This Easy Instant Pot Jambalaya Soup brings all the bold flavors of traditional jambalaya in a comforting, soupy form that’s ready in just 25 minutes. Whether you’re using an Instant Pot for lightning-fast results or simmering it on your stovetop, this Louisiana-inspired dish delivers the perfect balance of shrimp, sausage, and vegetables with a kick of spice that will warm you from the inside out. Perfect for busy weeknights or weekend gatherings, this soup lets you enjoy classic Southern flavors without hours of cooking.
Why You’ll Love This Recipe
- Quick and Straightforward: From start to finish in just 25 minutes! This is the perfect recipe for those evenings when you’re exhausted but still want something homemade and delicious.
- Versatile Cooking Methods: Whether you have an Instant Pot or prefer traditional stovetop cooking, this recipe works beautifully both ways with simple adjustments.
- Healthier Option Available: Using cauliflower rice instead of regular rice makes this a low-carb, keto-friendly meal that doesn’t sacrifice flavor.
- Adjustable Heat Level: You can easily customize the spice level to suit your preference – make it mild for the family or dial up the heat for spice lovers.
- One-Pot Wonder: Everything cooks in a single pot, meaning fewer dishes and less cleanup time – exactly what we need on busy days!
Ingredients You’ll Need
- Shrimp: The star protein that cooks quickly and absorbs all those wonderful spices. Pat them dry before cooking for the best sear.
- Smoked Sausage or Kielbasa: Provides that essential smoky flavor that makes jambalaya special. Look for sugar-free options if you’re following Whole30.
- Onion, Garlic, and Bell Pepper: The “holy trinity” of Cajun cooking (with garlic added) that forms the aromatic base of this soup.
- Diced Tomatoes: Adds acidity, color, and texture. The canned version saves time without sacrificing flavor.
- Cauliflower Rice or Regular Rice: Cauliflower rice keeps it light and low-carb, while regular rice gives you that traditional jambalaya texture. Your choice!
- Broth: The foundation of any good soup – chicken or beef both work well here, depending on what flavor profile you prefer.
- Spice Blend: The combination of garlic powder, paprika, cayenne, oregano, thyme, and red pepper flakes creates authentic Cajun flavor without needing a pre-made mix.
- Arrowroot Powder: A natural thickener that gives your soup that perfect consistency without using wheat flour.
- Green Onions: Adds a fresh, bright finish that balances the rich flavors in the soup.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to customize your jambalaya soup? Here are some fantastic variations to try:
- Protein Swap: Substitute chicken thighs for the shrimp, or go for a triple-protein approach by adding both chicken and shrimp.
- Vegetable Boost: Toss in some okra, corn, or celery to add more veggie goodness and authentic Southern flavor.
- Seafood Medley: Create a seafood jambalaya by using a mix of shrimp, crab meat, and even small pieces of firm white fish.
- Extra Smoky: Add a teaspoon of smoked paprika or a few drops of liquid smoke for an even deeper smoky flavor profile.
- Tomato Forward: For a more tomato-based soup, add a tablespoon of tomato paste or use fire-roasted diced tomatoes for extra flavor.
How to Make Instant Pot Jambalaya Soup
Step 1: Sauté the Aromatics
Turn your Instant Pot to “sauté” mode and heat the olive oil for 1 minute. Add the diced onions, bell peppers, and minced garlic, stirring for 2-3 minutes until they become fragrant and start to soften.
Step 2: Add Sausage and Seasonings
Toss in the sliced sausage, diced tomatoes, appropriate amount of broth (1 cup for cauliflower rice or 3 cups for regular rice), and all those wonderful spices. Give everything a good stir to combine the flavors.
Step 3: Pressure Cook
Lock the Instant Pot lid in the sealing position and cook on manual high pressure for 10 minutes, allowing the flavors to meld together beautifully.
Step 4: Prepare the Thickening Agent
While the soup cooks, mix your arrowroot powder with water to create a slurry that will give your soup the perfect consistency.
