Stovetop Method: Cook sliced sausage in a 12-cup or larger Dutch oven or pot over medium heat (no need to grease pan) 4 to 5 minutes or until all sides are browned. You can remove the sausage and set aside to stir in later if you like the sausage to have a more crispy edge. Or, leave the sausage in, don’t drain the drippings unless more than 2 tablespoons. Add chicken broth and water. Using a wooden spoon, scrape the bottom of the pot to loosen browned bits. Stir in rice mixture and drained beans. Place lid on the pot and bring to a boil. Reduce heat to a simmer and cook 19 minutes or just until liquid is absorbed. Reheat sausage in the microwave, if it was set aside and not added to rice. Add the cooked sausage and the chicken to the pot.Adding Shrimp to Jambalaya:

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2 Options: I recommend cooking raw, peeled (deveined is optional) shrimp in 1 tablespoon olive oil in the Instant Pot on SAUTE mode before cooking the sausage. You are already searing the chicken breasts in the sausage drippings and the drippings will get very dark.

Just remove the shrimp from the insert pot when they are no longer pink and have curled into a circle. Add the shrimp back to the rice mixture with the cooked sausage so they do not overcook.

The second option is to add thawed, cooked shrimp at the end with the cooked sausage. Be sure to heat it up, first. If you add cold shrimp to the pot of hot jambalaya, it may not be hot enough to heat the shrimp until hot. You might turn the SAUTE mode back on but she careful not to overcook the rice and stir often so the rice doesn’t stick to the bottom.