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. The beauty of jambalaya is its flexibility, allowing cooks to use whatever meats they have on hand or prefer.
On busy weeknights throughout the year, I make this plant-based version in the Instant Pot using fresh vegetables, classic Creole seasonings, our favorite vegan sausage, and Daring Chicken.
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What is Daring Chicken?
Daring chicken is a plant-based chicken alternative. Using it in this recipe is great since it's designed to mimic the texture and flavor of chicken, and you would probably swear you're eating chicken when you see it. I find it at my local Safeway, King Soopers, Whole Foods, and Sprouts, so pretty much everywhere.
What is the Difference Between Cajun and Creole Jambalaya?
If you've ever mixed up Creole and Cajun jambalaya, you're not alone. They are often used interchangeably. But here's the scoop - each one brings its own special twist to the table.
Both kick off with the "holy trinity" of onions, celery, and bell peppers, as any good Louisiana dish should.
But Creole Jambalaya is the well-traveled cousin who can't stop bragging about their Euro trip. It is the cosmopolitan blend of French, Spanish, African, and Italian cultures mixing. This dish has a tomatoey hue, earning it the nickname "red jambalaya." I think of it as having a bit more moisture, reminiscent of Spanish paella.
Cajun jambalaya, on the other hand, is the rugged country sibling who doesn't like tomatoes and embraces its 'brown' and earthy look. It was born in the rural, swampy heartlands of Louisiana and offers a smokier, earthier taste that comes from browning chicken, sausage, or even game meats like a rabbit in a cast iron.
Generally speaking, they share a base of similar spices, but Creole embraces a bit more complexity because of its European and African influences, layering a wider array of spices and, of course, the unmistakable tang of tomatoes.
This vegan version leans toward the creole jambalaya - it's a 'wetter' and tomato-infused dish.
Notes About The "Burn" Notification on Instant Pot
It happens often enough that I feel I need to address it in this recipe.
The burn notice on an Instant Pot is the pot's built-in SOS, alerting you to check on the dish before your culinary masterpiece turns into a charred still life. It's a safety feature designed to prevent actual burning, but it can be a bit of an annoyance during cooking.
Here's a handful of tips to keep that pesky burn notice at bay. Honestly, I can't pinpoint if it's the magic of one tip or the power of their combo, so give them a whirl next time you dive into this recipe.
- Strategic Layering: The order matters. Follow the recipe's layering instructions to sidestep the burn notice.
- Tomato Tactic: Crushed or pureed tomatoes love to cozy up at the bottom of the Instant Pot, getting thick and comfy if there is not enough liquid to mingle with. This leads to a scorching situation rather than a gentle cook. This is where the layering strategy comes into play. Pour in the vegetable broth before introducing the crushed tomatoes.
- Stir Sparingly: Resist stirring after adding rice to prevent dense ingredients from sinking and sticking where they're likely to cling stubbornly. The trick is to softly layer everything, allowing the liquid to stay put underneath. However, I must confess, there are times I give in and stir everything up, aiming to coat each grain in those delicious seasonings thoroughly. But be warned, it's a gamble with the burn notice.
- Low-Pressure Cooking: Opt for a LOW-pressure setting to manage the temperature gently.
- Deglaze After Sautéeing: After sautéeing, add liquid and scrape the pot's bottom to remove any stuck bits.
- Seal and Valve Check: Ensure the sealing ring fits snugly and the valve is clear to prevent pressure issues that could lead to overheating and burn notice.
Ingredients
Here's a picture of what you'll need and some notes to make this plant-based dish. See the recipe card for details on quantities.
- olive oil
- vegan sausage - choose your favorite brand
- Daring Original Plant Chicken Pieces (in the green bag)
- onion
- bell pepper - red or green bell pepper
- celery stalks
- garlic
- crushed tomatoes - alternatively, use a can of diced tomatoes
- vegetable broth
- long-grain rice - white
- Creole seasoning - store-bought or homemade
- Tabasco sauce - substitute with red pepper flakes
- vegan Worcestershire sauce
- bay leaf
- salt
- black pepper
- green onions - for garnish
- parsley - for garnish
As far as the sausage is concerned, 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.
