This Instant Pot Jambalaya is a hearty one-pot meal made with andouille sausage, shrimp, Cajun holy trinity, and rice simmered in a flavorful stock. You will love this pressure cooker jambalaya as it is packed with bold flavor from the Creole seasoning and andouille sausage.
While I lived in Lafayette, Louisiana for 5 years, I can truly say that I’ve had some of the best Jambalaya out there in Cajun country! Delicious, authentic stuff so good, that even my 5-year-old enjoyed it despite it being spicy!
I love Cajun/Creole food, it is rustic, hearty, delicious, and packed with bold flavors! I’m so thankful for the experience of living in that place, which opened me up to a whole lot of flavors! It was such an enriching experience! It is nearly impossible to find authentic Cajun food in India!
This post for jambalaya has been long due, so, today, I’m happy to share my version of this Louisiana classic made in the Instant Pot.
- What is jambalaya?
- Ingredients needed to make this easy Instant Pot Jambalaya
- Important points to remember before making this Instant Pot Jambalaya recipe
- How to make Instant Pot Jambalaya – Step by step instructions
- Storage and freezing instructions
- Substitutions & additions in this pressure cooker jambalaya recipe
- You may also enjoy these delicious Instant Pot recipes
- Instant Pot Jambalaya
What is jambalaya?
Jambalaya is a classic Louisiana comfort food dish that originated in the French Quarter of New Orleans. It is made with meat, vegetables, and rice, simmered in a flavorful stock.
Andouille sausage is a must in jambalaya. It also features other proteins like chicken, pork, or seafood such as crawfish, shrimp, or crab. The vegetables are the holy trinity of onions, bell peppers, and celery.
There are basically two types of jambalaya;
- Creole jambalaya: which includes tomatoes due to which it is red. You will find this version in the city of New Orleans.
- Cajun jambalaya: does not include tomatoes, and is usually brown. The brown color can be attributed to sauteing the meat and vegetables for a longer time, giving Cajun jambalaya a deeper, more complex flavor.
Creole cuisine is referred to as ‘city food’ whereas cajun cuisine is referred to as ‘country food’.
Due to New Orleans being a port city, the city folks had access to tomatoes and a variety of other exotic ingredients, which explains the use of tomatoes in Creole jambalaya.
Lafayette, Acadiana is pretty much dominated by Cajun cooking and the jambalaya I had there was always brown in color. Of course, tomatoes are available everywhere now, but some Cajun folks will still make their jambalaya sans the tomatoes. It is just how they prefer it, and honestly, it is just as delicious as the ‘red’ jambalaya.
This Instant Pot Jambalaya is inspired by Creole cuisine. I love both versions a lot, but I like to add tomatoes in my jambalaya. I think the acidity of the tomatoes adds a bright flavor to this dish.
Ingredients needed to make this easy Instant Pot Jambalaya
- Olive oil: To brown the meats and veggies. If you use lean andouille sausage, you may need more oil.
- Andouille sausage: This is a spiced, heavily smoked Cajun sausage. I’ve used chicken andouille sausage for today’s recipe, you can also use pork, beef, or turkey andouille sausage. Keep in mind that chicken and turkey sausage do not brown as well as pork, but it is still great in a dish like this.
- Shrimp: I’ve used fresh shrimp, but you can also use frozen. Read more in the instructions below.
- Holy Trinity & garlic: This is the Southern version of French mirepoix, which consists of equal parts of bell pepper, onion, and celery. It is used as a base for most Cajun/Creole food such as gumbo, etouffee, etc. Garlic is often referred to as ‘the Pope’. I am not sure about other places, but in Lafayette, you will find containers of varying sizes of the holy trinity near the produce section of many grocery stores.
- Creole seasoning: I use Tony Chachere’s creole seasoning (salt-free). In addition to this, you will also need some dried thyme and salt.
- Rice: I’ve used long grain rice in this recipe.
- Canned diced tomatoes & tomato paste: You may skip for a Cajun version.
- Low-sodium chicken stock: You can use better than bouillon dissolved in hot water.
