Everyday Meals

Instant Pot® Seafood Gumbo


  • 3 tablespoons butter
  • 2 stalks celery, finely chopped
  • 1onion, finely chopped
  • 1green 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
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 4

    Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.

  • Step 5

    Switch to Saute function. Remove rice and trivet carefully. Add shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot®.

  • Step 6

    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.

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