add a splash of water or broth if it thickens too much. For microwave reheating, cover loosely and heat in intervals, stirring in between to warm evenly.
FAQs
Can I use white rice instead of brown rice in the Instant Pot Jambalaya Soup Recipe?
Yes, you can use white rice, but keep in mind it cooks faster than brown rice. Adjust the pressure cooking time to about 10-12 minutes and allow for natural release to prevent overcooking.
Is it possible to make this recipe vegetarian?
Absolutely! Substitute the smoked sausage and chicken with plant-based sausage and hearty vegetables like mushrooms or zucchini. Use vegetable broth instead of chicken broth and increase the Creole seasoning for a similar flavor kick.
Can I prepare this soup without an Instant Pot?
Yes, though the cooking time will be longer. Brown the sausage in a large pot, then add broth and ingredients. Simmer on low heat, covered, for about 45 minutes or until rice is tender, stirring occasionally.
How spicy is this soup?
The spice level is moderate thanks to the Creole seasoning and green chiles, making it pleasant for most palates. You can adjust by adding more seasoning or a few dashes of hot sauce for extra heat.
Can I add other proteins to this recipe?
Definitely. Shrimp, ham, or even smoked turkey would all complement the soup beautifully. Just add shrimp towards the end of cooking to avoid overcooking, or include ham or turkey with the chicken in the final step.
Final Thoughts
Nothing beats the comfort and incredible flavor of this Instant Pot Jambalaya Soup Recipe on a busy day when you crave something truly satisfying. Its blend of smoky, spicy, and hearty elements will quickly make it a cherished staple in your meal rotation. Give it a try and enjoy the warmth and zest that only a homemade jambalaya soup can bring!
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Instant Pot Jambalaya Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Cajun/Creole
Description
This Instant Pot Jambalaya Soup is a hearty, flavorful dish combining smoked sausage, chicken, rice, and Creole seasoning for an easy one-pot meal that brings the vibrant tastes of Louisiana to your dinner table in just under 40 minutes.
Ingredients
Sausage & Meat
- 1 (16-oz) package smoked sausage, chopped
- 2 cups chopped cooked chicken
Liquids & Canned Goods
- 4 cups unsalted chicken broth
- 2 (10-oz) cans diced tomatoes with green chiles, undrained
- 3 Tbsp tomato paste
Seasonings & Staples
- 1 to 2 Tbsp salt-free Creole seasoning
- 1 tsp minced garlic
- ½ tsp salt (or to taste)
Grains
- â…” cup uncooked brown rice (not instant)
Instructions
- Sauté the Sausage: Turn the Instant Pot to the sauté setting and add the chopped smoked sausage. Cook for about 4 minutes, stirring occasionally, until the sausage starts to brown. Then, turn the Instant Pot off.
- Add Chicken Broth: Pour in the unsalted chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. This step helps prevent the Instant Pot from triggering a burn notice.
- Add Remaining Ingredients: Stir in the diced tomatoes with green chiles (including the juice), tomato paste, salt-free Creole seasoning, minced garlic, salt, and uncooked brown rice.
- Seal the Instant Pot: Secure the lid on the Instant Pot and lock it in place. Make sure the pressure valve is set to the sealed position.
- Pressure Cook: Select the pressure cook or manual setting and cook on high pressure for 22 minutes.
- Release Pressure: Perform a quick release of the pressure by carefully turning the valve to venting. Once pressure is fully released, open the lid.
- Add Cooked Chicken & Finish: Stir in the chopped cooked chicken. Let the soup sit in the warm pot for 3 minutes to heat the chicken through before serving.
Notes
- Use salt-free Creole seasoning to control sodium levels, but adjust the salt to your taste.
- Brown rice is used for its texture and nuttiness; do not use instant rice as cooking times differ.
- Be sure to scrape the bottom well before sealing the Instant Pot to avoid burn errors.
- If you prefer a spicier soup, increase the amount of Creole seasoning or add cayenne pepper.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
