Instant Pot Jambalaya

Set the Instant Pot to high sauté. Add the [[unsalted butter]] and [[olive oil]]. Season the [[boneless chicken thighs]] and [[large shrimp, peeled and deveined]] with the [[kosher salt]] and [[black pepper]], then brown both sides. Set the chicken aside. Cook the shrimp just until opaque and set aside separately.

Sauté the [[andouille sausage, sliced]] for 3 minutes. Add the [[celery ribs, diced]], [[green bell pepper, diced]], and [[yellow onion, diced]] and cook for 2 minutes. Stir in the [[garlic, minced]], [[tomato paste]], [[dried thyme]], [[dried oregano]], [[smoked paprika]], and [[cayenne pepper]] for 1 minute.

Pour in 1/2 cup of the [[unsalted chicken stock]] and scrape the pot thoroughly. Stir in the [[soy sauce]].

Return the chicken and its juices to the pot. Layer the [[jasmine rice, rinsed and well drained]] over the chicken, pour in the remaining stock, and make sure the rice is submerged. Spoon the [[diced tomatoes]] over the top without stirring.

Seal and pressure-cook on high for 7 minutes. Let the pressure release naturally for 10 minutes, then vent the remainder.

Fold in the cooked shrimp, adjust seasoning, and finish with the [[green onions, sliced]].