Turn the Instant Pot to saute.
Add the olive oil to the pot. Stir in the andouille sausage, stirring occasionally to brown sausage, about 5 minutes. Remove sausage, set aside.
To make the roux, to the pot, add butter and let it melt. Whisk in the flour and stir continuously until the roux is thick and brown in color, about 10-15 minutes. Be sure to stir continually so the roux doesn't burn. See Note 5
Add in the bell pepper, celery, onion, and garlic, saute 2-3 minutes until veggies soften.
Keep the Instant Pot on the saute function. Stir in the chicken stock and be sure to scrape up any brown spots on the bottom of the pot. (This helps prevent the burn function)
Stir in the crushed tomatoes, Creole seasoning, Worcestershire Sauce, hot sauce, and okra.
Place lid on the Instant Pot, lock it, and close the vent.
Cook on manual, high heat for 10 minutes.
Once cooking complete, perform a fast release. Open the lid.
Press saute and add the shrimp to the gumbo. Saute for 5 minutes, shrimp will be cooked and opaque in color.
Serve over rice and garnish with fresh chopped parsley.