Mardi Gras Jambalaya

Ingredients

1 Tbsp. canola oil
1/2 lb. smoked sausage, sliced into 1/4-in.-thick rounds (1 3/4 cups slices)
1 lb. boneless, skinless chicken thighs (about 4), cut into 1-in. pieces (1 1/2 cups pieces)
2 1/2 tsp. Cajun seasoning (such as Slap Ya Mama), divided
3/4 cup chopped yellow onion (from 1 medium onion)
1/2 cup chopped celery (from 1 large stalk)
1/2 cup chopped green bell pepper (from 1 small bell pepper)
1/2 cup chopped red bell pepper (from 1 small bell pepper)
2 tsp. minced garlic (from 1 large garlic clove)
3 cups chicken broth
1 (14.5-oz.) can diced tomatoes
2 cups uncooked long-grain rice
2 dried bay leaves
1 Tbsp. fresh thyme leaves
1 lb. medium peeled, deveined raw shrimp
1/2 tsp. smoked paprika
1/4 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. chopped fresh flat-leaf parsley
Chopped scallions

Directions

Cook smoked sausage:

Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Time, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 5 to 8 minutes. Add oil, and stir in smoked sausage. Cook sausage, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, and set aside.
Add chicken:

Add chicken to cooker, and sprinkle with 1/2 teaspoon of the Cajun seasoning. Cook, stirring often, until browned, about 5 minutes. Remove chicken with a slotted spoon, and set aside.
Cook vegetables:

Add onion, celery, green bell pepper, and red bell pepper to cooker, and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add garlic, and cook, stirring constantly, 1 minute.
Add ingredients to cooker:

Add broth, diced tomatoes, rice, bay leaves, thyme, sausage, chicken, and remaining 2 teaspoons Cajun seasoning, stirring well to combine ingredients.
Cook jambalaya:

Press CANCEL on multicooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 10 to 15 minutes to come up to pressure before cooking begins.)
Toss shrimp in seasonings:

Meanwhile, toss together shrimp, smoked paprika, salt, and black pepper in a medium bowl. Set aside.
Add shrimp:

When cooking has stopped, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take 3 to 4 minutes. Remove lid from cooker, and stir in shrimp. Return lid to cooker, and let stand until shrimp are pink and have cooked through, 8 to 10 minutes. Stir in parsley. Garnish with scallions.