3/4poundskinless chicken breastscut into bite size pieces.
1poundraw shrimppeeled and deveined
1pound andouille sausagesliced into ½ inch pieces
1 14.5 oz.can diced tomatoes
1-2cupsfrozen okra chopped
salt and pepper to taste
4cupscooked white rice
Push Sauté button on the Instant Pot. Once the display reads HOT add 1 tbsp of the olive oil to the pot. Then add the andouille sausage. Cook until brown on both sides, approximately 5 minutes.
Remove the sausage from the pot. Add in the chicken pieces and brown on all sides, approximately 3-4 minutes. Remove and set aside.
Add the butter and remaining tbsp of olive oil to the pot. Slowly add in the flour while whisking constantly. Continue to whisk until the roux resembles the color of peanut butter.
Press Cancel/Keep Warm.
Add the onions, celery and green pepper. Stir and cook for 2-3 minutes until the veggie begin to soften.
Add the basil, oregano, thyme, Creole seasoning, cayenne pepper, garlic, and Worcestershire sauce to the pot and stir well.
Add the chicken broth, diced tomatoes, okra, sausage, chicken, and bay leaf to the pot.
Close the pot and place the valve in the sealed position. Pressure Cook/Manual on HIGH for 12 minutes. When cooking time expires, allow for Natural Pressure Release for 10 minutes. Manually release any remaining pressure.
Place the Instant Pot on the Sauté function. Add the raw shrimp and cook for 3-4 minutes until the shrimp turn bright pink. Push Cancel/Keep Warm.