Keto Jambalaya Made In The Instant Pot

I love my Instant Pot! Do you use one in your kitchen? If you don’t you should definitely give it a shot. It makes flavorful meals in half the cooking time for most recipes. I used it to create this Instant Pot Keto Jambalaya recipe. But don’t worry! If you don’t have an Instant Pot, I’ve included the stove top recipe for you here, too.

Instant Pot Keto Jambalaya

Turn on the Saute setting on your Instant Pot. Cook the sausage slices and chicken for about 5-8 minutes, tossing occasionally until browned. Using a slotted spoon, transfer the meat to a paper towel–lined plate.

Add the onion, celery, bell pepper and garlic to the pot and cook, stirring occasionally until the onion is translucent, for about 3 minutes.

Next, add the chicken stock and make sure to scrape the bottom of the pot so nothing is sticking to the bottom. The little pieces stuck to the bottom is where all of the flavor is! Scraping it off helps prevents burning and adds even more flavor to the dish. Stir in tomatoes, thyme, bay leaf, creole seasoning, and prepared sausage and chicken.

Change the setting to Pressure Cook and lock the lid. Set cook time for 8 minutes with the valve set to sealed. When the timer goes off let steam naturally release for 5 minutes before changing the valve to open to release the rest of the pressure. Open the Instant Pot and season to taste with salt and pepper to your liking.

Stir in the cauliflower rice and raw shrimp. Replace the lid and let shrimp and cauliflower cook from the residual heat for about 5 minutes, until shrimp are pink and opaque. Serve with freshly chopped green onion for garnish.

Stove Top Version

Start by heating oil over medium/high heat in a large dutch oven. Cook the sausage slices and chicken, tossing occasionally, for about 5-8 minutes until all sides are browned. Using a slotted spoon, transfer the meat to a paper towel–lined plate.

Add the onion, celery, bell pepper and garlic to the dutch oven. Stir occasionally, until the onion is translucent, for about 3 minutes.

Pour in the chicken stock and scrape off any browned bits off the bottom of the pan (this will prevent burning and provides a lot of flavor to the dish).

Stir in tomatoes, thyme, bay leaf, creole seasoning and prepared sausage and chicken. Simmer uncovered for 30 minutes, stirring occasionally. Season to taste with salt and pepper.

Add in cauliflower rice and raw shrimp and mix together. Cover with a lid and cook for 3-5 minutes or until shrimp are pink and opaque. Serve with freshly chopped green onion for garnish.

Either way you prepare this Keto Jambalaya, I’m sure you’ll enjoy it. You can store leftovers in the refrigerator for up to 3 days.

I share more Instant Pot recipes here. If you don’t have one, no problem! Most recipes also include a stove top recipe, too.