Turn the Instant Pot on the Sauté function, and add the oil.
Add onions, bell peppers, and celery. Stir well. Sauté for 5 minutes, and stir in garlic along with thyme, paprika, parsley, salt, garlic powder, cayenne pepper, and rice. Cook for 2 minutes.
Stir in diced tomatoes and their juices, Worcestershire sauce, broth or water, and bay leaves. Cover, set the top to sealing, and cook on High Pressure for 7 minutes.
Let the pressure release naturally for 10 minutes before doing a quick release. Stir in shrimp, and cover.
Let sit for 10-15 minutes until the shrimp is cooked through. Remove bay leaves and stir in lemon juice if using. Serve and enjoy!
*When using frozen shrimp, add to a bowl of cold water before starting to make the jambalaya to thaw. Drain and pick out any shells before adding to the Instant Pot.*If you use unpeeled shrimp be sure to remove the head before adding.*Long grain brown rice works best in this Instant Pot Jambalaya.*Substitute 1/2 teaspoon garlic powder in place of the garlic cloves (in addition to the 1/4 teaspoon).*Do not add the shrimp until after pressure cooking.
Recipe from Living Well Kitchen https://blog.memeinge.com/instant-pot-jambalaya/