Instant Pot Chicken and Sausage Gumbo

0 Press the Saute setting on the Instant Pot, and add the oil to the pan while it warms. Set it for 30 minutes so you have enough time to cook the meat and veggies, even though this step might not need all 30 minutes.
1 Add the meat to the pan, and brown. Don’t worry about them cooking through—you just want the meat to get good color on the outside. Depending on the size of your electric pressure cooker, you might have to do this in batches.
2 Once the meat is cooked, remove it from the pan, and slice. Set aside.
3 Add the veggies to the pan, and sauté for 5-10 minutes in the leftover oil and juices from the meat, cooking until soft.
4 Pour in the chicken stock, and add the roux. Sprinkle in the spices, too, stirring until combined. Add the meats back into the pot, too.
5 Close the Instant Pot's lid, and seal the valve so it can cook on high pressure.
6 Set the electric pressure cooker on manual high pressure for 25 minutes, on the highest setting.
7 Once it has finished cooking, allow it to naturally release the pressure. (Please note that the quick release will spray gumbo juices all over your kitchen, so give your pressure cooker some time to naturally release. It’s cleaner that way.)
8 Once the pressure has naturally released, shred the chicken.
9 Serve the gumbo with white rice and garnishes, and enjoy!