Vegan Jambalaya in the Instant Pot

Step 1

Press the Saute button of your Instant Pot. Add 2-3 tablespoons of water or vegetable broth. Once the liquid starts bubbling, add diced onions, bell pepper, celery, and minced garlic. Saute until the vegetables soften, about 5 minutes, stirring to prevent sticking and adding more liquid if needed.

Step 2

Add unrinsed white or brown long-grain rice, mix it into the vegetables, allowing the rice to toast slightly for about 1 minute. Meanwhile, cut the Field Roast sausages lengthwise, then chop them into 1/4 inch-thick half-moons.

Step 3

Add drained canned tomatoes, Cajun seasoning (start with the smaller amount if your seasoning brand is very spicy), smoked paprika, chopped chipotle Field Roast sausages, vegetable broth or water, and salt and pepper.

Step 4

Press the Cancel button on your Instant Pot. Lock the lid in place, making sure that the vent lever is set to pressure. Press the Manual button and set the timer: 4 minutes for white rice, 23 minutes for brown rice. Once the time is up and your Instant Pot beeps, follow 10-minute natural release opening method: let the timer reach 10 minutes, then press Cancel and carefully turn the pressure knob to release steam - be careful not to burn yourself when the steam starts coming out!

Step 5

Remove the lid, fluff up the rice and adjust the seasoning if needed. Mix in fresh parsley. Enjoy!