2 tablespoons cooking oil
1 pound spicy andouille sausage, cut into ½-inch-thick rounds
1 onion, diced
1 bell pepper, seeded and diced
4 garlic cloves, minced
3 celery stalks diced
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 (14.5-ounce) can diced tomatoes with their juice
1 ½ cups chicken broth
1 tablespoon creole seasoning (like Tony Chacheres)
2 to 3 teaspoons hot pepper sauce (such as Crystal or Tabasco)
1 teaspoon kosher salt
1 pound shrimp, peeled and deveined
2 cups riced cauliflower
Heat the oil in the Instant Pot using the sauté function.
Add the sausage, onion, bell pepper, garlic, celery, and chicken to the pot and cook, stirring frequently, until the sausage is browned and the vegetables have softened, for about 8 minutes.
Add the diced tomatoes, along with their juice, broth, Creole seasoning, hot sauce, and salt. Stir to mix.
Close the lid of the pot and turn the valve to the sealing position. Choose high pressure and set the timer for 2 minutes.
When the cooking time is up, let the pressure release naturally for 10 minutes and then quick release any remaining pressure. Turn the pot off.
Turn the sauté function on and add the shrimp and riced cauliflower. Cook, while stirring occasionally, until the shrimp is cooked through and the cauliflower is tender, for about 5 minutes.
Serve hot.