Instant Pot Jambalaya is a quick cajun recipe with spicy andouille sausage, chicken, shrimp, and rice pressure cooked in onions, celery, peppers, garlic, tomatoes, and creole seasonings.
Chop up all the vegetables and turn the Instant Pot to saute. Put olive oil in the IP pan and add the white onions, celery, peppers, and garlic to the pot.
Slice the sausage, cube the chicken, and peel or detail the shrimp if need be. Season the chicken and shrimp with one teaspoon of creole or cajun seasoning a piece. Then add the sausage and chicken to the pot.
Cook until the chicken is brown on all sides. Then stir in the seasoning, rice, and Better than Bouillon. Dump the canned tomatoes and fresh tomatoes into the pot. Add the water to the pot.
Cancel the saute setting and then restart to manual. Set the IP for 8 minutes on low-pressure. Let natural release for 5 minutes before releasing the rest of the pressure. Stir the shrimp into the mixture and let sit another five minutes.