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CookPal AI
Instant Pot Chicken and Sausage Gumbo

Instant Pot Chicken and Sausage Gumbo

Cost $15, save $10

Source: Recommended by CookPal

  • 35 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Proteins

    • 🍗 1 ½ pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
    • 🌭 ½ pound andouille sausage, sliced

  • Oils and Fats

    • 1 tablespoon vegetable oil
    • ½ cup vegetable oil

  • Flour

    • ½ cup all-purpose flour

  • Vegetables

    • 🧅 1 medium onion, chopped
    • 1 green bell pepper, chopped
    • 2 stalks celery, chopped
    • 1 ½ cups sliced okra
    • 🍅 1 (14.5 ounce) can diced tomatoes

  • Seasonings

    • 🧄 1 tablespoon minced garlic
    • 🧂 2 teaspoons black pepper
    • 1 teaspoon cayenne pepper
    • 1 teaspoon dried thyme
    • 1 teaspoon Creole seasoning
    • 1 teaspoon Worcestershire sauce

  • Liquids

    • 4 cups chicken broth

STEPS

1

Turn on a multi-functional pressure cooker and select the Sauté function. Add 1 tablespoon of vegetable oil, chicken, and sausage to the pot; cook for 6 minutes. Remove the meat with a slotted spoon and set aside.

2

Add ½ cup of vegetable oil and flour to the pot. Whisk until the roux is the color of peanut butter, about 10 minutes.

3

Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn the pot off.

4

Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Stir in cooked chicken and sausage.

5

Close and lock the lid. Select high pressure and set the timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

6

Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes, and serve over rice with optional garnish.

NUTRIENTS

Per 1 serving

🔥

538

Calories

  • 27
    Protein
  • 17
    Carbs
  • 40
    Fats

💡 For richer flavor, toast the flour in the roux until it turns dark brown.Prepare rice in advance to save time before serving.Garnish with chopped parsley for an added fresh touch.Use smoked andouille sausage for an authentic Creole taste.