Gluten-Free Game-Day Gumbo (Instant Pot)

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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the instant pot on saute.
  • Add a little oil to the pot.
  • Add sausages and saute for a few minutes until a little brown and remove to a plate with paper towels.
  • If using cut up chicken breasts, add a little more oil and add chicken and cook until outsides are browning and remove to a plate with no paper towels.
  • Add the vegetable oil and flour and just mix until the dry flour is dissolved in oil. **.
  • Add vegetables and saute, adding the thyme, seasonings above including the bay leaves.
  • Add tomatoes and chicken broth, and stir to scrape the bottom of the pot.
  • Add meats back into the pot. (If using canned chicken, add now).
  • Put the lid on and set on pressure cook (or manual) for 7 minutes if using canned chicken and 10-12 minutes if using cut up chicken breasts.
  • Natural release for 10-15 minutes.
  • Stir in parsley and the green onions except for the green tops you saved for garnish.
  • Put in bowls along with the cooked rice and put green onion tops on top.
  • ** You can buy canned chicken at your grocery store. I used 12.5-ounce cans and you may need to buy more than 2 cans if your grocery store sells smaller cans.
  • ** For a thicker gumbo add 1/2°C roux (flour but only use the same 1/4 cup of oil).
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