Instant Pot Vegan Jambalaya

Normally, I try to shy away from spicier dishes (even though I love them) because my wife and kids aren’t usually into it. But this time I wanted to try something new, and I had a plan for those who might find this Instant Pot Vegan Jambalaya a bit too spicy.

First, and most importantly, I picked a cajun spice blend that was on the mild side. There are lots of blends out there, and it’s helpful to read the ingredients. Some are heavy on the cayenne, while others rely on chili powder, black pepper, or other spices to add the heat. Some will even specify “mild” or “hot.” Depending on whether or not you want to actually taste your food, choose wisely! I chose a blend that didn’t have any cayenne in it.

Second, I tried to choose a vegan sausage that didn’t have flames all over the package! If you’re like me and need to limit the spice, look for a mild version. But if you want variation and control (and have a few extra bucks), grab a package each of mild and hot so each person can decide how spicy their dinner is. We’ll be cooking the sausage separately from the jambalaya, so variation will be a snap! Note: For WFPB, omit the sausage altogether unless you find one that doesn’t have oil in it (and isn’t disgusting).

Finally, after cooking this dish in the Instant Pot, top with sausage of choice (or none at all) and slap a dollop of plain, unsweetened plant-based yogurt on top. This really helps cool down the spiciness for those who aren’t digging it and it tastes amazing!

Ok, let’s do this!

instant pot vegan jambalaya

Instant Pot Vegan Jambalaya

Print Pin Review
Total Time: 45 minutes
Servings: 6

What you’ll need

  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 oz diced green chilis, mild or medium, drained
  • 3 ribs celery, diced
  • 1 ½ tbsp minced garlic
  • 1 ½ cups basmati rice
  • 15 oz canned petite diced tomatoes, drained
  • 2 tsp smoked paprika
  • 1 tbsp Cajun seasoning, plus more for spicier version
  • 3 cups vegetable broth
  • 2 vegan chipotle, chorizo, or andouile sausage, optional
  • ¼ cup fresh parsley, chopped
  • plant-based plain yogurt, optional

How you’ll do it

  • Press the Sauté button in your Instant Pot. Add the onions, peppers, celery, and garlic. Add a bit of water as needed to prevent sticking.
  • Cook until the veggies soften a bit, about 5 minutes.
  • Turn off Sauté.
  • Add the rice, tomatoes, chilis, vegetable broth, and spices. Do not add the sausage or parsley.
  • Close Instant Pot, close release valve, and Set IP to Manual for 4 minutes.
  • If you're adding sausage to the dish: While the rice cooks, heat up a grill pan, fry pan, or outdoor grill and grill the sausages until cooked throughout. Then slice into half-moon shapes.
    Tip: I like cooking the sausage separately so the picky people I'm feeding can choose whether or not it's added to their portions! Plus, it just tastes better grilled. 🙂
  • When Instant Pot cooking is complete, wait 10 minutes, then release remaining steam by opening the valve.
  • Open Instant Pot and fluff rice mixture and taste. Add more cajun seasoning if more heat is desired. If you're using sausage and everyone is having some, add the pieces to the Instant Pot and stir them in. Otherwise, just add sausage to individual dishes when serving.
  • Add parsley to Instant Pot and stir in.
  • Serve with a dollop of yogurt on top if desired. I find it goes great with this dish and cuts the heat for those who need it!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

Tell Kev what you think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: