Rinse the jasmine rice under cold water until the water runs clear, then set aside—this removes excess starch for better texture. Cut the chicken thighs into 1-inch pieces and slice the sausages into 1/2-inch rounds. Dice the onion into 1/4-inch pieces, dice the celery and bell pepper, mince the garlic, and thinly slice the scallions. Having everything prepped before you start cooking ensures the process moves smoothly and prevents overcooking of any component.

Set your Instant Pot to Sauté mode and heat the butter and olive oil until shimmering. Add the chicken pieces and sear for 3.5 minutes per side without stirring too much—you want a golden-brown crust for deep flavor. Remove the chicken to a plate, then add the prawns to the same pot and cook for 3.5 minutes per side, followed by an additional 1 minute on one side. Transfer the prawns to the plate with the chicken; set both aside. I find searing the proteins separately ensures each develops proper color without crowding the pot.

In the same pot with the remaining fat and fond, add the sliced sausages and cook for 3 minutes until they begin to brown and release their oils. Add the diced onion, celery, and bell pepper to the pot and sauté for 2 minutes until softened and fragrant. Stir in the minced garlic, tomato concentrate, and dried thyme, oregano, smoked paprika, cayenne pepper, and bay leaves; cook for 1 minute until the spices bloom and release their aromas. This layering of flavors—starting with the sausage fat, then the vegetables, then the spices—creates the authentic jambalaya foundation.

Pour 1/2 cup of the chicken broth into the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom—these contain concentrated flavor. Stir in the soy sauce and Worcestershire sauce, then add the rinsed jasmine rice and the seared chicken pieces from Step 2, stirring to combine. Pour in the remaining 1.75 cups chicken broth, ensuring the rice is just covered by liquid. Top with the crushed tomatoes without stirring them in—they'll distribute during cooking and help flavor the dish evenly.

Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 7 minutes—this is the exact time needed for the rice to absorb the liquid and the chicken to cook through without becoming dry. Once the timer sounds, allow the pressure to release naturally for 10 minutes, which lets the rice continue to set and the flavors meld. After 10 minutes, carefully release any remaining pressure using the quick-release valve.

Open the pot and gently fold in the cooked prawns from Step 2, being careful not to break them apart or crush the rice. Season to taste with freshly cracked black pepper and additional salt if needed. I like to taste before seasoning since the soy sauce, Worcestershire, and sausage already contribute saltiness. Garnish each serving with thinly sliced scallions and serve immediately while the jambalaya is hot.