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Set Instant Pot to "Saute" function and add olive oil. Add peppers, onion, celery, garlic, and sausage.
Saute for 3-5 minutes or until vegetables become soft. Remove all vegetables and sausage. Set aside.
Immediately add butter to instant pot and stir, scraping up any cooked bits from the bottom of the pot. When butter is melted, add flour.
Cook 5 minutes, stirring constantly forming a light roux. If you want to make a "dark roux", cook for 30-40 minutes until the roux becomes a dark, golden brown color. Turn cooker off.
Add chicken broth, cooked vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire roasted tomatoes, bay leaves, salt and pepper. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position (see notes above about avoiding the "burn" notice).
Press "Manual" and select “High Pressure." Set time to 20 minutes. When time is up, turn cooker off. Quick release by turning valve to "venting". When pressure is fully released, remove lid and stir in okra. Press "Saute", and cook uncovered for 5 minutes.
Add shrimp and cook an additional 5 minutes or until shrimp is cooked through.
Remove and discard bay leaves. Serve with rice.