I took one of my favorite gumbo recipes and converted it to cook in the Instant Pot. Chock-full of shrimp, scallops, and cod, it is cooked in a roux that incorporates Louisiana beer.
Ingredients
- butter: 3 Tbsp
- stalks celery: 2 piece (chopped)
- onion: 1 piece (chopped)
- green bell pepper - stemmed, seeded, and: 1 piece (chopped)
- garlic: 3 clove (minced)
- all-purpose flour: 0.33333 cup (divided)
- ¼ cups chicken broth: 2 piece (divided)
- ounces beer (such as Abita Turbodog®): 6 piece
- ⅓ cups water: 1 piece
- uncooked white rice: 0.75 cup
- medium shrimp: 0.5 pound (peeled and deveined)
- cod: 0.33333 pound (cut into 1-inch pieces)
- scallops: 0.33333 pound
- Cajun seasoning: 2 tsp
- Worcestershire sauce: 2 tsp
- ½ teaspoons salt: 1 piece
- thyme: 0.25 tsp (dried)
- cayenne pepper: 0.25 tsp (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
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Switch to Saute function. Remove rice and trivet carefully. Add shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot.
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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.
