Heat the Instant Pot on the sauté setting and add the oil.
Add the sausage and brown on both sides, about 3-5 minutes. Remove and set aside.
Add the onion, pepper and celery and cook 1 minute.
Add the sherry and cook 1 minute.
Add the seasonings, rice and chicken stock and stir to combine.
Pour the tomatoes on top - don't stir in (tomatoes can give Instant Pot the burn warning).
Pressure cook on high for 8 minutes. Use 5 minute natural release then release any remaining pressure.
Stir in the shrimp and sausage and put the lid back on, reclosing the vent. Let sit for 10 minutes to cook the shrimp.
Release any additional pressure build up. Stir to ensure shrimp are done (they should be pink throughout). If not done, place the lid on for another 5-10 minutes.
Serve garnished with green onions and Louisiana hot sauce.
I recommend using long grain rice like jasmine or basmati.
Make sure your shrimp are medium size. Large or jumbo shrimp will take longer to cook.
To ensure the shrimp don’t overcook, wait to add them until the end.
You can use prawns or crawfish instead of shrimp.
Feel free to add some cooked chicken at the same time as you stir in the shrimp and sausage at the end.
For extra heat, just add more Cajun seasoning or a little cayenne pepper.
For the best results, use a non-stick insert for the Instant Pot.
When adding the tomatoes, don’t stir them in. This may cause a burn warning on the Instant Pot.
Be sure to drain the can of tomatoes so you don’t add too much liquid to the jambalaya.
While the cooking time is just 8 minutes on high pressure in the Instant Pot, you’ll also need to factor in time for pressure to build and release as well as time for the shrimp to cook after the pressure has released.