- And other ingredients like Worcestershire sauce , hot sauce , green onions, bay leaves
Another traditional ingredient is tasso (pronounced as tah-so), often also known as tasso ham, though technically it is not really a ham. Tasso is heavily seasoned, cured, and smoked cured pork usually made from the shoulder of the hog.
Important points to remember before making this Instant Pot Jambalaya recipe
The rice: Choose the kind of rice you have used successfully in the Instant Pot
I tested this jambalaya recipe three times in the Instant Pot and below is a summary of what happened.
Trial 1: Success with Louisiana grown long grain rice (Cajun country rice brand)
This turned out amazing and I could have just shared the recipe. But, I always like to make sure the recipe is 100% foolproof before publishing anything here on the blog.
Trial 2: Failure with another brand of organic long grain rice
I changed the brand of rice (used organic long-grain rice) keeping the rest of the ingredients and proportions the same. To my surprise, the rice stuck at the bottom, I got the ‘BURN’ error, and the pot never came to pressure.
I removed the contents, cleaned the bottom of the pot, transferred everything back and tried to pressure-cook it the second time, and bam! Again the ‘BURN’ error. The same problem! The rice stuck at the bottom of the insert for the second time.
And finally trial 3: Back to the rice originally used in trial 1
I had to repeat this recipe again for the 3rd time to figure out if the rice was the culprit and turns out it indeed was. The jambalaya cooked perfectly with the rice that I initially used.
Conclusion
So, please use a brand of rice that works for you in the IP and make sure it is covered with the cooking liquid. You can also use basmati rice for this recipe. I have not tried this recipe with brown rice, jasmine rice, or other medium or short-grain rice. Different types of rice need different liquid proportions, so I’m afraid I won’t be able to guide. But I’ll definitely update the results here as and when I happen to try.
The brand of rice that I used for this recipe (Not sponsored)
The tomatoes: add them last and don’t stir
I do not follow this norm very strictly, because I never really have ‘BURN’ issues using tomato-based products. I mix it in for most of my recipes, except for this IP spaghetti and chili mac . Also, canned diced tomatoes are not as thick as tomato puree or crushed tomatoes.
But the newer models of the Instant Pot are very sensitive to the ‘BURN’ error, so there is a possibility that you could experience this issue. To exercise precaution, simply dump the diced tomatoes or whatever tomato product you choose on top, secure the lid and pressure cook the jambalaya.
The liquid
I always follow a 1:2 ratio to make any kind of rice dish on the stovetop. And for the Instant Pot, I follow a 1:1 ratio to cook rice.
I find a 1:1.25 ratio of liquid suitable for cooking this brand of rice. If you use basmati rice a 1:1 ratio should work for this recipe. Unfortunately, because I had to move out, I did not have the chance to test this recipe with basmati rice, but I can tell you for sure, the rice grains would be light, fluffy and separate.
The rice grains will not be as separate and distinct when you use any kind of rice other than basmati. Nonetheless, the rice is well-cooked here and perfectly flavored and as close to the authentic version
Shrimp: Add them in the end
The shrimp will definitely be overcooked and turn rubbery in the 6 minutes of pressure cooking. I like to season the shrimp with Creole seasoning and saute until it turns pink. Then I set it aside and add it back in the end after the pressure cooking cycle, put the lid back on, and let it sit for 5 minutes until warmed through.
You could use frozen cooked shrimp instead of fresh. Thaw the shrimp and simply add it at the same time in lieu of the sauteed shrimp.
How to make Instant Pot Jambalaya – Step by step instructions
{Printable recipe card below instructions}
Step 1: Season and saute the shrimp
Add 1/2 tablespoon of Creole seasoning to 1 pound of shrimp and mix well. You can remove the tails of the shrimps, I left it on purely for the pictures.
Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add 2 tablespoons of olive oil, let it heat up a bit, add the shrimp, cook until it turns pink. Transfer to a bowl, cover, and set aside.
Step 2: Saute the sausage
Next, add 12 oz of sliced sausage, and cook until lightly browned. Add more oil if required to saute. Transfer to a bowl and set aside.
