I love cooking my grandmother's seafood gumbo recipe, and I have done this successfully many times. Recently, my husband suggested we try this in the Instant Pot to save time with the roux, which I did not advise.
There are many questions about roux here. We have tried similar gumbo recipes twice specified for the Instant Pot, and it's just not the same. His impression was that the high-heat of sauteeing to make roux in the Instant Pot for less time (10 minutes) yields the same result as doing this on the stove top for longer (30 minutes). Both times, our gumbo was the consistency of light soup, and it did not thicken.
The roux was not the same consistency as when we've done this on the stove-top. It was not smooth and a much lighter color than a dark roux. I suspect the constant high-heat can be problematic for a roux. Was it the roux (or lack of a dark roux) from the Instant Pot or cooking in the Instant Pot in general?
I might just be a purest and skeptical of the Instant Pot for some dishes to believe that a good gumbo and roux are just not the same with this method. Has anyone had success cooking gumbo or roux in this vessel?