Heat 2 Tablespoons oil on the NORMAL sauté setting and brown the sausage, then using a slotted spoon or spider, remove to paper towels to drain. About 5 minutes.
Add the chicken thigh meat and sauté until cooked through. About 8 to 10 minutes. You may need to add another Tablespoon or two of oil to the pot, depending on how much grease the sausage released. Remove the chicken and set aside.
Put the okra in the pot and cook for 8 minutes, stirring occasionally.
Leave the okra in the pan and pour about ½ cup of the chicken stock into the pot to deglaze the pan, stirring to clean up the delicious brown bits from the bottom.
Add the Roux to the Instant Pot and stir. Be sure to scrape every bit of that delicious roux out of the pan with a spatula.
Then add the onions, green pepper, celery, garlic, remaining stock, sausage, chicken, and the herbs and spices, from the salt through the bay leaves. Stir to combine.
Lock the top onto the Instant Pot and make sure the steam release is in the SEALING position. Press Pressure Cook, set it to High Pressure, and set the timer for 7 minutes. It should take about 15 minutes to come to pressure, then 7 minutes to cook.
When the Instant Pot is done cooking quick release the pressure according to manufacturer's directions. This should take 2 to 3 minutes.
When the float valve is down, open the lid and add the shrimp. Quickly reseal the lid for 15 minutes. The shrimp will cook in the hot stew.
Open the lid and let stand for another 15 minutes, this is a good opportunity to skim some of the fat off the surface.
If serving as a main course, serve over rice or grits with a sprinkling of Filé powder on top. Pass the Louisiana hot sauce to add as required.