Instant Pot Chicken And Sausage Gumbo Recipes

INSTANT POT GUMBO

Steps:

• Pat chicken thighs dry with a paper towel. Season with cajun seasoning, salt and pepper on all sides. Place on a pan and into fridge. Dice onion and set aside. Chop bell peppers, celery and minced garlic. Add to a bowl together and set aside. Slice okra into thin strips and set aside. Dice green onion and place in fridge.
• I suggest cooking your sausage ahead of time and letting it cool. I make sous vide sausage the day before, then place it in the fridge overnight. Then, I slice it at a 45° angle and place it in a bowl and back in the fridge.
• Preheat oven to 375°. In a cast iron pan, whisk together vegetable oil and flour. Place in oven and bake for 90 minutes, stirring with the whisk every 30 minutes. Roux should be a nice deep milk chocolate color when done.
• Set Instant Pot to Saute->High. When display says "HOT" add olive oil, then chicken thighs. Make sure not to overcrowd pan and cooked in batches if necessary. Cook for about 5 minutes, until chicken is no longer brown. Remove to a pan.
• Add sliced andouille sausage to pot and cook for about 3 minute on each side, allowing it to brown slightly. Remove and set aside. Next, add diced onion and cook for one minute. Pour in oven baked roux and stir together well. Add bell peppers, celery and chopped garlic. Cook while stirring for 4 minutes.
• Add bay leaves and cajun seasoning and stir together well. Cook for one minute then deglaze with one cup of chicken stock. Add in your worcestershire sauce and remaining chicken stock and together well. Return andouille sausage to pot and stir in. Lay sliced okra over top of mix, then cover with cooked chicken, pouring any pan drippings in as well.
• Set Instant Pot to Manual->High Pressure for 7 minutes. Set the vent to "venting" and close and twist the lid, then set vent to "sealing".
• When timer goes off, allow gumbo to naturally release pressure for a 15 minutes (meaning don't touch it!). If the pressure knob is still up after 15 minutes, flip the valve to venting to release any remaining steam. When pressure is released, carefully remove lid. Taste for salt and add if necessary. If mix is still soupy, let sit a few minutes to come together.
• To serve, place about a 1/2 cup of cooked rice in the center of a large shallow bowl. Ladle gumbo over top and garnish with chopped green onion. Serve immediately!

INSTANT POT CHICKEN AND SAUSAGE GUMBO

Steps:

• Press the Saute setting on the Instant Pot, and add the oil to the pan while it warms. Set it for 30 minutes so you have enough time to cook the meat and veggies, even though this step might not need all 30 minutes.
• Add the meat to the pan, and brown. Don't worry about them cooking through-you just want the meat to get good color on the outside. Depending on the size of your electric pressure cooker, you might have to do this in batches.
• Once the meat is cooked, remove it from the pan, and slice. Set aside.
• Add the veggies to the pan, and sauté for 5-10 minutes in the leftover oil and juices from the meat, cooking until soft.
• Pour in the chicken stock, and add the roux. Sprinkle in the spices, too, stirring until combined. Add the meats back into the pot, too.
• Close the Instant Pot's lid, and seal the valve so it can cook on high pressure.
• Set the electric pressure cooker on manual high pressure for 25 minutes, on the highest setting.
• Once it has finished cooking, allow it to naturally release the pressure. (Please note that the quick release will spray gumbo juices all over your kitchen, so give your pressure cooker some time to naturally release. It's cleaner that way.)
• Once the pressure has naturally released, shred the chicken.
• Serve the gumbo with white rice and garnishes, and enjoy!

INSTANT POT CHICKEN AND SAUSAGE GUMBO

Steps:

• Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the onion and saute for 4 minutes. Then add in the garlic and saute for 20 seconds. Pour in the chicken broth and scrape the bottom of the pot so that nothing is sticking. Turn off the Instant Pot.
• Add in the celery, peppers, sausage, chicken, thyme, paprika, garlic powder, bay leaves, salt, pepper and cayenne.
• Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
• Turn the Instant Pot to the saute setting. In a glass measuring cup melt the butter in the microwave and then whisk in one tablespoon of flour at a time until is is creamy and smooth. Ladle a few scoops of the hot liquid from the Instant Pot into the mixture. Stir. Then stir the whole mixture into the Instant Pot. Let the mixture thicken the contents of the Instant Pot and cook the flour for 3-5 minutes. Turn off the Instant Pot.
• Serve gumbo with rice, green onions and Tabasco, if desired.

INSTANT POT® CHICKEN AND SAUSAGE GUMBO

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.

INSTANT POT® CHICKEN AND SAUSAGE GUMBO

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.