Sear the sausage: Turn on your Instant Pot to “Sauté” on “Normal” setting. Once it’s hot enough, add 3 oz sausage and sear for 2 minutes on both sides. Transfer to a plate and set aside.

Sear the shrimp: Add 2 tbsp olive oil to the pot. Add 10 oz peeled shrimp and 2 tsp garlic, and cook for 3 minutes, stirring constantly to avoid burning the garlic. Once cooked, transfer to a plate and set aside.

Sauté the vegetables: Add onion, celery, bell pepper (2 oz each), and 4 oz tomatoes to the pot. Cook for 5 minutes, stirring constantly. Add 1 tsp Cajun seasoning, 1/4 tsp thyme, 1/2 tsp basil, 1 tsp paprika, 1/2 tsp chili powder, 1tsp lime juice, 1 1/2 tsp Tabasco, 1/4 tsp salt, and 1/4 tsp black pepper. Cook and stir for another 5 minutes.

Toast the rice: Add 1 1/2 cups rice to the pot and stir constantly for a couple of minutes to avoid sticking to the bottom of the pot.

Cook the jambalaya: Add 2 cups chicken broth to the pot. Stir to distribute the rice evenly into the broth. Cover and seal the lid. Turn the venting knob to sealing position. Choose the "rice" cooking setting program and cook for 12 minutes.

Add finishing touches and serve: Carefully turn the venting knob to release steam. Open the lid and add cooked sausage, shrimp, and 2 tbsp freshly chopped scallions. Mix everything together. Transfer the jambalaya to a plate or bowl and serve.