Recipes Soups, Stews and Chili Recipes Stews Gumbo Recipes Instant Pot Seafood Gumbo 5.0 (1) 1 Review 2 Photos 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. Submitted by thedailygourmet Updated on October 19, 2022 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 30 mins Additional Time: 10 mins Total Time: 1 hr 10 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 ⅓ cup all-purpose flour, divided 2 ¼ cups chicken broth, divided 6 ounces beer (such as Abita Turbodog®) 1 ⅓ cups water ¾ cup uncooked white rice ½ pound medium shrimp, peeled and deveined ⅓ pound cod, cut into 1-inch pieces ⅓ pound scallops 2 teaspoons Cajun seasoning 2 teaspoons Worcestershire sauce 1 ½ teaspoons salt ¼ teaspoon dried thyme ¼ teaspoon cayenne pepper, or to taste Directions 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. 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. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Switch to Saute function. Remove rice and trivet carefully. Add shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot. 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. I Made It Print Nutrition Facts (per serving) 424 Calories 11g Fat 46g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 424 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 29% Cholesterol 149mg 50% Sodium 2112mg 92% Total Carbohydrate 46g 17% Dietary Fiber 2g 8% Total Sugars 3g Protein 31g 62% Vitamin C 30mg 33% Calcium 79mg 6% Iron 5mg 27% Potassium 644mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.