There’s something truly special about jambalaya—cozy, bold, and a touch spicy. Traditionally, it’s loaded with rice, which might not fit your low-carb lifestyle. That’s why this keto Instant Pot jambalaya is your perfect solution. Featuring cauliflower rice instead of traditional grains and a hearty mix of sausage, chicken, and shrimp, it delivers irresistible flavor without breaking your keto goals.
Grab your Instant Pot and get ready to fill your kitchen with mouthwatering aromas.
Why This Keto Instant Pot Jambalaya Works So Well
This isn’t just a keto-friendly substitute—it’s a full comfort meal that keeps carbs low. Simple ingredients, bold Cajun flavors, and the convenience of one-pot cooking make it the ideal keto dinner after a busy day.
Here’s what makes it a winner:
- Packed with protein for lasting satisfaction
- Authentic Cajun taste with low carbs
- Quick prep and hands-off cooking with the Instant Pot
You’ll find yourself making this more than once—maybe even several times a week.
What Makes It Keto and Delicious
Traditional jambalaya revolves around rice, but here we use cauliflower rice to cut carbs while soaking up all those big, bold flavors perfectly—especially in a pressure cooker.
Cauliflower Rice
A keto staple that captures the spices and juices from sausage and shrimp, giving you the texture and bulk jambalaya demands—without grains. Use pre-riced cauliflower or pulse your own, keeping the pieces small but not powdery.
Andouille Sausage
Smoky, spicy, and essential. Look for low-carb options without added sugar to add depth and heat.
Chicken Thighs
Dark meat keeps the dish juicy and flavorful under pressure, complementing Cajun seasoning beautifully. Chicken breast works too—just watch the cooking time.
Shrimp
Added at the end for that classic jambalaya pop without turning rubbery. They cook quickly and add sweetness and texture.
Bell Peppers & Tomatoes
They brighten the dish with color, flavor, and natural sweetness, rounding out the savory proteins.
Cajun Seasoning
Use your favorite blend or make your own with garlic, paprika, cayenne, and thyme. Adjust salt and spice levels to your liking for big personality.
Texture and Flavor: Comfort in Every Bite
Cauliflower rice stays tender without sogginess thanks to the Instant Pot. The smoky sausage, juicy chicken, and tender shrimp create layers of rich, satisfying taste—spicy enough to delight without overwhelming. Plus, leftovers taste even better the next day.
Pro Tips for Keto Instant Pot Jambalaya Success
- Use fresh bell peppers for vibrant flavor; frozen or jarred works if needed.
- Add shrimp at the very end to avoid overcooking.
- Keep tasting and adjust your Cajun seasoning as blends vary.
- Remove excess moisture from cauliflower rice by squeezing if it seems wet.
Meal Prep and Storage Made Easy
Meal Prep
Double the recipe to enjoy throughout the week. It reheats beautifully and stays flavorful.
Storage
- Fridge: Up to 4 days in an airtight container.
- Freezer: Freeze up to 3 months. Texture may soften slightly but flavor holds.
Reheating
Reheat from fridge or thawed freezer portions in microwave or on stovetop, stirring occasionally and adding a splash of broth if needed.
Serving Suggestions
This keto Instant Pot jambalaya stands alone as a hearty meal, but if you want to elevate it:
- Serve alongside a crisp green salad with citrus vinaigrette.
- Add a spoonful of sour cream for creaminess.
- Pair with a glass of keto-friendly wine for a special touch.
Perfect for fuss-free entertaining—no one will miss the rice, we promise.
Keto Instant Pot Jambalaya
Equipment
- Instant Pot or electric pressure cooker
- Wooden Spoon
- Cutting board
- Chef’s knife
- measuring cups and spoons
Ingredients
For the keto jambalaya
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 8 ounces andouille sausage, sliced into rounds choose a no-sugar-added brand
- 12 ounces raw shrimp, peeled and deveined medium or large
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup yellow onion, diced
- 1 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 3 cloves garlic, minced
- 3/4 cup diced tomatoes from a can, drained, no sugar added
- 1 cup low-sodium chicken broth
- 1 tablespoon tomato paste no sugar added
- 2 teaspoons Worcestershire sauce check for low sugar or keto-friendly brand
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper more or less to taste for heat
- 2 whole bay leaves
- 1/4 cup chopped green onions for serving
- 2 tablespoons chopped fresh parsley for serving
For the cauliflower rice
- 4 cups riced cauliflower fresh or frozen, squeezed dry if wet
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper
Instructions
- Pat the chicken thighs and shrimp dry with paper towels and season both lightly with a pinch of salt and black pepper.
- Set the Instant Pot to Sauté on high and add the olive oil and butter to the pot, allowing the butter to melt completely.
- Add the sliced andouille sausage to the pot and cook, stirring occasionally, until browned and some fat has rendered, then transfer the sausage to a plate and leave the drippings in the pot.
- Add the seasoned chicken pieces to the pot and sear until lightly browned on the outside without fully cooking through, then transfer the chicken to the plate with the sausage.
- Add the diced onion and both bell peppers to the pot and sauté, stirring often, until softened and beginning to caramelize, then stir in the minced garlic and cook until fragrant.
- Stir in the diced tomatoes, chicken broth, tomato paste, Worcestershire sauce, smoked paprika, dried thyme, garlic powder, onion powder, salt, black pepper, cayenne pepper, and bay leaves, scraping the bottom of the pot well to release any browned bits.
- Return the browned sausage and chicken along with any accumulated juices to the Instant Pot and stir to distribute everything evenly in the cooking liquid.
- Cancel the Sauté function, secure the lid on the Instant Pot, set the valve to Sealing, and cook on Manual or Pressure Cook high pressure for 8 minutes.
- While the jambalaya cooks, heat a large skillet over medium heat, add the olive oil for the cauliflower rice, then add the riced cauliflower and cook, stirring often, until tender and just beginning to turn golden in spots.
- Season the cauliflower rice with the salt and black pepper and continue cooking until any excess moisture evaporates and the texture is fluffy rather than wet, then remove from heat and set aside.
- When the Instant Pot cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to vent any remaining steam and remove the lid.
- Turn the Instant Pot back to Sauté on low, discard the bay leaves, and gently stir in the raw shrimp, simmering until the shrimp are opaque and just cooked through.
- Taste the jambalaya and adjust the seasoning with additional salt, black pepper, or cayenne pepper as desired to balance the flavors and heat level.
- Add the cooked cauliflower rice directly to the Instant Pot and fold it gently into the jambalaya until the cauliflower is evenly coated with the sauce and warmed through.
- Let the jambalaya sit on the Warm setting for a few minutes to allow the cauliflower rice to absorb some of the flavorful juices and to slightly thicken the mixture.
- Serve the keto Instant Pot jambalaya hot, topped with chopped green onions and fresh parsley, and garnish each bowl with extra cayenne or hot sauce if you like more heat.
Notes
Nutrition
