Cut off the root end of the green onions and slice them thinly, keeping the white and light green parts separate from the dark green parts. Set aside.

Add 1 tablespoon of oil to the Instant Pot and select the sauté button. When the oil is hot, add the sausage. Cook for about 3 minutes, or until lightly browned, stirring frequently. With a slotted spoon, remove the sausage to paper towels to drain and set aside.

Add chicken to the pot with 1/2 tablespoon of vegetable oil; cook for 2 to 3 minutes, or until browned. Remove to a plate and set aside.

Add the chopped yellow onion, bell pepper and celery to pot. Cook for about 3 minutes, until the onion is translucent. Add garlic, Creole seasonings, and thyme to the vegetables and cook for 1 minute longer. Cancel the sauté function.

Add bay leaf and stock. Stir, scraping the bottom. Add salt if needed. Add the tomatoes (with juices), rice and the light parts of green onions. Return the sausage and chicken to the pot. Stir to combine.

Lock the lid in place and turn the steam release knob to the sealing position. Select the manual or pressure cook button (high pressure) and set the timer to 7 minutes. When the time is up, do a quick release following the manufacturers instructions. When the float valve drops, remove the cover-the pot will automatically switch to the keep warm setting.

Add the shrimp to the pot and stir to combine the ingredients. Cover the pot and let it stand on the warm setting for 10 minutes. The shrimp should be cooked through.

Remove cover and stir in half of the reserved dark green parts of the sliced green onions.