Instant Pot Gumbo

4.87 from 76 votes
184 Comments

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Instant Pot Gumbo is so easy to make! Loaded with andouille sausage, chicken and shrimp, this gumbo is BURSTING with Creole and Cajun flavors!

A bowl of Instant Pot gumbo made with chicken, sausage, shrimp, peppers, onions, okra, and seasonings with rice served on the side.

Instant Pot recipes are all the rage right now, and for good reason! They make dinner SO easy! Be sure to try our Easiest Instant Pot Meatballs, Sunday Pot Roast (Instant Pot Recipe), and for dessert, try our Instant Pot Chocolate Lava Cake!

Instant Pot Gumbo

Instant Pot Gumbo is the perfect meal for a cold day. Thick and hearty with a kick of Creole spice that warms your insides. The Southern comfort food originates in Southern Louisiana. Like jambalaya, it can be made so many different ways. Most gumbo dishes start with a basic roux, peppers, onions, and celery. You can add a protein such as sausage, pork, chicken, or shrimp as well. I’ve tried several different varieties of gumbo over the years, but my favorite includes chicken, sausage, and shrimp. I simply can’t pick a favorite meat to put in; I love them all! True gumbo is usually thickened with okra and/or filé powder in addition to the roux. It really depends on your taste. Try a big bowl and see for yourself. You will love this recipe!

Gumbo in an Instant Pot being scooped with a ladle.

Additions and Substitutions for Instant Pot Gumbo

Instant Pot Gumbo can be changed up a million different ways, depending on your tastes and preferences. Follow the recipe as directed below for a spicy flavor and all the meats! But you can experiment with spices and other ingredients to make it exactly how you and your family like it.

  • Feel free to omit one or more of the meats. Sausage only, just chicken and shrimp, etc. Or go all out and add crab meat, lobster, whatever you like!
  • 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.
  • In addition to the natural flavors of the ingredients, you can play with the seasonings by adding black pepper, cayenne pepper, chili pepper, thyme, paprika, liquid smoke, and more garlic.
  • You can make this recipe in a pressure cooker too. If your cooker doesn’t have a saute function, just saute your veggies and sausage in a separate pan, then add to the pressure cooker and follow the directions as listed below.

How To Get A Dark Roux

You can make this gumbo recipe with a simple roux (we made this recipe with a simple, light roux) or if you prefer your gumbo to have that rich, dark color, you can make a “dark roux”. Keep in mind, that by making a “dark roux” you are adding another 35-40 minutes to your cook time. To make a dark roux, simply cook your roux longer until it gets to be a deep, golden brown color and this takes time. Keep a close eye on it and stir it constantly because you want it to be dark, but not burnt. Follow the rest of the recipe as indicated below.

Avoid The Instant Pot “Burn” Notice

Because you are making the roux first instead of adding a thickener at the end, you may be more likely to get the dreaded “burn” warning on your Instant Pot. If you notice your gumbo is really thick (like gravy) after adding all the rest of the ingredients you may want to add up to 1 cup more broth. Don’t worry if you think it is going to be too thin, you can always thicken it again before serving by adding 3 Tbsp of cornstarch to ¼ cup cold water and stirring it into your gumbo after releasing pressure.

A bowl of Instant Pot Gumbo with chicken, sausage, shrimp, peppers, onion, and okra with rice on the side

Gluten Free Gumbo

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 gluten-free so you should be good using that as your Creole seasoning in this recipe.

More Delicious Instant Pot Recipes

How to Make Instant Pot Gumbo

A bowl of Instant Pot Gumbo with white rice on the side

Instant Pot Gumbo

4.87 from 76 votes
Instant Pot Gumbo is so easy to make! Loaded with sausage, chicken and shrimp, this gumbo is BURSTING with creole flavors! See gluten free substitutions in recipe notes.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine American, Cajun/Creole
Servings 8 servings

Equipment

  • 6-Quart Instant Pot Pressure Cooker (See Instant Pot Note Below)

