Chicken and Sausage Gumbo, Instant Pot

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Ingredients

1. 1 T vegetable oil
2. 1 1/2 lbs skinless, boneless chicken thighs, chopped into bite-sized pieces
3. 1/2 lb andouille sausage, sliced
4. 1/2 c vegetable oil
5. 1/2 c flour
6. 1 medium onion, chopped
7. 1 green bell pepper, chopped
8. 2 stalks celery, chopped
9. 1 T minced garlic
10. 4 c chicken broth
11. 1 (14.5 oz) can diced tomatoes
12. 1 1/2 c sliced okra
13. 2 t black pepper
14. 1 t cayenne pepper
15. 1 t dried thyme
16. 1 t Creole seasoning
17. 1 t Worcestershire sauce
18. cooked rice, for serving

Instructions

1. Turn on an Instant Pot and select Saute function.
2. Add 1 tablespoon oil, chicken, and sausage to the pot and cook for 6 minutes.
3. Remove meat with a slotted spoon and set aside.
4. Add 1/2 cupoil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes.
5. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn pot off.
6. Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot.
7. Stir in cooked chicken and sausage.
8. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes.
9. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
10. Serve immediately over rice.

Picture of Recipe