Gumbo for the Holidays, using Instant Pot Duo, 6 quart. I combined two recipes: the tried and true Emeril (who draws from Paul Prudhomme, R.I.P.) for the roux directions, and for the ingredients and the sequencing of ingredients. Second recipe came from an online Instant Pot random find. The saute temp was a little too low for the roux. But I later discovered I could hit the saute button twice, to increase the temp. No time time nor energy to make Emeril's chicken stock, but will do so later, to keep around as a staple. Okra has to go in after pressure cooking, on a quick, high temp saute setting that heats up quickly and bubbly, with the double hit of the button.. I cooked the rice on standard stove top. Organic Brown Basmati. I used 4 quarts of liquid. Less would be better. There's no shrinkage.
.Truth told, it's not Louis gumbo, this first time with Instant Pot, because of the saute heat for the roux, but (1) I can continue tweaking it, and (2) a cold front came in and this gumbo hits the spot.
https://emerils.com/129273/chicken-and-andouille-gumbo
https://www.favfamilyrecipes.com/instant-pot-gumbo/