Instant Pot Beef Gumbo
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 white onion chopped
- 1 bell pepepr diced
- 2 stalks celery chopped
- 4 garlic cloves minced
- 4 cup water
- 2 cups chicken inventrory
- 1 tbsp Worcestershire sauce
- 116 oz frozen okra
- 1 bay leaf
- 1 tbsp salt
- 2 tsp black pepper
- 1 lb beed chopped
- 1/2 cup flat leaf parsley chopped
- 1/2 cup scallions sliced
- 1/2 tsp file powder
- 6 cupp white rice cooked
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 and secure the lid.
Cook on “Manual” functions for 20 minutes at high pressure.
Release the steam naturally then remove the lid.
Add cooked rice and stir gently.
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