Chicken, Shrimp, And Vegetable Gumbo

• 1/4 cup (about 1.1 ounces) all-purpose flour
• 1/4 cup canola oil
• 1 1/2 cups diced green bell pepper
• 1 cup diced onion
• 1 cup chopped celery
• 1 garlic clove, chopped
• 3 cups water
• 1 tablespoon Old Bay seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 (14.5-ounce) cans stewed tomatoes, undrained
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 4 bay leaves
• 1 tablespoon hot sauce
• 1 pound okra, cut into 1-inch pieces
• 1 pound peeled and deveined medium shrimp

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. With lid off a 6-quart Instant Pot(R), press Saute, and use Adjust to select "Normal" mode. Combine flour and oil in cooker; cook 5 minutes, stirring constantly with a flat spatula until dark brown.
2. Add bell pepper and next 3 ingredients (through garlic); cook 3 minutes, stirring frequently. Stir in 3 cups water and next 6 ingredients (through bay leaves). Turn cooker off.
3. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Press Manual; select "High Pressure," and use - or + to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).
4. Stir in hot sauce and okra. Press Saute, and use Adjust to select "More" mode. Cook, uncovered, 5 minutes, stirring occasionally. Add shrimp; cook 5 minutes or until done and okra is tender. Remove and discard bay leaves.
5. Cook the shrimp and okra without pressure for the best texture.

flour, canola oil, green bell pepper, onion, celery, garlic, water, bay seasoning, garlic, salt, tomatoes, skinless, bay leaves, hot sauce, okra, shrimp

Taken from www.myrecipes.com/recipe/instant-pot-chicken-shrimp-vegetable-gumbo (may not work)