Rating: 4.5 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Making gumbo can be time consuming, so speed things up by using your multi-functional pressure cooker. Garnish with chopped flat leaf parsley, if desired, and serve over rice.

Recipe Summary

cook:
35 mins
additional:
5 mins
total:
1 hr
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

538 calories; protein 26.8g; carbohydrates 17g; fat 40.1g; cholesterol 96mg; sodium 1383.2mg. Full Nutrition
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