This hearty Instant Pot chicken dish freezes well and tastes even better the next day. Serve in bowls as is or over rice.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. With lid off a 6-quart Instant Pot®, press [Sauté], and use [Adjust] to select "Normal" mode. Combine flour and oil in cooker; cook 5 minutes, stirring constantly with a flat spatula until dark brown.
Add bell pepper and next 3 ingredients (through garlic); cook 3 minutes, stirring frequently. Stir in 3 cups water and next 6 ingredients (through bay leaves). Turn cooker off.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).
Stir in hot sauce and okra. Press [Sauté], and use [Adjust] to select "More" mode. Cook, uncovered, 5 minutes, stirring occasionally. Add shrimp; cook 5 minutes or until done and okra is tender. Remove and discard bay leaves.
Pressure-Perfect Tip: Cook the shrimp and okra without pressure for the best texture.
This is a incredible recipe! Husband ate 3 bowls! And raved that flaver was fabulous.