Instant Pot Gumbo
A classic comfort dish from down South, ready in one hour!
Ingredients
- 1/4 cup canola oil
- 5 tbsp flour all-purpose
- 1 cup yellow onion chopped
- 1 cup green bell pepper chopped
- 1 cup celery chopped
- 3 large garlic cloves crushed
- 1 tsp salt
- 12 oz chicken thighs chopped
- 6 oz smoked andouille sausage chopped
- 3 cups chicken stock
- 2 cups frozen sliced okra
- 1 can diced tomatoes
- 2 tsp fresh thyme chopped
- 2 tsp creole seasoning such as Tony Chachere's
- 1 bay leaf
- 3 cups hot, cooked white rice
- 3 tbsp sliced scallions
Instructions
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Set your Instant Pot to sauté, and let it heat for 1 to 2 minutes. Add the oil, and whisk in the flour. Cook while whisking often until the flour mixture is a dark caramel brown color, about 25 minutes. (You'll want to add more time to the pot sauté to complete step 2.)
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Add onion, bell pepper, celery, garlic, and salt. Cook while stirring often until everything has softened, about 6 minutes. Add chicken, sausage, stock, okra, tomatoes, thyme, creole seasoning, and bay leaf to the Instant Pot. Close the pot up with the lid and seal the steam vent. Press cancel and then set the pot to “pressure” for 4 minutes (it'll take about 10 minutes for the pressure to build before it begins to count down). Release the steam valve. Once the steam has cleared, open the lid. Divide the soup evenly among bowls and top with rice and scallions.
