Description
This Mardi Gras Cheater Instant Pot Gumbo is a flavorful and hearty Cajun dish made without the traditional roux, simplifying the cooking process while delivering rich taste. Featuring tender chicken, smoky sausage, fresh vegetables, and classic Creole seasonings, this gumbo is perfect for a quick and satisfying meal that captures the essence of New Orleans cooking using an Instant Pot.
Ingredients
Proteins
- 1 lb chicken breast tenderloins (tendon removed)
- 12-14 oz smoked sausage (use andouille for authentic flavor)
Vegetables & Aromatics
- 1 large bell pepper (or two small), chopped
- 1 yellow onion, chopped
- 6-8 garlic cloves, minced
- 1 14.5 oz can petite diced tomatoes
- 1 12 oz bag frozen okra
Liquids & Seasonings
- 1 tablespoon olive oil
- 2 1/2 teaspoons Cajun seasoning (Tony Chachere’s Original Creole Seasoning)
- 1/2 teaspoon salt
- 3 14.5 oz cans chicken broth
- Salt and pepper to taste
Instructions
- Prep the Instant Pot: Turn your Instant Pot or Ninja Foodi to the sear/sauté function on medium-high heat to get it hot and ready for cooking.
- Prepare Chicken: While the pot heats, remove the tendon from the chicken breast tenderloins to ensure tenderness.
- Sear Chicken: Add 1 tablespoon olive oil to the hot pot, then add the chicken. Season with salt and pepper (optional extras: garlic salt, onion powder, garlic powder) and cook for about 5 minutes on each side until browned and cooked through.
- Dice Vegetables and Sausage: While the chicken cooks, chop the bell pepper, onion, and smoked sausage into bite-sized pieces. Mince the garlic cloves; warming them in the microwave for 10-15 seconds helps skins peel easily.
- Remove Chicken: Take the cooked chicken out of the pot and set aside for shredding later.
- Cook Sausage: Add the diced sausage to the pot and cook until lightly browned, developing its smoky flavors.
- Sauté Vegetables: Add the chopped onion and bell pepper to the sausage and cook for 2-3 minutes until the onion becomes translucent.
- Add Garlic: Stir in the minced garlic and sauté just until fragrant to enhance the aroma.
- Add Tomatoes and Okra: Pour in the petite diced tomatoes and the frozen okra, combining the fresh and creamy textures.
- Season and Add Broth: Sprinkle 2 1/2 teaspoons Tony Chachere’s Creole seasoning and 1/2 teaspoon salt, then add three 14.5 oz cans of chicken broth. Stir to mix all ingredients thoroughly.
- Pressure Cook: Turn off the sauté function, seal the Instant Pot lid, and set to pressure cook on high for 5 minutes. Allow time for the pot to build pressure.
- Release Pressure: When cooking completes, carefully perform a manual pressure release to safely open the pot.
- Shred Chicken: While the gumbo is cooking, shred the reserved chicken using two forks or a shredder tool.
- Combine Chicken: After pressure is fully released, open the lid, add shredded chicken back into the gumbo, and stir well to blend flavors.
- Serve: Dish the gumbo over white rice and garnish with optional hot sauce, chopped green onions, or fresh parsley for a festive finish.
Notes
- Removing the tendon from chicken tenderloins prevents toughness and improves texture.
- Microwaving garlic cloves before peeling makes it easier and quicker to prep.
- Using andouille sausage will lend a more traditional smoky Cajun flavor.
- Adjust Cajun seasoning amount to taste based on your preferred spice level.
- For a thicker gumbo, reduce the amount of chicken broth slightly or simmer on sauté after pressure cooking to concentrate flavors.
- Serve with hot sauce on the side for guests who enjoy an extra kick of heat.
- Leftovers taste great and can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Cajun
