Description
Instant Pot Rotisserie Chicken Gumbo Soup. A taste of New Orleans from the pressure cooker, with homemade broth from a store-bought rotisserie chicken.
Ingredients
Scale
Rotisserie Chicken Broth
- 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
- Juices from the rotisserie chicken container
- 1 onion, peeled and halved
- 1 carrot, scrubbed and broken in half (or 4oz baby carrots)
- 1 stalk celery, broken in half
- 1 bay leaf
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- 5 whole black peppercorns
- 1 teaspoon fine sea salt
- 8 cups water
Rotisserie Chicken Gumbo Soup
- ¼ cup vegetable oil
- ¼ cup flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 4 cloves garlic, crushed
- ½ teaspoon fine sea salt
- ½ teaspoon cayenne pepper
- 8 cups Rotisserie Chicken Broth (from above)
- 8 ounces smoked sausage (preferably andouille) sliced 1 inch thick
- Breast meat from the rotisserie chicken, shredded
- 14- to 16-ounce can diced tomatoes
- ½ pound fresh or frozen okra, sliced 1/4 inch thick (optional)
- ½ cup long grain white rice
- 1 ½ teaspoons fine sea salt
Accompaniments
- Tabasco sauce
- Minced parsley
Instructions
- Pressure cook the rotisserie chicken broth for 60 minutes with a Natural Release: (Detailed broth recipe is here.) Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaf, thyme, peppercorns, and salt to the pressure cooker pot, then add the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes with a natural pressure release in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or 50 minutes in a stovetop PC. The natural pressure release will take 30 to 40 minutes minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer, and set aside for later.
- Make the roux: Wipe out the pressure cooker pot liner, then put it back in the pressure cooker base. Set the pot to sauté mode (medium heat for a stovetop PC) and add the ¼ cup of vegetable oil and ¼ cup of flour. Cook, stirring and scraping the bottom of the pot constantly with a flat edged wooden spoon, until the roux turns the color of peanut butter, about 5 minutes.
- Sauté the aromatics: Immediately stir in the onion, bell pepper, celery, and garlic, and sprinkle with the ½ teaspoon of salt and the cayenne pepper. Cook until the onion softens, about 5 minutes, stirring and scraping often to make sure nothing sticks to the bottom of the pot.
- Everything in the pot: Pour in the rotisserie chicken broth and scrape the bottom of the pot one last time with your flat edged wooden spoon to make sure nothing is sticking. Stir in the smoked sausage, shredded chicken breast, diced tomatoes, okra, rice, and 1 ½ teaspoons salt.
- Pressure cook the soup for 5 minutes with a quick release: Lock the lid and cook at high pressure for 5 minutes with a quick pressure release. (Use “manual” or “pressure cook” mode in an Instant Pot.) After quick-releasing the pressure, open the lid away from you – again, be careful, the steam is scalding.
- Serve: Ladle the soup into bowls, sprinkle each with a little minced parsley, and serve, passing the tabasco sauce at the table. Enjoy!
Notes
Make ahead broth: You can make the broth ahead of time, and refrigerate it (and the chicken breasts) for up to 3 days, or freeze for up to 6 months.
File powder: I know I’m going to get flak about this, but I don’t include file powder in my gumbo. (This is plain gumbo, not gumbo file.) If you want file powder, pass it at the table with the tabasco sauce so people can sprinkle some on top of the soup.
Tools
6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
A Flat edged wooden spoon is essential for scraping the pot and keeping the roux from sticking
A spare Inner Pot is convenient for straining the broth
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Cajun