Ingredients

Instructions

  • Set Instant Pot to "Saute" function and add olive oil. Add peppers, onion, celery, garlic, and sausage. 
    Sausage, peppers, celery, onion, and garlic being cooked in an Instant Pot to make Instant Pot Gumbo
  • Saute for 3-5 minutes or until vegetables become soft. Remove all vegetables and sausage. Set aside. 
    Sausage, peppers, onion, and celery that has been cooked in an Instant Pot to make Gumbo
  • 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. 
    Flour and butter in an Instant Pot to make a roux for gumbo
  • Cook 5 minutes, stirring constantly forming a light roux. If you want to make a "dark roux", cook for 30-40 minutes until the roux becomes a dark, golden brown color. Turn cooker off. 
    Browned roux in an instant pot to make Gumbo
  • Add chicken broth, cooked vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire roasted tomatoes, bay leaves, salt and pepper. 
    Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position (see notes above about avoiding the "burn" notice).
    Chicken, tomatoes, may leaves, salt and pepper in an Instant Pot to make Gumbo
  • Press "Manual" and select “High Pressure." Set time to 20 minutes. When time is up, turn cooker off.  Quick release by turning valve to "venting". 
    When pressure is fully released, remove lid and stir in okra. Press "Saute", and cook uncovered for 5 minutes.
    Okra added to the gumbo in an Instant Pot
  • Add shrimp and cook an additional 5 minutes or until shrimp is cooked through. 
    Shrimp being added to gumbo that has been made in an Instant pot
  • Remove and discard bay leaves. Serve with rice. 
    A bowl of Instant Pot gumbo made with chicken, sausage, shrimp, peppers, onions, okra, and seasonings with rice served on the side.

Video

Notes

To make this gumbo gluten-free, 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. 
Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the “BURN” notice. If you are concerned about the burn notice, please refer to the Instant Pot webpage about Overheat Protection, found HERE.

Nutrition Information

Calories: 542kcalCarbohydrates: 35gProtein: 31gFat: 30gSaturated Fat: 11gCholesterol: 224mgSodium: 1517mgPotassium: 570mgFiber: 3gSugar: 4gVitamin A: 1410IUVitamin C: 49.4mgCalcium: 155mgIron: 3.6mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. 5 stars
    Made this tonight. I added the rest of the trinity- 2 stalks celery and 2 small carrots, both finely chopped. Absolutely amazing. One of the better quick versions I have tried.

  2. It was delicious! Fabulous recipe!
    I skipped the shrimp and added some smoked paprika and cumin for added smokiness.

  3. 5 stars
    Loved this recipe! So easy and taste is amazing. My husband is very picky and told me to be sure to keep this recipe.

  4. 5 stars
    I rated this recipe so highly because I learned about a roux substitute which saved me so much time and makes the dish gluten free (directions came from another reviewer – use 1/2 the amount of broth and same amount of okra). I didn’t have any peppers so only used celery and also accidentally threw in the okra the first time around, but it turned out fine! I also used frozen raw, deveined, shell/tail ON shrimp because it imparts so much flavor into the broth; it just took an extra 8 minutes to peel afterwards. Because my sausage was fully cooked, I only set the IP for one minute and QR. I didn’t have to go through the extra steps of adding the okra and shrimp afterwards. Thank you for taking the time to create and post this recipe!

  5. 5 stars
    Just got my instant pot last week and your gumbo is the 2nd dish I’ve pressure cooked so far. Amazing recipe, easy to follow and the results are delicious. I cooked the roux to chocolate brown, so my gumbo is darker than yours in the photos, but otherwise followed the recipe exactly. Looking forward to trying some more of your instant pot dishes.

  6. 5 stars
    I made this recipe last night. I appreciated all the detailed instructions and pictures. The recipe turned out GREAT! It was easy to make and surprisingly delicious! I will definitely be making this recipe often! My family loved it and I got many compliments. THANK YOU!

    1. 5 stars
      I have made this 3 times so far and it has been a winner each time. I tweaked it a little to accommodate my eating plan (THM). I puréed frozen okra with half the broth in place of the roux as a thickener. I use 1 TBSP of creole seasoning, Zatatain’s, that’s what I had on hand. I only cooked it for 1 min. on high pressure as everything is precooked. If using raw cubed chicken one minute will fully cook it. If using cooked cubed chicken I don’t add it until I add the shrimp.
      Some reviewer‘s say this is not Gumbo and that may be true. To me when you add the rice it’s more like Jambalaya. In the end whatever you choose to call it, it tastes good.

  7. 5 stars
    Oh this was soo good! The only thing I changed was that I used ham for That’s what I had left over from my brunch. I had the shrimp on the side for I have a kid who doesn’t live seafood. (How can’t you like seafood?!).

  8. 5 stars
    This is our favorite…have made it several times during the quarantine…we added oysters and crab to everything else…yummy!!

  9. 5 stars
    We make this by your recipe all the time …LOVE LOVE it…the BEST and we add oysers and fresh crab since we live on the Gulf Coast of Texas…winner!! Thanks y’all …

  10. 5 stars
    Fantastic recipe! Being new to Instantpot I was nervous about the roux so I made that in a separate saute pan and added it with the main ingredients, didn’t stir, and it came out perfect. Could have used a little more heat but was awesome!

  11. 5 stars
    I have made this over a half a dozen times and it is delicious every time! I leave out the shrimp and substitute turkey smoked sausage for the andouille. My 15 year old son loves it so much it has become a staple! Thanks!

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