Keto Instant Pot Jambalaya

This keto Instant Pot jambalaya skips the rice and uses cauliflower rice for a low-carb, grain-free twist while keeping all the bold Cajun flavor you love. Smoky andouille sausage, juicy chicken thighs, and tender shrimp cook together under pressure with bell peppers, tomatoes, and Cajun seasoning to create a cozy, satisfying one-pot meal. The cauliflower rice soaks up the rich juices from the proteins, staying tender without turning soggy, for a comforting bowl that feels like classic jambalaya yet fits perfectly into a keto lifestyle.

Course Dinner, Main Course

Cuisine American, Cajun, Creole

Keyword Cauliflower Rice, instant pot, keto dinner, keto jambalaya, low-carb, pressure cooker

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 340kcal

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

For the best keto results, choose andouille sausage and Worcestershire sauce that are free from added sugars and unnecessary fillers. If your cauliflower rice seems very wet, squeeze it in a clean kitchen towel before cooking to prevent the jambalaya from becoming watery. This jambalaya thickens slightly as it rests, and leftovers often taste even better the next day; store them in an airtight container in the refrigerator for up to 4 days or freeze for longer storage. To keep the shrimp from becoming rubbery when reheating, warm leftovers gently over low heat and stop as soon as everything is hot.

Nutrition