Turn your Instant Pot to sauté and heat 1 tablespoon of the olive oil.

Once hot, add in the green pepper, onion, celery and garlic and cook until they begin to soften, about 4 minutes.

Add in the remaining 1/2 tablespoon of olive oil, as well as the chicken. Cook, breaking up the chicken, until it is no longer pink and it has released all its juices, about 2-3 minutes. Drain out the liquid and discard it.

Add in the sausage and Cajun seasoning and cook, stirring frequently, until the sausage begins to brown, about 5 minutes.

Add all the ingredients, up to the shrimp, and stir until well mixed.

Cover the Instant Pot (making sure it’s set to ‘sealing’) and press manual. Cook it on high pressure for 10 minutes (this should be the setting it automatically goes to once you press ‘manual.’)

Once cooked, let it pressure release naturally.

Remove the lid and turn the Instant Pot to sauté. Add in the shrimp and cook, stirring occasionally, until the shrimp are opaque and the chili has reduced and thickened slightly, about 5-7 minutes.

Garnish with parsley and DEVOUR