Easy jambalaya ready in less than an hour thanks to the pressure cooker. Instant Pot Jambalaya has that rich creole flavor you want without too much time or effort
Turn the Instant Pot on the Sauté function, and add the oil.
Add onions, bell peppers, and celery. Stir well. Sauté for 5 minutes, and stir in garlic along with thyme, paprika, parsley, salt, garlic powder, cayenne pepper, and rice. Cook for 2 minutes.
Stir in diced tomatoes and their juices, Worcestershire sauce, broth or water, and bay leaves. Cover, set the top to sealing, and cook on High Pressure for 7 minutes.
Let the pressure release naturally for 10 minutes before doing a quick release. Stir in shrimp, and cover.
Let sit for 10-15 minutes until the shrimp is cooked through. Remove bay leaves and stir in lemon juice if using. Serve and enjoy!
Notes
*When using frozen shrimp, add to a bowl of cold water before starting to make the jambalaya to thaw. Drain and pick out any shells before adding to the Instant Pot.*If you use unpeeled shrimp be sure to remove the head before adding.*Long grain brown rice works best in this Instant Pot Jambalaya.*Substitute ½ teaspoon garlic powder in place of the garlic cloves (in addition to the ¼ teaspoon).*Do not add the shrimp until after pressure cooking.