Step 1

(Optional, see notes) Preheat the oven to 450 F and place okra on a baking sheet. Roast for 10-15 minutes (will take longer for frozen okra) or until okra is slightly crispy and browned on the edges.

Step 2

Heat a 4-quart Instant Pot using the SAUTE mode. Add oil, onion, garlic, bell pepper, and celery. Saute for 5 minutes until softened and fragrant. Stir in thyme, paprika, Cajun seasoning, oregano, and cayenne and saute for 1 minute.

Step 3

Mix in apple cider vinegar, lentils, broth, fire roasted tomatoes, hot sauce, and bay leaf.

Step 4

Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook on high pressure for 3 minutes then allow a natural release for 12-15 minutes.

Step 5

While the Instant Pot comes to pressure, make the roux. In a small pot over medium heat, whisk together butter and flour. Stir frequently until mixture becomes the color of butterscotch, about 5-7 minutes. Be careful it does not burn and remove from heat.

Step 6

After the Instant Pot has naturally released, unlock the lid and discard thyme sprigs.

Step 7

Stir roux and roasted okra into the gumbo until the gumbo has thickened. Season with salt and pepper, to taste.

Step 8

Serve gumbo over cooked rice or cauliflower rice. Garnish with optional toppings.

Step 9

Store in the fridge for 3-4 days.