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Instant Pot Gumbo

Course Main Course
Keyword easy dinner, gumbo, instant pot

Ingredients

  • 1 package andouille sausage sliced
  • 12 oz extra small shrimp
  • 1 diced onion
  • 1 diced diced onion
  • 4 tbsp minced garlic
  • 10 oz frozen okra sliced
  • 14 oz can of diced tomatoes
  • 1/2 cup flour
  • 1/2 cup vegetable oil
  • 3 tsp gumbo
  • 1 tbsp Tony’s Chachere’s creole seasoning
  • 2 tbsp Worcestershire sauce
  • 4 cups chicken broth

Instructions

  1. Set the instant pot to sauté and toss in sausage. Brown the sausage. Once sausage is browned, remove and deglaze the instant pot with a splash of chicken broth.

  2. Add the oil and flour and stir to create a roux. Slow to cook and thicken for 10 minutes. Add the onion, garlic and pepper. Cook for 5 minutes

  3. Add the sausage, spices, broth, okra, tomatoes and Worcestershire sauce.

  4. Seal the lid and pressure valve and cook on high pressure for 10 minutes.

  5. Manually release pressure and add the shrimp, let it cook for five minutes.