Cut the chicken thighs into bite-size pieces.

Cut the sausage into 1/4 inch slices.

Dice the onion to equal 1 cup.

Dice green bell pepper to equal 1 cup.

Chop the green part of the green onion to equal 2 tablespoons.

Chop parsley. Cover and set aside.

Add Cajun seasoning to a small bowl.

Add the shrimp rubbing to coat each one.

Set aside.

Press "Saute" on the Instant Pot.

Allow the Instant Pot to heat.

Add the 2 tablespoons of olive oil to the pot of the Instant Pot.

Add the sausage and chicken to the Instant Pot.

Cook both until they are browned. (About 8-10 minutes)

Press "Cancel" on the Instant Pot.

Move the cooked sausage and chicken to a plate.

Set aside.

Reserve the liquid in the pot.

Press "Saute" on the pot.

Add the rest of the olive oil. Stir.

Also, add in the flour.

Stir to blend while continuing to cook.

This mixture should have the appearance of dark peanut butter.

Stir frequently.

Don't burn.

(Cooking may take between 10-15 minutes.)

Once the roux has been made add the onions, bell pepper, and garlic. Stir until the vegetables are slightly soft. (About 5 minutes,)

Stir until all ingredients are blended.

Continue to stir as you add in the chicken and sausage.

Scrape the bottom of the pot with a wooden spatula.

Continue to scrape the bottom of the pot until there are no burnt bits stuck to the bottom.

Close the Instant Pot.

Cook on "Manual" (Or Pressure cook) mode for about 4 minutes.

"Quick" release then open the Instant Pot.

Directly following the above stop add the shrimp. Stir.

Set aside the Instant Pot for 10 minutes for the shrimp to cook. (No need to turn on as the shrimp will cook in the existing heat in the pot.)

Open the Instant Pot. Garnish the gumbo with parsley and chopped green onions.

Warm the rice.

Scoop some warm rice in individual bowls. Add hot gumbo over the rice.

Serve.