Instant Pot Jambalaya

🥘 Ingredients

• olive oil 2 tbsp
• andouille or kielbasa sausage 1 ½ cup
• skinless & boneless chicken 3
• large onion 1
• red bell pepper 1
• celery stalks 3
• garlic 1 tbsp
• chicken broth 2 cup
• died thyme 1 tsp
• Cajun Seasoning 1 tbsp
• salt
• dried parsley 2 tbsp
• long grain rice 1 ½ cup
• Lawry’s Seasoned Salt ½ tsp
• tomatoes 1 can
• worcestershire 2 tsp
• shrimp ¾ lb

1. 1

   Press "Sauté" – wait til Panel Displace shows “Hot”. Add olive oil and andouille or kielbasa sausage , and cook til browned, stirring. Remove with a slotted spoon and set aside.
2. 2

   Add skinless & boneless chicken , and cook til browned, stirring. Remove with a slotted spoon and set aside.
3. 3

   Add large onion , red bell pepper , celery stalks , and garlic . Cook til onion is translucent, stirring.
4. 4

   Press cancel.
5. 5

   Add chicken broth , died thyme , Cajun Seasoning , salt to taste, dried parsley , long grain rice Lawry’s Seasoned Salt and stir to coat, about 30 seconds.
6. 6

   Add tomatoes with liquid, worcestershire , and reserved sausage and chicken – mix well.
7. 7

   Twist on lid and position steam release handle to ‘Sealing’. Press + for 3 seconds to activate / confirm Beep sound. Place and lock the lid. Set Steam Release Handle to “Sealing” position. Press "Pressure Level" and toggle to “High”. Using +/–, click til display screen shows 4 minutes. The display will count down from 4. Once it hits 0, it will Beep.
8. 8

   When finished, twist the Steam Release Handle to “Venting” and press little silver button.
9. 9

   After the steam has fully released, remove the lid and fluff the rice.
10. 10

    Add shrimp and gently stir to incorporate.
11. 11

    Replace the lid and rest for 10 minutes – shrimp will cook via residual heat.
12. 12

    Remove the lid and gently stir before serving.