Keto Instant Pot Creole Jambalaya

• ¾–1 lb frozen whole large shrimp
• 4 cups water
• ½ onion, quartered
• 1 celery rib, chopped
• 2 garlic clove, smashed
• 1 bay leaf
• ½ tsp black peppercorns
• salt, to taste
• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 lb raw peeled shrimp
• 1 onion, diced
• 1 green bell pepper, diced
• 2–3 celery rib, diced
• 4–5 garlic clove, minced
• 4–6 cups cauliflower rice
• 1½–2 tablespoons tomato paste
• 14½ oz diced tomatoes with juice
• ¾–1 cup water
• 2 tablespoons Creole seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 bay leaf
• 1–2 tsp Worcestershire sauce
• 1–2 tsp Louisiana-style hot sauce
• black pepper, to taste
• salt, to taste
• oil or butter, to taste
• 1–2 tsp lemon juice or apple cider vinegar
• green onions, sliced
• fresh parsley, chopped
• 1 tablespoon butter

Preparation

1. Step 1 · 5 minutes
   Add the shrimp, water, quartered onion, chopped celery, smashed garlic, bay leaf, black peppercorns, and a pinch of salt to the Instant Pot. Seal and cook on High Pressure for 5 minutes. Naturally release for 5 minutes, then quick release.
2. Step 2
   Strain the stock, pressing on solids. Reserve 3/4-1 cup of the stock.
3. Step 3 · 5-8 minutes
   Set Instant Pot to Sauté-Normal. Add oil or butter and the cauliflower rice. Cook for 5-8 minutes until moisture is released and it dries out. Season with a pinch of salt or Creole seasoning. Remove to a bowl.
4. Step 4 · 3-5 minutes
   Wipe the pot clean. Set to Sauté-More. Add oil if needed and the andouille sausage. Brown for 3-5 minutes until rendered. Remove and set aside.
5. Step 5 · 4-6 minutes
   Season the chicken with black pepper and a pinch of Creole seasoning. Add to the pot in a single layer. Brown for 2-3 minutes per side. Remove and set aside with the andouille.
6. Step 6 · 5-7 minutes
   Reduce to Sauté-Normal. Add the onion, bell pepper, and celery. Cook for 5-7 minutes until softened, scraping up browned bits.
7. Step 7 · 1-2 minutes
   Add the tomato paste and cook for 1-2 minutes until roasted. Add the garlic and cook for 30-60 seconds.
8. Step 8 · 1-2 minutes
   Add the diced tomatoes, Creole seasoning, smoked paprika, thyme, bay leaves, Worcestershire sauce, and hot sauce. Cook for 1-2 minutes, scraping the bottom.
9. Step 9 · 6 minutes
   Press Cancel. Return the chicken and andouille to the pot. Add the shrimp stock. Seal and cook on High Pressure for 6 minutes. Quick release.
10. Step 10 · 4-6 minutes
    Remove bay leaves. Stir in the cauliflower rice and raw shrimp. Close the lid and let sit for 4-6 minutes until shrimp are pink and opaque.
11. Step 11 · 2-5 minutes
    If needed, simmer uncovered on Sauté-Less for 2-5 minutes to thicken.
12. Step 12
    Press Cancel. Stir in the lemon juice or vinegar. Adjust seasoning with Creole seasoning, hot sauce, black pepper, and salt. Optionally stir in butter. Garnish with green onions and parsley.