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Instant Pot Gumbo

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10

Ingredients
  

  • 2 Tbsp Olive oil
  • 8 oz Andouille Sausage sliced into wheels
  • 1 Onion diced
  • 2 cloves Garlic crushed
  • 1 Red pepper deseeded and diced
  • 1 Green pepper deseeded and diced
  • 2 sticks Celery diced
  • ¼ cup Butter
  • ¼ cup Flour
  • 2 pounds Chicken thigh boneless and skinless cubed
  • 2 x 14 oz cans Crushed Tomato
  • 3 cups Chicken Stock
  • 1 Tbsp Creole Seasoning
  • 2 Bay Leaves
  • Salt and Pepper
  • 1 pound Prawns deshelled and deveined

Instructions
 

  • Turn your instant pot on to saute and drizzle in the olive oil and then toss in the sausage, onion, garlic, red pepper, green pepper, and celery. Saute it for 5 - 8 minutes until it has softened a bit. Then remove it from the pot.
  • Add the butter into the pot and let it melt, then pour in the flour and use a rubber spatula or whisk to mix it. Let it cook, stirring constantly until the mixture turns a golden caramel color. 
  • Pour in the chicken, crushed tomato, stock, creole seasoning, and bay leaves. And a pinch of salt and pepper. Give it all a stir together then place the lid on and make sure it is securely fitted. Turn the instant pot on to manually select high pressure and let it cook for 15 minutes. 
  • Release the steam and then carefully remove the lid. Add in the prawns, stir it together. Place the instant pot back onto saute mode and let the prawns cook for 5 minutes.
  • Taste your dish and see if you need to add more salt and pepper. Remove the bay leaves and serve as you like it.
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