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Awesome Instant Pot Gumbo

I was very pleasantly surprised at just how good gumbo came out in the Instant Pot. In fact, this awesome Instant Pot Gumbo recipe is the one of the best gumbo recipes that I have ever had regardless of cooking method.

Gumbo has an interesting background and originated in Louisiana (learn more about gumbo history here).

Instant Pot Gumbo

Making Instant Pot Gumbo

The key to good gumbo is making a roux with butter and flour and also using good spices. This also pressure cooks for a fairly long time to really build up the flavor. But it still is faster than letting it slow cook all day on your stove.

I used a smoked andouille sausage for mine, but you can use regular, chicken andouille, whatever you like! I also happened to have left over smoked rotisserie chicken that I shredded and used, but the recipe calls for using raw chicken and then shredding it. If you want to use leftover rotisserie chicken, just simply substitute that in.

Instant Pot Gumbo recipe

 

Serving Suggestion

I am experimenting with making this with the rice cooked in with the gumbo. But for this recipe, I went the traditional route and made the rice first, set it aside, and then made the gumbo. Here is how to make Instant Pot rice, if you need some instructions or follow the instructions with the recipe below.

Instant Pt Pressure Cooker Gumbo

I also left the bell pepper out of mine based on personal preference, but I left it in the recipe below because it is a traditional ingredient. The same goes for Okra. Feel free to leave it out. You can also buy frozen okra to use if you cannot find it fresh. I couldn’t find either, much to my dismay, so mine was made without it, but I would rather have the okra in it. I love okra!  Regardless, it still tasted great without it.

Awesome Instant Pot Gumbo

Awesome Instant Pot Gumbo

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This Awesome Instant Pot Gumbo is one of the best gumbos I have ever had! It takes a while to cook, but it is oh so good!

Ingredients

  • White Rice
  • 1 1/2 cups water
  • 1 cup long grain enriched white rice, rinsed

Gumbo

  • 2 6 oz skinless chicken breasts or shredded rotisserie chicken
  • 1 pound raw shrimp
  • 2-4 andouille sausage links, sliced
  • 1 cup green bell peppers, diced
  • 1 cup celery, chopped
  • 1 cup yellow onion, diced
  • 1-2 cups frozen okra chopped
  • 1 tbsp minced garlic (I used jarred)
  • 2 tbsp Better Than Bouillon Chicken Base
  • 1 14.5 oz can reduced-sodium chicken broth
  • 2 tsp olive oil
  • 4 tbsp butter
  • 1 cup water
  • 4 tbsp all-purpose flour
  • 1/2 cup diced tomatoes (or one can)
  • 1 bay leaf
  • 1 tsp ground basil
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tbsp Creole Seasoning (I used Spice Islands Louisiana Style)
  • 1/2 tsp thyme
  • 1 tbsp worcestershire sauce
  • salt and pepper to taste

Instructions

  1. White Rice
  2. Add 1 1/2 cups of water and the rice to the Instant Pot.
  3. Close and seal the lid.
  4. Cook on manual high pressure for 12 minutes
  5. Use natural release for 10 minutes, then quick release.
  6. Gumbo
  7. Turn the Instant Pot to the Saute function.
  8. Add 1 tbsp of the olive oil to the pot.
  9. Add the sausage. Cook for 2-3 minutes.
  10. Remove the sausage from the pot and add the butter and remaining tbsp of olive oil.
  11. While it melts slowly add the flour in small phases. Add the first phase and whisk. Add the second phase, and so on, up to four or more phases. This is the start of the roux.
  12. Whisk until the roux turns peanut butter brown. (normally 3-5 minutes).
  13. Press Keep Warm/Cancel to avoid burning the roux after it turns light brown.
  14. Add the green peppers, celery, and onions. Stir and cook for 2-3 minutes until softened.
  15. Add all of the seasonings, garlic, and worcestershire sauce.
  16. Add the chicken broth, diced tomatoes, okra, and Better Than Bouillon. Stir and add the water.
  17. Place the chicken breasts or shredded chicken in the pot and return the sausage to the pot.
  18. Close the pot and seal.
  19. Cook on manual high pressure for for 15 minutes.
  20. Use natural release for 10 minutes, then quick release.
  21. If using raw chicken, remove the chicken from the pot and shred.
  22. Set the Instant Pot on the Saute function.
  23. Add the raw shrimp and shredded chicken to the pot.
  24. Cook for until the shrimp turns opaque (3-5 minutes).
  25. Serve the gumbo over the cooked white rice.

 

 

 

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Candice

Sunday 29th of August 2021

This is amazing!! We have been trying to figure out how to make gumbo similar to how my father in law used to before he passed and this is the closest recipe I’ve found. Thank you!!!

Alison

Thursday 27th of June 2019

Do you have video on this. I think it would be better for me to do recipe since I’m new to instant pot. And the recipe looks good. Just looks confusing. If have video on let me know love to try this recipe.

Carleen

Thursday 27th of June 2019

I'm afraid that I don't have video of this at this time. But next time I make it I'll do a video of it! It is a lot more steps than most recipes so I can see why a video would be helpful.

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