Chicken, Shrimp, and Vegetable Gumbo
This hearty dish freezes well and tastes even better the next day. Serve in bowls as is or over rice. From Time Inc’s “Instant Pot Weekday Meals”
Servings Prep Time
8servings 20minutes
Cook Time
Servings Prep Time
8servings 20minutes
Cook Time
  • 1/4cup all-purpose flour
  • 1/4cup canola oil
  • 1 1/2cups green bell pepperdiced
  • 1cup oniondiced
  • 1cup celerychopped
  • 1clove garlicchopped
  • 3cups Water
  • 1tablespoon Old Bay seasoning
  • 1teaspoon garlic powder
  • 1/2teaspoon salt
  • 29ounce stewed tomatoesundrained, 2 cans
  • 1 1/2pounds chicken thighsskinless, boneless, cut into 1 inch pieces
  • 4 bay leaves
  • 1tablespoon hot sauce
  • 1pound okracut into 1 inch pieces
  • 1pound medium shrimppeeled and deveined
  1. Lightly spoon flour into a dry measuring cup; level with a knife. With lid off a 6-quart Instant Pot, press [Sauté], and use [Adjust] to select “Normal” mode.
  2. Combine flour and oil in cooker; cook 5 minutes, stirring constantly with a flat spatula until dark brown.
  3. Add bell pepper,onion, celery, and garlic; cook 3 minutes, stirring frequently. Stir in 3 cups water , Old Bay, garlic powder, salt, tomatoes, chicken, and bay leaves . Turn cooker off.
  4. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release.
  5. Stir in hot sauce and okra. Press [Sauté], and use [Adjust] to select “More” mode. Cook, uncovered, 5 minutes, stirring occasionally.
  6. Add shrimp; cook 5 minutes or until done and okra is tender. Remove and discard bay leaves.