Instant Pot Gumbo

By johnwhorfin

Ingredients

• 1 /4 cup canola oil
• 5 tablespoons all-purpose flour
• 1 cup chopped yellow onion (from 1 onion)
• 1 cup chopped green bell pepper (from 1 pepper)
• 1 cup chopped celery (about 2 stalks)
• 3 large garlic cloves, crushed
• 1 teaspoon kosher salt
• 12 ounces chopped chicken thighs
• 6 ounces chopped smoked andouille sausage
• 3 cups chicken stock
• 2 cups frozen sliced okra
• 1 (14.5-oz.) can diced tomatoes
• 2 teaspoons chopped fresh thyme
• 2 teaspoons creole seasoning (such as Tony Chachere's)
• 1 bay leaf
• 3 cups hot, cooked white rice
• 3 tablespoons sliced scallions
• How to Make It
• Step 1
• Set Instant Pot to sauté, and heat 1 to 2 minutes. Add oil, and whisk in flour. Cook, whisking often, until flour mixture is a dark caramel brown color, about 25 minutes. (You will need to add more time to the sauté setting to complete step 2.)
• Step 2

Details

Adapted from myrecipes.com

Preparation

Step 1

How to Make It

Step 1

Set Instant Pot to sauté, and heat 1 to 2 minutes. Add oil, and whisk in flour. Cook, whisking often, until flour mixture is a dark caramel brown color, about 25 minutes. (You will need to add more time to the sauté setting to complete step 2.)

Step 2

Add onion, bell pepper, celery, garlic, and salt; cook, stirring often, until softened, about 6 minutes. Add chicken, sausage, stock, okra, tomatoes, thyme, creole seasoning, and bay leaf to Instant Pot. Seal pot with lid, and set steam vent to the “sealing” position. Press cancel, and then set Instant pot to “pressure” for 4 minutes (Instant pot will take about 10 minutes for pressure to build before it begins to count down). Release steam valve. Once steam is released, open lid. Divide soup evenly among bowls; top with rice and scallions.