Chicken and Sausage Gumbo

Servings: 8
Prep Time: 25 min
Cook Time: 15 min
Amount Ingredient
1 tbsp olive oil
1 cup diced onion
1 tbsp minced garlic
4 cups chicken broth
1 cup diced celery
1 med red bell pepper diced
1 med green bell pepper diced
14 oz Andoille sausage cut into 1/4 inch slices
1.5-2 lbs chicken thighs or breasts cut into bite sized chunks
.5 tsp dried thyme
1.5 tsp paprika
1 tsp garlic powder
2 bay leaves
1 tsp salt
1 tsp black pepper
.25 tsp cayenne pepper
6 tbsp butter
6 tbsp flour
3 cups rice
  1. Turn instant pot to saute setting. Allow to reach heat.
  2. Add oil and onion, saute 4 minutes.
  3. Add garlic, saute 30 seconds.
  4. Add chicken broth, scraping bottom of pot.
  5. Turn off instant pot.
  6. Add celery, peppers, sausage, chicken, paprica, garlic powder, bay leaves, salt, pepper, and cayenne.
  7. Cover pot and secure lid. Set valve to sealing. Pressure cook for 1 minute, allow to sit for 10 minutes before venting.
  8. Turn on saute setting.
  9. In seperate bowl; melt butter and add 1 tbsp flour mixing will until smooth.
  10. Ladle some of the liquid from the instant pot into the roux. Mix well.
  11. Pour roux + broth mix back into instant pot.
  12. Allow to cook for 3-5 minutes.
  13. Serve over rice with green onions and Tabasco sauce to taste.