Instant Pot Chicken and Sausage Gumbo

Recipe View 6 mins Engage the 'Sauté' function on your multi-functional pressure cooker (like an Instant Pot). Introduce 1 tablespoon of vegetable oil, followed by the chicken and sausage. Sauté for approximately 6 minutes, browning the meat and rendering some of the sausage fat. Remove the chicken and sausage with a slotted spoon and set aside.

Recipe View 10 mins Pour 1/2 cup of vegetable oil into the pot, then whisk in 1/2 cup of all-purpose flour. Continuously whisk the mixture, creating a roux. Continue cooking, stirring constantly, until the roux deepens to a peanut butter color, about 10 minutes. Be vigilant to prevent burning, adjusting the heat as needed.

Recipe View 5 mins Add the chopped onion, bell pepper, celery, and minced garlic to the pot. Cook, stirring frequently, until the vegetables soften, approximately 5 minutes. Turn off the 'Sauté' function.

Recipe View 0 mins Pour in the chicken broth, diced tomatoes, sliced okra, black pepper, cayenne pepper, dried thyme, Creole seasoning, and Worcestershire sauce. Stir well to combine. Return the cooked chicken and sausage to the pot, ensuring they are submerged in the liquid.

Recipe View 15 mins Secure the lid of the pressure cooker, ensuring it's properly sealed. Select the 'High Pressure' setting and set the timer for 4 minutes. Allow the pressure to build naturally, which may take 10-15 minutes.

Recipe View 5 mins Once the cooking cycle is complete, carefully release the pressure using the quick-release method, as per the manufacturer's instructions. This should take about 5 minutes. Exercise caution as steam will be rapidly expelled.

Recipe View 0 mins Open the Instant Pot and give the gumbo a good stir. Ladle the gumbo into bowls and serve hot. Garnish with chopped fresh parsley, if desired. Serve over cooked rice for a traditional presentation.