Instant Pot Chicken and Sausage Gumbo (Whole30)
If you’d like to substitute shredded rotisserie chicken for the chicken breast, reduce cooking time to 10 minutes on manual/high. This isn’t a traditional gumbo that starts with a roux, it’s more like a chunky soup or stew that’s full of gumbo flavor!
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 yellow or white onion, diced
- 4 stalks celery, sliced
- 1 green bell pepper, diced
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon minced fresh thyme
- 1 1/2 teaspoons Creole seasoning
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 bay leaf
- 4 cups chicken broth
- 3 tablespoons arrowroot powder
- 2 cups cubed chicken thighs, about 2 pounds total
- 12 ounces fully cooked andouille sausage, sliced
- Kosher salt and pepper to taste
- 8 ounces okra, sliced (optional)
Instructions
- In the base of your Instant Pot, warm the oil on the sauté setting.
- Add the diced onion, celery, and bell pepper; season with salt and pepper and sauté until tender, about 6 minutes.
- Add in the cayenne, thyme, Creole seasoning, garlic, tomato paste and bay leaf and sauté for another minute.
- In a separate bowl, whisk together 1 cup of the chicken broth with 3 tablespoons arrowroot powder. Whisk until arrowroot has dissolved. Pour into the Instant Pot and stir to combine. Stir in the remaining chicken broth.
- Add in the chicken and andouille sausage.
- Close the lid of your Instant Pot and set the valve to “sealing.” Hit the “manual” button and set to 20 minutes on high pressure.
- When the time is up, as you quick release the steam be careful not to scald yourself. I use a towel and tongs to quick release the steam before opening the lid. When the steam is released, remove lid and stir. Taste for salt and pepper and add a dash of hot sauce if you prefer.
- Note: If you’d like to add the okra at this point, first add the sliced okra to a sheet pan and roast it in a 420 degree oven for 12 minutes or until slightly browned. Then add the crunchy okra on top of the bowls of gumbo.
- Serve with a scoop of steamed rice or cauliflower rice and sliced green onions.