1. Add vegetable oil and flour to inner pot and click “Saute” button.

  2. Stir constantly until dark brown (roughly 35 – 50 minutes). Don’t stop stirring to avoid burning.

  3. Remove the roux from the pot.

  4. Instant Pot: Sauté More. Wait until indicator says HOT.

  5. Pat dry the chicken thighs’ skin with paper towels. Season with generous amount of salt and black pepper.

  6. Pour olive oil in Pot. Ensure to coat oil over the whole bottom of the pot.

  7. Place 4 chicken thighs (skin side down) in Pot. Do not overcrowd.

  8. Lightly season meat side with more salt and black pepper.

  9. Brown the skin side (don’t touch it for 4 minutes).

  10. Flip and brown the meat side for 1½ minute. Remove and set aside.

  11. Repeat above browning steps for the remaining 2 chicken thighs.

  12. Saute the sliced andouille sausage. Remove and set aside.

  13. Pour in the brown roux and add in diced onion. Saute for roughly 1 minute.

  14. Add in diced green pepper, diced celery, and minced garlic. Stir regularly for another 4 minutes.

  15. Add bay leaves, cayenne pepper, ground black pepper, smoked paprika, a pinch of dried thyme, and a pinch of dried oregano. Stir for another 1 minute until fragrant.

  16. Add 1 cup chicken stock and deglaze.

  17. Add fish sauce, Worcestershire sauce, remaining unsalted chicken stock, browned chicken thighs and Andouille sausage.

  18. High Pressure for 7 minutes, then 15 minutes Natural Release.

  19. Remove chicken thighs from Instant Pot and shred the meat. Discard the skin and bones.

  20. Add the shredded meat back into the Gumbo and give it a quick stir.

  21. Taste and adjust seasoning with more salt and cayenne pepper.

  22. Garnish with chopped green onions and serve with hot white rice.