Whipping up this Creole vegan jambalaya in your Instant Pot is a delicious and fantastic way to enjoy this classic Southern dish without any of the fuss. It's a one-pot meal that combines the flavors of Louisiana with the ease of modern cooking and some easy-to-find plant-based protein alternatives.
Jambalaya's the kind of dish you can have any time of year, but it really hits its stride during Mardi Gras or Fat Tuesday.
That is the epic bash in New Orleans and all over the South where everyone's out with their brightest costumes, catching beads, and just having a blast. It's the big party before Lent kicks in on Ash Wednesday.
While it normally has shrimp, andouille sausage, and/or chicken, some have crawfish, or even game meats such as duck. Just like this Vegan Cajun Pasta, the beauty of jambalaya is its flexibility, allowing cooks to use whatever they have on hand or prefer - enter this vegan version.
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What is the Difference Between Cajun and Creole Jambalaya?
Creole and Cajun jambalaya often get mixed up, but they each have their own twist.
Both start with the “holy trinity” of onions, celery, and bell peppers, but Creole jambalaya is the tomato-based, cosmopolitan cousin influenced by French, Spanish, African, and Italian flavors—earning it the nickname “red jambalaya.” It’s a bit wetter and more complex.
Cajun jambalaya, on the other hand, skips the tomatoes and sticks to a smokier, earthier flavor, often browning meats like chicken, sausage, or game. This vegan version leans Creole with its rich, tomato-infused base.
Ingredients
- Vegan Sausage -Use your favorite. For those who don't know where to start, try Field Roast or Beyond Sausage. You can also use plant-based chorizo sold at some stores like Trader Joe's or make your own homemade version by visiting 15 Delicious Vegan Sausage Recipes.
- Daring chicken is a plant-based chicken alternative. I find it at my local Safeway, King Soopers, Whole Foods, and Sprouts, so pretty much everywhere. Purchase Daring Original Plant Chicken Pieces in the green bag.
- Crushed Tomatoes - Alternatively, use a can of diced tomatoes.
- Homemade Creole seasoning blend - Use store-bought or homemade.
- Tabasco Sauce - Substitute with red pepper flakes
- Vegan Worcestershire Sauce - This can be found online or at Whole Foods.
See the recipe card for details on quantities and a full list of ingredients.
Variations
- Add a can of black beans or kidney beans for variety.
- Sautéeing jalapenos along with the onions, peppers, and celery is a great addition, perfect for those who love a bit more heat.
How To Make Vegan Instant Pot Jambalaya
Here is your picture guide to delicious jambalaya. See the recipe card for details.
Step 1: Using the LOW sauté function on the Instant Pot, sauté the vegan sausage and Daring in the pot. When browned, take them out and set them aside on a plate.
Step 2: With a little more oil in the pot, add onion, bell pepper, and celery. Cook them for about 5 minutes or until they start to soften.
Step 3: Add the garlic and cook for about one minute or until you start to smell it.
Step 4: Turn off the sauté mode and add all the remaining ingredients, including the browned sausage and Daring.
Step 5: Lock your Instant Pot and set it to 'Pressure Cook' on LOW for 8 minutes. After the timer rings, let the pressure release naturally for 15-20 minutes.
Step 6: Remove the bay leaf. Stir everything well, making sure the jambalaya is perfect. Season with more salt and pepper to taste if desired. Spoon into bowls, garnish with green onions and fresh parsley and serve it hot.
Top Tips
- Sautéeing and pressure cooking on LOW keep the burn notice at bay.
- If the rice needs a bit more time, no worries—let it sit on 'Keep Warm' for a few minutes to soak up all that flavorful liquid.
- Follow the directions on the rice packaging to answer the question - "to rinse or not to rinse?" - as this will always affect the final texture of the dish. However, to avoid a super mushy texture, make sure to rinse your rice thoroughly before cooking to remove excess starch.
- I make this recipe in the 6-quart Instant Pot Duo Evo Plus, and the amounts I toss in fit just right for this size. High-pressure cooking can be pretty precise sometimes, so altering the size of your Instant Pot or adjusting the ingredient quantities might throw a wrench in the works.
- Keep water or veggie broth handy to deglaze the pot after browning the sausage and Daring.
Avoiding The "Burn" Notification on Instant Pot
The Instant Pot’s burn notice is a safety feature to prevent scorching, but it can be frustrating. Here are a few tips to avoid it:
- Layer Carefully: Follow the recipe’s layering instructions to keep ingredients from sticking.
- Tomato Trick: Add broth first, then layer crushed or pureed tomatoes on top to prevent them from thickening at the bottom.
