Instant Pot Gumbo
This gumbo combines Andouille sausage, seafood, and traditional vegetables for a hearty and flavorful stew.
Ingredients
- 4 tablespoons butter
- ½ cup red onion chopped
- ½ cup red & yellow bell pepper chopped
- ½ cup celery chopped
- ½ cup okra chopped
- 1 jalapeno sliced
- 2 roma tomatoes diced
- 2 tablespoons garlic minced
- 1 tablespoon thyme
- ½ tablespoon sea salt
- ½ tablespoon white pepper
- 16 oz Andouille sausage cut into one-inch pieces
- 1 tablespoon oregano
- 1 tablespoon basil
- ½ tablespoon cayenne pepper
- ½ tablespoon Old Bay seasoning
- ¼ cup flour
- 3 tablespoons tomato paste
- 1 cup seafood stock
- 1 cup chicken stock
- 2 cups cooked rice wild or white
- ½ lime juiced
- 8 oz raw shrimp peeled & tails removed
- 8 oz lump crab meat
- fresh parsley for topping
Instructions
- To cook the rice in the Instant Pot (IP): Stir together one cup of wild or white rice with one and one-half cups of water. Set the IP to "rice" mode, turn the valve to "sealing," and set the timer for twenty minutes. Once the timer goes off, perform a quick release by turning the valve to "venting." Be sure to protect your hand with something heatproof. Remove the lid as soon as the pin drops, fluff the rice with a fork, and transfer it to a large bowl. Cover and keep warm until ready to serve or add to the gumbo. Clean the IP pot thoroughly and return it to the heating chamber.
- Set the IP to "saute mode" and press the button until the light in the center goes to "normal." Add the butter and melt until frothy. Stir in the onions, bell peppers, celery, okra, jalapenos, and diced tomatoes. Saute until everything is tender, about 5-6 minutes.
- Stir in the minced garlic, thyme, sea salt, and white pepper. Add the Andouille sausage and continue stirring gently—it should just start to brown.
- Add the dried oregano, basil, cayenne pepper, Old Bay seasoning, and tomato paste to the IP. Sift the flour over the contents of the IP. Stir gently to coat the ingredients with flour, then pour in the chicken and seafood stocks. Stir until the flour dissolves into the stock.
- Place the IP lid on and lock it into place. Cancel the "saute" mode, then press "pressure cook" until it reaches "normal" mode—this should also set the timer to 6 minutes. After about 15 minutes, the IP will pressurize and start cooking the gumbo. The timer starts after the screen reads "on."
- Once the timer goes off, either let the IP depressurize naturally over 15 minutes or perform a quick release. Cancel the "keep warm" mode and turn the IP back on to "saute" mode "normal." Stir the gumbo then add in the cooked rice (optional, as you can serve the rice separately).
- Toss the shrimp and crab into the IP along with the lime juice. Cook on "saute" mode for another 3-4 minutes, until the shrimp is cooked through.
- Serve with rice, if not mixed in, and garnish with fresh parsley. Enjoy!
Video
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