instant pot gumbo recipe

Written ByJenny Smyth Posted on
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The Best instant pot gumbo recipe

Gumbo is a classic dish that originated in Louisiana, and its rich history is deeply rooted in the region’s cultural heritage. The dish is a staple of Creole cuisine, and its unique flavor profile is a result of the blending of different culinary traditions.

As a home cook, I have always been fascinated by the way gumbo can bring people together, and its versatility makes it an ideal dish for any occasion. My family and I love this instant pot gumbo recipe because it is easy to make and packed with nutrients.

The addition of okra and rice gives the dish a thick, satisfying texture that is perfect for a weeknight dinner or a special gathering. One of the things I appreciate about this recipe is that it can be easily customized to suit your taste preferences.

You can adjust the level of spiciness to suit your family’s needs, and the addition of protein sources like chicken or sausage makes it an excellent option for a hearty meal. Additionally, this recipe is incredibly easy to make, requiring minimal preparation time and effort.

The instant pot does all the work for you, making it an ideal choice for busy home cooks. In this recipe, I have used a combination of chicken broth and water to achieve the perfect balance of flavors.

The use of okra not only adds texture but also helps to thicken the gumbo without adding any additional starches. This recipe has become a staple in our household, and I’m confident it will become one in yours as well.

Instant Pot Gumbo

4.8 from 1353 votes

This Instant Pot gumbo delivers deep, rich flavor in a fraction of the time. It combines andouille sausage, chicken, and shrimp with a dark roux and classic vegetables.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux and Base

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced

For the Gumbo

1 pound andouille sausage, sliced into rounds
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
6 cups chicken broth
1 (14.5 oz) can diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1 pound large shrimp, peeled and deveined
2 cups okra, sliced (fresh or frozen)
2 tablespoons filé powder (optional)
Cooked white rice for serving
Sliced green onions for garnish

👨‍🍳Directions

1Select the Saute function on the Instant Pot and set it to high.
2Add the vegetable oil and let it heat for 2 minutes until shimmering.
3Gradually whisk in the flour and cook, stirring constantly with a wooden spoon, for 5 to 7 minutes until the roux turns a dark peanut butter color.
4Add the chopped onion, bell pepper, and celery to the roux and stir well.
5Cook for 4 minutes, stirring occasionally, until the vegetables soften.
6Stir in the minced garlic and cook for 1 minute until fragrant.
7Add the sliced andouille sausage and chicken pieces to the pot.
8Cook for 3 minutes, stirring frequently, until the sausage is lightly browned and the chicken is no longer pink on the outside.
9Pour in the chicken broth and diced tomatoes, then add the bay leaves, thyme, smoked paprika, cayenne, black pepper, and salt.
10Stir to combine, scraping up any browned bits from the bottom of the pot.
11Secure the lid and set the valve to the sealing position.
12Cancel the Saute function, then select Manual or Pressure Cook on high pressure for 15 minutes.
13When the cooking time ends, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to quick release any remaining steam.
14Open the lid and discard the bay leaves.
15Select the Saute function again and bring the gumbo to a gentle simmer.
16Add the shrimp and okra, then cook for 3 to 4 minutes until the shrimp are pink and opaque.
17Stir in the filé powder if using, then turn off the Instant Pot.
18Ladle the gumbo over cooked white rice in bowls.
19Garnish with sliced green onions and serve hot.

🔧Equipment

Instant Pot (6-quart or larger)
Wooden spoon or spatula
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 7g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a thicker gumbo, let it simmer on Saute mode for an additional 5-10 minutes before adding the shrimp. You can substitute chicken with andouille or add crabmeat for extra flavor.

Watch Video Of How Instant Pot Gumbo Works

This instant pot gumbo recipe has become a staple in our household due to its ease of preparation and delicious flavor.

We love serving it at family gatherings or special occasions because it’s easy to scale up or down depending on your needs.

Additionally, this recipe allows you to customize it according to your taste preferences by adjusting the level of spiciness or adding different protein sources.

❓ Frequently Asked Questions About Instant Pot Gumbo

Q: What type of protein can I use in this gumbo recipe?

You can use chicken, sausage, shrimp, or a combination of these proteins to suit your taste preferences.

Q: Can I make this recipe without okra?

Yes, you can omit the okra if you prefer not to use it or if you’re not a fan of its texture.

Q: How do I adjust the level of spiciness in this recipe?

You can add more cayenne pepper or red pepper flakes to increase the heat level or reduce it by using less.

Q: Can I store this gumbo in the refrigerator for later use?

Yes, you can store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: How do I reheat this gumbo after storing it?

Reheat it over low heat, stirring occasionally until warmed through.

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