Heat Instant Pot on Sauté mode. Add oil to pot and once it is heated, add the sausage and shrimp. Arrange in a flat layer and let it sear, undisturbed, until the bottom begins to brown. Stir the meat, and continue cooking until the shrimp are done as indicated by them being white, firm, and no longer translucent. Do not over cook the shrimp. Transfer both the sausage and shrimp to a separate bowl.Note - to get the best sear, you may want to do this step in batches to avoid over crowding. It will take longer but the result will be better.
Still using sauté mode, add the chicken pieces. Arrange in a flat layer and let them sear, undisturbed, until the bottom begins to brown. This should take about 4-5 minutes. Remove the chicken and set it aside in a separate bowl.
Still using sauté mode, add the rice and allow it to toast for a couple of minutes.
Add the onion, bell pepper, celery, and garlic to the pan with the rice. Stir to coat and sauté for about 5 minutes until the vegetables are tender.
Add the cooked chicken along with any juices in the bowl, the diced tomatoes, the chicken broth, and the seasonings to the Instant Pot. Stir everything well to distribute the liquid.
Secure the lid and cook on high pressure for 10 minutes.
When done, quick release the pressure. Open the lid, add the shrimp and sausage, and stir to combine. Add hot sauce, if desired, as this recipe is very mild without it.
To serve, scoop into a bowl and garnish with parsley and scallions.
Notes
Burn notice - If you have an Instant Pot that tends to give you a burn notice, it may happen during the pressure cooking portion of this recipe. If it does, release the pressure, open the lid, stir everything well, and continue cooking.