Instant Pot gumbo is a new favorite keto and Whole30 compliant soup. We love it served over cauliflower rice!
Turn Instant Pot on to saute mode. Melt 1 tbsp grass-fed butter over heat.
Add in sausage and cook until lightly browned. Add in shrimp and cook 1-2 minutes per side.
Remove sausage and shrimp from Instant Pot and set aside, covered in a separate dish.
Melt remaining 3 tbsp grass-fed butter over heat. Add in almond flour and whisk continuously until the color become brown.
Add in diced onions, peppers, celery and garlic. Let mixture saute until lightly caramelized and fragrant. Almond flour will coat the vegetables.
Add in remaining ingredients. Seal Instant Pot and cook for 20 minutes on high. Use quick release to release steam and add back in cooked sausage and shrimp. Allow meat to sit for a minute to reheat then serve over cauliflower rice.