Turn on the sauté function of the instant pot and add the sausage. Cook the sausage until it turns brown. After browning, take out the sausage and use a bit of chicken broth to deglaze the instant pot.
Combine the oil and flour and stir until a roux is formed. Allow it to cook slowly for 10 minutes to thicken. Then, incorporate the onion, garlic, and pepper and cook for an additional 5 minutes.
Include the sausage, seasonings, chicken broth, okra, canned tomatoes and Worcestershire sauce.
Close the lid and pressure valve tightly and set the cooking time to 10 minutes on high pressure.
Release the pressure manually and then add the shrimp, allowing it to cook for an additional 5 minutes.
Notes
Maximum Flavor: Take time to saute the onions, peppers, and celery, which is also known as the holy trinity of cajun cooking. This helps to develop the base flavors and enhance the gumbos taste.
Don't Rush the Roux: When making the dark roux you want to be patient and give it time to fully develop. Stir constantly and wait patiently for it to become a dark color.
Garnish: You can garnish you gumbo with fresh herbs such as parsley or green onions. Garnishing your gumbo adds a pop of freshness and a visual appeal.