In a Instant Pot, using the saute function, heat oil and add sausage and sauté for about 5 minutes or until browned. Add onion, celery, bell pepper, garlic and jalapeño, and cook, stirring frequently, about 3 minutes or until tender.
Add tomatoes and their juices, broth , thyme, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
Scrape up any browned bits from the bottom of the pot ( this will help prevent the “burn error” from turning on while pressure cooking). Add the rice, give a good stir ( see note about shrimp!)and set Instant Pot to HIGH pressure for 5 minutes.
Let naturally release for 5 minutes, then manually release, covering steam spout with a kitchen towel.
Stir in thawed shrimp and let this cook on “warm” setting for 5-7 minutes ( depending on size), adding peas and asparagus at the same time. When shrimp is done ( it will look pink) taste for salt and spice level, adding more to taste.
Garnish with sliced green onion and chopped parsley.
I use fish sauce in the recipe to replace the traditional shellfish broth. It works!
If using large frozen raw shrimp, feel free to add to Instant pot and let it pressure cook with the rice. If using thawed or cooked shrimp, add to the pot after pressure cooking. If adding after – I prefer to give shrimp a quick sear in an oiled pan on the stove, adding pinch of salt and smoked paprika. It just looks more appealing, but it is not mandatory. Up to you.
If making on STOVE TOP – heat oil over medium heat, add sausage and brown each side, about 5 minutes. Set aside and to the same pan, add onion ( a little more oil if necessary)and saute until fragrant and golden. Add celery, bell pepper, garlic and jalapeño, lowing heat to medium, and cook, stirring frequently, about 5 minutes or until tender. Return the browned sausage to the pan.
Add rice, and stir about 3 minutes until lightly toasted. Add tomatoes and their juices, broth , thyme, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
Scrape up any browned bits. Reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender. Nestle in the shrimp, asparagus and peas, cover and cook for 5-10 more minutes, until shrimp is cooked through. (Sometimes I will saute shrimp and season with smoked paprika beforehand just for nice color and texture. Optional. )
Garnish with green onion, parsley and or hot sauce.
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