Dice chicken into 1" pieces, slice sausage into ¼" coins, and rinse and dice all vegetables finely.

Set Instant Pot to Saute setting and 'normal' heat. Add 1 tablespoon olive oil and once hot, add green and red bell peppers, mushrooms, onion, and celery. Cook for 4 minutes, then add minced garlic and cook 1 additional minute. Set aside.

Add more oil to the pot and add sausage. Cook for 5 minutes then set aside. Add additional oil if needed, and at diced chicken breasts to the pot. Cook for 5 minutes and leave in the pot.

Add ½ cup of chicken broth to the pot and try to scrape up as much tidbits from the bottom of the pot to avoid the infamous "Burn" notice that can happen during pressure cooking.

With the remaining chicken broth, whisk all of the seasonings together, then pour in the pot. Add rice on top, but do not stir. Ensure all rice is covered with liquid. Scoot rice if needed, but do not stir.

Add tomato sauce, sausage on top, followed by vegetables, and diced tomatoes. Place bay leaves on the very top. Add the Instant Pot lid, seal the vent, and use the Manual setting to set the timer to 7 minutes. Once it is done cooking, allow to natural release for 10 minutes, then open the vent and remove the lid. Carefully stir the jambalaya and fluff the rice with a fork.