Step 5: Quick Release and Add Rice and Shrimp
Once cooking is complete, carefully perform a quick pressure release. Hit “cancel/keep warm,” then switch back to “sauté” mode. When the mixture comes to a boil, add your choice of rice and the raw shrimp.
Step 6: Finish Cooking
Cook for 5-7 minutes if using cauliflower rice or 10-12 minutes for regular rice, until the rice is tender and the shrimp are perfectly pink and cooked through. Stir in the arrowroot slurry to thicken the soup.
Step 7: Serve and Enjoy
Ladle your jambalaya soup into bowls, top with fresh green onions, and add hot sauce if desired. Enjoy this taste of New Orleans from your own kitchen!
Pro Tips for Making the Recipe
- Don’t Overcook the Shrimp: They only need a few minutes to cook through – overcooked shrimp become tough and rubbery.
- Layer Your Flavors: Sautéing the aromatics first develops a deeper flavor base for your soup.
- Adjust Liquid As Needed: If your soup seems too thick, especially when using regular rice, add a splash more broth until you reach your desired consistency.
- Rest Before Serving: Let the finished soup sit for 5 minutes before serving to allow flavors to fully develop and the temperature to moderate.
- Season Gradually: You can always add more spice, but you can’t take it away. Start with less cayenne and red pepper flakes if you’re unsure about your spice tolerance.
How to Serve
This jambalaya soup is practically a meal in itself, but here are some serving suggestions to make it even more special:
Garnishes
Sprinkle generously with sliced green onions and offer hot sauce on the side for those who like extra heat. A dollop of sour cream can cool things down for sensitive palates.
Side Dishes
A simple side salad with a vinaigrette dressing or some crusty French bread for dipping makes this a complete meal. For something truly Southern, serve with cornbread on the side.
Drink Pairings
A cold beer works wonderfully with the spicy flavors, or try sweet tea for an alcohol-free but still authentically Southern option.
Make Ahead and Storage
Storing Leftovers
This soup actually tastes even better the next day after the flavors have had time to meld. Store in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze portions in freezer-safe containers for up to 3 months. The texture of the shrimp may change slightly upon thawing, but the flavor remains delicious.
Reheating
Gently reheat on the stovetop over medium-low heat until just warmed through. Add a splash of broth if the soup has thickened too much during storage. For quick reheating, microwave in 1-minute intervals, stirring between each.
FAQs
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Can I make this jambalaya soup without seafood?
Absolutely! You can make a delicious version using just the smoked sausage, or substitute chicken thighs cut into bite-sized pieces. Cook the chicken in the first step until nearly done, then remove and add back in at the same time you would add the shrimp.
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Why use cauliflower rice instead of regular rice?
Cauliflower rice is a great low-carb alternative that still provides wonderful texture without the extra carbohydrates. It’s perfect if you’re following a keto, paleo, or low-carb eating plan. Plus, it cooks faster than regular rice, making this recipe even speedier!
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How can I make this soup less spicy for kids?
Reduce or eliminate the cayenne pepper and red pepper flakes. You can always serve hot sauce on the side for adults who want to add more heat to their individual portions. The smoked paprika will still provide wonderful flavor without the burn.
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Can I make this recipe on the stovetop if I don’t have an Instant Pot?
Yes! The stovetop instructions are included in the recipe. You’ll just need to adjust your cooking time and broth quantity. The stovetop version takes only slightly longer and develops wonderful flavor as it simmers.
Final Thoughts
This Easy Instant Pot Jambalaya Soup brings a taste of New Orleans right to your kitchen table with minimal effort. It’s the perfect comfort food for busy weeknights, yet impressive enough for weekend gatherings with friends. The combination of tender shrimp, smoky sausage, and perfectly spiced broth creates a meal that’s satisfying to both the soul and the stomach. Whether you’re a longtime fan of Cajun cuisine or trying it for the first time, this simplified version gives you all the flavor without the fuss. Go ahead and ladle up a bowl – I promise you’ll be coming back for seconds!
