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Instant Pot Chicken and Sausage Gumbo

Print Recipe
Servings 4 Generous Portions

Ingredients
  

  • 8 Cups Water
  • 1 -32 oz. Container of Chicken Broth
  • 2 Tubs Knorr Chicken Stock
  • 1/2 -16 oz. Jar Savoie's Dark Old Fashioned Roux
  • 1 - 10 oz. can Mild Rotel Diced Tomatoes and Green Chilies
  • 4 Tbsp Seasoning of Choice (We use Tony Chachere's and Natures Seasoning)
  • 1 lb. Savoie's Mild Pork Sausage (Savoie's Mixed Sausage is also good)
  • 2 1/2 lbs. Raw Cubed Chicken Breast
  • 2 Cups Diced Onion and Bell Peppers
  • 3 Cups Rice
  • 1/2 bottle Tony Chachere's Roasted Garlic & Herb Marinade (Optional)

Instructions
 

  • First, turn Instant Pot on "Sauté" and high.
  • Next, stir together, 8 cups of water, 32 oz. chicken broth, 2 Knorr chicken stock tubs and ½ jar (16 oz.) roux. Keep stirring and scraping the bottom of the pot with a plastic type of spatula until all the roux has disintegrated. If you let the clumps of roux sit on the bottom of the pot it will burn and ruin the whole pot of gumbo. So keep stirring until it is all dissolved.
  • Then, add your seasoning of choice, seasoning blend (onions and bell peppers), Rotel, diced sausage, and cubed chicken.
  • Close the lid and seal the quick release valve.
  • Next, press the “Pressure Cook” button. Then, press “Pressure Level” button until “High Pressure” is selected. Set the timer for 10 minutes. Once the pressure builds up the timer will start counting down.
  • Now you will want to put your rice cooking and cook my Quick and Easy Potato Salad while you wait for the gumbo to finish.
  • DO NOT QUICK RELEASE THE PRESSURE VALVE! You will need to release it slowly or you will have a gumbo type of froth all over your kitchen!...Trust me!! After the timer goes off let it sit for another 10 minutes without moving the pressure valve. It will do a slow release of pressure on its own. Then I would slowly open the pressure valve just a little to let the rest of the pressure out.