Turn your Instant Pot on to sauté mode. Once it is hot, add in your olive oil and the sausage. Once your sausage has been cooked and browned a bit, remove the sausage from the Instant Pot. Set aside.
Next, add your onions and green bell peppers to your Instant Pot. Cook until the veggies are translucent, about three minutes.
Add in your garlic and sauté for about a minute. Don’t cook it too long, or it will burn. You just want to allow all the flavors to mix. Next, add in your jalapeño. Mix well.
Add in your creole seasoning, thyme, tomato paste, and salt. Mix well.
Stir in the rice. Mix well, ensure that your rice is well incorporated with the rest of the ingredients in your Instant Pot. Sauté for about a minute. Turn off the sauté mode by selecting cancel on your Instant Pot.
Add in your diced tomatoes, chicken stock, hot sauce, and Worcestershire sauce. Mix well, add in your cooked sausage, green onions, and bay leaves.
Using a wooden spoon, scrape the bottom of your Instant Pot to prevent any burn notices as your Instant Pot may have built up some food residue when sautéing.
Close the lid on your Instant Pot by screwing it tightly. Close the valve by pushing it away from you and sealing the lid. Set your Instant Pot to high pressure for seven minutes.
Once the timer is complete, allow your instant pot to naturally release for about 15 minutes to ensure that all of the flavors are incorporated, and your rice is fully cooked.
After this, do a manual release by bringing the valve toward you to release the pressure.
Plate, serve, and enjoy!