Directions

1. Set pressure cooker to "sear", adjust time to 15 minutes, press "start/stop", and add oil. When hot, add onions and bell peppers. Sauté until light brown, about 4 minutes.

2. Season chicken breast pieces with sea salt, fresh ground black pepper, and oregano. Add chicken to cooker.
3. When chicken is golden brown, add andouille sausage, garlic, and tomato paste. Cook until fragrant.

4. Add chicken stock, crushed tomatoes, rice, and Old Bay® Seasoning.

5. Close and lock lid. Set pressure cooker to "rice", adjust time to 8 minutes, and press "start/stop".
6. When done, do a quick release and make sure all pressure is released before opening the lid.
7. Carefully open the lid and add the shrimp. Close lid and lock. Set to "rice", adjust for an additional 3 minutes and press "start/stop".
8. When done, allow cooker to naturally release then do a quick release. Make sure all pressure is released before opening the lid.
9. Carefully open the lid and top jambalaya with sliced scallions. Serve.