Instant Pot Gumbo Recipe 45 Recipes

INSTANT POT GUMBO

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.

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® SEAFOOD GUMBO

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.

INSTANT POT GUMBO RECIPE - (4/5)

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 (as shown in top left photo). 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 to 30 minutes. Use your whisk to scrape the pot bottom and sides as the roux progresses. *Pro Tip 2: Ensure to heat roux until deep brown (as shown in bottom right photo). This is critical for adding robust flavor and texture to the final gumbo dish. 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. 1 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). 2 Prepare Chicken Thighs 1 ¾ pound (818g) bone-in chicken thighs (roughly 6 thighs) Kosher salt + ground black pepper Pat dry the chicken thighs' skin with paper towels. Season with generous amount of kosher salt and ground black pepper. 3 Brown Chicken Thighs & Andouille Sausage 1 tablespoon (15ml) olive oil Chicken thighs Kosher salt + ground black pepper ½ pound (218g) Andouille sausage, cut into ¼" slices Pour 1 tablespoon (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. *Pro Tip: brown the 2 chicken thighs on one side of the pot, while you saute the Andouille on the other side 4 Saute Veggies Brown Roux, from above 1 medium (225g) onion, diced 2 ribs (120g) celery, diced 1 medium (214g) green bell pepper, diced 6 cloves (27g) garlic, minced Pour in the brown roux and add brown gumbo roux in Instant Pot Electr in the brown roux and add in diced onion. Saute for roughly 1 minute. add diced onion in Instant Pot Electric Pressure Cooker and saute Add in diced green pepper, diced celery, and minced garlic. Stir regularly for another 4 minutes. Add diced green bell pepper in Instant Pot Electric Pressure Cooker and saute in inner pot 5 Add Spice 3 bay leaves ½ - 1 teaspoon (1.2g) cayenne pepper 1 teaspoon (2.5g) ground black pepper 1 teaspoon (3g) smoked paprika A pinch (0.3g) dried thyme A pinch (0.1g) dried oregano 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. 6 Deglaze 1 cup unsalted chicken stock Add in 1 cup of unsalted chicken stock and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. 7 Pressure Cook Gumbo 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) fish sauce Remaining unsalted chicken stock Browned chicken thighs Browned Andouille sausage Optional: ½ - 1 pound (8oz - 16oz) fresh okra, chopped ½" Kosher salt + cayenne pepper Add 1 tbsp fish sauce, 1 tbsp Worcestershire sauce, remaining unsalted chicken stock, browned chicken thighs and Andouille sausage. Add chicken and andouille sausage in Instant Pot Pressure Cooker Give it a quick mix and layer the okra on top. layer fresh chopped okra on top of chicken thighs and andouille sausage in Instant Pot Pressure Cooker Close lid and pressure cook: Pressure Cooking Method: 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. Put 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. 8 Serve Instant Pot Gumbo Optional Thickener: file powder Garnish: 2 stalks (45g) green onions, finely chopped Garnish Instant Pot Gumbo with chopped green onions and serve with hot white rice. *Side Note: At that time, since rice was a luxury for many Cajuns, gumbo was often served over corn grits. If you are not using okra, you can thicken the Gumbo with file powder by serving it on the side.