Set the Instant Pot to saute on normal (or high). Cook the andouille sausage in olive oil until it's browned, about 2 minutes on each side. If using chicken, add it once the sausage is done and cook until browned. Remove and set sausage aside.
Thoroughly deglaze the pot in ¼ cup of chicken broth by scraping the bottom with a wooden spoon until all stuck pieces have been loosened. *It's important to deglaze completely.
Add the remaining chicken broth, rice, ½ of all seasonings (Creole, thyme, salt, pepper, red pepper). Stir, ensuring the rice is covered in the broth. Once mixed during this step, do not mix again.
Add the remaining ingredients and layer on top of the rice in this order: bay leaf, onions, garlic, celery, cooked sausage, okra, peppers, shrimp, crushed tomatoes, the rest of the seasonings. Do not mix. *You can also put a trivet with skinny spacers over the rice before adding the sausage, okra, peppers, shrimp and tomatoes. Some may fall through and this is okay. Doing this will take some of the weight off the rice mix and limit how much food is touching the bottom, thus limiting the chance of triggering the burn notice.
Close and seal the lid. Set to pressure cook on high for 3 minutes. Let pressure naturally release for 10 minutes, then quickly release the remaining pressure. Remove the bay leaf (and trivet if used) and mix well.
Immediately remove the inner pot and transfer to a heat proof surface to prevent the vegetables from continuing to cook (or transfer to a serving dish). Taste and season with additional salt, pepper, and red pepper if desired. Garnish with green onions, fresh parsley, or fresh thyme to serve.