Instant Pot Challenge: Carla Hall's recipe for gumbo and cornbread

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WATCH How to make gumbo and cornbread in an Instant Pot

"GMA" put the call out to our favorite chefs asking them to create some of our favorite dishes using the Instant Pot.

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Robin Roberts tapped celebrity chef Carla Hall to help make a dish with New Orleans flavor and a little sweetness.

Hall whipped up gumbo with chicken, Andouille Sausage, and crayfish. Get Hall's recipe for gumbo and cornbread that can be prepared in an Instant Pot.

PHOTO: Carla Hall makes cornbread and gumbo in an Instant Pot. ABC News
Carla Hall makes cornbread and gumbo in an Instant Pot.

Instant Pot Cornbread

PHOTO: Carla Hall makes cornbread and gumbo in an Instant Pot.
ABC News
Carla Hall makes cornbread and gumbo in an Instant Pot.

Ingredients:
2 cups cornmeal (fine-medium grind)
3-1/2 teaspoons baking powder
3/4 teaspoon salt
3 eggs
1 cup sour cream
1 cup creamed corn
5 ounces vegetable oil
Cooking spray

Directions:

Mix the cornmeal, baking powder and salt together in a medium sized mixing bowl, then whisk together eggs, sour cream, creamed corn and oil in a separate bowl. Combine the dry and wet ingredients together, being careful not to overmix the batter.
Coat a 7-inch springform pan with cooking spray, then pour in the cornbread batter. Cover the pan tightly with aluminum foil.

Place a trivet in the bottom of the inner pot, then add one cup of water. Place the covered springform pan on top of the trivet and close and lock the Instant Pot’s lid, turning the steam release valve to the “sealing” position.
Pressure cook on high for 35 minutes, then quick release by turning the valve to “venting.” Remove the pan from the inner pot, remove the aluminum foil, and cool on a cooling rack for five minutes before cutting and serving.

Instant Pot Gumbo with Chicken, Andouille Sausage, and Crayfish

Ingredients:
1 tablespoon canola or other neutral oil
12 ounces boneless, skinless chicken thighs, cut into 1/2-inch chunks (1 cup)
1 andouille sausage link, cut in quarters lengthwise then into 1-inch chunks
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 small yellow onion, finely diced
2 teaspoons minced garlic
1 celery rib, finely diced
1 red or yellow bell pepper, stemmed, seeded, and finely diced
1 green bell pepper, stemmed, seeded, and finely diced
1 jalapeño chile, stemmed, seeded, and finely diced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon fresh thyme leaves, finely chopped
1 tablespoon fresh oregano leaves, finely chopped
1/4 teaspoon cayenne pepper
1/2 cup dry white wine
2 cups unsalted chicken broth
2 large collard green leaves, thinly sliced (1 cup)
1 pound shelled crayfish tails (thawed if frozen)
Cooked white rice, for serving

Directions:
Set Instant Pot to “sauté” function and add the oil when the inner pot is hot. Add the sausage and cook for five minutes, stirring occasionally, until it begins to brown, then remove the sausage and add the chicken.
Cook the chicken in the rendered fat, turning occasionally, until browned and cooked through, about 7 minutes. Remove the chicken.
Melt the butter in the Instant Pot, scraping up any bits from the bottom, then whisk in the flour. Cook, stirring frequently, until the roux is the color of peanut butter, about 15 minutes.
Add the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes. Add the garlic, season with salt and pepper, and stir well. Add the celery, bell peppers, and jalapeño. Season again with salt and pepper and cook, stirring occasionally, until soft, about 10 minutes. Stir in the thyme, oregano, and cayenne.
Add the wine and chicken broth, stirring well to combine with the roux and vegetable mixture, then stir in the reserved chicken, sausage, and the sliced collard greens.
Close and lock the Instant Pot’s lid, turning the steam release valve to the “sealing” position. Pressure cook on high for 7 minutes, then quick release by turning the valve to “venting.”
When the pressure is released, remove the lid and set the Instant Pot to the “sauté” function. Add the crayfish, stirring them into the liquid and allowing them to cook through, no more than five minutes. Be careful not to overcook them!
Serve immediately over cooked white rice.

Recipes reprinted courtesy of Carla Hall.