Made smoked chicken, smoked pork, ham and sausage gumbo in the pressure cooker.
Sautéed two medium onions to stock celery one yellow bell pepper and a teaspoon of minced garlic in the Insta pot with a little bit of oil. Added two smoked chicken leg quarters, and about a third of a pound of leftover smoked pork & 1/2 lb frozen okra.
Cooked on high-pressure for 40 minutes.
Removed the bones and skin from the chicken and broke up the smoked chicken.
added a 1/3rd pound ham diced, three bay leaves, 1 tablespoon Tony's Cajun seasoning.
Mixed premade Roux with warm water and added.
Added 1 pound sliced smoked sausage and back on the pressure for four minutes.
Served with garlic bread and allow guests to and their own finishing spices which included Tony's Cajun seasonings, Tabasco hot sauce, Louisiana hot sauce, or Panola hot sauce.
Maybe an hour and 20 minutes from start of prep to serving, tasted like it had cooked all day.