Step 3: Saute the holy trinity and garlic
Add 1 cup each of diced onion, celery, green bell pepper. Saute until the veggies are tender and turn translucent.
The veggies will release enough moisture to deglaze the browned bits at the bottom of the pot. Covering the pot with a lid (not the IP lid, any other lid will work) helps the veggie release moisture a little faster. Or add 1/4 cup chicken stock, deglaze the pot by scraping off all the browned bits stuck at the bottom of the insert.
Add minced garlic, saute until fragrant about 30 seconds. If using jalapeno or serrano pepper, add it along with the garlic.
Step 4: Seasoning and tomato paste
Add 1 tablespoon of Creole seasoning, 1 teaspoon kosher salt, 1/4 teaspoon dried thyme, and 1 tablespoon of tomato paste, saute for another minute. You can also add 1 teaspoon of paprika and 1/4 to 1/2 teaspoon of cayenne pepper.
Step 5: Add the rice
Add 1.5 cups of rinsed and drained long-grain rice, saute for a few minutes, until toasty and well-coated with the spices.
Press ‘CANCEL’ to switch off the “SAUTE’ mode. At this point, make sure 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 chicken stock and deglaze the pot if required.
Step 6: Add the rest of the ingredients except sauteed shrimp
Add 14.5 oz can of diced tomatoes, 1 & 3/4 cups of low-sodium chicken stock. Add 1 teaspoon of hot sauce, and 1/2 tablespoon of Worcestershire sauce. Mix everything well. Add the sausage back to the pot along with 2 tablespoons of chopped green onions, and bay leaves (I forgot to add them this time). Mix and make sure the rice is covered with liquid.
Please note: If your IP is sensitive to the BURN’ error with tomato-based products, add the tomatoes on top and do not stir.
Step 7: Pressure cook the jambalaya
Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 6 minutes. It will take some time for the pressure to build up (about 12 minutes), after which the timer will begin.
Step 8: Natural pressure release (NPR) for 10 minutes
Once the cooking cycle is complete, let the pot depressurize for 10 minutes. Then do a quick release of the leftover pressure as per the manufacturer’s instructions. Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
Step 9: Add the cooked shrimp
Add the cooked shrimp back to the pot. Close the lid of the Instant Pot, let the shrimp warm through for about 5 minutes.
Step 10: Mix and serve
Fluff the rice with a fork. Garnish with the remaining 2 tablespoons of chopped green onions. Enjoy!
Notes
- Adjust seasonings as per your preference.
- Stovetop version: Traditionally, jambalaya is cooked in a large dutch oven, either an enamel dutch oven or seasoned cast iron pot. The recipe will remain the same, only the chicken stock will need to be increased to 3 cups. Follow steps 1 to 6, bring to a boil, reduce the heat to low, cover the pot and simmer for 15-20 minutes. Then follow step 9. Let the rice rest for about 15 minutes, then fluff with a fork. If you prefer your jambalaya to be slightly mushy, you can increase the stock to 3.5 cups.
- I used a total of 1 & 3/4 cups of chicken stock for the recipe. You may need 1/4 cup more stock to deglaze the pot in step 4 if the veggies do not add enough moisture.
- Please use a brand of rice that works for you in the Instant Pot. Like I mentioned above, sometimes, it is not only the tomato-based product that can cause the ‘BURN’ error, but it can also be the rice itself.
- If you do can’t find Cajun or Creole seasoning mix, use the following spice mix: 1 teaspoon black pepper, 1/4 to 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 tablespoon dried parsley, 1 teaspoon oregano, and 1 teaspoon paprika
- I do not recommend doubling this recipe in a 6-quart, as the pot is quite full with this quantity. I’m not sure about an 8-quart, as I’ve not tested it. I think the mixture is too thick to be doubled and there are chances that you could get the ‘BURN’ error. I suggest cooking two batches of jambalaya in the Instant Pot.
