Wash and dry the produce. Peel and chop an onion, and chop the celery. Then, seed, core, and chop the bell pepper. Place the chopped vegetables in a small bowl. Set aside.
Next, slice the Andouille sausage into ¼-inch-thick rounds. Then heat the olive oil in the Instant Pot on Sauté. Add the sausage and cook until slightly browned on both sides, about 4 minutes. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease.
Add the vegetable mixture to the hot Instant Pot. Sauté until the onion in the mixture is translucent, stirring occasionally. Add the garlic, cook until fragrant.
Next, add the paprika, cayenne pepper, ground thyme, onion powder, Italian seasoning, salt, and pepper, to taste. Pour in the rice, then stir until the rice is well coated in the spices and oil in the Instant Pot.
Hit Cancel on the Instant Pot to end the sauté mode. Then add the can of diced tomatoes, followed by the chicken stock. Stir to combine.
Set the Instant Pot to Sealing Position and cook on Manual High Pressure for 8 minutes. Allow the Instant Pot to release for 5 minutes naturally.
Remove the lid from the Instant Pot and stir in the cooked shrimp and sausage. Replace the lid and allow the ingredients to heat through an additional 5 minutes in the residual heat. Serve the jambalaya immediately and top with thinly sliced scallions.
Andouille sausage, pronounced "an-DOO-ee," is a smoked sausage made using pork, originating in France. Andouille sausage is commonly spicy and contains cayenne, garlic, and cumin.
If you're unable to find Andouille sausage at your local grocer, Kielbasa is a good substitute.