INSTANT POT GUMBO
Make Mouthwatering Louisiana Instant Pot Gumbo Recipe (Pressure Cooker Gumbo): a hearty Southern pot of love packed with smoky-spicy Cajun, Creole flavors and rich aromas. Feed your crowd with this delicious party favorite - not just for Mardi Gras!
Provided by Amy + Jacky
Categories Main Course
Time 1h
Number Of Ingredients 22
Steps:
- Method 1 - Easy Oven Roux Method: Preheat oven to 375°F. Heat cast iron skillet over low heat. Add vegetable oil and flour to the cast iron skillet, mix well with a whisk. Place cast iron skillet on the middle rack of a 375°F oven for roughly 75 minutes - 90 minutes until dark brown. Whisk every 25 - 30 minutes. Use your whisk to scrape the bottom and sides as the roux progresses.
- Method 2 - Instant Pot Roux Method: Add vegetable oil and flour to inner pot and click "Saute" button. Stir constantly until dark brown (roughly 35 - 50 minutes). Don't stop stirring to avoid burning.*Pro Tip 1: Read Above Dark Roux Tips. Plan ahead and leave extra time for making the roux before you begin to cook the gumbo. *Pro Tip 2: Ensure to heat roux until deep brown (see above photo). This is critical for adding robust flavor and texture to the final gumbo dish.
- Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Prepare Chicken Thighs: Pat dry the chicken thighs' skin with paper towels. Season with generous amount of kosher salt and ground black pepper.
- Brown Chicken Thighs & Andouille Sausage: Pour 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat oil over the whole bottom of the pot. Place 4 chicken thighs (skin side down) in Instant Pot. Do not overcrowd. Lightly season meat side with more kosher salt and ground black pepper. Brown the skin side (don't touch it for 4 minutes). Flip and brown the meat side for 1 ½ minute. Remove and set aside.Repeat above browning steps for the remaining 2 chicken thighs, and saute the sliced andouille sausage. Remove and set aside.
- Saute Veggies: Pour in the brown roux and add in diced onion. Saute for roughly 1 minute. Add in diced green pepper, diced celery, and minced garlic. Stir regularly for another 4 minutes.
- Add Spice: Add in 3 bay leaves, ½ - 1 tsp cayenne pepper, 1 tsp ground black pepper, 1 tsp smoked paprika, a pinch of dried thyme, and a pinch of dried oregano. Stir for another 1 minute until fragrant.
- Deglaze: Add in 1 cup of unsalted chicken stock and deglaze by scrubbing the flavorful brown bits off bottom of the pot with a wooden spoon.
- Pressure Cook Gumbo: Add 1 tbsp fish sauce, 1 tbsp Worcestershire sauce, remaining unsalted chicken stock, browned chicken thighs and Andouille sausage. Give it a quick mix and layer the okra on top. Close lid and pressure cook at High Pressure for 7 minutes, then 15 minutes Natural Release. After 15 minutes, turn Venting Knob to Venting Position to release remaining pressure.Remove chicken thighs from Instant Pot and shred the meat. Discard the skin and bones. Add the shredded meat back into the Gumbo and give it a quick stir. Taste and adjust seasoning with more salt (for reference, we added 4 more pinches of kosher salt) and cayenne pepper.
- Serve: Garnish Instant Pot Gumbo with chopped green onions and serve with hot white rice. If you are not using okra, you can thicken the Gumbo with file powder by serving it on the side.
Nutrition Facts : Calories 501 kcal, Carbohydrate 17 g, Protein 24 g, Fat 38 g, SaturatedFat 18 g, Cholesterol 106 mg, Sodium 569 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 538 calories, Carbohydrate 17 g, Cholesterol 96 mg, Fat 40.1 g, Fiber 2.2 g, Protein 26.8 g, SaturatedFat 9.2 g, Sodium 1383.2 mg, Sugar 4.1 g
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.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h10m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
- 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.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Switch to Saute function. Remove rice and trivet carefully. Add shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot®.
- 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.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 46.2 g, Cholesterol 149.3 mg, Fat 10.6 g, Fiber 2.2 g, Protein 31 g, SaturatedFat 5.8 g, Sodium 2112.1 mg, Sugar 3.3 g
GLUTEN-FREE GAME-DAY GUMBO (INSTANT POT)
A terrific recipe for gumbo that uses a gluten free dry roux. No more stirring a roux forever to make it brown and it's gluten free and dairy free! Quick easy meal for the big game so your guests can grab and go and not miss the game!
Provided by My Nanas Apron
Categories Free Of...
Time 2h30m
Yield 1 6 Qt. Instant Pot, 8 serving(s)
Number Of Ingredients 21
Steps:
- Put the instant pot on saute.
- Add a little oil to the pot.
- Add sausages and saute for a few minutes until a little brown and remove to a plate with paper towels.
- If using cut up chicken breasts, add a little more oil and add chicken and cook until outsides are browning and remove to a plate with no paper towels.
- Add the vegetable oil and flour and just mix until the dry flour is dissolved in oil. **.
- Add vegetables and saute, adding the thyme, seasonings above including the bay leaves.
- Add tomatoes and chicken broth, and stir to scrape the bottom of the pot.
- Add meats back into the pot. (If using canned chicken, add now).
- Put the lid on and set on pressure cook (or manual) for 7 minutes if using canned chicken and 10-12 minutes if using cut up chicken breasts.
- Natural release for 10-15 minutes.
- Stir in parsley and the green onions except for the green tops you saved for garnish.
- Put in bowls along with the cooked rice and put green onion tops on top.
- ** You can buy canned chicken at your grocery store. I used 12.5-ounce cans and you may need to buy more than 2 cans if your grocery store sells smaller cans.
- ** For a thicker gumbo add 1/2°C roux (flour but only use the same 1/4 cup of oil).
Nutrition Facts : Calories 432.5, Fat 30.8, SaturatedFat 8.6, Cholesterol 74.6, Sodium 826.6, Carbohydrate 14, Fiber 1.9, Sugar 5.8, Protein 24.5
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INSTANT POT GUMBO RECIPE – A NEW ORLEANS FAVORITE
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Estimated Reading Time 5 mins
- Push Sauté button on the Instant Pot. Once the display reads HOT add 1 tbsp of the olive oil to the pot. Then add the andouille sausage. Cook until brown on both sides, approximately 5 minutes.
- Remove the sausage from the pot. Add in the chicken pieces and brown on all sides, approximately 3-4 minutes. Remove and set aside.
- Add the butter and remaining tbsp of olive oil to the pot. Slowly add in the flour while whisking constantly. Continue to whisk until the roux resembles the color of peanut butter.
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