Sear the Sausage: Add 1 tablespoon of oil to a 6-quart Instant Pot set to the sauté function along with the cut sausage. Sauté for 4-5 minutes, or until browned. Remove from the pot and let drain on a paper towel-lined plate.
12 oz. andouille sausage, 2 Tbsp. oil
Sear the Chicken: Add another tablespoon of oil to the pot along with the cubed chicken and sauté for 2-3 minutes, or until browned on both sides. Remove from the pot and let drain on a paper towel-lined plate.
2 Tbsp. oil, 1 lb. chicken thighs
Sauté the Veggies: Add bell pepper, onion, and celery. Sauté for 2 minutes. Add garlic and continue sautéing for another minute.
1 green bell pepper, 1 small sweet onion, 3 stalks celery, 4 garlic cloves
Add Everything to the Pot: Pour in broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck. Stir in the sausage, chicken, white rice, diced tomatoes, Cajun seasoning, basil, oregano, salt, black pepper, and bay leaf.
1 ¾ cups broth, 1 ½ cups long grain white rice, 14.5 oz. can diced tomatoes, 2 tsp. Cajun seasoning, 2 bay leaves, ¾ tsp. basil, ¾ tsp. oregano, 1-1 ¼ tsp. salt, ½ tsp. black pepper
Pressure Cook: Close the lid and make sure the pressure release valve is in the sealed position. Set the Instant Pot to high pressure for 5 minutes. Allow a 5 minute natural pressure release before opening the pressure valve.
Serve the jambalaya with a sprinkle of finely chopped fresh parsley and enjoy!