While it is easy to make Zatarain’s jambalaya, I prefer this homemade IP jambalaya made from scratch. It is a simple, fuss-free, wholesome, and delicious one-pot meal, brimming with tons of flavor and texture. I hope you will try to make this iconic Louisiana dish in your Instant pot and enjoy it as much as we always do!
Storage and freezing instructions
Refrigerate leftover jambalaya in an airtight container for 3 to 4 days. You can also freeze jambalaya in an airtight container for up to 3 months.
Make sure the jambalaya has not been sitting out for more than 2 hours before storing leftovers. For food safety, the USDA recommends discarding perishable food that has been sitting at room temperature for more than 2 hours, and 1 hour (for temperatures over 90° F) as bacteria grow rapidly between 40° to 140° F.
To reheat, transfer the jambalaya to a microwave-safe container or plate, nuke at 30-second intervals, stirring after each interval, until piping hot. You can also reheat it in an oven. Transfer the jambalaya to an oven-safe baking dish and cover with aluminum foil, warm it at 300° F for about 20 minutes or until heated through.
Substitutions & additions in this pressure cooker jambalaya recipe
Oil: You can substitute the oil with unsalted butter or use a mix of butter and oil.
Sausage: Traditionally, andouille sausage is used in jambalaya. You can substitute it with Polish kielbasa, chorizo, or any other smoked sausage. The jambalaya won’t have the same flavor, it will still be delicious nonetheless!
Chicken: If you’d like to add chicken, I recommend using chicken thighs. Use a pound of chicken thighs, cut into 2-inch cubes. Saute the chicken with a tablespoon of oil until it turns opaque. Remove it from the pot and set it aside. Add it back to the pot in step 6 along with the sausage.
Tasso: If you’d like to use tasso, use about 1/2 pound of tasso, diced, and saute it along with the sausage in step 3.
Rice: You can swap the rice with pasta to make pastalaya. Use about 8 oz of pasta and 2 cups of chicken stock.
Serrano or jalapeno peppers: You can add either of these peppers for added heat. You may leave the seeds on if you like it spicier.
Creole seasoning: You can swap it with cajun seasoning.
Diced tomatoes: You can also use fire-roasted diced tomatoes or Rotel. If you don’t like tomato chunks, substitute with an equal amount of crushed tomatoes or tomato puree. If you want to avoid canned tomatoes, use 2 medium fresh tomatoes. Skip tomatoes for a Cajun version, you will not need to alter the recipe.
Seafood: You can add cooked crawfish, lobster, or crab along with the sauteed shrimp, close the lid, and let it warm through.
Veggies: I love the flavor of the Holy trinity of veggies aka the Southern mirepoix . But feel free to omit the celery or swap the green bell pepper with red bell pepper if that is what you prefer. Though not traditional, you can also add more veggies like green peas, carrots, green beans, etc.
You may also enjoy these delicious Instant Pot recipes
- Chili mac
- Southern Red beans and rice
- Chili
- Spaghetti with meat sauce
- Pot roast
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Instant Pot Jambalaya
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients1x2x3x
- 2 tablespoons olive oil
- 12 oz andouille sausages, cut into 1/4 inch rounds
- 1 pound large shrimp, cleaned and deveined
- 1 cup finely chopped onion
- 1 cup finely diced celery
- 1 cup finely diced green bell pepper
- 1 tablespoon minced garlic
- 1 Serrano or jalapeno pepper, seeded& finely chopped
- 1.5 tablespoons salt-free Creole seasoning, divided
- 1/4 teaspoon dried thyme
- 1 teaspoon Kosher salt, or to taste
- 1 tablespoon tomato paste
- 1 & 1/2 cups uncooked long-grain rice, rinsed and drained
- 1-(14.5) oz can diced tomatoes, do not drain
- 1 & 3/4 cups low-sodium chicken stock
- 1 teaspoon hot sauce
- 1/2 tablespoon Worcestershire sauce
- 2 bay leaves
- 1/4 cup of chopped green onions divided
Instructions
- Season shrimp with Creole seasoning and mix well.
- Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add olive oil, let it heat up a bit, add the shrimp, cook until it turns pink. Transfer to a bowl, cover and set aside.
