Gumbo Recipe For Instant Pot
Description
Gumbo, a classic Creole dish, is a delicious and hearty stew that is made with a combination of vegetables and meat, typically chicken and sausage. It’s often served with white rice, which soaks up all of the flavorful broth. This version of gumbo is made in an Instant Pot, so it’s a quick and easy way to get a flavorful meal on the table. The Instant Pot cuts down on the cooking time, while still giving you all the flavor and texture of a traditional gumbo.
Prep Time
This gumbo recipe won’t take long to prepare; you’ll need about 10 minutes to get everything prepped before you can leave the Instant Pot to do its thing. You’ll want to make sure you have all of your ingredients measured out and cut up before you begin cooking.
Cook Time
Once everything is prepped, the Instant Pot does all the work for you! This gumbo only needs to cook for about 25 minutes in the Instant Pot, so you can have a delicious gumbo on the table in just a bit over half an hour. The Instant Pot seals in all of the flavor and the vegetables are cooked to the perfect tenderness.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 2 bay leaves
- 4 cups chicken broth
- 1 pound sausage, cut into 1-inch pieces
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (14-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (10-ounce) package frozen okra
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
1. Set the Instant Pot to the “saute” setting. When the pot is hot, add the olive oil, onion, garlic, bell peppers, celery, thyme, paprika, cayenne pepper, oregano, and bay leaves. Cook for about 5 minutes, stirring often, until the vegetables are softened.
2. Add the chicken broth, sausage, chicken, diced tomatoes, tomato sauce, and okra. Stir to combine and season with salt and pepper. Place the lid on the Instant Pot and lock it into place.
3. Set the Instant Pot to the “Manual” setting, and set the timer for 25 minutes. When the cooking time is finished, allow the Instant Pot to release pressure naturally for 10 minutes, then quick-release the remaining pressure.
4. Remove the lid and stir in the chopped parsley. Taste and adjust seasonings as desired. Serve over cooked white rice.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
Notes
If you don’t have an Instant Pot, you can make this gumbo in a slow cooker. Just follow the same instructions, but cook on the low setting for 4 to 6 hours. You can also make this gumbo on the stovetop. Brown the sausage and chicken in a large Dutch oven, then add the remaining ingredients and simmer for about an hour, or until the veggies are tender.
Nutrition: Per Serving
- Calories: 380
- Fat: 15g
- Carbohydrates: 33g
- Protein: 24g
- Sodium: 740mg
- Fiber: 5g
Recipe Tips
This gumbo is a great way to use up any leftover vegetables you have in the fridge. You can also add extra veggies like zucchini, squash, or eggplant. If you’re not a fan of okra, you can leave it out or replace it with another vegetable like corn or green beans. This gumbo is also delicious with shrimp or crabmeat, so feel free to add some if you like.
If you’d like to add some heat to the gumbo, you can add a few dashes of your favorite hot sauce, or a pinch of red pepper flakes. You can also add a few dashes of Worcestershire sauce for an extra layer of flavor. This gumbo is even better the next day, so make a big batch and enjoy the leftovers later in the week.
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