Instant Pot Low Carb New Orleans Jambalaya
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5 from 2 votes

Pressure Cooker Low Carb New Orleans Jambalaya

Pressure Cooker Low Carb New Orleans Jambalaya, originating from the French Quarter a/k/a "creole" & "red" jambalaya is made with andouille, chicken and shrimp.
Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: Dinner, Lunch, Main
Cuisine: Creole, French Creole, Louisiana
Servings: 8 servings
Calories: 355kcal
Author: Jill Selkowitz



  • Select Sauté/Browning on pressure cooker and allow pot to fully heat.
  • Add oil and swirl to coat bottom of pan.  Add Andouille slices, onion, celery, pepper, oregano, thyme, salt, cayenne pepper, chili, onion powder, garlic powder and black pepper and sauté for 5 minutes, or until liquid from trinity has evaporated.
  • Stir in chicken, diced tomatoes and chicken broth. Place bay leaves on top.
  • Lock on lid and close pressure valve.  Cook at high pressure for 3 minutes.  When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Open lid, select Sauté/Browning and mix in riced cauliflower, shrimp and parsley. When shrimp turn pink, remove the bay leaves and serve


Additional Ingredients if using White Rice.

  • 1 cup chicken broth
  • 16 ounces rinsed rice
Add the extra ingredients in prior to adding bay leaves.
If using dark meat chicken, pressure cook 4 minutes.


Calories: 355kcal | Carbohydrates: 12g | Protein: 36g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 220mg | Sodium: 1480mg | Potassium: 933mg | Fiber: 3g | Sugar: 5g | Vitamin A: 970IU | Vitamin C: 75.9mg | Calcium: 168mg | Iron: 4mg