Gather all ingredients and tools
Chop onion into small pieces.
Cut sausage into bite-sized pieces.
Put the rice into a fine mesh collander and let run under water until the water is clear. Set aside.
Add olive oil to the bottom of the inner pot of your Instant Pot. Turn on Saute at high heat. Allow oil to heat up.
Saute oinions for a few minutes. Add garlic using mincer.
When onions are translucent, add sausage and brown slightly, stirring often with silicone spatula. Scrape burned bits off the bottom. Turn off saute.
Add chicken stock, peas, and herbs to the pot and stir, scraping the bottom of the pan to loosen any remaining bits of onion and sausage.Note: this step is critical to keep from getting the 'burn' warning while cooking.
Add rice and frozen shrimp into the pot, stir to get everything coated with the spices and stock. push the rice kernals down into the liquid.
Cover the pot, close the vent, and cook on manual, high pressure for 10 minutes. After the beep, allow the pot to come to pressure naturally for 10 minutes. Then carefully open the vent to allow the remaining steam to release.
Remove the inner pot and turn off. Using a large spoon, stir from the bottom to fluff the rice and distribute the spices. Pour in the coconut cream and stir to combine.
Serve hot and store the remaining rice in an airtight container in the fridge. Enjoy!