Instant Pot Green Gumbo
By America's Test KitchenPublished on July 20, 2022
Time
1¼ hours, plus 8 hours brining
Yield
Serves 6
Ingredients
1½ tablespoons table salt for brining8 ounces (1¼ cups) dried black-eyed peas, picked over and rinsed½ cup canola oil ½ cup all-purpose flour 1 large onion, chopped fine 2 celery ribs, chopped fine1 green bell pepper, stemmed, seeded, and chopped fine1 tablespoon minced fresh thyme or 1 teaspoon dried2 teaspoons table salt 2 teaspoons smoked paprika ¼–½ teaspoon cayenne pepper 12 ounces collard greens, stemmed and chopped1½ cups frozen cut okra 12 ounces curly-leaf spinach, stemmed and chopped6 ounces green beans, trimmed and cut into 1-inch lengths1 tablespoon cider vinegar, plus extra for seasoning2 scallions, sliced thin
Before You Begin
Serve with rice.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add black-eyed peas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add flour and cook, stirring constantly, until mixture is color of milk chocolate, 5 to 10 minutes. Stir in onion, celery, and bell pepper. Cook, stirring frequently, until vegetables have softened, 5 to 8 minutes. Add thyme, salt, paprika, and cayenne and cook, stirring frequently, until fragrant, about 30 seconds.
- Stir in 5 cups water, scraping up any browned bits and smoothing out any lumps, then stir in black-eyed peas. Arrange collards on top of bean mixture. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 8 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Stir in okra and, using highest sauté function, bring to simmer. Stir in spinach, 1 handful at a time, and green beans and cook until vegetables are tender, 5 to 7 minutes. Stir in vinegar and season with salt, pepper, and extra vinegar to taste. Sprinkle individual portions with scallions before serving.
Time
1¼ hours, plus 8 hours briningYield
Serves 6Ingredients
1½ tablespoons table salt for brining
8 ounces (1¼ cups) dried black-eyed peas, picked over and rinsed
½ cup canola oil
½ cup all-purpose flour
1 large onion, chopped fine
2 celery ribs, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons table salt
2 teaspoons smoked paprika
¼–½ teaspoon cayenne pepper
12 ounces collard greens, stemmed and chopped
1½ cups frozen cut okra
12 ounces curly-leaf spinach, stemmed and chopped
6 ounces green beans, trimmed and cut into 1-inch lengths
1 tablespoon cider vinegar, plus extra for seasoning
2 scallions, sliced thin
Ingredients
1½ tablespoons table salt for brining
8 ounces (1¼ cups) dried black-eyed peas, picked over and rinsed
½ cup canola oil
½ cup all-purpose flour
1 large onion, chopped fine
2 celery ribs, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons table salt
2 teaspoons smoked paprika
¼–½ teaspoon cayenne pepper
12 ounces collard greens, stemmed and chopped
1½ cups frozen cut okra
12 ounces curly-leaf spinach, stemmed and chopped
6 ounces green beans, trimmed and cut into 1-inch lengths
1 tablespoon cider vinegar, plus extra for seasoning
2 scallions, sliced thin
Ingredients
1½ tablespoons table salt for brining
8 ounces (1¼ cups) dried black-eyed peas, picked over and rinsed
½ cup canola oil
½ cup all-purpose flour
1 large onion, chopped fine
2 celery ribs, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons table salt
2 teaspoons smoked paprika
¼–½ teaspoon cayenne pepper
12 ounces collard greens, stemmed and chopped
1½ cups frozen cut okra
12 ounces curly-leaf spinach, stemmed and chopped
6 ounces green beans, trimmed and cut into 1-inch lengths
1 tablespoon cider vinegar, plus extra for seasoning
2 scallions, sliced thin
Why This Recipe Works
A mix of heartier and softer greens gave a nice balance of chew and silkiness. To complement the earthiness of this dish, we amped up the smoky flavor with cayenne and smoked paprika, echoing the taste of gumbos that include smoked meats, but without the saturated fats. Although not traditional, we loved the healthful bulk that added veggies—okra, green beans, and black-eyed peas—brought. A finishing splash of vinegar added a hit of brightness. Kale can be substituted for collards, and Swiss chard can be substituted for spinach.
Before You Begin
Serve with rice.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add black-eyed peas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add flour and cook, stirring constantly, until mixture is color of milk chocolate, 5 to 10 minutes. Stir in onion, celery, and bell pepper. Cook, stirring frequently, until vegetables have softened, 5 to 8 minutes. Add thyme, salt, paprika, and cayenne and cook, stirring frequently, until fragrant, about 30 seconds.
- Stir in 5 cups water, scraping up any browned bits and smoothing out any lumps, then stir in black-eyed peas. Arrange collards on top of bean mixture. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 8 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Stir in okra and, using highest sauté function, bring to simmer. Stir in spinach, 1 handful at a time, and green beans and cook until vegetables are tender, 5 to 7 minutes. Stir in vinegar and season with salt, pepper, and extra vinegar to taste. Sprinkle individual portions with scallions before serving.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments