Start by setting your instant pot to the sautee setting. Once it is hot you can add your olive oil and onions and auté until the onions are translucent.
Add the bell peppers and the minced garlic and saute for another minute and a half. Carefully transfer the sauteed ingredients to a clean bowl for holding .
Next, to make the roux, melt the butter with the setting still on saute. Once butter is melted, you can whisk in the flour to build the roux.
Once your roux is made you can stir in the ingredients that you transferred to the bowl for holding.
Season the roux by adding your creole seasoning, worcestershire sauce, and hot sauce. Then add the frozen okra, tomatoes, and broth.
When you are done adding these ingredients set your instant pot to high pressure for five minutes. Once your instant pot is done cooking you can do a quick release by releasing the valve and serve.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients. See Foodwineandlove.com for details on this recipe.
originally posted:
January 1, 2024
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!