Instructions
For every step that you undertake, pictures guide you, no mistake. Here is your picture guide to delicious jambalaya.
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.
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.
Add the garlic and cook for about one minute or until you start to smell it.
Turn off the sauté mode and add all the remaining ingredients, including the browned sausage and Daring.
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.
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. Proceed with any changes at your own risk.
Keep water or veggie broth handy to deglaze the pot after browning the sausage and Daring.
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.
Serving Suggestions
- Vegan Cornbread: Its slight sweetness and crumbly texture make it the perfect partner to the rich flavors of your jambalaya.
- Garlicky Green Beans: Add a splash of color and a punch of flavor with green beans sautéed in garlic.
- Avocado and Tomato Salad: For a fresh, zesty side, toss together some avocado, cherry tomatoes, red onion, cilantro, and a squeeze of lime.
- Roasted Sweet Potatoes: Sweet potatoes, roasted until they're caramelized and tender, can add a sweet, earthy element to balance the spicy, savory notes of the jambalaya.
- Cucumber Dill Salad: A cool, crisp cucumber salad with dill and a light vinaigrette can offer a refreshing contrast to the warm, hearty flavors of the jambalaya.
- Collard Greens: Slow-cooked collard greens with a touch of smoked paprika are so good with jambalaya.
- Corn on the Cob: Grilled or boiled corn on the cob, brushed with a vegan butter alternative and sprinkled with a little salt and chili powder.
- Fried Okra: For a touch of Southern charm, serve your jambalaya with a side of crispy fried okra.
- Crusty Bread: Sometimes, all you need is a piece of warm, crusty bread to scoop up the deliciousness of your 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.
What did you think?
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PrintVegan Instant Pot Jambalaya
This vegan Instant Pot jambalaya is an easy-to-make Creole dish that is incredibly satisfying. Using vegan sausage and Daring Chicken, it's perfect for a quick weeknight dinner or a festive Mardi Gras celebration.
- Total Time: 48 minutes
- Yield: 8 bowls 1x
Ingredients
- 2-3 tablespoons olive oil (divided)
- 2 vegan sausage links, sliced (choose your favorite brand)
- 1 8-ounce package of 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 of 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 and Daring Chicken
- 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, take them out and set them aside on a plate. They'll be making a grand re-entry later on.
Sauté the Vegetables
- Add a tablespoon more of olive oil. 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.
- 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.
- Add the vegetable broth, diced tomatoes, rinsed rice, Creole seasoning, Tabasco sauce, Worcestershire sauce, salt, pepper, and bay leaf to the pot. Don't stir; just layer everything. This helps prevent the burn notice.
- Place the browned sausage and Daring back into the pot, laying them on top.
- 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.
- 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.
- Spoon into bowls, garnish with green onions and fresh parsley and serve it hot.
Notes
I sauté on low, and I also pressure cook on low to avoid getting a 'burn' notice on the Instant Pot. See the post for more tips on avoiding the 'burn' notice.
I don't mind a stickier texture to this jambalaya, but for those who want the rice grains to be defined and more independent, I suggest choosing Uncle Ben's. The rice grains of this particular brand tend to remain separated when cooked, avoiding the stickiness that other brands might yield. See the post for other tips to avoid stickiness.
I make this recipe in the 6-quart Instant Pot Duo Evo Plus, and the ingredient quantities I use are just right for this model. High-pressure cooking can be pretty precise, so using a different-sized Instant Pot or adjusting the ingredient quantities might throw a wrench in the works. Proceed with any changes at your own risk.
I haven't tried making this dish with brown rice, and as the recipe stands, I wouldn't advise it. Brown rice needs a longer cooking time and more liquid to cook properly.
I sometimes stir the ingredients before pressure cooking because I want the seasoning to coat the grains. However, this sometimes results in a burn notice for my pressure cooker. Give it a stir if your pressure cooker is not prone to the burn error.
- Prep Time: 10 minutes
- Pressure Build Up and Release: 30 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Creole-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 4.4 g
- Sodium: 964.6 mg
- Fat: 2.9 g
- Carbohydrates: 47.6 g
- Protein: 7.9 g
- Cholesterol: 3.1 mg
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!