Shrimp Jambalaya (Instant Pot Version)

The original (oven baked) recipe comes from the Salt Lake City Junior League’s A Pinch of Salt Lake. I discovered recently that it's actually easier to cook in the Instant Pot, and it still tastes fabulous.

1/4 pound sliced bacon, cut in 1-inch pieces

1/2 cup finely chopped onion

1/2 pound sausage (optional). Use a Spanish link or spiced breakfast sausages

1 or 2 medium-size green peppers, seeded and cut in 1-inch strips

1 clove garlic, finely chopped

1 cup uncooked converted long-grain rice

1 16-ounce can diced tomatoes

1/2 teaspoon thyme

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/2 cups chicken stock

1/2 pound cooked smoked ham, cut in 2-inch by 1/2 inch strips

1 pound uncooked medium-size shrimp, shelled and deveined

1. Turn the Instant Pot to Sauté mode and fry the bacon until it has rendered fat and browned, but not crisped. Drain on paper towels and set aside. 
2. Add onions to the bacon drippings in the skillet along with the sausage and cook for 8-10 minutes, stirring occasionally, until the onions are transparent but not brown, and the sausage is no longer pink. 
3. Mix in the green peppers and garlic. Cook and stir until the peppers are limp, about 3 minutes. 
4. Add the seasonings and rice and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 
5. Add the tomatoes and chicken stock, stirring thoroughly. Add the ham and stir again.
6. Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure.
7. Add the shrimp and stir to cover with the rice mixture. Quickly put the lid back on. Set to Slow Cook and cook for 10 minutes. (That should be enough time to cook the shrimp. If the shrimp are pink, they are done.)