Instructions

• Heat a little oil in the cooker on medium. Toss in the Andouille sausage and cook until browned and smelling awesome.
• Add the diced chicken to the pot. Brown it on all sides so it locks in flavor and color.
• Stir in chopped onion, green bell pepper, celery, and minced garlic. Cook until those veggies soften and get sweet.
• Pour in the diced tomatoes, chicken broth, sliced okra, Cajun seasoning, bay leaves, salt, and black pepper. Give it a good stir.
• Seal the pressure cooker lid and set it to cook for 15 minutes on high pressure.
• When time's up, do a natural release for 10 minutes to let things settle, then finish with a quick release to drop the last bit of pressure. Remove the bay leaves before serving.
• Serve this gumbo over cooked rice and sprinkle some fresh parsley on top. It’s hearty and spicy with that slow-cooked taste packed into just a short cooking time.