Trim and cube chicken breast. Coat chicken with 1 Tbsp of Cajun rub and 2 Tbsp of flour.
Finely dice onion, 1 celery stalk, 1 carrot. Chop remaining stalk of celery and carrot into thick slices for soup. Cut Andouille sausage on the bias. See video for demonstration.
Turn the Instant Pot on the saute high setting for 15 minutes. Drizzle 2-3 Tbsp olive oil into pot. Once you start to hear the oil sizzling, add finely chopped veggies and chicken. Saute on high until chicken is slightly browned and veggies are translucent. This will take 5-8 minutes. Add chicken or turkey bone broth, remaining Cajun seasoning and stir to release the fond (brown bits) from the bottom of the pot.
Turn the Instant Pot on High Pressure setting for 10 minutes. Add remaining ingredients. Put the locking lid on and allow to come up to pressure. Cook for 10 minutes and allow to sit for 5 minutes before releasing the pressure.
After releasing the pressure, stir and serve!
This recipe can be cooked in the 8 quart or 6 quart Instant Pot or pressure cooker. If you have a smaller one, I recommend cutting the recipe in half.