Combine flour, butter and bacon grease in a large skillet to make a roux.
Cook over medium heat until roux is dark brown (the color of peanut butter)
Stir in yellow onion, green pepper and celery (the trinity)
Cook until the trinity is softened
Stir in cajun/creole seasoning, clam juice, diced tomatoes, chicken broth until hot
Place rinced rice and water into the Instant Pot and cook for about 6 minutes.
Add crawfish and shrimp into your trinity/roux mix. Cook until shrimp is pink.
Serve etouffee over or beside your rice and garnish with crumbled bacon and french fried onions.
Adjust level of cajun/creole seasoning to make etouffee as hot or mild as you would like. As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish. All electric pressure cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own electric pressurecooker and time adjusted as needed.