Rub shrimp with 1 tsp of Creole seasoning and set aside.

Select Saute and when Instant Pot has heated, melt butter in the inner pot of Instant Pot.

Add all-purpose flour to inner pot and cook butter and flour until the mixture resembles a light caramel color, stirring frequently, and being careful not to burn. This will take about 5 minutes. *

Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.

Stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt.

Using a spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a tablespoon or two of stock if needed.

Add seafood stock, worcestershire sauce, lemon juice, and stir.

Add tomatoes and tomato puree (if using) and gently push down with a spatula; don't stir.

Close Instant Pot and pressure cook on High Pressure for 10 minutes.

Do a 10-minute natural release and open the Instant Pot. [Read More: The Different Pressure Release Methods].

Immediately stir in the shrimp and sherry (if using) and close the Instant Pot for 10 minutes. The shrimp will cook in the residual heat.

Open the Instant Pot again and gently stir the shrimp.

Serve Instant Pot Shrimp Étouffée over Instant Pot Jasmine Rice or a rice of your choice.

Sprinkle the shrimp étouffée with green onions and parsley.

Rub shrimp with 1 tsp of Creole seasoning and set aside.

To make the roux, melt the butter in a heavy medium-sized saucepan over medium heat and add in the flour.

Stir flour and butter until the mixture becomes a light caramel color. This will take about 5 minutes for a blonde roux or 10 minutes for a darker roux. Make sure you stir the roux constantly, otherwise it will burn.

Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.

Slowly whisk in the shrimp stock, stirring it constantly until the sauce is smooth and no longer clumpy.

When the étouffée begins to boil, reduce heat to a simmer and stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt, Worcestershire sauce, lemon juice, tomato, and tomato puree (if using).

Simmer on low heat until the sauce begins to thicken, about 10 minutes. Stir in the shrimp, cover, and cook for an additional 10 minutes. If the mixture appears too thick, add more seafood stock.

Stir in sherry and sprinkle with green onions and parsley before serving the étouffée.