Pressure Cooker Chicken and Sausage Gumbo

While you might've spent all day working on a great gumbo before, this one only takes 30 minutes of prep, then cooks for just 8 minutes. This flavorful dish is one of our favorite pressure cooker recipes!

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Pressure Cooker Chicken and Sausage Gumbo

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Makes: 8 1/2 cups
  • Prep: 35 mins under pressure
  • Cook: 8 mins

Pressure Cooker Chicken and Sausage Gumbo

Directions

  1. For roux, in a 6-qt. electric pressure cooker stir together flour and oil until smooth. Use the saute setting to cook over medium heat 5 to 7 minutes until roux is the color of peanut butter, stirring constantly. For a stove-top model, cook directly in the pot. Carefully stir in broth. Add the next 12 ingredients (through bay leaf). Lock lid in place. Set an electric cooker on high pressure to cook 8 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 8 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
  2. Remove and discard bay leaf. Skim off fat. Stir in green onions. Serve gumbo over hot cooked rice. If desired, serve with file powder, additional green onions, and hot sauce.

From the Test Kitchen

Ingredient Know-How

When cut, okra releases a sticky substance that thickens stews, like this gumbo. File is found in most well-stocked grocery stores and in specialty spice shops. This sassafras tree leaf powder also acts as a thickener plus adds a distinctive earthy flavor.

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Nutrition Facts (Pressure Cooker Chicken and Sausage Gumbo)

  • Per serving:
  • 620 kcal ,
  • 38 g fat
  • (8 g sat. fat ,
  • 13 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 124 mg chol. ,
  • 1105 mg sodium ,
  • 38 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 32 g pro.

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