Chicken, Shrimp, and Vegetable Gumbo
| By : |
This hearty dish freezes well and tastes even better the next day. Serve in bowls as is or over rice.
From Time Inc's "Instant Pot Weekday Meals"
| Prep Time | 20 minutes |
| Cook Time | 23 minutes |
| Servings |
8 servings
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Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup canola oil
- 1 1/2 cups green bell pepper diced
- 1 cup onion diced
- 1 cup celery chopped
- 1 clove garlic chopped
- 3 cups Water
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 29 ounce stewed tomatoes undrained,
2 cans - 1 1/2 pounds chicken thighs skinless, boneless, cut into
1 inch pieces - 4 bay leaves
- 1 tablespoon hot sauce
- 1 pound okra cut into
1 inch pieces - 1 pound medium shrimp peeled and deveined
Ingredients
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Instructions
- Lightly spoon flour into a dry measuring cup; level with a knife. With lid off a 6-quart Instant Pot, press [Sauté], and use [Adjust] to select “Normal” mode.
- Combine flour and oil in cooker; cook 5 minutes, stirring constantly with a flat spatula until dark brown.
- Add bell pepper,onion, celery, and garlic; cook 3 minutes, stirring frequently. Stir in
3 cups water , Old Bay, garlic powder, salt, tomatoes, chicken, and bay leaves . Turn cooker off. - Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release.
- Stir in hot sauce and okra. Press [Sauté], and use [Adjust] to select “More” mode. Cook, uncovered, 5 minutes, stirring occasionally.
- Add shrimp; cook 5 minutes or until done and okra is tender. Remove and discard bay leaves.
