Prep the ingredients: slice the sausages to a smaller round coin shape, finely chop the celery, onions and garlic. Cut the bell peppers and chicken breast into bite-size chunks. Clean and devein the shrimps if you haven’t already done so.
Sauté the veggies and proteins: Using the sauté function of the instant pot on normal settings, heat up a teaspoon of olive oil, use a ladle to move it around so that the bottom of the pot is glazed with the hot oil. add the sliced sausages (you may have to cook it in batches) and brown on both sides, remove the sausages from the pot and set aside.
Add a little bit of oil to the bottom of the pan and sauté the shrimps briefly about 1 minute, remove from the pot and set aside.
Sauté chopped onions, celery, bell peppers with chopped garlic and sauté in little more oil for about 2 minutes (Do not overcook the veggies)
Add cubed chicken breast and cook for about 1 minute. Pour the chicken stock over the chicken and deglaze the bottom of the pot completely. Turn off the saute function at this point, this is an important stage. It will cool off the pan which will reduce the risk of getting a BURN notice.
Add washed rice to the pot followed by Cajun seasoning, Worcestershire sauce, thyme, red pepper flakes, salt and pepper then gently press into the stock without mixing rigorously. Pour the chopped tomatoes over the rice followed by half of the sauteed sausages, do not stir.
Cover the IP with its lid and set the valve to the sealing position. Select manual or pressure cook and cook on high pressure for 6 minutes. Do a 5 minutes natural pressure release once the cooking cycle is completed then carefully do a quick release.
Open the pot then add the sauteed shrimps, sausages, chopped green onions and parsley and carefully stir to combine. Place the lid back on the pot for another 5 minutes the remnant heat will cook the prawns through without overcooking it. Open the pot, fluff the rice and serve. Enjoy!