Step 1

Rub shrimp with Creole or Cajun seasoning and set aside.

Step 2

Select Saute mode and when Instant Pot has heated, add 2 Tbsp olive oil to the inner pot of Instant Pot.

Step 3

Add andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.

Step 4

Press 'Cancel' and transfer chicken and sausage to a plate using a slotted spoon and set aside.

Step 5

To make the roux, select 'Saute' and add remaining olive oil and all-purpose flour to the inner pot.

Step 6

Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. *

Step 7

Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.

Step 8

Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a couple of tablespoons of broth as needed.

Step 9

Stir in broth, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.

Step 10

Stir in reserved chicken and sausage.

Step 11

Add tomatoes on top and gently push down with a spatula to submerge. Don't stir.

Step 12

Close Instant Pot and pressure cook on High Pressure for 4 minutes.

Step 13

Do a quick release of pressure and open the Instant Pot. [Read More: The Different Pressure Release Methods]

Step 14

Immediately stir in the shrimp and close the Instant Pot for 10 minutes.  The shrimp will cook in the residual heat.

Step 15

Open the Instant Pot and sprinkle the gumbo with parsley and green onions.

Step 16

Stir and serve gumbo over Instant Pot Jasmine Rice or a rice of your choice.