Chop the onion, peppers, jalapenos, and celery.
Then slice the andouille sausage and cut the chicken thighs into bite sized pieces.
Set the Instant Pot to Saute and add the olive oil.
Allow it warm up for a few minutes.
Add the chopped chicken tenders to the Instant Pot to brown.
Brown for 3 minutes.
Stir so that it does not stick to the bottom of the pot.
Turn the Instant Pot off.
Add the chicken broth to the instant pot to deglaze
Add the onion, peppers, celery, garlic, jalapenos, salt, Cajun seasoning, and thyme.
Stir to mix the vegetables and seasoning.
Add the rice and mix.
Add the can of tomatoes and stir to combine.
Put the lid on the Instant Pot and set it for Manual High Pressure for
Once the pressure cooker has finished cooking let it rest for 5 minutes, then manually release the pressure.
Take the lid off and stir the cooked shrimp and sausage into the Instant Pot.
Replace the lid and let it rest for another 5 minutes to warm the sausage and shrimp.
Serve sprinkled with green onions.