Ingredients
The following ingredients have 8 Servings
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 Tbsp minced garlic
- 4 cups chicken broth
- 1 cup diced celery
- 1 medium red bell pepper, cored and diced
- 1 medium green bell pepper, cored and diced
- 1 (14 oz) package Andouille sausage, sliced into quarter inch rounds
- 1 ½ to 2 pounds of boneless skinless chicken thighs or breasts, cut into bite size pieces
- ½ tsp dried thyme
- 1 ½ tsp paprika
- 1 tsp garlic powder
- 2 bay leaves
- 1 tsp kosher salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper (if you love spice you can add up to 1 tsp)
- 6 Tbsp butter
- 6 Tbsp flour
- For serving: hot cooked rice, diced green onion, tabasco sauce
Instruction
- Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the onion and saute for 4 minutes. Then add in the garlic and saute for 20 seconds. Pour in the chicken broth and scrape the bottom of the pot so that nothing is sticking. Turn off the Instant Pot.
- Add in the celery, peppers, sausage, chicken, thyme, paprika, garlic powder, bay leaves, salt, pepper and cayenne.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Turn the Instant Pot to the saute setting. In a glass measuring cup melt the butter in the microwave and then whisk in one tablespoon of flour at a time until is is creamy and smooth. Ladle a few scoops of the hot liquid from the Instant Pot into the mixture. Stir. Then stir the whole mixture into the Instant Pot. Let the mixture thicken the contents of the Instant Pot and cook the flour for 3-5 minutes. Turn off the Instant Pot.
- Serve gumbo with rice, green onions and Tabasco, if desired.
