8oz.smoked or andouille sausage, sliced into 1/2-inch thick coins
8oz.boneless skinless chicken thighs, cut into 2” inch pieces
1tsp.Tony Chachere's Original Creole Seasoning, or more to taste if you like spicy!
1tsp.dried thyme leaves
2-3good dashes Tabasco Pepper Sauce
1medium yellow onion, diced
4garlic cloves, minced
1green bell pepper, seeds and membranes removed, diced
1red bell pepper, seeds and membranes removed, diced
3celery ribs, sliced
1cupjasmine rice, I prefer the texture of this rice instead of long grain rice
2cupscanned diced tomatoes, undrained
3Tbs.fresh Italian parsley, chopped
Kosher salt and freshly ground black pepper, to taste
8oz.small raw shrimp, peeled and deveined
Add oil to Instant pot set to sauté setting; when the oil is hot, add the chicken. Sauté chicken until lightly browned and cooked throughout, then add the sliced sausage and sauté a bit longer.
Using a slotted spoon, transfer the meat from the Instant Pot to a bowl, leaving the drippings in the pot; reserve and keep warm.
Add the onions, garlic, bell peppers, celery, creole seasoning, thyme, paprika, and bay leaf to the Instant Pot; sauté vegetables for a couple minutes, just until the veggies are slightly softened. Stir in rice, tomatoes, broth, Tabasco, and Worcestershire sauce.
Lock the Instant Pot lid into place; select manual cook time for 6 minutes on High Pressure setting, bringing the Instant Pot to full pressure.
When the timer sounds, remove the pressure from the IP by performing a quick release, then carefully unlock and remove the lid.
Remove the bay leaf, then stir in the reserved cooked meat, and the shrimp. Close the Instant Pot lid, letting the jambalaya stand and rest for 5 minutes before serving. Garnish with parsley and serve.