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.

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
5 mins
total:
1 hr
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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Reviews (9)

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Most helpful positive review

Rating: 5 stars
08/12/2020
I tried this and I really liked the flavors. Go crazy if you need more. This was a quicker meal because of the Instant Pot. Cooking time could be a little longer in my opinion, some of the celery was not cooked as thoroughly as I expected, but I might have cut mine a little bigger than the author of the recipe. The recipe is great as is. I added some shrimp at the very end because I love shrimp in gumbo. Read More
(6)
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/11/2020
I tried this and I really liked the flavors. Go crazy if you need more. This was a quicker meal because of the Instant Pot. Cooking time could be a little longer in my opinion, some of the celery was not cooked as thoroughly as I expected, but I might have cut mine a little bigger than the author of the recipe. The recipe is great as is. I added some shrimp at the very end because I love shrimp in gumbo. Read More
(6)
Rating: 5 stars
01/12/2020
Not much different than the stovetop version Just faster. Very good. Read More
(2)
Rating: 4 stars
08/11/2020
Turned out great. Read More
(2)
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Rating: 3 stars
12/13/2020
Haven’t tasted it yet first time cooking gumbo and I was slightly confused when the meet goes back in I didn’t see anywhere in the recipe where it said to re-add the meat however I reacted it before pressure cooking hope that’s right? Read More
Rating: 5 stars
04/30/2020
This was spicy and delicious! I used leftover chicken from another meal. I didn't have andouille, so I used smoked turkey sausage. My husband loved it and we liked it even better the next day after the flavors had a chance to meld. My only minor disappointment was that it was much thinner than gumbo usually is. Next time I would either make a larger roux or use less chicken broth. This recipe is definitely a keeper! Read More
Rating: 5 stars
01/18/2021
This was the best and fastest Gumbo recipe I have ever tried. I made just like the recipe except I used 1 lb of the sausage. If you don't like spicy, you may want to cut the spices down to 1/3 of them. Read More
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Rating: 5 stars
02/26/2020
I don't see a reason to use an instant pot with this recipe, I did use mine but I felt the stovetop would have been just as useful. I added shrimp at the very end. Flavors were great, I think they will just get better and better after a day or two sitting in the fridge. Read More
Rating: 4 stars
08/11/2020
Super good! Was my first time with an instant pot and I found it easy enough! My celery didn't cook all the way but it added a nice crunch so I honestly didn't mind. It's spicy for sure but nothing some sour cream can't help if you can't handle it- otherwise I'd say avoid using too much cayenne pepper; maybe half a teaspoon? Read More
Rating: 5 stars
03/25/2019
I messed up part of it left out the Okra and it still turned out OUTSTANDING! This will get made again and again. Read More
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