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Instant Pot Chicken Gumbo Recipe

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Instant Pot Gumbo is so easy to make! Loaded with sausage, chicken and shrimp, this gumbo… in
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Description

Instant Pot Chicken Gumbo is a classic Southern dish that is packed with flavor. This recipe will have you savoring every bite and wanting more. The combination of chicken, vegetables, and a savory roux creates a rich and flavorful gumbo that is sure to please. This one-pot meal is easy to make and is sure to become a family favorite. Serve it over rice for a complete meal that is sure to please!

Prep Time

This dish takes about 15 minutes to prepare. You will need to gather all the ingredients and chop the vegetables. The chicken should be cut into small pieces prior to cooking. Once the ingredients are ready, the cooking process takes about 45 minutes.

Cook Time

This dish takes about 45 minutes to cook in an Instant Pot. Once the ingredients are prepped, the cooking process is easy and straightforward. The Instant Pot will do most of the work and you’ll have a delicious dinner in no time.

Ingredients

  • 1½ pounds boneless, skinless chicken breasts, cut into small pieces
  • 3 tablespoons vegetable oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon hot sauce
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Turn the Instant Pot to the “Saute” setting.
  2. Add the vegetable oil, onion, bell pepper, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally.
  3. Add the chicken and cook until the chicken is cooked through, about 5 minutes.
  4. Add the flour and stir to combine. Cook for 1 minute.
  5. Add the chicken broth, bay leaves, smoked paprika, thyme, cayenne pepper, Worcestershire sauce, tomato paste, and hot sauce to the pot. Stir to combine.
  6. Secure the lid on the Instant Pot and turn the valve to “Sealing”. Select the “Manual” setting and set the cook time to 25 minutes.
  7. When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
  8. Remove the lid and stir in the parsley. Season with salt and pepper to taste.
  9. Serve the gumbo over cooked rice.

Equipment

This recipe requires an Instant Pot for cooking. You will also need a cutting board, knife, measuring spoons, and measuring cups.

Notes

You can use any type of broth for this recipe. Low-sodium broth is recommended for a healthier option. You can also use any type of hot sauce. Feel free to adjust the amount of cayenne pepper to your desired level of heat.

Nutrition: Per Serving

  • Calories: 320
  • Fat: 12g
  • Carbohydrates: 15g
  • Protein: 32g

Recipe Tips

  • This recipe can easily be doubled or tripled for a larger crowd.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
  • To freeze, place the cooled gumbo in an airtight container or freezer-safe bag and store in the freezer for up to 3 months.
  • You can substitute shrimp or sausage for the chicken if desired.
  • For a gluten-free option, use gluten-free flour in place of the all-purpose flour.

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