Delivering the right amount of heat, this weeknight-friendly Cajun Instant-Pot Chili is your new family favorite—perfect for meal prep!
My husband loved this Cajun Instant-Pot chili recipe so much, he almost wanted to write this post instead of me! However, after the first sentence, I realized that it should never happen. I love the guy, but he’s not hip to the whole blog writing thing.
So, per usual, I’ll tell you about it instead.
You guys—this is the recipe to bring in the start of comfort food season. No longer are beaches and bikinis dictating our food choices. As fall approaches, it’s all about chunky sweaters, hot drinks, and warm meals.
Cajun chili is exactly what it sounds like—it’s Cajun! The chili features spicy notes of paprika and cayenne pepper along with zesty garlic and onion. And this definitely isn’t vegan chili, friends. This protein-packed recipe includes andouille sausage, ground chicken, and tender shrimp.
It also has a creamy tomato flavor profile, and the kidney beans give you the consistency you’d expect—it’s the perfect marriage between jambalaya and chili.
Instant Pot love
Yes, friends, I have reached superstar wife status—that’s what my husband tells me anyway! So, how did I achieve this feat, you may ask? It’s all thanks to the Instant Pot.
Truth be told, this Cajun chili was the first chili recipe I’ve developed for this food blog. Can you believe it? I can’t. Maybe that’s why I chose to use my Instant Pot, because then I was pretty much guaranteed a culinary win.
The Instant Pot is a magical contraption that sautés, pressure cooks, and reduces all in one. Seriously—I can cook this crazy-delicious Cajun chili in about 30 minutes. We’re talking juicy meat, tender beans, and a creamy-not-soupy texture—all without turning on the stove!
How do I store leftovers?
Let your chili cool and then refrigerate the leftovers in airtight containers. They should stay fresh in the fridge for up to 4 days or in the freezer for up to 3 months (make sure the containers are freezer-friendly).
Reheat leftovers on your stove over medium heat. You may need to add a splash of broth or water to loosen things up. For frozen chili, let it thaw overnight in the fridge before reheating.
Serving suggestions
No chili is complete without some sort of bread. A Dutch Oven Bread with a bit of butter is perfect. I’m also a fan of Corn Bread Muffins or this Honey Cornbread Recipe—both offer a subtly sweet contrast to this spicy chili.
You could even spoon the chili over Steamed Rice. For a whole grain alternative, try Quinoa Rice or Rice Cooker Brown Rice. And don’t forget the toppings! While store-bought is fine, you could learn How To Make Sour Cream at home. It’s surprisingly simple and tastes incredible! You can also check out How To Make Greek Yogurt, which is equally delicious!
Ingredients
- 1 1/2 tablespoons olive oil divided
- 1 green pepper diced
- 1/2 cup diced onion
- 1/3 cup diced celery
- 1 tablespoon minced fresh garlic
- 1 pound ground chicken or turkey
- 2 links andouille sausage sliced
- 2 1/2 tablespoons Cajun seasoning
- 1 can crushed tomatoes (14 ounces)
- 1 can fire-roasted tomatoes (14 1/2 ounces)
- 1 can red kidney beans (15 ounces) drained and rinsed
- 2 tablespoons tomato paste
- 1/2 teaspoon sea salt
- 2 bay leaves
- 7 ounces raw shrimp peeled and deveined
- Fresh parsley for garnish
- Sour cream or greek yogurt, for garnish, optional
Instructions
- Turn your Instant Pot to the sauté setting and heat 1 tablespoon of the olive oil.
- Once hot, add in the green pepper, onion, celery, and garlic. Cook until they begin to soften, about 4 minutes.
- Add the remaining 1/2 tablespoon of olive oil, along with the chicken. Cook, breaking up the chicken, until it is no longer pink and it has released all its juices, about 2-3 minutes. Drain out the liquid and discard it.
- Add in the sausage and Cajun seasoning. Stir frequently, until the sausage begins to brown, about 5 minutes.
- Add all the ingredients, up to the shrimp, and stir until well combined.
- Cover the Instant Pot, set the valve to "sealing," then press the "manual" button. Cook it on high pressure for 10 minutes—this should happen automatically after you press "manual."
- Once cooked, let it pressure release naturally.
- Remove the lid and turn the Instant Pot to the sauté setting. Add the shrimp, stirring occasionally, until they turn opaque and the chili has thickened slightly, about 5-7 minutes.
- Garnish with parsley and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment