• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
559
Protein:
35 g
Fat:
36 g
Carbohydrates:
25 g
Sodium:
986 mg

Credit
Suki Hariharan / @relishthebite

Serves: 4
Prep Time: 10 mins
Cook Time: 35 mins
Roux: To make the roux, heat the oil on medium high in a cast-iron skillet or pan. Start adding flour a little bit at a time. Stir continuously for 20-25 minutes until the roux is a dark praline brown. Remove from the heat. Set aside.
  1. Press the ‘sauté’ option on your Instant Pot.
  2. Season turkey pieces with ½ tsp of salt and ½ tsp of pepper.
  3. Pour 1 Tbsp olive oil in Instant Pot. Ensure to coat oil over the whole bottom of the pot. Place the six turkey  pieces.  Brown both sides by cooking each side for 2 minutes. Remove and set aside.
  4. In the same pot, add the remaining olive oil.
  5. Add onion, peppers, celery, okra and garlic.
  6. Sauté for 2 minutes and then add tomatoes.
  7. Add broth, paprika, bay leaves, salt and pepper.
  8. Close lid and pressure-cook at high pressure for 7 minutes, then 15 minutes natural release.
  9. After 15 minutes, turn the venting knob to release the remaining pressure.
  10. Remove turkey pieces from the Instant Pot and shred the meat slightly. Add the shredded meat and roux back into the Gumbo and give it a quick stir. Taste and adjust seasoning with more salt and cayenne pepper.
  11. Garnish with chopped cilantro.
  12. Serve immediately as soup or with rice

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