Make a roux. Heat the oil in the instant pot on SAUTE for 2 minutes. Add flour and stir until golden brown, about 5 minutes. Add chopped onions and green onions. Add spices, sausages and mix well.
Add potatoes and ham shank. Cover all the ingredints with water and cook for 40 minutes on high pressure in your instant pot. Quick release.
Take out the shank and separate the meat from the bone. Chop the meat and put back in the soup. Mix well and serve with sour cream
