Instant Pot Gumbo

My Unexpected Gumbo Journey: A Weekday Warrior's Culinary Adventure

Let me tell you, friends, life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the constant juggling act of keeping everyone fed and happy, finding time for anything beyond basic survival feels like a luxury. Yet, last week, amidst the chaos, I found myself unexpectedly knee-deep in a pot of gumbo. It wasn't planned; it was more of a spontaneous culinary adventure sparked by a craving, a surprisingly empty pantry, and a whole lot of determination.

I’ve always admired those effortlessly chic women who whip up gourmet meals seemingly without breaking a sweat. The ones who have time to carefully source exotic ingredients and meticulously follow complex recipes. I, on the other hand, am firmly in the “toss-it-together-and-hope-for-the-best” camp. But this gumbo? This was different. It began with a simple desire for something comforting, something flavorful, something that could feed my family a hearty and satisfying meal without demanding hours of my precious time. My Instant Pot became my unlikely ally in this endeavor, a culinary superhero that promised to tame the wild beast of gumbo-making in a fraction of the time.

The recipe itself was a blend of inspiration from various sources, a testament to my improvisational cooking style. I started with a base of readily available ingredients: chicken, sausage, and a collection of vegetables rescued from the brink of expiration. Then came the spices, a heady mix of Cajun magic that transformed my simple ingredients into something truly extraordinary. The aroma that filled my kitchen during the cooking process was an experience in itself—a symphony of savory, spicy, and slightly sweet notes that danced on the air. It was a sensory experience far removed from the usual routine of my weekday evenings.

What surprised me most was the ease of the process. The Instant Pot, with its pressure-cooking prowess, managed to achieve the rich, deep flavors of traditional gumbo in a fraction of the time. While a slower, simmering method might be ideal for a leisurely weekend cooking project, my fast-paced life demanded a solution that worked within the constraints of a busy weekday schedule. The pressure cooking method wasn't just time-efficient, it also managed to enhance the flavors in a way that I hadn’t expected. The tenderness of the chicken and the subtle spiciness of the sausage perfectly complemented the velvety texture of the roux.

And the result? A gumbo that was not only delicious but also a source of immense pride. A simple meal that transformed into a testament to my ability to navigate the complexities of motherhood and career while still finding room for a little culinary creativity. The family loved it, of course. Even the pickiest eaters couldn't resist the rich flavors and satisfying warmth of this unexpectedly perfect dish. It was a moment of triumph in the midst of everyday chaos, a proof that even a busy, slightly stressed working mom can create culinary magic in a remarkably short time.

This experience has taught me that cooking shouldn’t be a stressful chore, but rather a creative outlet, a moment of connection, and a means of providing nourishment and joy to those I love. My unexpected gumbo adventure was a reminder that even amidst the whirlwind of life, there’s always time for a little bit of culinary magic. And perhaps, more importantly, that even the simplest recipes can become extraordinary when infused with a little bit of heart.

So, whether you’re a seasoned chef or a kitchen novice like myself, I encourage you to embrace the simplicity and joy of Instant Pot cooking. It's a gateway to culinary adventures you might never have imagined. You might surprise yourself with what you can create, even on the busiest of weekdays. The beauty of cooking, after all, lies not just in the final product, but in the journey itself.

Ingredients I Used (Approximate): I didn’t measure everything precisely, as my approach was more improvisational. The key is to have a good balance of flavors.

• Chicken (about a pound)
• Andouille sausage (or your favorite kind)
• A mix of onion, bell pepper, and celery
• Frozen okra (a convenient shortcut)
• Chicken and ham broth
• Diced tomatoes
• A generous amount of Cajun seasoning (Tony Chachere's is a classic)
• Garlic, thyme, paprika, cumin etc. (let your taste guide you)
• A little brown sugar for depth
• Cornstarch slurry to thicken
• Shrimp (optional, but a lovely addition)

I hope you enjoy this recipe as much as I did. Don’t be afraid to experiment and make it your own! Happy cooking!

Step-by-step

• Thaw the frozen okra by placing it in a strainer and running hot water over it until it becomes room temperature and breaks apart. Set aside.
• Add the butter to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. Once the butter’s melted and bubbling, add in the onions, bell pepper, celery and white part of the scallions. Cook for 5 minutes until softened.
• Now add in the sausage and chicken and cook for another 3-5 minutes in the butter with the vegetables and cook until the sausage is lightly cooked and the chicken is white (it shouldn’t be fully cooked). When done, remove the liner pot and dump the veggies, chicken and sausage in a large bowl and set aside (it’s okay if a few stragglers remain in the pot).
• Next, create the Cajun roux (which is a thickening base and gives a Gumbo its color) by adding in the vegetable oil, flour and 1 tsp of the Tony Chachere’s Creole/Cajun seasoning. Whisk/stir often for a solid 5 minutes until it becomes a nicely browned roux (the color should look like peanut butter). Note: Make sure you whisk often/constantly or it will want to burn onto the pot. Deglaze (scrape the bottom of the pot) often with a wooden spatula or spoon.
• After about 5 minutes of stirring and once the roux is beginning to darken, add the Gravy Master, lemon juice, Worcestershire sauce and Zatarain’s crab boil. The roux will puff up now! Add the garlic and stir for another minute.
• Now, add in the ham broth, chicken broth and diced tomatoes. Deglaze the bottom of the pot again to make sure none of the roux is sticking to it. Then add in the other 1.5 tbsp of Tony Chachere’s Creole/Cajun seasoning, light brown sugar, white pepper, black pepper, cayenne pepper, paprika, cumin and dried thyme. Stir well and add back in the chicken and sausage.
• Secure the lid, hit “Keep Warm/Cancel” and hit “Manual” or “Pressure Cook” High Pressure for 10 minutes (it will take 10-20 mins to come to pressure considering how much is in the pot so just be a little patient). When done cooking, allow a 10 minute natural release (meaning you do nothing for 10 minutes) followed by a quick release.
• When the lid comes off, hit “Keep Warm/Cancel” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting. Stir in the okra and the softer, greener half of the scallions. Once bubbling, add in the cornstarch slurry and ketchup and let bubble for 2 minutes.
• Lightly rub the shrimp in some Cajun/Creole seasoning, add them to the pot and cook for about 3-5 minutes (depending on their size and if raw or frozen), stirring occasionally and checking on the shrimp so they don’t overcook (they cook fast)! They should be a pinkish-white color and curled up when done.
• When ready to serve, hit “Keep Warm/Cancel” until the pot is on low heat and keeping the Gumbo warm and the bubbles die down.
• Serve with some white rice scooped into the bowl and some buttery crackers (like Oyster Crackers, Lance Captain’s Wafers or Club) on the side.
• Enjoy!