Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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

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Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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