Instant Pot Gumbo

Thaw the frozen okra by placing it in a strainer and running hot water over it until it becomes room temperature and breaks apart. Set aside

Add the butter to theInstant Pot, hit Saut and Adjust so its on the More or High setting. Once the butters melted and bubbling, add in the onions, bell pepper, celery and white part of the scallions. Cook for 5 minutes until softened

Now add in the sausage and chicken and cook for another 3-5 minutes in the butter with the vegetables and cook until the sausage is lightly cooked and the chicken is white (it shouldnt be fully cooked). When done, remove the liner pot and dump the veggies, chicken and sausage in a large bowl and set aside (its okay if a few stragglers remain in the pot)

Next, create the Cajun roux (which is a thickening base and gives a Gumbo its color) by adding in the vegetable oil, flour and 1 tsp of theTony Chacheres Creole/Cajun seasoning. Whisk/stir often for a solid 5 minutes until it becomes a nicely browned roux (the color should look like peanut butter)Note:Make sure you whisk often/constantly or it will want to burn onto the pot. Deglaze (scrape the bottom of the pot) often with a wooden spatula or spoon

After about 5 minutes of stirring and once the roux is beginning to darken, add theGravy Master, lemon juice, Worcestershire sauce andZatarains crab boil. The roux will puff up now! Add the garlic and stir for another minute

Now, add in theham broth,chicken brothand diced tomatoes. Deglaze the bottom of the pot again to make sure none of the roux is sticking to it. Then add in the other 1.5 tbsp ofTony Chacheres Creole/Cajun seasoning,light brown sugar, white pepper, black pepper, cayenne pepper, paprika, cumin and dried thyme. Stir well and add back in the chicken and sausage

Secure the lid, hit Keep Warm/Cancel and hit Manual or Pressure Cook High Pressure for 10 minutes (it will take 10-20 mins to come to pressure considering how much is in the pot so just be a little patient). When done cooking, allow a 10 minute natural release (meaning you do nothing for 10 minutes) followed by a quick release

When the lid comes off, hit Keep Warm/Cancel and then hit Saut and adjust so its on the More or High setting. Stir in the okra and the softer, greener half of the scallions. Once bubbling, add in the cornstarch slurry and ketchup and let bubble for 2 minutes

Lightly rub the shrimp in some Cajun/Creole seasoning, add them to the pot and cook for about 3-5 minutes (depending on their size and if raw or frozen), stirring occasionally and checking on the shrimp so they dont overcook (they cook fast)! They should be a pinkish-white color and curled up when done

When ready to serve, hit Keep Warm/Cancel until the pot is on low heat and keeping the Gumbo warm and the bubbles die down

Serve with somewhite ricescooped into the bowland some buttery crackers (like Oyster Crackers, Lance Captains Wafers or Club) on the side