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Instant Pot Seafood Gumbo
Instant Pot Seafood Gumbo
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Instant Pot Cajun seafood and vegetable gumbo is a quick and flavorful dish with shrimp, scallops, cod, and Cajun seasoning.
Ingredients:
  • 3 tablespoons butter
  • 2 stalks celery, finely chopped
  • 1 onion, finely chopped
  • 1 green bell pepper - stemmed, seeded, and finely chopped
  • 3 cloves garlic, minced
  • 0.33333334326744 cup all-purpose flour, divided
  • 2.25 cups chicken broth, divided
  • 6 ounces beer (such as Abita Turbodog®)
  • 1.3333333730698 cups water
  • 0.75 cup uncooked white rice
  • 0.5 pound medium shrimp, peeled and deveined
  • 0.33333334326744 pound cod, cut into 1-inch pieces
  • 0.33333334326744 pound scallops
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1.5 teaspoons salt
  • 0.25 teaspoon dried thyme
  • 0.25 teaspoon cayenne pepper, or to taste
Instructions:
  • Preheat a multi-functional pressure cooker (like Instant Pot) on Saute mode. Melt butter and sauté celery, onion, bell pepper, and garlic until softened, about 5 to 7 minutes. Sprinkle in 2 tablespoons of flour and mix well to coat evenly.
  • While stirring the vegetables, gracefully pour in 1 1/2 cups of chicken broth followed by the beer. Place an elevated trivet over the mixture. Add water and rice to a small silicone bowl placed on top of the trivet. Turn off the Saute mode and securely lock the lid into place.
  • Follow the manufacturer's instructions to set the Instant Pot to high pressure. Set the timer for 15 minutes and patiently wait for the pressure to build for about 10 to 15 minutes.
  • Allow the pressure to naturally release for 10 to 40 minutes following the manufacturer's guidelines.
  • Heat up the Instant Pot by selecting the Saute function. Gently take out the rice and trivet. Introduce shrimp, cod, scallops, Cajun seasoning, Worcestershire sauce, salt, thyme, and cayenne into the Instant Pot.
  • Combine the rest of the flour with the rest of the chicken broth in a small bowl. Add the mixture to the pot and stir well. Cook until the shrimp turn pink, the cod flakes easily, and the scallops turn opaque, for about 5 to 10 minutes. Serve with a side of rice.

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