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Beef & Pork Dinner Instant Pot Poultry

Keto Jambalaya Made In The Instant Pot

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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.

Recipe for Keto Jambalaya made in Instant Pot or on the stove.

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.

Instant Pot Keto Jambalaya

11 Reviews

This Keto Jambalaya is a one pot recipe filled with chicken, sausage, shrimp and FULL of cajun flavor. While Jambalaya is usually served over rice, this recipe uses cauliflower rice to soak up all of the great broth while keeping the carbs low.

Calories 358kcal
Fat 23g
Net Carbs 6g
Protein 30g
Serving Size 1.25 cups

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  • 🔪 Prep 20 mins
  • 🔥 Cook 30 mins
  • Total 50 mins
  • 🍽 Yield 5 servings

Equipment

  • Instant Pot

Ingredients

5 servings


Instructions

13 steps

Instant Pot Directions

  • Turn on saute setting on your Instant Pot and heat the olive oil. Cook 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.
  • Add the chicken stock and make sure to scrape the bottom of the pot so nothing is sticking to the bottom (this prevents burning and also gives a lot of 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 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 warm with chopped green onion for garnish.

Stovetop Directions

  • Heat oil over medium/high heat in a large dutch oven. Cook 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 chicken stock and scrape off any browned bits off the bottom of the pan (this will prevent burning and provide 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 warm with chopped green onion for garnish.

Notes

Store leftovers in the refrigerator for up to 3 days. 
This recipe makes 5 servings. Each serving is approximately 1 1/4 cups each.

Recipe for Keto Jambalaya made in Instant Pot or on the stove.

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.

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11 Comments

  • Reply
    Cynthia Garofalo
    November 4, 2020 at 1:46 am

    5 stars
    Really enjoyed this dish and the flavours were amazing. I didn’t think I would like it compared to making it with real rice. But this is a great recipe and definitely a keeper in my new repertoire of Keto dishes.

  • Reply
    Megan
    November 14, 2020 at 10:38 pm

    5 stars
    Made this using the stovetop…it was honestly incredible!!!

    • Reply
      Suzanne
      November 18, 2020 at 5:23 am

      Thank you!

  • Reply
    Leslie Ann
    December 22, 2020 at 5:48 pm

    5 stars
    Another slam dunk! Absolutely loved this. Super easy. Made it on the stove top. Doubled it so we have lots of leftovers for the freezer! Thank you!

  • Reply
    Emily Garrett
    February 16, 2021 at 9:24 am

    This is the most delicious thing I have ever had. I love your recipes. The spicing is just right.

  • Reply
    Jaimee
    March 31, 2021 at 2:20 pm

    5 stars
    This is easily our favorite meal! So much flavor and we make it at least once every couple weeks!

  • Reply
    Lucy
    June 1, 2021 at 5:07 pm

    5 stars
    Hi!

    Is this cooked on high or low pressure?

    • Reply
      Suzanne
      June 7, 2021 at 7:04 am

      High

  • Reply
    Melisa
    November 8, 2021 at 10:24 pm

    Which method do you prefer the stovetop or the instant pot better?

    • Reply
      Suzanne
      November 11, 2021 at 7:16 pm

      I usually make it in the Instant Pot to save time!

  • Reply
    Barbara
    January 12, 2022 at 9:01 pm

    5 stars
    This was great! My husband loves jambalaya and we are trying to watch the carbs, so made this one tonight, it is SO good! I make new recipes all the time, but never leave reviews. This one is that good! I used a full cup of chicken broth and a whole 28 oz can of tomatoes because it’s what I had. So, a little more broth than yours, but just amazing! Thanks!

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