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Instant Pot Gumbo

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This Instant Pot Gumbo is so easy to make and even easier to clean up. Made with sausage, chicken, and shrimp, this gumbo is BURSTING with flavor!

Instant Pot Gumbo with sausage, chicken, and shrimp being scooped from an Instant Pot in a ladle.

Instant Pot Gumbo is the perfect meal for a COLD day. It is thick, hearty, and is straight-up some of the comfiest comfort food of all time. I have tried several different varieties of gumbo, but my favorite includes chicken, sausage, AND shrimp. Mostly because I can’t pick a favorite meat to put in it. I like them all!

What is gumbo?

Gumbo is a Southern comfort food that originates in Southern Louisiana. It can be made SO many different ways most gumbo dishes start with a basic, dark roux, peppers, onions, and celery. You can add a protein such as sausage, chicken, or shrimp as well. Or all three. It is usually thickened with okra and/or filé powder in addition to the roux. It really depends on your taste!
Pressure Cooker Gumbo

MY LATEST RECIPES

Additions/Substitutions:

As mentioned above, there are so many ways you can go when making gumbo. Some may argue that tomatoes do not belong in gumbo when others love the added flavor of tomatoes. I really think there is no wrong way. Personally, I am not the biggest fan of okra, so it is something I usually leave out. Make it according to your tastes, be creative, and you won’t be disappointed!
Gumbo Instant Pot

Gluten-Free Version:

To make this gumbo gluten-free the most obvious choice would be to use a gluten-free flour in the place of regular all-purpose flour in the roux. We use Namaste flour from Costco or a homemade flour blend when substituting flour. If you want to avoid making a roux, you can always use filé powder and/or okra to thicken instead. The Tony Chachere’s seasoning is GF so you should be good using that as your Creole seasoning in this recipe.

How to make Instant Pot Gumbo:

5 from 12 votes
Print

Instant Pot Gumbo

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
 
This Instant Pot Gumbo is so easy to make and even easier to clean up. Made with sausage, chicken, and shrimp, this gumbo is BURSTING with flavor!
Course: Main Course
Cuisine: American, Cajun/Creole
Servings: 8 servings
INGREDIENTS (with Amazon Links)
INSTRUCTIONS

  1. Set Instant Pot to "Saute" function and add olive oil. 

  2. Add peppers, onion, celery, garlic, and sausage. 

  3. Saute for 3-5 minutes or until vegetables become soft.

  4. Remove all vegetables and sausage. Set aside. 

  5. Immediately add butter to instant pot and stir, scraping up any cooked bits from the bottom of the pot. When butter is melted, add flour. 

  6. Cook 5 minutes, stirring constantly until dark brown, forming a roux. Turn cooker off. 

  7. Add chicken broth, cooked vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire roasted tomatoes, bay leaves, salt and pepper. 

  8. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. 

  9. Press "Manual" and select “High Pressure." Set time to 20 minutes. When time is up, turn cooker off. 

  10. Quick release by turning valve to "venting". 

  11. When pressure is fully released, remove lid and stir in okra. Press "Saute", and cook uncovered for 5 minutes. Add shrimp and cook an additional 5 minutes or until shrimp is cooked through. 

  12. Remove and discard bay leaves. Serve with rice. 

 (recipe adapted from Instant Pot recipe archives)

Want more Instant Pot recipes? Click HERE

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Reader Interactions

55 Comments

  4. This recipe gave us amazing results. My girls had been asking for gumbo, and this absolutely delivered. This recipe was very easy to follow and smelled perfectly delightful from the start. I’ve never had so many helpers in the kitchen trying to snitch a taste as it cooked.

    reply to comment

  6. I cooked this last night for my wife in our Instant Pot and it is delicious.
    We substituted Sweet Italian sausage to limit the heat factor and didn’t use shrimp.
    It was easy to follow the directions and it was outstanding.
    We’ll definitely make it again. Thank you

    reply to comment

  15. It was a pretty easy recipe to follow, your directions were explained nicely! I added a little tapatio for extra spice and it came out perfect! Thank you for this recipe!

    reply to comment

  16. “Burn” kept coming on. Afte the second time, I transferred everything to stovetop and finished cooking it there. What did I do wrong? All the liquids were there…

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  17. Omg!!! This is the best homemade gumbo I have ever tasted!!! Thank you sooo much for this delicious recipe! I made it exactly as directions said and it was PERFECT!!!

    reply to comment

    • This is assuming the okra is fresh and sliced. Adding it at the end makes it so it doesn’t get so mushy. You just want the okra to be fork-tender. If you want to use frozen okra you can add it earlier in the process. You can add it when you add the broth, cooked veggies, etc.. Hope this helps!

      reply to comment

        • Possibly– you can add the frozen okra around the same time as the fresh is recommended but you will want to just make sure it cooks through. I have heard of others adding the frozen at the time of the other veggies without complaint so I am assuming it still turns out ok? I have only done it as mentioned in the recipe.

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  21. SO FREAKING GOOD! My new favorite. How much more time would I need to set my instant pot to if I wanted to double this recipe. May be making for a big family dinner with in-laws.

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  24. We made this about 6 weeks ago and it was a huge success. My husband is Cajun and his family tradition is chicken ONLY in the gumbo, no sausage, no shrimp, but this was a winner for sure. And who knew butter and flour would make a roux so quickly? I’ve spent too many hours of my life stirring oil and flour on the stovetop but this recipe was spot on for the flavor. Because we don’t like heat, we swapped out the andouille sausage for a garlic pecan-smoked pork sausage. The only change we’ll make next time is to cook the frozen okra for a shorter period because we like ours a little firm. This recipe made 8 generous servings and freezes well which makes it good for the two of us-cook a little rice, grab the file power and we’re good to go.

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