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Turn Instant Pot to sauté; heat 1 minute. Add sausage; cook, stirring often, until browned, about 4 minutes. Add stock, tomatoes and chiles, onion, bell pepper, celery, tomato paste, Creole seasoning, garlic, and salt. Stir in rice. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 22 minutes.
Release valve with a towel (be careful of the pressurized steam) and release steam until it stops. Carefully uncover; add shrimp, and cook, uncovered, until shrimp are opaque, about 3 minutes. Divide soup among 6 bowls. Sprinkle servings with parsley.