Instant Pot Jambalaya

Source: The Ultimate Vegan Cookbook for your Instant Pot
(modified by Aimee)

2 TB Cajun spice blend*
1 TB oil
1 1/2 cups diced onion
2 cups chopped bell pepper
1 cup chopped celery
7 oz. baked tofu, cubed small
2 1/4 cups water
2 cups long grain brown rice
14.5 oz can diced tomatoes
14.5 oz can kidney beans, drained & rinsed
salt & pepper to taste

1. Turn Instant Pot to saute mode and heat oil.  Saute onion until transparent, about 5 minutes.  Add garlic, bell pepper, & celery & spice blend; saute another minute.

2.  Stir in tofu, water, rice, & tomatoes.  Cook on manual setting at high pressure for 30 minutes; let pressure release naturally.  Season with salt & pepper.

*Spice blend: (there will be a little left over)
2 tsp paprika
2 tsp dried thyme
2 tsp dried marjoram
1 tsp garlic powder
1/2 tsp onion powder
1/2-1 tsp cayenne
1/4 tsp black pepper
1/4 tsp allspice