Instant Pot Chicken and Sausage Gumbo

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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 538 Calories

Ingredients

• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 tablespoon vegetable oil
• 1 teaspoon dried thyme
• 2 stalks celery, chopped
• 1 tablespoon minced garlic
• 1 teaspoon Worcestershire sauce
• 4 cups chicken broth
• 1 green bell pepper, chopped
• 1 teaspoon cayenne pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 medium onion, chopped
• 2 teaspoons black pepper
• 1 teaspoon Creole seasoning
• ½ pound andouille sausage, sliced
• 1 ½ pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
• 1 ½ cups sliced okra

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve immediately.