Combine all ingredients in the Instant Pot except the green onion and rice. Stir well to ensure everything is nicely mixed.
Set your Instant Pot to the high-pressure setting and adjust the timer to thirty minutes. Seal the lid properly.
After the timer goes off, allow the pressure to release naturally for about ten minutes. This step is crucial.
Once the pressure is released, carefully switch to a manual release to let out any remaining steam, then remove the lid.
Remove the chicken and use a fork to shred it coarsely. Return the shredded chicken back to the pot and toss well to combine.
To serve, take a slotted spoon and dish out the gumbo over a bed of cooked brown rice.
Top each serving with a sprinkle of chopped green onion for a fresh finish.
