Instant Pot Jambalaya
- One large onion, diced
- Three stalks celery, sliced
- One large green pepper, diced
- 3 cloves garlic, minced
- 1 lb. kielbasa or andouille sausage, cut into 3/4″ pieces
- 1 lb. medium shrimp, tails off
- 1 14.5-ounce can diced tomatoes, undrained
- 1 C. chicken stock
- 1 C. long-grain rice, uncooked
- 1 tsp. chili powder
- 1 tsp. cajun seasoning (like Tony Cachere’s)
- 2 Tbsp. Bragg Liquid Aminos (or 1 Tbsp. low-sodium soy sauce + 1 Tbsp. Worcestershire sauce)
In pot, simmer the sausage until browned. Add celery, onion, green pepper. Simmer 3-5 minutes until translucent. Add garlic, shrimp, tomatoes, chicken stock, rice, and remaining seasonings. Cook on high pressure on the manual setting for 8 minutes. Vent steam, release.