Select the “sauté” mode on the Instant Pot. Add 1 1/2 tbsp butter, stir in 2 tsp minced garlic, and sear 6 oz peeled shrimp for about 2 minutes on both sides. Place the shrimp into a bowl and set aside.

Add to the pot 1 tbsp olive oil and stir in chopped celery, onion, bell pepper (2 oz each) along with 4 oz sliced sausages. Sauté for about 5 minutes.

Glaze the bottom with 4 tbsp white wine. Wait for the white wine to evaporate and then tip into the pot 2 tbsp all-purpose flour. Stir so the flour absorbs all of the fat and keep stirring until it darkens in color a little (as shown in the picture), about 1 minute.

Stir in the seasonings: 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp Cajun seasoning, 1/4 tsp cayenne, 1/2 tsp chili powder, 1 tsp paprika, and 1 tsp Dijon mustard.

Pour 2 cups unsalted chicken broth into the pot along with a bay leaf, then close the lid and select “stew meat” mode. Adjust the time to 7 minutes and allow it to cook.

Place a kitchen towel over the vent and use a spoon to whack it to “release” mode. Open the pot and add the seared shrimp along with 6 oz okra.

Select the “sauté” mode and cook for 7 minutes to reduce the broth. Turn off the machine.

Serve: Scoop 3/4 cup of cooked rice into a bowl and ladle the gumbo over the top. Sprinkle with chopped scallion and cilantro and enjoy.