1-First, set your pressure cooker to the saute setting and add some of the oil. Once it’s hot, add the andouille sausage slices and cook until browned, about 2 to 3 minutes per side, then remove and set aside.

2-Next, add the remaining oil and the chicken pieces, cooking for one minute while scraping up any browned bits.

3-Then, add the onion, bell pepper, celery, and garlic; cook for about one minute to soften them slightly. Stir in the Cajun seasoning, dried basil, thyme, sugar, and rice to mix everything together. Pour in the diced tomatoes with their juices, chicken broth, and salt, then stir gently to combine.

4-Secure the lid and set the valve to sealing. Cook on Manual High Pressure for 5 minutes, followed by 5 minutes of natural pressure release. Carefully open the lid, fluff the rice with a fork, add the cooked sausage on top, and let it rest for 5 minutes. Stir lightly before serving for the best texture.