Turn Instant Pot to saute mode on high and allow to heat up.
Once heated, add in oil, sausage, onions, and peppers and saute for 2-3 minutes, or until onions are just beginning to soften up. Add in garlic, and saute for 30 seconds longer, being careful to not allow garlic to burn. Turn Instant Pot OFF.
Add in chicken stock and scrape up any browned bits of on bottom of inner pot.
Add in rice and Cajun seasoning and gently push down with the back of a spoon submerge rice into liquid.
Pour tomatoes on top of the rice mixture. Do not stir in tomatoes.
Place lid on Instant Pot and set cook time by hitting manual/pressure cook and use +/- buttons to adjust cook time to 3 minutes for long-grain white rice and 22 minutes for long-grain brown rice.
Once cook time has elapsed, let the pressure release naturally.
Once pressure is released, open the lid and add in the Worcestershire Sauce and hot sauce. Fluff everything together with a fork to combine and then serve.
Be sure to RINSE your rice, as this will help it not stick to the pressure cooker.
If you do want to add shrimp to this jambalaya recipe, you can add frozen shrimp to the right before sealing and cooking. Frozen shrimp takes about 4 minutes to cook, but because you are not doing a quick release, the shrimp will cook in 3 minutes.
If you have picky eaters, leave out the onions and/or peppers.
This Jambalaya will keep in the fridge for 3 days or it can be frozen for up to 3 months.
If you don't like the texture of diced tomatoes, use tomato sauce or crushed tomatoes in place of the diced tomatoes.
This recipe is written to cook on high pressure. Please DO NOT use the rice function on your pressure cooker.
Be sure your Worcestershire sauce is gluten-free if you need this to be Gluten-Free Jambalaya.
Because I am using precooked, chicken sausage, I chose to use Jasmine rice, which only cooks in 3 minutes. You can use brown rice. Just increase cooking time to 22 minutes on high pressure.