Step 1

Heat the Instant Pot on Saute mode (high setting). Add the oil. When hot, add the onions. Saute until softened, about 3 minutes.

Step 2

Add the bell pepper and celery. Saute for 3 more minutes.

Step 3

Add chicken and sausage. Saute for 3 minutes. Turn off saute mode.

Step 4

Add the salt, Creole seasoning, cayenne pepper, and chicken broth.

Step 5

Stir and deglaze the bottom of the pot.

Step 6

Pour the tomatoes on top and press them down to submerge, but don’t stir them in.

Step 7

Secure the lid and set the vent to sealing (if necessary for your model).

Step 8

Set to cook on high pressure for 4 minutes. When the time is up, allow a 5-minute natural pressure release, then carefully release any remaining pressure. Remove the lid.

Step 9

Stir in the shrimp and Gumbo file and put the lid back on for 6 minutes (on Keep Warm). This will cook the shrimp and slightly thicken the gumbo.

Step 10

Remove the lid, stir, and serve over rice.