Instapot Leftover Turkey Gumbo


Makes 2½ quarts


1 tablespoon canola oil
½ pound Chef Paul Prudhomme’s Andouille Sausage (Hot or Regular), cut into ¼” half moons
1 cup medium diced onions
½ cup medium diced green bell pepper
½ cup medium diced celery
2 teaspoons chopped garlic
6 tablespoons prepared dark roux
4 cups unsalted chicken stock
2 teaspoons Chef Paul Prudhomme’s Magic Pepper Sauce®
2 teaspoons Worcestershire sauce
2 bay leaves
½ teaspoon granulated garlic
1 tablespoon Magic Creole Seasoning
2 cups diced leftover turkey
2 teaspoons Chef Paul Prudhomme’s Gumbo Filé
1 teaspoon kosher salt

How To Prepare

Turn electric pressure cooker on to the Sauté/Brown setting and add the oil. When the oil is hot, add the andouille and sauté for 7 minutes. Add the onions, bell pepper, celery, garlic, and roux and cook for 5 to 7 minutes until onions become translucent and the roux has softened and coated everything. Add the stock, Magic Pepper Sauce®, Worcestershire sauce, bay leaves, granulated garlic, Magic Creole Seasoning, turkey, Gumbo Filé, and salt to the pot and stir until the roux fully dissolves, about 1 minute. Press the Cancel/Off button, place the lid on, and slide into the locked position. Set steam release handle to sealed position and cook in the Soup/Stew mode for 35 minutes. Press Cancel/Off and let pressure release naturally for 10 minutes, then open the quick release valve to let unit fully depressurize. Carefully unlock and remove the lid and stir to break up some of the turkey. Serve hot over rice.

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