Instant Pot® Seafood Gumbo

I took one of my favorite gumbo recipes and converted it to cook in the Instant Pot®. Chock-full of shrimp, scallops, and cod, it is cooked in a roux that incorporates Louisiana beer.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 424 Calories

Ingredients

• 1 ½ teaspoons salt
• 3 tablespoons butter
• 1 ⅓ cups water
• 3 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
• 1 onion, finely chopped
• ¼ teaspoon dried thyme
• ¾ cup uncooked white rice
• 2 stalks celery, finely chopped
• 2 teaspoons Cajun seasoning
• ¼ teaspoon cayenne pepper, or to taste
• ⅓ cup all-purpose flour, divided
• ½ pound medium shrimp, peeled and deveined
• 2 ¼ cups chicken broth, divided
• 1 green bell pepper - stemmed, seeded, and finely chopped
• 6 ounces beer (such as Abita Turbodog®)
• ⅓ pound cod, cut into 1-inch pieces
• ⅓ pound scallops

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 2

Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, followed by celery, onion, bell pepper, and garlic. Cook and stir until vegetables are softened, 5 to 7 minutes. Sprinkle 2 tablespoons flour over and stir to thoroughly coat.

Step 4

Pour in 1 1/2 cups chicken broth while continuing to stir vegetables. Pour in beer. Set an elevated trivet on top of the mixture. Pour water and rice into a small silicone bowl and set on top of trivet. Cancel Saute mode. Seal and lock the lid into place.

Step 5

Switch to Saute function. Remove rice and trivet carefully. Add shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot®.

Step 6

Whisk remaining flour with remaining chicken broth in a small bowl. Pour into the pot and mix together. Stir frequently and allow to thicken and cook until shrimp are bright pink, cod is easily flaked with a fork, and scallops are opaque, 5 to 10 minutes. Serve with a scoop of rice.