Instant Pot Seafood Gumbo

1. 1

   Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Saute function. Add the butter, then the celery, onion, bell pepper, and garlic. Cook, stirring, until the vegetables are softened, 5 to 7 minutes. Sprinkle 2 tablespoons flour over and stir to coat thoroughly.

2. 2

   Pour in 1 1/2 cups chicken broth while continuing to stir the vegetables. Add the beer. Place an elevated trivet on top of the mixture. Add the water and rice to a small silicone bowl and set it on the trivet. Cancel Saute mode. Seal and lock the lid in place.

3. 3

   Select high pressure according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for the pressure to build.

4. 4

   Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes.

5. 5

   Switch back to the Saute function. Carefully remove the rice and trivet. Add the shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot.

6. 6

   Whisk the remaining flour with the remaining chicken broth in a small bowl. Pour it into the pot and mix together. Stir often and let it thicken and cook until the shrimp are bright pink, the cod flakes easily with a fork, and the scallops are opaque, 5 to 10 minutes. Serve with a scoop of rice.

• Calories 727.84 kcal High
• Protein 30.63 g Good Source
• Carbs 96.81 g Moderate
• Total Fat 23.55 g High
• Saturated Fat 7.46 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 175.81 mg High
• Sodium 1157.03 mg High
• Fiber 3.32 g Moderate
• Sugar 9.84 g Moderate
• Added Sugar 3.32 g Moderate
• Calcium 111.46 mg Low Source
• Iron 3.37 mg Moderate
• Potassium 603.17 mg Moderate
• Vitamin A 74.91 mcg_rae Low Source
• Vitamin C 6.86 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