- Don’t Over-Stir: After adding rice, avoid stirring to keep dense ingredients from sinking and sticking.
- Low Pressure: Use the LOW-pressure setting for gentler cooking.
- Deglaze the Pot: After sautéing, scrape the bottom with liquid to remove any stuck bits.
- Check Seals and Valves: Make sure the sealing ring fits properly and the valve is clear to maintain pressure without overheating.
Serving Suggestions
- Vegan Cornbread: Its slight sweetness and crumbly texture make it the perfect partner to the rich flavors of your jambalaya.
- For a fresh, zesty side, toss together some avocado, cherry tomatoes, red onion, cilantro, and a squeeze of lime or serve with Classic French Salad Dressing.
- Slow-cooked collard greens with a touch of smoked paprika are so good with jambalaya.
- Grilled or boiled corn on the cob, brushed with a vegan butter alternative and sprinkled with a little salt and chili powder.
- Sometimes, all you need is a piece of warm, crusty bread to scoop up the deliciousness of your vegan jambalaya.
Vegan Jambalaya FAQS
Give the rice a good ol' rinse to wash away starches and sticky aspirations. I also recommend using Uncle Ben's rice, which tends to keep their individuality better, leaving you with more defined grains.
If Daring chicken isn't available, other plant-based chicken alternatives can work, or you could substitute extra firm tofu or smoked tofu, tempeh, or even jackfruit. Just adjust the seasoning to compensate for flavor differences.
Leftover vegan jambalaya can be stored in an airtight container in the refrigerator for up to 3 days. It should be reheated gently in the microwave or on the stove, adding a little water or vegetable broth if it's dry.
Have a minute? I'd love for you to dive into the comments and rate this Vegan Instant Pot Jambalaya. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Instant Pot Jambalaya
Equipment
Ingredients
- 2-3 tablespoons olive oil divided
- 2 vegan sausage links sliced (choose your favorite brand)
- 1 8 ounce package Daring Original Plant Chicken Pieces in the green bag
- 1 large onion diced
- 1 bell pepper any color, diced
- 3 celery stalks diced (~120 grams)
- 4 cloves garlic minced
- 2 cups vegetable broth
- 1 14 ounce can crushed tomatoes
- 2 cups long-grain white rice rinsed
- 1 ½ tablespoons Cajun or Creole seasoning
- ½ teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
- ½ cup green onions chopped (for garnish)
- fresh parsley chopped (for garnish)
Instructions
- Saute the Sausage: Start by heating your Instant Pot using the 'Sauté' function on LOW. Once it's hot, drizzle in some olive oil. Add your vegan sausage and Daring Chicken into the pot. You're aiming for them to get a golden brown. This usually takes about 5 to 7 minutes. Give them a stir occasionally to ensure they brown evenly on all sides. Once they're perfectly browned, remove them and set them aside on a plate.
- Add the Aromatics: Toss in the onion, bell pepper, and celery. Cook them for about 5 minutes or until they start to soften. Stir in the minced garlic. Let it cook for another minute until it's fragrant. Your kitchen should be smelling heavenly right about now.
- Deglaze the Pot: Press 'CANCEL' to turn off the sauté mode. At this point, ensure you do not have anything stuck at the bottom of the pot to avoid any potential 'burn' error. Add a few tablespoons of water or veggie stock and deglaze the pot if required.
- Layer the Ingredients: Add the vegetable broth, diced tomatoes, rinsed rice, Creole seasoning, Tabasco sauce, Worcestershire sauce, salt, pepper, and bay leaf to the pot. Place the browned sausage and Daring back into the pot, laying them on top. Don't stir; layer everything. This helps prevent the burn notice.
- Pressure Cook: Lock your Instant Pot and set it to cook on 'Pressure Cook' on LOW for 8 minutes. After the timer rings, let the pressure release naturally for 15-18 minutes, then carefully do a quick release for any remaining pressure.
- Stir and Adjust: With the pressure gone, open the pot and remove the bay leaf. Stir everything well, making sure the jambalaya is perfect. Adjust the seasoning if necessary. If the rice needs a bit more time, let it sit on 'Keep Warm' for a few minutes to soak up all that flavorful liquid.
- Serve: Spoon into bowls, garnish with green onions and fresh parsley and serve it hot.
Madison Alume says
Heartwarming & zesty! Perfect for Mardi Gras or a cozy night in. Thanks for the recipe!
Regi Pearce says
Sure thing! I'm really glad you liked the vegan instant pot jambalaya The mix of easy prep and delicious outcome makes it a top pick in my book. Thanks for commenting!