Instant pot jumbalaya

Ingredients

• 1 lb. shrimp, peeled and deveined
• 1 Tbsp Creole seasoning 
• 1 Tbsp vegetable oil
• 12 oz. Andouille sausage cut into 1/2 inch slices
• 12 oz. boneless skinless chicken thighs cut into 1-inch pieces
• 1 cup onion chopped
• 1 cup bell pepper chopped
• 1 cup celery chopped
• 1 tbsp garlic minced
• 1 tsp dried thyme
• 1/2 tsp salt or to taste *
• 1 tsp   worcestershire sauce
• 2 cups chicken broth 
• 2 small bay leaves or 1 large
• 14.5 oz. diced tomatoes
• 1 1/2 cups long grain white rice

• Dry shrimp with a paper towel, rub with 1 tsp of Creole seasoning and set aside.
• Press 'Saute' and add oil to inner pot of the Instant Pot.
• Once the oil is hot, add andouille sausage, and saute until browned, about 6 minutes. Use a slotted spoon to transfer to a medium bowl and set aside. If the sausage browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again. Deglaze as needed with a tablespoon of broth.
• Add chicken to the inner pot, and cook until browned, about 5 minutes. Use a slotted spoon to transfer to the bowl containing the sausage, and set aside. If the chicken browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again. Deglaze as needed with a tablespoon of broth.
• Add onions, bell pepper, celery, and garlic. Stir until onion is translucent.  The liquid released from the vegetables should be enough to deglaze the pan.  If it's not, add a tablespoon or more of broth to deglaze.
• Add thyme, remaining Creole seasoning, salt, worcestershire sauce and stir to coat, about 30 seconds.
• Stir in chicken broth and bay leaves.  Make sure there's nothing stuck to the bottom of the inner pot – deglaze as needed.
• Stir in the reserved sausage and chicken.  
• Add the tomatoes and spread out with a spatula, but don't stir.
• Add the rice and gently push down with a spatula till immersed in the liquid, but don't stir in.
• Close the lid and pressure cook on high pressure for 7 minutes.
• Do a Quick Release and open the Instant Pot.
• Carefully stir in shrimp. Take care to not allow too much steam to escape because the shrimp will cook in the residual heat.
• Close the Instant Pot and allow the shrimp to finish cooking in the residual heat for about 10 minutes. Jumbo shrimp may require an additional 5 minutes. If you have trouble closing the lid, move the steam release to 'Vent', close the lid, and move it back to 'Seal'.
• Open the Instant Pot and add parsley. Gently stir the jambalaya. Allow the Instant Pot jambalaya to rest for a few minutes. Garnish with shallots, if using.
• Serve with hot sauce on the side.