Instant Pot Beef Gumbo with Ravioli in Tomato Cream
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 white onion chopped
- 1 bell pepper diced
- 2 stalks celery chopped
- 4 garlic cloves minced
- 4 cup water
- 2 cup Worcestershire sauce
- 1(16.oz) can frozen okra
- 1 tbsp cajun spice
- 1 bay leaf
- 1 tsp salt
- 2 tsp black pepper
- 1 lb beef chopped
- 1/2 cup flat leaves parsley chopped
- 1/2 cup scallions sliced
- 1/2 tsp file powder
- 1 cup ravioli dough
- 1 cup cooked tomato in cream pureed
Select “Sauté” function on the Instant Pot pressure cooker.
Mix oil with flour in the cooking pot and sauté for 25 minutes until golden brown.
Stir in vegetables to the mixture and cook for 5 minutes.
Add water and bring the mixture to a boil.
Stir in all the remaining ingredients except ravioli and secure the lid.
Cook on “Manual” functions for 15 minutes at high pressure.
Release the steam naturally then remove the lid.
Spread the ravioli dough and add to the beef gumbo.
Cook for 5 to 10 minutes on “Sauté” function.