Dry shrimp with a paper towel, rub with 1 tsp of Creole seasoning and set aside.

Press 'Saute' and add oil to inner pot of the Instant Pot.

Once the oil is hot, add the sausage and cook until browned, about 6 minutes. Use a slotted spoon to transfer to a medium bowl and set aside. If the sausage browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again. Deglaze as needed with a tablespoon of broth.

Add chicken to the inner pot, and cook until browned, about 5 minutes. Use a slotted spoon to transfer to the bowl containing the sausage, and set aside. If the chicken browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again. Deglaze as needed with a tablespoon of broth.

Add onions, bell pepper, celery, and garlic. Stir until onion is translucent. The liquid released from the vegetables should be enough to deglaze the pan. If it's not, add a tablespoon or more of broth to deglaze.

Add thyme, remaining Creole seasoning, salt, worcestershire sauce and stir to coat, about 30 seconds.

Stir in chicken broth and bay leaves. Make sure there's nothing stuck to the bottom of the inner pot - deglaze as needed.

Stir in the reserved sausage and chicken.

Add the tomatoes (with the liquid) and spread out with a spatula, but don't stir.

Add the rice and gently push down with a spatula till immersed in the liquid, but don't stir in.

Close the lid and pressure cook on High Pressure for 7 minutes. **

Do a quick release of pressure (QR) and open the lid. [Read More: The Different Pressure Release Methods].

Carefully stir in shrimp. Take care to not allow too much steam to escape because the shrimp will cook in the residual heat.

Close the Instant Pot and allow the shrimp to finish cooking in the residual heat for about 10 minutes. Jumbo shrimp may require an additional 5 minutes. If you have trouble closing the lid, move the steam release to 'Vent', close the lid, and move it back to 'Seal'.

Open the Instant Pot and add parsley. Gently stir the jambalaya. Allow the Instant Pot jambalaya to rest for a few minutes. Garnish with shallots, if using.

Serve with hot sauce on the side.

Heat a large dutch oven over medium heat on the stovetop. Add the oil and heat until the oil is hot and shimmering.

Add andouille sausage, and saute until browned. Use a slotted spoon to transfer to a medium bowl and set aside. Repeat with the chicken.

Add onions, bell pepper, celery, and garlic. Add more oil as needed. Stir until onion is translucent. The liquid released from the vegetables should be enough to deglaze the pot. If it's not, add a tablespoon or more of broth to deglaze.

Add thyme, remaining Creole seasoning, salt, worcestershire sauce and stir to coat, about 30 seconds.

Add the broth, bay leaves, reserved meats, and diced tomatoes, and bring to a boil. Add rice to the pot. Stir just until combined and bring to a boil. Reduce heat to low, and cover. Don’t stir again.

Let the rice simmer for 25 minutes, or until the liquid is absorbed and the rice is cooked through. If you find it sticking, add some more broth.

Add the seasoned shrimp to the rice, stirring gently so that the shrimp is nestled in the rice. Allow the shrimp to cook through (about 5 to 7 minutes).

Once the shrimp is cooked, open the pot and sprinkle with parsley and shallots (optional). Serve with hot sauce on the side.