|YIELDS: 6 Servings||PREP TIME: 20 mins||COOK TIME: 35 mins||TOTAL TIME: 55 mins|
1 ½ lbs skinless, boneless chicken thighs, chopped into bite-size pieces
½ lb andouille sausage, sliced
½ cup vegetable oil
½ cup all purpose flour (substitute with Cup4Cup Gluten Free option)
1 medium onion chopped
1 green bell pepper (use whatever bell pepper you like, red, yellow, orange, green)
2 stalks celery, chopped
1 tbsp minced garlic
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1 ½ cups sliced okra
2 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp Creole seasoning
1 tsp Worcestershire sauce
- Turn on Instant Pot and select sauté function. Add 1 tablespoon oil, chicken, and sausage to the pot and cook for 6 minutes. Remove meat with a slotted spoon and set aside.
- In a separate pan on medium low heat, add 1/2 cup oil and flour to the pan. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn pan off. Add ingredients back into the Instant Pot.
- Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce and Meat to the instant pot. Close and lock the lid. Select high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method, about 5 minutes. Serve immediately over rice.
Note: Only issue I had was making the roux in the instant pot, got stuck to the bottom and started to burn. I suggest using a regular pot on your stove to make the roux, then add all your ingredients back into your pressure cooker for speedy results!