Name: Instant Pot Jambalaya
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 tablespoons extra-virgin olive oil; 8 ounces large shrimp, peeled and deveined; 1 tablespoon no-salt Creole seasoning (see Cook’s Note); Kosher salt and freshly ground black pepper; 8 ounces andouille sausage, sliced into thin rounds; 1 pound boneless skinless chicken thighs, trimmed of excess fat and cut into 1-inch chunks; 1 medium yellow onion, chopped; 2 stalks celery, chopped (about 3/4 cup); 1 small green bell pepper, chopped (about 1/2 cup); 1 cup long-grain white rice; 1 1/2 cups low-sodium chicken broth; 1 cup crushed tomatoes; 1 tablespoon tomato paste; 1 dried bay leaf; 2 tablespoons chopped fresh Italian parsley leaves; 2 scallions, chopped

Directions

Special equipment:

a 6-quart Instant Pot® multicooker

Set a 6-quart Instant Pot® multicooker (see Cook’s Note) to sauté at high heat. Add 1 tablespoon of the oil. Add the shrimp and season with 1 teaspoon of the Creole seasoning, 1/2 teaspoon salt and several grinds of pepper. Cook and toss just until the shrimp turn pink, about 1 minute. Transfer to a plate.
Add the remaining tablespoon of oil to the pot. When the oil is hot, add the sausage and cook, tossing occasionally, until the edges start to brown, 1 to 2 minutes. Add the chicken, onion, celery and bell pepper. Season with the remaining 2 teaspoons Creole seasoning, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the vegetables wilt a bit, about 2 minutes. Add the rice, broth, crushed tomato, tomato paste and bay leaf and stir well to combine.
Turn off the sauté setting. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes. After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the cycle is complete.
Being careful of any remaining steam, unlock and remove the lid. Remove and discard the bay leaf and stir in the shrimp. Put the lid on again. Let sit covered for 10 minutes. Uncover, stir in the parsley and scallions and serve.

Cook’s Note

We used Creole seasoning for ease here but you could also make your own blend with 2 teaspoons paprika, 1 teaspoon each dried basil and dried thyme and 1/2 teaspoon cayenne. Note that some brands of Creole seasoning contain salt while others don’t; we used a no-salt version when creating this recipe, so if yours has salt use a bit less kosher salt than this recipe calls for and taste as you go. Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer’s guide.