Instapot Cajun Gumbo

1 tablespoon canola or vegetable oil
1 pound boneless, skinless chicken thighs, diced in 1" pieces
½ pound Chef Paul Prudhomme’s Andouille Smoked Sausage (Hot or Regular), cut into ¼“ half moons
1 cup onions, medium dice
½ cup green bell pepper, medium dice
½ cup celery, medium dice
2 teaspoons garlic, chopped
1 tablespoon Magic Creole Seasoning®
4 teaspoons Gumbo Filé
6 tablespoons prepared dark roux
4 cups unsalted chicken stock
2 teaspoons Magic Pepper Sauce®
2 bay leaves
1 teaspoon salt
¼ teaspoon granulated garlic
½ cup green onions, chopped

Turn your cooker on to the Sauté/Brown setting and add the oil to the insert. When the oil starts to shimmer, add the chicken and andouille to the insert and sauté for about 3 minutes. Stir in the onions, bell pepper, celery, chopped garlic, Magic Creole Seasoning®, Gumbo Filé and roux, and cook for 5 to 7 minutes, until the onions become translucent and the roux has started to soften. Add the stock, Magic Pepper Sauce®, bay leaves, salt and green onions. Stir well until the roux dissolves, about 1 minute. Turn the unit off, place the lid on, and slide into the locked position. Set the cooker to the Soup or Stew setting for 35 minutes. Turn cooker off and let pressure release naturally for 10 minutes, then open the quick release valve and let unit fully depressurize. Carefully unlock and remove the lid and stir. Serve over rice.