Chop the onion, peppers, jalapenos, and celery. Next, slice the andouille sausage and cut the chicken tenders into bite-sized pieces. 

Set the Instant Pot to Saute and add the olive oil. Allow it to warm up for a few minutes. Add the chopped chicken tenders to the Instant Pot to brown. Brown for 3 minutes. Stirring occasionally so that it does not stick to the bottom of the pot.

Turn the Instant Pot off. Add the chicken broth to the Instant Pot and deglaze.

Add onion, peppers, celery, garlic, jalapenos, salt, Cajun seasoning, and thyme. Stir to mix the vegetables and seasoning.

Add the rice and the can of tomatoes into your Instant Pot and stir to combine.

Put the lid on the Instant Pot and pressure cook on high pressure for 8 minutes.

Once the pressure cooker has finished cooking let it rest for 5 minutes, then manually release the remaining pressure. 

Carefully unlock the Instant Pot lid and stir the cooked shrimp and sausage into the Instant Pot using a slotted spoon.

Replace the lid and let it rest for another 5 minutes. The residual heat will warm the sausage and shrimp.

Serve your one-pot meal in a medium bowl and garnish with sprinkled green onions.