Instant Pot Jambalaya

 2 Tbsp oil, divided
4 chicken andouille sausages (such as Amylu), sliced on bias
1 boneless skinless chicken breast, cut into largish pieces
1 yellow onion, diced
1 poblano chile, seeded and diced 
3 scallions, whites and greens separated, sliced on bias
3 stalks celery, diced
3 cloves garlic, minced
1 tsp salt
1 tsp dried basil
3/4 tsp paprika
1/2 tsp granulated sugar
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne
1/4 tsp dried oregano
1/4 tsp dried thyme
1 1/2 c basmati or other long-grain rice
1 14-5 oz can diced tomatoes
1 3/4 c chicken broth 

Turn instant pot to saute setting. Add oil. Once hot, add sausage, cooking until browned, 2-3 minutes per side. Remove and set aside. 

Add remaining oil to the pot. Add the chicken; cook 1 minute, scraping up browned bits. Add onions, scallion whites, poblano chile, celery and garlic; cook 1 minute. Add spices, sugar, salt and rice; cook, stirring, until fragrant. 

Add tomatoes, chicken broth and salt. Cook on manual high pressure for 5 minutes with a 5-minute natural pressure release.

Fluff rice with a fork. Add sausages; let rest for a few minutes. Sprinkle with scallion greens and serve.