Name: Turkey Gumbo
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Ingredients: ½ cup vegetable oil; ½ cup all-purpose flour; 500 g turkey breasts (sliced into six pieces); 2 tbsp olive oil; 1 onion (diced); 1 bell pepper (diced); 1 cup celery (diced); 1 cup okra (sliced); 3 cloves garlic (minced); 2 cups diced tomatoes; 2 cups vegetable broth; 1 tsp smoked paprika; 2 bay leaves; 1 tsp kosher salt; ¼ tsp black pepper; cayenne pepper ( to taste); 2 tbsp coriander (chopped to garnish)

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.

Press the ‘sauté’ option on your Instant Pot.

Season turkey pieces with ½ tsp of salt and ½ tsp of pepper.

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.

In the same pot, add the remaining olive oil.

Add onion, peppers, celery, okra and garlic.

Sauté for 2 minutes and then add tomatoes.

Add broth, paprika, bay leaves, salt and pepper.

Close lid and pressure-cook at high pressure for 7 minutes, then 15 minutes natural release.

After 15 minutes, turn the venting knob to release the remaining pressure.

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.

Garnish with chopped cilantro.

Serve immediately as soup or with rice