Step 1

Heat oil in a 6-litre (24-cup) pressure cooker; cook chorizo, stirring, until browned. Remove from cooker.

Step 2

Cook chicken in cooker, in batches, until browned. Remove from cooker.

Step 3

Cook brown onion, capsicum, celery and garlic in cooker, stirring, until vegetables soften. Add spices; cook, stirring, until fragrant. Add rice; stir to coat in onion mixture. Return chicken and chorizo to cooker with paste, tomatoes, stock and okra; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes.

Step 4

Release pressure using the quick release method (see below); remove lid. Season to taste. Serve gumbo sprinkled with green onion.