Step 1

Select Sauté on the Instant Pot® and heat the olive oil. Add the sausages and cook, stirring occasionally, until browned, about 4 minutes. Using a slotted spoon, transfer the sausage slices to a plate. Grasp a paper towel with tongs and wipe out the pot.

Step 2

To make the roux, heat the canola oil in the pot. Add the flour and cook, stirring constantly with a whisk or silicone spatula, until the mixture forms a dark brown paste, 15–20 minutes. (The roux can also be made in a saucepan over medium-high heat on the stove top and then transferred to the Instant Pot®.) Add the onion and bell peppers and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Gradually add the stock, stirring constantly with the spatula or a wooden spoon to prevent lumps from forming and to scrape up any browned bits. Press the Cancel button to reset the program.

Step 3

Add the reserved sausages, the tomatoes, bay leaves, okra, rice, spice rub, 1 teaspoon salt, and ¼ teaspoon pepper and stir to mix. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 20 minutes at high pressure.

Step 4

Let the steam release naturally for 20 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid. Discard the bay leaves. Press the Cancel button to reset the program.

Step 5

Press the Sauté button, add the shrimp, and cook until pink and opaque, 2–3 minutes for fresh or about 4 minutes for frozen. Taste and adjust the seasoning if needed.

Step 6

Ladle the gumbo into bowls and serve.