Servings: Makes 5 to 6 servings.

1 onion - diced 1 onion - diced
1 bell pepper - diced 1 bell pepper - diced
3 stalks of celery - diced 3 stalks of celery - diced
3 garlic cloves - minced 3 garlic cloves - minced
1 tablespoon butter 1 tablespoon butter
1 tablespoon olive oil 1 tablespoon olive oil
12 ounce package of Andouille sausage (may substitute smoked sausage for less spicy version) 12 ounce package of Andouille sausage (may substitute smoked sausage for less spicy version)
2 cups chopped tomatoes - undrained 2 cups chopped tomatoes - undrained
1 cup chicken broth 1 cup chicken broth
1 cup long grain white rice 1 cup long grain white rice
1 teaspoon Creole seasoning 1 teaspoon Creole seasoning
1 teaspoon chili powder 1 teaspoon chili powder
1 tablespoon soy sauce 1 tablespoon soy sauce
1 tablespoon worchestershire sauce 1 tablespoon worchestershire sauce

Turn on Instant Pot to sauté setting, add butter and oil.
When hot, add sliced sausage.
Cook 2 to 3 minutes or until slightly browned.
Add onion, bell pepper and celery and cook another 3 to 5 minutes.
Add garlic and cook additional minute, stirring to prevent burning.
Season with Creole seasoning and chili powder; stir well.
Add soy sauce, worchestershire sauce, chicken broth, tomatoes and rice.
Stir well.
Place lid on Instant Pot, making sure vent is closed.
Turn to high on manual setting and set for 8 minutes.
When time is up, release steam and remove lid.
Stir and let sit about 5 minutes before serving.