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Instant Pot Gumbo

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner, Entree, Main Course
Cuisine: American
Servings: 8

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
  • 13.5 oz Andouille sausage, cut into rounds
  • ⅓ c flour
  • ⅓ c butter, unsalted
  • 3 c chicken broth
  • 1 lb chicken, cubed
  • 2 tsp Creole seasoning
  • 10 oz diced tomatoes with green chiles (aka Rotel tomatoes)
  • 14 oz fire roasted diced tomatoes
  • 2 bay leaves
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 c okra
  • 1 lb shrimp, peeled, deveined
  • 4 c cooked rice

Instructions

  • Set Instant Pot to "Saute" function and add olive oil. Add peppers, onions, 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 & 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.