Whole 30 Instant Pot Jambalaya
A flavorful, hearty, and easy Whole30-compliant jambalaya made quickly in the Instant Pot. Loaded with chicken, shrimp, smoked sausage, and plenty of veggies, it’s a low-carb twist using cauliflower rice — perfect for a healthy family meal or meal prep!
Prep, Cook & Total Time: about 30 minutes
Servings: 4-6
Ingredients
1 lb chicken, cubed
1 lb raw shrimp
1 cup sliced smoked sausage (about 13 oz)
1 cup+ celery, sliced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 medium onion, diced
1 (28 oz) can plain or fire-roasted tomatoes
1 cup chicken broth
1–2 bay leaves
1 tablespoon Frontier Organic & Fair Trade Cajun Seasoning
1 teaspoon Frontier Organic & Fair Trade Pepperman
1 teaspoon Frontier Organic & Fair Trade Garlic Salt
1/8 teaspoon Frontier Organic & Fair Trade Cayenne (optional)
5 cups cauliflower rice
Green onions for garnish
1 tablespoon+ Paducah Olive Oil Co Olive Wood Smoked Olive Oil (or your choice)
Instructions
Set Instant Pot to “Sauté” and heat olive oil in the inner pot. Add sausage and cook until browned, about 5 minutes. Remove with slotted spoon and set aside.
Add chicken, sprinkle with 1/2 teaspoon Cajun seasoning, and cook until browned, about 5 minutes. Remove and set aside with sausage.
Add onion, celery, and red pepper to pot and cook until onion is soft, about 4 minutes.
Add garlic and cook for 1 more minute.
Stir in remaining seasonings, canned tomatoes, cauliflower rice, chicken broth, and bay leaves. Add sausage and chicken back into the pot and stir to combine.
Seal lid and set Instant Pot to Pressure Cook (High) for 7 minutes, ensuring valve is set to “Sealing.”
After cooking, perform a quick release carefully with a towel over the valve to minimize steam. Do not open until the pin drops.
Stir in shrimp and cauliflower rice. Cover and turn off the Instant Pot, letting the residual heat cook the shrimp for 8–10 minutes.
Garnish with green onions and add hot sauce if desired. Serve and enjoy!