Instant Pot Chicken And Sausage Gumbo 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 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 JAMBALAYA

Steps:

• Turn instant pot to saute setting. Add oil. Once hot, add sausage slices, cooking until browned, about 2-3 minutes per side. Transfer to a paper towel-lined plate.
• Add remaining oil to the pot.
• Add the chicken and cook for one minute, scraping up the browned bits from the sausage. Turn instant pot off. Add onion, bell pepper, celery, and garlic and cook for one minute.
• Add the Cajun seasoning, dried basil, thyme, sugar and rice and stir to combine.
• Add the diced tomatoes and their juices, chicken broth, and salt.
• Secure the instant pot lid and turn valve to sealing.
• Cook on Manual High Pressure for 5 minutes. When the timer beeps, allow the pressure to naturally release for 5 minutes, and then quick release the remaining pressure.
• Carefully open the lid and gently fluff the rice with a fork. Add the sausages on top of the rice and return the IP lid to let the mixture rest for an additional 5 minutes. Stir lightly and enjoy!

OKRA GUMBO (IN INSTANT POT)

Steps:

• ROUX: Turn on Instant Pot, Saute setting, High, lid opened. Put flour in it and stir every 30 seconds or so. When it starts changing color, stir non-stop until it becomes dark as peanut butter. Add oil and stir some more.
• Add onion, celery and bell pepper. Saute for about 5 minutes, stirring occasionally.
• Add all remaining ingredients* and stir to combine. Cover the Instant Pot with a lid, set seal to "Sealing" and cook for 10 minutes on Manual setting. Release pressure quickly by turning valve to "Venting".
• Serve gumbo over cooked long grain rice.

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.