Print
Easy Instant Pot Jambalaya Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Instant Pot
- Cuisine: Cajun, American
Description
This Easy Instant Pot Jambalaya Soup is a comforting, flavorful one-pot meal featuring shrimp, smoked sausage, peppers, tomatoes, and your choice of cauliflower rice or white rice. Made quickly in the Instant Pot or on the stovetop, it is a spicy, hearty recipe perfect for weeknights, and can easily fit a low-carb or Whole30 lifestyle. Garnish with scallions for added freshness.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb shrimp, thawed if previously frozen
- 1 (12 oz) package smoked sausage, sliced into 1/4-1/2 inch pieces (can substitute kielbasa – use sugar free for Whole30)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, seeded and diced
- 1 (14.5 oz) can diced tomatoes
- 1 (16 oz) package frozen cauliflower rice, or 1 cup regular uncooked white rice
- Chicken or beef broth (see notes for amounts): 3 cups for cauliflower rice (stovetop), 1 cup for cauliflower rice (Instant Pot), 5 cups for regular rice (stovetop), 3 cups for regular rice (Instant Pot)
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (add more for heat)
- 1 tsp oregano
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes (reduce for less heat)
For Thickening and Garnish
- 1 tbsp arrowroot powder
- 2 tbsp water
- Diced scallions/green onions, for garnish
Instructions
- Prep Ingredients: Prepare all ingredients by thawing shrimp, dicing the onion and pepper, slicing sausage, and mincing garlic. Gather your seasonings and other ingredients for an organized cooking process.
- Sauté Aromatics (Stovetop & Instant Pot): For stovetop, heat olive oil over medium-high heat in a large pot. For Instant Pot, set to ‘Sauté’ mode and heat olive oil for 1 minute. Add onion, garlic, and bell pepper. Sauté for 2-4 minutes, stirring until softened and fragrant.
- Cook Shrimp (Stovetop): Add the shrimp to the pot, sprinkle with salt and pepper, and cook for 1-2 minutes per side, just until opaque and pink. Remove shrimp to a plate and set aside. (In Instant Pot version, shrimp is added later.)
- Add Sausage: Add sausage slices to the pot and cook for 3 minutes, stirring to brown slightly on all sides.
- Add Tomatoes, Rice, Broth, and Seasonings: Stir in the can of diced tomatoes, your choice of rice, and the required broth (see notes for amounts). Add all seasonings. Stir well to combine.
- For Stovetop: Bring mixture to a boil over medium-high heat, then reduce heat and simmer for 15 minutes, stirring occasionally, until rice is cooked. Add the shrimp back in near the end. Adjust seasoning as needed. Arrowroot slurry is not needed for stovetop method.
- For Instant Pot: After sautéing vegetables and adding sausage, tomatoes, rice, broth, and seasonings, lock lid in place, set valve to ‘Sealing’, and cook on manual High Pressure for 10 minutes. While cooking, mix arrowroot powder with water to make a slurry.
- Finish Instant Pot: Quick release pressure when done. Set Instant Pot to ‘Sauté’. Add in frozen cauliflower rice (or uncooked regular rice) and raw shrimp, and cook 5-7 minutes for cauliflower rice or 10-12 minutes for regular rice, until both are cooked through. Stir in arrowroot slurry to thicken. Adjust seasoning as needed.
- Serve: Serve soup hot, garnished with diced green onions and a splash of hot sauce if desired. Enjoy!
Notes
- Broth amount: Adjust broth based on the rice and method—see details below.
- For cauliflower rice in Instant Pot: 1 cup broth; stovetop: 3 cups broth.
- For regular white rice in Instant Pot: 3 cups broth; stovetop: 5 cups broth.
- Spice Level: Add more cayenne or red pepper flakes for extra heat, or reduce for milder soup.
- For a Whole30 version, use sugar-free kielbasa or sausage, and cauliflower rice.
- Leftovers keep well in the refrigerator for up to 3 days and can taste even better the next day as flavors develop.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 331 kcal
- Sugar: 5 g
- Sodium: 1287 mg
- Fat: 21 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.01 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 98 mg
