Pressure Cooker Chicken Sausage Gumbo Stew Recipe2022-09-14
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
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This information is per serving.
Saturated Fat1.2 g
Trans Fat0.2 g
Unsaturated Fat0.2 g
Pressure cooker chicken sausage gumbo stew recipe. Chicken thighs with andouille sausages, vegetables, and spices cooked in a pressure cooker. Very simple and easy chicken and sausage stew recipe.
How to Cook Chicken Sausage Gumbo Stew Recipe
makes 6 serving
Ingredients: 1 pound (480 g) chicken thighs, 1 pound (480 g) andouille pork sausage, 1 tablespoon (15 ml) coconut oil, 6 cups (1 L) chopped tomatoes, 1 medium white onion, 2 stalks celery, 3 red bell peppers, 2 medium or large carrots, 2 cups (500 ml) beef broth or water, 1/4 cup (60 ml) fresh parsley, 6 cloves garlic, 1 teaspoon salt, 1 teaspoon (5 ml) chopped fresh thyme, 1/2 teaspoon 93 ml) smoked paprika, 1/2 teaspoon (3 ml) crushed red pepper flakes, 1/4 teaspoon (1 ml) freshly ground black pepper, 1/4 teaspoon (1 ml) cayenne pepper, 1 bay leaf, hot sauce to taste
Instructions: Skeen and debone chicken thighs. Heat the coconut oil in a 6-quart (6L) electric pressure cooker turned to the browning mode. Add skinless and boneless chicken and sausages and cook, turning once, until browned.
Meanwhile, peel and slice the white onion. Seed and dice red bell peppers. Chop the carrots and celery.
Remove cooked chicken and sausages from the pot and set aside. Add vegetables to the pot and sauté, stirring occasionally, for 2-3 minutes. Peel and mince garlic, then stir into cooked vegetables. Pour in beef broth and add chopped tomatoes. Switch the machine to the sauté function and bring the vegetable mixture to a simmer.
Slice cooked chicken and sausages, then add to the pressure cooker. Sprinkle with spices and stir well. Sprinkle with fresh chopped parsley.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
Turn off the pressure cooker and open the lid. Discard the bay leaf. Allow its pressure to return to normal naturally. Transfer chicken sausage gumbo stew to serving plates. Serve the dish warm with hot sauce to taste.
Pressure Cooker Chicken Sausage Gumbo Stew Recipe
- 1 pound boneless and skinless chicken thighs
- 1 pound (480 ml) andouille pork sausage
- 1 tablespoons coconut oil
- 6 cups chopped tomatoes
- 1 medium white onion, peeled and sliced
- 2 stalks celery, chopped
- 3 red bell peppers, seeded and diced
- 3 large carrots, peeled and chopped
- 2 cups (500 ml) beef broth
- 1/4 cup chopped fresh parsley
- 6 cloves garlic, peeled and minced
- 1 teaspoon salt
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red chili pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- hot sauce to taste
In an electric pressure, cooker turned to the browning mode, heat coconut oil. Add chicken and sausages and cook, turning once, until browned. Remove from the pot and set aside.
Add chopped carrots, celery, diced bell peppers, and onions to the pot. Cook, stirring occasionally, for 2-3 minutes, then stir in minced garlic. Pour in the beef broth and add chopped tomatoes.
Switch the machine to sauté functions and bring the vegetable mixture to a simmer, stirring occasionally.
Slice reserved chicken and sausages to bite size. Add to the pot, then season with spices and stir well. Top with chopped parsley and thyme.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set a timer to cook for 20 minutes.
Turn off the machine. Open the pressure cooker and unlock the lid. Discard the bay leaf.
Transfer cooked chicken sausage gumbo stew to a serving bowl. Serve with hot sauce.