Start by selecting the "Sauté" function on your Instant Pot. Add the vegetable or olive oil and let it heat up. Once hot, add the sliced Andouille sausage. Cook for about 3-4 minutes until it begins to brown. Then, add the chicken thighs and cook for an additional 5 minutes until they are browned on all sides.
Next, add the diced onion, red bell pepper, celery, and minced garlic to the pot. Sprinkle in 1 teaspoon of Creole seasoning, along with the dried thyme and salt. Sauté everything together for about 3-4 minutes until the vegetables soften and the kitchen fills with a delightful aroma.
Stir in the long grain rice, ensuring it gets coated with the flavorful mixture. Then, add the can of diced tomatoes (with juice), Worcestershire sauce, chicken broth, bay leaves, and the remaining 1 1/2 teaspoons of Creole seasoning. Give it a good stir to combine all the ingredients.
Secure the Instant Pot lid and set the valve to the sealing position. Select the "Manual" or "Pressure Cook" function and set the time for 8 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes before carefully switching the valve to venting to release any remaining pressure.
Once the pressure has been released, open the lid and stir in the peeled and deveined shrimp. The residual heat will cook the shrimp perfectly in just a few minutes.
Remove the bay leaves and discard them. Taste your jambalaya and adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley and sliced green onions for a pop of color and flavor.