- Next, add sliced sausage, and cook until lightly browned. Add more oil if required to saute. Transfer to a bowl and set aside.
- Add diced onion, celery, green bell pepper. Saute until the veggies are tender and turn translucent.
- The veggies will release enough moisture to deglaze the browned bits at the bottom of the pot. Covering the pot with a lid (not the IP lid, any other lid will work) helps the veggie release moisture a little faster. Or add 1/4 cup chicken stock, deglaze the pot by scraping off all the browned bits stuck at the bottom of the insert.
- Add minced garlic, saute until fragrant about 30 seconds. If using jalapeno or serrano pepper, add it along with the garlic.
- Add the seasoning mix and tomato paste, saute for another minute.
- Add rinsed and drained long-grain rice, saute for a few minutes, until toasty and well-coated with the spices.
- Press ‘CANCEL’ to switch off the “SAUTE’ mode. At this point, make sure 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 chicken stock and deglaze the pot if required.
- Add diced tomatoes, chicken stock along with the hot sauce, and Worcestershire sauce. Mix everything well. Add the sausage back to the pot along with 2 tablespoons of chopped green onions, and bay leaves. Mix and make sure the rice is covered with liquid.
- Please note: If your IP is sensitive to the BURN’ error with tomato-based products, add the tomatoes on top and do not stir.
- Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 6 minutes. It will take some time for the pressure to build up (about 12 minutes), after which the timer will begin.
- Once the cooking cycle is complete, let the pot depressurize for 10 minutes. Then do a quick release of the leftover pressure as per the manufacturer’s instructions. Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
- Add the cooked shrimp back to the pot. Close the lid of the Instant Pot, let the shrimp warm through for about 5 minutes.
- Fluff the rice with a fork. Garnish with the remaining 2 tablespoons of chopped green onions. Enjoy!
Video
Notes
- Adjust seasonings as per your preference.
- Stovetop version: Traditionally jambalaya is cooked in a large dutch oven, either an enamel dutch oven or seasoned cast iron pot. The recipe will remain the same, only the chicken stock will need to be increased to 3 cups. Follow steps 1 to 6, bring to a boil, reduce the heat to low, cover the pot and simmer for 15-20 minutes. Then follow step 9. Let the rice rest for about 15 minutes, then fluff with a fork. If you prefer your jambalaya to be slightly mushy, you can increase the stock to 3.5 cups.
- I used a total of 1 & 3/4 cups of chicken stock for the recipe. You may need 1/4 cup more stock to deglaze the pot in step 4 if the veggies do not add enough moisture.
- Please use a brand of rice that works for you in the Instant Pot. Like I mentioned above, sometimes, it is not only the tomato-based product that can cause the ‘BURN’ error, but it can also be the rice itself.
- If you do can’t find Cajun or Creole seasoning mix, use the following spice mix: 1 teaspoon black pepper, 1/4 to 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 tablespoon dried parsley, 1 teaspoon oregano, and 1 teaspoon paprika
- I do not recommend doubling this recipe in a 6-quart, as the pot is quite full with this quantity. I’m not sure about an 8-quart, as I’ve not tested it. I think the mixture is too thick to be doubled and there are chances that you could get the ‘BURN’ error. I suggest cooking two batches of jambalaya in the Instant Pot.
- Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5ml
Instant Pot Jambalaya
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients
- 2 tablespoons olive oil
- 12 oz andouille sausages, cut into 1/4 inch rounds
- 1 pound large shrimp, cleaned and deveined
- 1 cup finely chopped onion
- 1 cup finely diced celery
- 1 cup finely diced green bell pepper
- 1 tablespoon minced garlic
- 1 Serrano or jalapeno pepper, seeded& finely chopped
- 1.5 tablespoons salt-free Creole seasoning, divided
- 1/4 teaspoon dried thyme
- 1 teaspoon Kosher salt, or to taste
- 1 tablespoon tomato paste
- 1 & 1/2 cups uncooked long-grain rice, rinsed and drained
- 1-(14.5) oz can diced tomatoes, do not drain
- 1 & 3/4 cups low-sodium chicken stock
- 1 teaspoon hot sauce
- 1/2 tablespoon Worcestershire sauce
- 2 bay leaves
- 1/4 cup of chopped green onions divided
Instructions
- Season shrimp with Creole seasoning and mix well.
- Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add olive oil, let it heat up a bit, add the shrimp, cook until it turns pink. Transfer to a bowl, cover and set aside.
- Next, add sliced sausage, and cook until lightly browned. Add more oil if required to saute. Transfer to a bowl and set aside.
- Add diced onion, celery, green bell pepper. Saute until the veggies are tender and turn translucent.
- The veggies will release enough moisture to deglaze the browned bits at the bottom of the pot. Covering the pot with a lid (not the IP lid, any other lid will work) helps the veggie release moisture a little faster. Or add 1/4 cup chicken stock, deglaze the pot by scraping off all the browned bits stuck at the bottom of the insert.
- Add minced garlic, saute until fragrant about 30 seconds. If using jalapeno or serrano pepper, add it along with the garlic.
- Add the seasoning mix and tomato paste, saute for another minute.
- Add rinsed and drained long-grain rice, saute for a few minutes, until toasty and well-coated with the spices.
- Press ‘CANCEL’ to switch off the “SAUTE’ mode. At this point, make sure 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 chicken stock and deglaze the pot if required.
- Add diced tomatoes, chicken stock along with the hot sauce, and Worcestershire sauce. Mix everything well. Add the sausage back to the pot along with 2 tablespoons of chopped green onions, and bay leaves. Mix and make sure the rice is covered with liquid.
- Please note: If your IP is sensitive to the BURN’ error with tomato-based products, add the tomatoes on top and do not stir.
- Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 6 minutes. It will take some time for the pressure to build up (about 12 minutes), after which the timer will begin.
- Once the cooking cycle is complete, let the pot depressurize for 10 minutes. Then do a quick release of the leftover pressure as per the manufacturer’s instructions. Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
- Add the cooked shrimp back to the pot. Close the lid of the Instant Pot, let the shrimp warm through for about 5 minutes.
- Fluff the rice with a fork. Garnish with the remaining 2 tablespoons of chopped green onions. Enjoy!
Video
Notes
- Adjust seasonings as per your preference.
- Stovetop version: Traditionally jambalaya is cooked in a large dutch oven, either an enamel dutch oven or seasoned cast iron pot. The recipe will remain the same, only the chicken stock will need to be increased to 3 cups. Follow steps 1 to 6, bring to a boil, reduce the heat to low, cover the pot and simmer for 15-20 minutes. Then follow step 9. Let the rice rest for about 15 minutes, then fluff with a fork. If you prefer your jambalaya to be slightly mushy, you can increase the stock to 3.5 cups.
- I used a total of 1 & 3/4 cups of chicken stock for the recipe. You may need 1/4 cup more stock to deglaze the pot in step 4 if the veggies do not add enough moisture.
- Please use a brand of rice that works for you in the Instant Pot. Like I mentioned above, sometimes, it is not only the tomato-based product that can cause the ‘BURN’ error, but it can also be the rice itself.
- If you do can’t find Cajun or Creole seasoning mix, use the following spice mix: 1 teaspoon black pepper, 1/4 to 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 tablespoon dried parsley, 1 teaspoon oregano, and 1 teaspoon paprika
- I do not recommend doubling this recipe in a 6-quart, as the pot is quite full with this quantity. I’m not sure about an 8-quart, as I’ve not tested it. I think the mixture is too thick to be doubled and there are chances that you could get the ‘BURN’ error. I suggest cooking two batches of jambalaya in the Instant Pot.
- Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5ml
Looking for an easy, fuss-free cookie bar recipe? Then you’ve got to try these easy jam bars! You require a handful of ingredients and minimal effort to whip up a batch of this scrumptious and moreish, jam crumble bars!
I love baking all sorts of cookies, crunchy and crispy or soft and chewy, the slice-and-bake kinds or the cut-out kinds. What’s not to love about a batch of freshly baked homemade cookies after all, right?
