Rating: 5 stars
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This hearty Instant Pot chicken dish freezes well and tastes even better the next day. Serve in bowls as is or over rice.

Recipe by Oxmoor House


Recipe Summary test

20 mins
20 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. With lid off a 6-quart Instant Pot®, press [Sauté], and use [Adjust] to select "Normal" mode. Combine flour and oil in cooker; cook 5 minutes, stirring constantly with a flat spatula until dark brown.

  • Add bell pepper and next 3 ingredients (through garlic); cook 3 minutes, stirring frequently. Stir in 3 cups water and next 6 ingredients (through bay leaves). Turn cooker off.

  • Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). 

  • Stir in hot sauce and okra. Press [Sauté], and use [Adjust] to select "More" mode. Cook, uncovered, 5 minutes, stirring occasionally. Add shrimp; cook 5 minutes or until done and okra is tender. Remove and discard bay leaves.

Chef's Notes

Pressure-Perfect Tip:  Cook the shrimp and okra without pressure for the best texture.