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Instant Pot Chicken Gumbo
Course
Main Course
Cuisine
American
Keyword
Chicken Gumbo, vegetablaes, white rice, Worcestershire sauce
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
Calories
390
kcal
Author
Corrie
Ingredients
½
cup
vegetable oil
½
cup
flour
1
white onion
chopped
1
bell pepper
diced
2
stalks
celery
chopped
4
garlic cloves
minced
4
cup
water
2
cup
chicken stock
1
tablespoon
Worcestershire sauce
1 (16 oz.)
pakage
frozen okra
1
tablespoon
cajun spice
1
bay leaf
1
teaspoon
salt
2
teaspoon
black pepper
1
lb
boneless, skinless chicken breasts
chopped
½
cup
flat leaves parsley
chopped
½
cup
scallions
sliced
½
teaspoon
file powder
6
cups
white rice
cooked
Instructions
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.
Serve warm.
Nutrition
Calories:
390
kcal