Instant Pot Jambalaya

Using the saute setting, add the oil to the Instant pot. When the oil is hot, add the chicken pieces.
2 tablespoons olive oil, 8 ounces boneless, skinless chicken thighs
Sauté the chicken until lightly browned and cooked throughout, then add the sliced sausage and sauté everyuthing 2-3 minutes longer.
8 ounces smoked or andouille sausage
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.
1 teaspoon dried thyme leaves, 1 teaspoon smoked paprika, 1 medium yellow onion, 4 large garlic cloves, 1 medium green bell pepper, 1 medium red bell pepper, 3 medium celery ribs, 1 teaspoon Tony Chachere's Original Creole Seasoning, 1 large bay leaf
Sauté the vegetables for a couple minutes, just until the veggies are slightly softened.
Stir in the rice, tomatoes, broth, Tabasco, and Worcestershire sauce to the Instant Pot.
2-3 good dashes Tabasco Pepper Sauce, 2 teaspoon Worcestershire sauce, 1 cup jasmine or basmati rice, 3 cups chicken broth, 2 cups canned diced tomatoes
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 at the end of the cooking time, 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, along with the shrimp.
8 ounces small raw shrimp
Add the Instant Pot lid, locking it into place to keep the heat inside. Let everything rest for 5 minutes, covered, so the shrimp can cook in the hot contents.
Remove the lid and gently give the contents a stir. Season to taste with salt and pepper, as desired.
3 tablespoons fresh Italian parsley
Garnish with parsley and serve at once.

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