Ingredients

• 2 tablespoons olive oil , divided
• 14 ounces andouille sausage , sliced
• 1 medium onion , chopped
• 2 cloves garlic , crushed
• 1 pound boneless skinless chicken breasts , cubed
• 1 green bell pepper , chopped
• 2 stalks celery , chopped
• 1 , 28 ounce
• 1 pound uncooked medium shrimp , peeled and deveined
• 0.5 teaspoons dried thyme
• 0.5 teaspoons salt
• 0.5 teaspoons seasoned salt
• 0.25 teaspoons pepper
• 0.25 teaspoons hot pepper sauce , such as Tabasco®
• 2 tablespoons chopped green onions

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add 1 tablespoon olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
2. 2 Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce; stir until well combined. Turn off the Sauté function. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid after the pressure has released completely.
5. 5 Serve jambalaya garnished with chopped green onions.

Nutrition per serving