Instant Pot Chicken and Sausage Jambalaya

Ingredients
- 3 chicken breasts or 6 thighs
- 1 pound of smoked sausage, diced
- 4 stalks celery, diced
- 2 medium (or 1 large) onions, diced
- 1 green & 1 red pepper, diced
- 3 green onions sliced
- 6 cloves garlic, minced
- 5 bay leaves
- 1/2 tsp ground black pepper
- 1/2 tsp ground white pepper
- 2 tbsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne powder
- 2 tbsp tomato paste
- 3 1/2 cups chicken stock
- 2 1/2 cups white rice

Directions
1. Poach chicken in instant pot (frozen breast = 10 min high pressure, quick release; raw chicken 8 minutes high pressure, quick release) in 1/2 cup water. Remove chicken and shred, reserve liquid and clean pot.
2. Set sautee function - brown sausage in oil or bacon fat, deglaze with liquid, set aside
3. Brown onions for 10 minutes, deglaze with liquid then add remainder of ingredients (apart from stock and rice). Sautee for 10 minutes and use more liquid to bring up the fond.
4. Add rice and stock, stir. Close lid and set high pressure cook for 5 minutes. Natural pressure release for 5 minutes, then quick release.