2 tablespoons olive oil
8 oz. andouille sausage, sliced into 1/2-inch thick rounds
2 cups diced onion
1 cup diced celery
1 cup diced green bell pepper
1 T. Cajun seasoning
3 cloves garlic, minced
1 cup pearled sorghum
1 can (14.5 oz.) diced tomatoes in juice
1 can (14.5 oz.) low-sodium chicken broth
8 oz. peeled, deveined medium shrimp (thawed if frozen)
2 cups frozen sliced okra
Salt, pepper & hot sauce to taste
Sliced green onions
Chopped fresh parsley

1. Select saute to the Instant Pot® and adjust to normal. Add oil to the pot. When oil is hot, add sausage rounds and cook until browned on both sides. Transfer sausage to a plate. Add the onion, celery, bell pepper, Cajun seasoning and garlic and cook 2 minutes or until vegetables are crisp-tender, stirring frequently. Press cancel.
2. Add the sorghum, diced tomatoes and broth. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 15 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.
3. Select saute and adjust to normal. Add the reserved sausage, shrimp and okra to the pot and cook for 5 minutes or until okra is thawed and shrimp are cooked through. Press cancel. 
4. Season the jambalaya with salt, pepper and hot sauce to taste and divide among four shallow bowls. Sprinkle sliced green onions and parsley on top of each serving.