Add the oil, sausage, and chicken. Use a wooden spoon to turn, while scraping the bottom of the Instant Pot. Cook for 3-5 minutes or until the outside of the chicken is white.
Remove the sausage and chicken and drain on paper towels.
Add the onions, pepper, and celery stirring with the wooden spoon while scraping the bottom. Cook for about 3-5 minutes or until vegetables are soft.
1 green bell pepper, 1 white onion, 1 celery stalk
Add the garlic and cook for an additional 30 seconds while continuing to stir.
5 garlic cloves
Add the Creole seasoning, thyme, bay leaves, cooked sausage and chicken, rice, tomatoes, and broth. Stir to combine.
1 tablespoon Creole seasoning, 3 fresh thyme sprigs, 2 bay leaves, 1 (14 ounce) can diced tomatoes, 1 cup low-sodium chicken broth, 1 cup long grain white rice
Close the lid, make sure the valve is set to "sealing," and set Instant Pot to high pressure (manual/pressure cook) for 10 minutes.
Allow the Instant Pot to natural release for 5 minutes before completing a quick release. Remove lid and stir. Taste, and season with salt and pepper.
Salt and pepper
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
*This recipe was made in a 6-quart Instant Pot. We have not tested it in another size pressure cooker. However, according to the Instant Pot website, the 8-quart model requires significantly more liquid in order to come to pressure. Please add 1 cup additional liquid if using an 8-quart model.*The ingredients have been adjusted after feedback from readers to increase the broth amount from 3/4 cup to 1 cup.*See the post for tips and best practices, specifically regarding how to avoid a burn warning.