Instant Pot Seafood Gumbo
Ingredients
- 3 tablespoons butter
- 2 stalks celery, finely chopped
- 1 onion, finely chopped
- 1 green bell pepper - stemmed, seeded, and finely chopped
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour, divided
- 2 ¼ cups chicken broth, divided
- 6 ounces beer (such as Abita Turbodog®)
- 1 ⅓ cups water
- ¾ cup uncooked white rice
- ½ pound medium shrimp, peeled and deveined
- ⅓ pound cod, cut into 1-inch pieces
- ⅓ pound scallops
- 2 teaspoons Cajun seasoning
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoons salt
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper, or to taste
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Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter, followed by celery, onion, bell pepper, and garlic. Cook and stir until vegetables are softened, 5 to 7 minutes. Sprinkle 2 tablespoons flour over and stir to thoroughly coat.
- Pour in 1 1/2 cups chicken broth while continuing to stir vegetables. Pour in beer. Set an elevated trivet on top of the mixture. Pour water and rice into a small silicone bowl and set on top of trivet. Cancel Saute mode. Seal and lock the lid into place.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Switch to Saute function. Remove rice and trivet carefully. Add shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot.
- Whisk remaining flour with remaining chicken broth in a small bowl. Pour into the pot and mix together. Stir frequently and allow to thicken and cook until shrimp are bright pink, cod is easily flaked with a fork, and scallops are opaque, 5 to 10 minutes. Serve with a scoop of rice.
Source
Original recipe: View Original