Drain the tomatoes and reserve the juices
Add enough chicken broth to the tomato juice to equal 2 and 1/4 cups
Dice the onion, pepper and garlic
Cut the sausage into chunks
Pat the scallops and shrimp dry
Season the shrimp with seasoning salt
Heat the pressure cooker on the sear/saute function. Pour in oil and brown the scallops and shrimp in batches for 1-2 minutes per side
Remove the shrimp and scallops and place them in the refrigerator until ready to use
Brown the sausage for 5 minutes then add peppers and onions.
Saute the sausage, peppers and onions for 5 minutes until the vegetables are softened
Add the garlic and stir for about 1 minute DON'T LET THE GARLIC BURN
Stir in the tomatoes and rice
Pour in the tomato juice/chicken broth
Cook under high pressure for 3 minutes then natural release for 10 minutes
Release remaining pressure, remove the lid then gently stir in the shrimp and scallops
Serve it up