Brown the chicken and sausage in olive oil in the Instant Pot insert (use a nonstick insert for best results). Remove and set aside.
Add the onions, garlic and red pepper and sauté for 2 minutes, until softened.
Add the rice and cook for 1 minute, stirring regularly.
Add the white wine and cook until most of the liquid has evaporated, about 1-2 minutes.
Stir in the chicken stock, salt, paprika, saffron, chicken and sausage. Pour the tomatoes on top and lightly press them down. (Stirring them in can cause the burn warning to come on).
Pressure cook on high for 3 minutes and use the quick release to release the pressure.
If there is too much liquid, turn on the sauté function and simmer a couple minutes until the excess moisture evaporates.
Stir in the peas and serve with fresh lemon.