This Instant Pot jambalaya tastes authentic and will really spice up your dinner plans. It's a delicious, Louisiana recipe made with andouille sausage, shrimp, rice, and vegetables. The jambalaya is gluten free, dairy free, and paleo too.
Heat the oil up for 2 minutes while the Instant Pot is on "Sauté" mode. on Sauté. Add the sausage slices, and cook until browned, about 2-3 minutes per side. Transfer the meat to a paper towel–lined plate to drain.
Add the onions, bell peppers, celery, and garlic cloves. Cook, stirring occasionally, until the onions are translucent, about 4-5 minutes.
Pour in the thyme, Creole seasoning, and rice. Stir until the rice is well coated in everything. Press "Cancel" to stop the cooking.
Add in the tomatoes, their juices, and the broth. Stir well with a wooden spoon or spatula, being sure to scrape up any food that is sticking to the bottom of the insert.
Lock the lid, and move the valve to "Sealing" position. Cook on "Manual" and "High Pressure" for 8 minutes. Allow the pressure to release naturally for about 5 minutes. Next, carefully move the valve to "Venting." Release the remaining pressure.
Stir everything together and fluff the rice. Stir in the cooked shrimp, sausage, and green onions. Top off with fresh chives. Place the Instant Pot lid back on top to allow everything to heat through nicely. Enjoy hot.
Notes
Diced tomatoes: Feel free to use regular diced tomatoes or tomato sauce.
Sausage: Purchase a smoky sausage. Andouille is my recommendation for tons of flavor and authentic taste.
Rice: Be sure to use long-grain white rice. A short-grain rice will turn to mush in the Instant Pot.
Broth: Use a low sodium chicken broth or bone broth. There will be lots of saltiness and goodness from the sausage.