Description
Making gumbo can be time consuming, so speed things up by using your multi-functional pressure cooker. Garnish with chopped flat leaf parsley, if desired, and serve over rice.
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
- ½ pound andouille sausage, sliced
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 ½ cups sliced okra
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon Creole seasoning
- 1 teaspoon Worcestershire sauce
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil
- chicken
- and sausage to the pot and cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter
- about 10 minutes. Add onion
- bell pepper
- celery
- and garlic. Cook
- stirring continually to prevent burning
- for 5 minutes. Turn pot off.
- Add broth
- tomatoes
- okra
- black pepper
- cayenne pepper
- thyme
- Creole seasoning
- and Worcestershire sauce to the pot. Stir in cooked chicken and sausage. Close and lock the lid. Select high pressure according to manufacturer’s instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Serve immediately.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6