Step 1

Set Instant Pot to sauté, and heat 1 to 2 minutes. Add oil, and whisk in flour. Cook, whisking often, until flour mixture is a dark caramel brown color, about 25 minutes. (You will need to add more time to the sauté setting to complete step 2.)

Step 2

Add onion, bell pepper, celery, garlic, and salt; cook, stirring often, until softened, about 6 minutes. Add chicken, sausage, stock, okra, tomatoes, thyme, creole seasoning, and bay leaf to Instant Pot. Seal pot with lid, and set steam vent to the “sealing” position. Press cancel, and then set Instant pot to “pressure” for 4 minutes (Instant pot will take about 10 minutes for pressure to build before it begins to count down). Release steam valve. Once steam is released, open lid. Divide soup evenly among bowls; top with rice and scallions.