Instant Pot Jambalaya

Most of the work is in chopping the vegetables; the rest is done in less than 30 minutes.

Ingredients

2 Tablespoons vegetable oil
14 ounces Andouille sausage, sliced
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 onion, diced
1 red pepper, diced
1 green pepper, diced
3 celery stalks, sliced
3 garlic cloves, minced
2 1/2 tsp. Creole seasoning, divided
3/4 tsp. dried thyme
1/2 tsp. salt
1 1/2 cup long grain rice
1 (14.5 ounce) fired roasted diced tomatoes
1 tsp. Worcestershire sauce
2 cups chicken broth
2 bay leaves
1 tsp Tabasco sauce
1 pound large shrimp, peeled and deveined
2 sliced green onions
1 Tablespoon chopped fresh parsley

Instructions

Turn Instant Pot to saute and add oil. Add sausage and cook, stirring, until browned, for about 5 minutes. Remove and set aside.
Add chicken and cook, stirring, until browned, for about 5 minutes.
Remove and set aside with sausage.
Add onion, celery and peppers. Cook until onion is soft, about 5 minutes.
Add garlic and cook one minute more.
Stir in 2 teaspoons Creole seasoning, thyme, salt, tomatoes, rice, Worcestershire sauce, broth, bay leaves and Tabasco. Stir in sausage and chicken.
Turn Instant Pot to Pressure Cook/High for 7 minutes.
Do a quick release and open the Instant Pot Do not open until the pin drops. Stir in shrimp, parsley and green onions. Cover the Instant Pot and turn it off. Let the residual heat cook the shrimp for about 10 minutes.