In a large cast iron skillet over med-high heat, add olive oil. When the oil is hot, add bacon, cook it until it is crispy, and place it on a platter lined with paper towels. Add the sliced Andouille sausage to the skillet until cooked and browned. Remove the sausage, reserve one-third cup of bacon drippings for the roux, and save the bacon as an additional topping for the gumbo when the gumbo is finished. 
  Add one stick of unsalted butter and bacon drippings to the skillet over med-high heat. When the butter is melted, and the mixture of butter and bacon drippings is hot, adjust the heat to medium-low, and little by little, begin adding one cup of the flour, constantly stirring the mixture with a wire whisk. Continue to whisk until the mixture is smooth and without lumps. Keep stirring until the mixture becomes deep red-brown mahogany color, then remove from direct heat and set aside.
Add two tablespoons of extra virgin olive oil to an Instant Pot, and adjust the setting to saute. When the oil is hot, add the onions and cook for five minutes, then add the garlic, celery, red and green peppers, and carrots. Continue to saute for an additional five minutes.
Add chicken stock, Worcestershire sauce, Better Than Bouillon Roasted Garlic Base, Tabasco sauce, white wine vinegar, Old Bay seasoning, Cajun File seasoning, sea salt, and freshly cracked peppercorns to taste. Continue to stir until all of the ingredients are incorporated.
Transfer a cup and a half of the mixture in the Instant Pot into the roux and stir until smooth. Then pour the roux mixture into the Instant Pot.
Add the crushed tomatoes and tomato sauce, and stir the mixture until well-mixed.
Add the Rotisserie shredded chicken meat and Andouille sausage to the mixture, select the Soup setting, secure the Instant Pot lid and lock into place, and cook for thirty minutes.
After the timer has expired, vent the Instant Pot and remove the lid.
Serve the gumbo over rice, crispy bacon pieces, and green onion as optional toppings.