Instant Pot Chicken Gumbo
- 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 chicken inventory
- 1 tbsp Worcestershire sauce
- 1 (16 oz.) pakage frozen okra
- 1 tbsp cajun spice
- 1 bay leaf
- 1 tsp salt
- 2 tsp black pepper
- 1 lb rooster chopped
- 1/2 cup flat leaves parsley chopped
- 1/2 cup scallions sliced
- 1/2 tsp file powder
- 6 cups 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 10 minutes at high pressure.
Release the steam naturally then remove the lid.
Add cooked rice and stir gently.
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