- Fuss-free jam crumble bars
- What you need to make these easy jam bars
- Few tips to know before you make this recipe
- Quick FAQs
- How to make jam bars – Step by step instructions
- Jam Bars Recipe | Jam Crumble Bars
Fuss-free jam crumble bars
As much as I love to bake cookies, I have to admit it does take some amount of time and energy. You need to prepare the dough, chill it, roll it out, cut out the shapes, and then finally bake.
On the contrary, these jam bars or jam squares, call it what you may, are the easiest kind of cookie bar you can whip up.
They are also great for on-the-go breakfast or as a snack. Or as a dessert served warm with a scoop of vanilla ice cream! Yum yum!
These yummy bars have a crispy, buttery crust, moist jammy center, and a crumbly, crunchy topping. They are addictive for a reason!
You will be amazed to see how you can bake a batch of these bakery-style jam bars that only need few ingredients and practically no effort 🙂
What you need to make these easy jam bars
There are 3 components to make crumb bars;
- The crust
- Filling
- Topping
For the crust and crumble topping
The great thing about making any sort of crumble bar is that you only need one dough for the crust and topping. The method of application changes for both and the end product is nothing short of delicious.
For this versatile dough, you will need,
Flour: regular all-purpose flour. For a healthier touch, you can swap white flour with whole wheat pastry flour. Or a mix of whole wheat pastry flour and almond flour. You can also throw in rolled oats for a touch of healthy. However, these jam bars without oatmeal are pretty great too!
Sugar: I’ve used two kinds of sugar for the recipe, i.e. granulated and brown sugar. White sugar gives these cookie bars the desired crispy and crunchy factor while the brown sugar keeps these bars moist.
Ground cinnamon: I highly recommend you add some sort of warm spice to the dough as it really elevates the final taste of these jam bars. You can play around with other spices like nutmeg, cardamom, all-spice, etc
Baking powder
Kosher salt
For the filling
Jam or preserves of choice: I used my homemade Instant Pot strawberry jam for this jam square recipe.
This is my favorite part as you can use various jams like blueberry, raspberry, apricot, mango, lingonberry, blackberry, etc to make a different flavored jam crumble bar.
You can also opt for sugar-free jam or preserves to reduce the sugar content. Overall, these are not really over-the-top sweet.
Few tips to know before you make this recipe
- Line the pan with parchment paper with overhang: Not only does it make cleaning up a breeze but more importantly, it makes it easier to lift the entire thing out of the pan.
- If the jam is stiff or cold: Transfer the amount of jam required to a microwave-safe bowl and warm it for 20-30 seconds to make it spreadable.
- Avoid spreading the jam near the edges of the pan: Leave some room around the edges of the crust when you spread the jam. Doing so will ensure that there is less chance of the jam touching the sides of the pan and getting burnt.
- Press the crust and bake it first: Press the crust really well and bake it. This helps the bars hold together, and they will not fall apart when you try to cut it into squares.
Can I double this recipe?
Yes, you can easily double this recipe. Use a 9×13-inch baking pan if you double it. You will definitely want to double this recipe, it is so good!
Can I make this recipe vegan?
Yes, absolutely! You can swap the butter for vegan butter, unsalted margarine, or coconut oil.
Can I use fresh strawberries to make strawberry jam bars?
This recipe is adapted from the blueberry crumb bars I shared last year. I thought it would be easy to just substitute the blueberries with chopped strawberries, but I was rather disappointed to see that the recipe didn’t work for fresh strawberries at all.
Basically, the fresh strawberries turn into a dull reddish pink in color on baking and also released a lot of moisture, which affected the texture of these bars. Also, they lacked that intense strawberry flavor. So, I do not recommend adding fresh strawberries here. Though, this recipe works great for other berries.
If you have a lot of strawberries and really want to use them, you can make a strawberry compote instead and then use that in this recipe. You can find the recipe for the compote in my strawberry fool post.
It is an extra step but totally worth it!
How to store these jam crumble bars?
