Turn your Instant Pot on to Sauté and add olive oil.
Once olive oil is hot, add chicken, onions, celery, and garlic. Cook 3-5 minutes until fragrant and vegetables begin to soften.
Add your chicken sausage, diced tomatoes, thyme, oregano, basil, red pepper, and hot sauce. Stir everything together.
Close and lock the lid and turn valve to sealing. Select Pressure Cook or Manual and set the time for 5 minutes.
After cooking is complete, quick release the pressure and remove the lid.
Stir in shrimp, then close the lid for two minutes to allow shrimp to cook. Do not turn the pressure cooker back on, just let the steam in the pot do the cooking. Shrimp cooks very fast, and you can tell it's cooked when the color turns from translucent to opaque with orange/pink tones.
If your shrimp don't look done after two minutes, close the pot and allow another minute or two.
Buy frozen chopped onions to save time.
A small hand grater works wonderfully to mince cloves of garlic.
Add salt and black pepper to your tastes before pressure cooking.
Weight Watchers Blue Plan Points- Each 2 ¼ cup serving is 7 Blue Plan Points. Weight Watchers Purple Plan Points- Each 2 ¼ cup serving is 4 Purple Plan Points. Weight Watchers Green Plan Points- Each 2 ¼ cup serving is 9 Green Plan Points. 21 Day Fix- Per serving (2 ¼ cup): 2 Red Containers, 1 Yellow Container, 1 Green Container, and 1 teaspoon. 2B Mindset- This would be a great 2B lunch with additional vegetables as a side.