Combine the chicken, 1 Tbsp. oil, paprika, and oregano in a small bowl. Marinate for at least 1 hour in the refrigerator.
Using a box grater, grate the cauliflower until it is in small, rice-size pieces. Set aside.
Turn on sauté setting on Instant Pot. Once hot, add 2 Tbsp. of oil, then brown sausage on both sides. Remove and set aside.
Add chicken and marinade to Instant Pot and cook thoroughly (about 7-8 minutes). Remove and set aside.
Add onions to IP and sauté until translucent (about 3 minutes). Then add garlic and continue cooking for another 30 seconds.
Add cauliflower, turmeric, and salt to IP. Mix well to combine. Then add stock, chicken, and sausage and mix again.
Top with a layer of thyme sprigs. Then nestle the shrimp on top in an even layer.
Lock lid and cook for 1 minute at high pressure. Once cook time is complete, quick-release pressure and remove lid. Turn off IP to avoid overcooking.
Remove shrimp and set aside. Remove thyme sprigs and discard.
Pour all contents of pot into a fine mesh strainer to remove liquid, then return to pot and mix in parsley.
Serve in a bowl and top with shrimp. Enjoy!