Store these bars in an airtight container at room temperature for up to 2 to 3 days (only if they last that long :D). Or store it in the refrigerator for up to 1 week.
Can you freeze these bars ?
You can definitely make these ahead and freeze. Store the bars in an freezer-safe container, separate the bars with layer of parchment paper so that they don’t stick. Freeze up to 3 months. Thaw at room temperature when you are ready to serve.
How to make jam bars – Step by step instructions
{Printable recipe card below instructions}
p.s. I attached pics for steps 1-4 from my blueberry crumb bars post, as the process is the same.
Step 1: Preheat the oven and prepare the pan
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan, and line with parchment paper with overhang.
Step 2: Mix the dry ingredients
In the bowl of a food processor, add 1 & 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon. Also, add in 1/4 cup each of white and brown sugar. Pulse it a couple of times to mix the dry ingredients.
Step 3: Add butter and process the mixture
Add 1/2 cup of cold, cubed butter, and process until the dough looks coarse and crumbly. If you try to squeeze some dough in your hands, it should clump together. Alternatively, you can add all the dry ingredients in a medium bowl. Use a fork or pastry cutter to blend in the cubed butter until you have a crumbly dough.
Step 4: Pat the dough into the prepared pan and bake the crust
Reserve 3/4 cup of the dough for the crumble topping. Pat the rest of the dough into the prepared pan. Bake the crust for 10 minutes.
Remove the baking pan after 10 minutes. Let it rest for 5 minutes.
Step 5: Spread the jam
Spread the jam all over the baked crust leaving about 1/8 inch space from the edges of the crust.
Step 6: Crumble remaining dough
Crumble the remaining reserved dough over the jam.
Step 7: Bake
Bake in a preheated oven for 35 minutes, or until the topping is golden brown. Transfer the pan to a wire rack, cool completely before cutting into squares.
Notes
- If you’d like to add oats in these bars: Use 1 cup of all purpose flour and 1 cup of rolled oats. Transfer the crumbly dough prepared in step 3, to a mixing bowl. Add the rolled oats, and work it in gently. Or you can follow the same recipe and just add 1/2 cup of rolled oats to 3/4th of the reserved crumble topping.
- You can also add a few tablespoons of chopped nuts like pecans, walnuts, or coconut flakes, etc to the reserves topping.
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Jam Bars Recipe | Jam Crumble Bars
Ingredients1x2x3x
- 1.5 cups all-purpose flour, leveled and sifted
- 1/4 cup granulated sugar
- 1/4 cup light/dark brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter
- 1/2 tsp ground cinnamon
- 1/2 - 2/3 cup strawberry jam
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan, and line with parchment paper with overhang.
- In the bowl of a food processor, add flour, baking powder, salt, and cinnamon. Also, add in white and brown sugar. Pulse it a couple of times to mix the dry ingredients.
- Add cold, cubed butter, and process until the dough looks coarse and crumbly. If you try to squeeze some dough in your hands, it should clump together. Alternatively, you can add all the dry ingredients in a medium bowl. Use a fork or pastry cutter to blend in the cubed butter until you have a crumbly dough.
- Reserve 3/4 cup of the dough for the crumble topping. Pat the rest of the dough into the prepared pan. Bake the crust for 10 minutes.
- Remove the baking pan after 10 minutes. Let it rest for 5 minutes.
- Spread the jam all over the baked crust leaving about 1/8 inch space from the edges of the crust.
- Crumble the remaining reserved dough over the jam.
- Bake in a preheated oven for 35 minutes, or until the topping is golden brown. Transfer the pan to a wire rack, cool completely before cutting into squares.
Notes
- If you’d like to add oats in these bars: Use 1 cup of all purpose flour and 1 cup of rolled oats. Transfer the crumbly dough prepared in step 3, to a mixing bowl. Add the rolled oats, and work it in gently. Or you can follow the same recipe and just add 1/2 cup of rolled oats to 3/4th of the reserved crumble topping.
- You can also add a few tablespoons of chopped nuts like pecans, walnuts, or coconut flakes, etc to the reserved topping.
- Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
