Instant Pot Gumbo

• Butter: 250g (7:58)
• All-purpose flour: 120g (1 cup) (8:30)
• Onion: 1 large (rough chopped) (1:30)
• Celery stalks: 2 stalks (or approx. 500g, rough chopped) (1:39)
• Garlic: 1 whole head (pressed) (9:20)

• Chicken: 1 whole chicken (Aaron specifically uses 4 legs and 4 thighs with bones left on) (7:12)
• Sausage: Traditional Andouille or local alternative (cut diagonally) (3:17)
• Chicken stock: 10 cups (added incrementally) (15:18)

• Chicken bouillon cube: 1 cube (16:46)
• Creole seasoning (e.g., Tony Chachere's): 4 tbsp (17:24)
• Slap Ya Mama Cajun seasoning: 4 tbsp (17:17)
• Garlic powder: 2 tbsp (16:46)
• Onion powder: 2 tbsp (16:46)
• Garlic flakes: 2 tbsp (16:31)
• White pepper: 2 tbsp (16:46)
• Red chili flakes: 2 tbsp (16:22)
• Steak seasoning (or all-purpose seasoning): 2 tbsp (17:06)
• Sea salt: A pinch (17:06) 

(Note: Aaron starts with half quantities of the seasonings during the video, tastes it, and then adds an extra tablespoon of everything to boost the liquid's final flavor profile (17:45)).

Give a very rough hand-chop to your onion and celery stalks so they leave thick, rustic chunks in your gumbo (0:13). Slice your sausages at a diagonal angle (4:52). Prepare your chicken pieces by separating the legs and thighs, keeping the bones intact for extra flavor (7:12).

Turn on your Instant Pot's high-heat sauté function (5:25). Melt 250g of butter and stir in 120g of all-purpose flour (7:58). Stand over the pot and stir constantly for roughly 7 minutes until the mixture turns into a rich, chocolatey golden-brown color (5:33). Do not walk away, or it will burn (9:26)!

Carefully dump your chopped onion and celery directly into the hot roux (12:28). The natural moisture and acids from the vegetables will react with the oil and safely deglaze any flour clinging to the bottom of the pot (11:22).

Pour in 2 cups of your chicken stock to keep the vegetables cooking down and lower the heat (13:26). Use a garlic press to crush a whole head of garlic directly into the mix (9:20).

Drop your bone-in chicken pieces and sliced sausages straight into the pot (14:59). Pour in the remaining 8 cups of chicken stock, making sure to scrape the bottom to ensure nothing sticks (15:18).

Add your bouillon cube, Cajun seasonings, garlic powder, onion powder, garlic flakes, white pepper, red chili flakes, steak seasoning, and sea salt (16:31). Stir deeply to make sure the seasoning completely incorporates into the liquid (17:34).

Secure the lid of your Instant Pot (18:14). Cook under pressure for 30 to 35 minutes (18:28). This rapid-cooking step locks in all the deep flavors that traditionally take hours on a stove (5:51).