Chicken and protein of choice Jumbalaya

1 Tablespoon Olive Oil
3 pounds boneless chicken breast halves cut into cubes
12 ounces kielbasa sausage, thinly sliced
OR
shrimp, desired amount
1 large onion, diced
4 stalks celery, diced
2 green bell peppers, diced
11/2 cups white rice
2 bay leaves
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1 teaspoon salt
1/2 teaspoon peper
2 cloves garlic, minced
11/2 cups chicken or veggie stock
14 ounce can crushed tomatoes

1. Using Instant pot, sauté chicken for 4 minutes in oil, or until partially cooked. IF USING SAUSAGE: Add sausage for another 5 minutes, stirring often, or until cooked through. Transfer meats to a bowl and set aside.
2. Stir onions, celery, and bell peppers into inner pot. Cook veggies til softened, about 8 minutes. Add rice and seasonings, stirring to coat all the rice with the oil, then stir in garlic. Cook for 30 seconds until garlic is fragrant, press cancel.
3. Pour in the stock, scraping the bottom of the pan to loosen any little bits. Rice level should be under the level of liquid. Pour tomatoes on top and do not stir. Close and lock lid, steam release handle should be in sealing position.
4. Cook on high pressure for 4 minutes. When finished please pressure naturally for 10 minutes, then quickly release remaining steam. Unlock and open lid carefully.
5. Fluff rice with two forks and stir in the reserved chicken and sausage. IF USING SHRIMP: add chicken and defrosted, deveined, shelled shrimp in the pot. Replace lid and let rest for about 4-6 minutes, or until the meats are heated through.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw