1 1/2cupsandouille sausageslices, 1⁄8 inch thick, 8 ounces
1poundchicken breastbone-in halves, skinned
1 1/4cupsbrown ricelong-grain, uncooked
1cupred bell pepperchopped
1cupgreen bell pepperchopped
2teaspoonsOld Bay seasoning
1poundjumbo shrimppeeled and deveined
14.5ouncesdiced tomatoeswith green pepper, celery, and onion, drained, 1 can
Press [Sauté] fucntion on the Instant Pot and use [Adjust] to select “More” mode. When the word “Hot” appears, swirl in oil.
Add sausage to uncovered instant pot, cooking for 4 minutes or until browned, stirring frequently. Remove sausage from cooker.
Add in chicken to instant pot; cooking for 2 minutes on each side or until lightly browned.
Stir in 2 1⁄2 cups water and next 8 ingredients on the list to the Instant Pot (brown rice through bay leaves). Close and lock the lid of the Instant Pot.
Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 18 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release
Stir in sausage, Old Bay seasoning, shrimp, and tomatoes.
With lid off, press [Sauté], and use [Adjust] to select “More” mode. When mixture comes to a boil, turn the Instant Pot off.
Press [Sauté], and use [Adjust] to select “Normal” mode. Simmer 5 minutes or until shrimp are done, stirring frequently. Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving.
Divide jambalaya among 8 bowls . Garnish with sliced scallions, if desired. Enjoy!