This one-pot dinner leans on tender chicken thighs, plump shrimp, and smoky andouille sausage simmered together with the holy trinity of onion, celery, and bell pepper for that deep, layered Louisiana flavor. Long-grain rice cooks right in the pot alongside diced tomatoes and a warm blend of smoked paprika, thyme, oregano, and a touch of cayenne, so every grain soaks up the broth and spice. The Instant Pot does the heavy lifting, locking in pressure so the rice turns tender and the shrimp finish gently poached and juicy without any extra dishes to babysit. Garnished with sliced green onion and fresh parsley, it's the kind of hearty, spoonable dish that tastes like it simmered for hours. This jambalaya is a solid, satisfying option for a gluten free table, delivering all the bold Cajun flavor without any guesswork at the stove.
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Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering, about 1 minute. Add the andouille sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate and set aside.
Add the chicken thigh pieces to the pot in a single layer. Season lightly with salt and pepper. Cook undisturbed for 3 minutes until the underside is lightly golden, then stir. The chicken does not need to be cooked through at this stage. Transfer to the plate with the sausage.
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