Turn your Instant Pot onto the Saute setting and add the extra virgin olive oil to the inner pot. Once warm, cook the sausage slices until lightly browned.
Add the diced onion, green pepper and celery to the pot and cook for about 2 minutes.
Add the garlic and chicken, then cook for about a minute and turn off the heat.
Add the cajun seasoning and stir well to combine.
Stir in the chicken stock and bay leaf, using your spoon to scrape the bottom of the pot so there are no browned bits or anything stuck to it. Do not skip deglazing the pot or you could get a burn notice.
Add the rice and gently press it down under the liquid without stirring.
Pour the tomatoes over the top of the pre-rinsed rice (don’t stir).
Cook on High Pressure for 5 minutes, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure and open the lid.
Gently stir to combine the ingredients.
Serve your chicken and sausage jambalaya topped with sliced green onions in a bowl for a hearty meal.