Set the Instant pot to sauté mode and then add olive oil, diced chicken breast, and smoked sausage. Sprinkle in Creole seasoning and stir. Remove and set aside once the ingredients begin to brown.

Add in onions, bell pepper, celery, and garlic and stir. Cook and stir occasionally until the ingredients become aromatic and turn translucent. Return the chicken and sausage back into the instant pot and mix them with the rest of the ingredients. Next, add the white rice as well as the chicken stock. Mix all the ingredients until they are well combined.

Press the cancel button on the instant pot and then cover the pot with its lid. Lock the lid in place, then turn the steam release valve to the sealing position. Press the manual button and cook on high pressure for 6 minutes. After the timer beeps, let the instant pot release the pressure it has built by turning the valve to venting. The natural steam release should take about 5 minutes. After that, feel free to manually release the rest of the steam. Be very careful when doing this.

Gently and carefully open the lid and fluff the tender rice using a slotted spoon or fork. Stir in the green onions and then place the lid back again. Let the jambalaya rest for another 5 minutes. Serve and enjoy!