Chop the pepper, onions, celery and garlic.
Turn instant pot onto Saute method.
Add in your olive oil (or veg stock is avoiding oil).
Once hot, add in your rice and toast for 3 minutes. Stirring often so it doesn't burn on the bottom.
Add in your onions and peppers, stirring often and cooking 3 minutes or until translucent.
Add garlic and saute for 1 minute. Turn off saute method.
Add creole seasoning, salt and thyme. Stir together.
Add in vegan beefless cumbles, chick'n strips, and slice sausage.
Add vegetable stock and bay leaves. Stir together again.
Put on instant pot lid and make sure that the pressure valve is sealed. Press manual and cook on high pressure for 25 minutes.
When the time goes off, let the pressure release via Quick Release. *If you are not sure about this, please read your manual.
Let the lid stay on for 10 minutes before serving.
Stir everything together serve with sliced green onions on top.