Instant Pot Gumbo

Name: Instant Pot Gumbo
Ingredients: 10 oz box of frozen cut okra; 4 tbsp (1/2 stick) of salted butter; 1 medium yellow onion, finely diced; 1 green bell pepper, finely diced; 3 stalks/ribs of celery, finely diced with leafy tops; 1 bunch of scallions, sliced and divided in half (crunchy white bottoms in one half and softer green tops in the other); 1 lb of chicken tenders (the cut of chicken, not the breaded kind), cut into small chunks. (You can also use boneless, skinless thighs or breast); 1 lb (or a 12 oz pack) of andouille sausage (or any smoked cajun-style sausage you wish to use), diced or cut into 1/4 inch – 1 inch slices depending on your preference; 1/2 cup of vegetable oil; 1/2 cup of all-purpose flour; 1 3/4 tbsp of Tony Chachere’s Creole Seasoning (or you can use any Louisiana Cajun/Creole Seasoning if you can’t find this), divided; 4 cups of Chicken Broth (I used 4 tsp of Chicken Better Than Bouillon + 4 cups of water); 4 cups of Ham Broth (I used 4 tsp of Ham Better Than Bouillon + 4 cups of water – you can totally use 8 cups of chicken broth instead if you don’t have the ham, but I assure you, this makes it so much more special); 14.5-oz can of diced tomatoes (you can add a second can if you wish or leave them out completely if tomatoes in a Gumbo isn’t your thing and you prefer it Cajun style over Creole); 1/4 tsp of Gravy Master or Kitchen Bouquet; 1 tsp of Zatarain’s Crab Boil concentrate; 2 tsp of Worcestershire sauce; 1/2 tbsp of lemon juice (juice of half a fresh lemon); 2 tbsp of garlic, minced/crushed; 2 tsp of light brown sugar; 2 tsp black pepper; 1/4 tsp of white pepper; 1 tsp of cayenne pepper (use more or less to taste); 1 tsp of cumin; 2 tsp of paprika; 2 tsp of dried thyme; 3 tbsp cornstarch + 3 tbsp of water to form a slurry; 1 lb of raw (or frozen raw) shrimp, peeled and deveined (tail on or off), lightly rubbed in some more Tony Chachere’s seasoning; 1/3 cup of ketchup (yes, you read that right. And quit your hollerin’); White rice, to add in each finished bowl (see separate recipe)