Quick and Easy Instant Pot Gumbo Recipe
Ingredients
- 2 Tbsp olive oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 onion diced
- 1 c. celery chopped
- 3 cloves garlic minced
- 1 pkg. andouille sausage (13.5 ocut into rounds
- 1/3 c. flour
- 1/3 c. butter
- 3 c. chicken broth
- 1 lb. chicken cubed
- 2 tsp. Creole seasoning or to taste, we used Tony Chachere’s
- 1 10 ocan diced tomatoes with green chiles (aka Rotel
- 2 bay leaves
- 1/2 tsp. Kosher salt or to taste
- 1/4 tsp. black pepper or to taste
- 1 c. okra sliced
- 1 lb. shrimp peeled deveined
- 4 c. cooked rice
- 1 c chopped and peeled tomatoes
Instructions
- Set Instant Pot to “Saute” function and add olive oil.
- Add peppers, onion, celery, garlic, and sausage.
- Saute for 3-5 minutes or until vegetables become soft.
- Remove all vegetables and sausage. Set aside.
- Immediately add butter to instant pot and stir, scraping up any cooked bits from the bottom of the pot. When butter is melted, add flour.
- Cook 5 minutes, stirring constantly until dark brown, forming a roux. Turn cooker off.
- Add chicken broth, cooked vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire roasted tomatoes, bay leaves, salt and pepper.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position.
- Press “Manual” and select “High Pressure.” Set time to 20 minutes. When time is up, turn cooker off.
- Quick release by turning valve to “venting”.
- When pressure is fully released, remove lid and stir in okra. Press “Saute”, and cook uncovered for 5 minutes. Add shrimp and cook an additional 5 minutes or until shrimp is cooked through.
- Remove and discard bay leaves. Serve with rice.