Insert inner pot into Instant Pot and press saute button. Wait for the machine to say "HOT".
Add oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally.
Add remaining ingredients and close lid. Set valve to "Sealing". Cook on high for about 5 minutes (1/2 the cooking time on the package of pasta you are using).
Let pressure naturally release at end of cooking time for 10 minutes. Manually release remaining pressure and remove lid. Stir and serve.
If you would like, you can add or substitute some cooked shrimp at the end of cooking. We don’t normally have it on hand, so I left it out of the recipe.
Press saute on Instant Pot and wait until it says "HOT".
Add oil to inner pot, along with chicken and sausage. Cook until chicken is done, about 5 minutes. Remove with slotted spoon and set aside.
Add onions, bell pepper, celery, and garlic. Cook and stir until onion is translucent. Add additional oil as needed.
If there is anything stuck to the bottom of the pan, add a little water to deglaze before continuing on.
Add remaining ingredients. Put lid on and set to "Sealing". Cook at high pressure for 7 minutes.
Let pressure naturally release for at least 10 minutes before manually releasing remaining pressure.
This was very good served with Cholula hot sauce and Monterey Jack cheese. (Probably not authentic, but good anyway.)
Recipe Notes
Emeril's Essence Creole Seasoning:
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
I took my favorite recipe that I have used for years and converted it to an Instant Pot recipe! My version has no onions, but if you like onions, feel free to add them!
Put pot insert into Instant Pot and add 1 1/2 cups water into pot. Add steam rack.
Peel potatoes (if desired) and cut into chunks. Add to steamer basket, along with eggs.
Put lid on Instant Pot and set to Sealing mode. Press egg button or manually set for 5 minutes. While these are cooking, you can make dressing with remaining ingredients.
When timer goes off, let it naturally release the pressure for 5 minutes.
Release remaining pressure manually. Immediately remove eggs and put into an ice water bath for 5 minutes. Remove potatoes and let cool.
Chop eggs and add potatoes and eggs to salad. Stir to combine, then chill.
