Pressure Cooker Chicken Gumbo

Pressure Cooker Chicken Gumbo recipe. A quick gumbo from the pressure cooker with sausage and chicken.

Recipe by Mike Vrobel on April 12, 2012

Prep time: PT15M

Cook time: PT1H

Total time: PT1H15M

Rating

5 stars ( reviews)

Keywords

Pressure Cooker Chicken Gumbo, Instant Pot Chicken Gumbo

Ingredients

1 tablespoon vegetable oil
1 pound smoked sausage, preferably andouille, sliced 1 inch thick
1 pound boneless, skinless chicken thighs, cut into 2 inch pieces
1 teaspoon Kosher salt
1/4 cup vegetable oil
1/2 cup flour
1 teaspoon Cajun spice rub
1 large onion, minced
1 bell pepper, minced
1 large stalk celery, minced
4 cloves garlic, crushed
1/2 teaspoon Kosher salt
2 quarts chicken broth (preferably homemade)
1 (15 oz) can diced tomatoes
1/2 pound fresh or thawed frozen okra, sliced 1/4 inch thick (optional)
Salt and Pepper
Tabasco sauce
Cooked white rice
(preferably long grain, cooked with a tablespoon of butter)
1/2 cup minced parsley leaves

Cuisine

Cajun

Steps

Heat 1 tablespoon vegetable oil in the pressure cooker over medium-high heat until shimmering. Add the smoked sausage and cook until well browned on both sides, about 4 minutes. Remove the sausage to a bowl using a slotted spoon, leaving as much oil behind as possible. Add the chicken thighs to the pot and cook until well browned on both sides, about 6 minutes. Add to the bowl with the sausage, again leaving as much fat behind as possible.
Add 1/4 cup vegetable oil, flour, and Cajun seasoning to the pressure cooker. Cook, stirring constantly, until the flour is the color of peanut butter, about 5 minutes.
Add the onion, bell pepper, celery and garlic to the roux. Sprinkle with 1/2 teaspoon Kosher salt and cook, stirring often, until the aromatics soften, about 5 minutes.
Stir in the sausage, chicken thighs, and any juices in their bowl. Pour in the chicken broth and stir, scraping the bottom of the pot to make sure the roux isn't sticking. Pour the can of diced tomatoes on top, lock the lid, and bring the pressure cooker to high pressure. Cook at high pressure for 10 minutes, then turn off the heat and let the pressure come down naturally, about 15 minutes.
Remove the lid from the pressure cooker (carefully, the escaping steam will be very hot). Stir the okra into the pot and simmer until the okra is tender, about 5 minutes for frozen, or 10 minutes for fresh. Taste the gumbo, and add salt and pepper as needed, and a splash of Tabasco sauce. (If you use homemade stock, without any added salt, this will take more salt than you think. A tablespoon of Kosher salt usually works for me, but I start with a half tablespoon and keep adding and tasting.) To serve: put a scoop of white rice in a bowl, ladle the gumbo on top, and sprinkle with parsley. Pass the Tabasco sauce at the table.

Nutitrion

Serving Size: 1 cup of gumbo
Calories: 224 calories
Carbohydrates: 16.6 g
Protein: 11.7 g
Fat: 13.5 g
Saturated Fat: 8.4 g
Trans Fat: 0 g
Cholesterol: 22.7 mg
Sodium: 787.9 mg
Sugar: 4.1 g

Reviews

Charis on 2020-02-25 (5 stars):
Made this today. Very yummy! Directions worked like a charm. Thank you.
BC on 2020-05-15 (5 stars):
We LOVE this recipe! I have made it several times already!